Improvement of the nutritive value of palm kernel cake by fungal and extrusion treatments
Palm kernel cake (PKC) is an agro-industrial by-product used widely as animal feed, but has limitated use in poultry feeds due to its high fibre content. The objective of the project was to enhance the nutritive value of PKC through solid state fermentation (SSF) using the fungus Rhizopus oligosporu...
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| Main Author: | |
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| Format: | Project Paper Report |
| Language: | English |
| Published: |
2015
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| Online Access: | http://psasir.upm.edu.my/id/eprint/78201/1/FBSB%202015%2050%20IR.pdf http://psasir.upm.edu.my/id/eprint/78201/ |
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