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Effect of two-step fermentation by Chrysonilia crassa and Bacillus subtilis on nutritional values and antioxidative properties of agro-industrial by-products as poultry feed ingredients

机译：鸡ry和枯草芽孢杆菌两步发酵对作为禽饲料原料的农副产品营养价值和抗氧化性能的影响

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摘要

Objective:This current study was subjected to investigate the influence of two-stage fermentation by Chrysonilia crassa and Bacillus subtilis on nutritional values and antioxidative properties of agro-industrial by-products.

机译：目的：本研究旨在研究克氏梭菌和枯草芽孢杆菌两阶段发酵对农工副产物的营养价值和抗氧化性能的影响。

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期刊名称 Journal of Advanced Veterinary and Animal Research
作者
Sugiharto Sugiharto; Isroli Isroli; Turrini Yudiarti; Endang Widiastuti; Hanny Indrat Wahyuni; Tri Agus Sartono;
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作者单位

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年(卷),期 2018(5),4
年度 2018
页码 472–480
总页数 9
原文格式 PDF
正文语种
中图分类动物学;
关键词
Agro-industrial by-product banana peels cassava pulp rice bran fermentation;

机译：农副产品;香蕉皮;木薯纸浆;米糠;发酵;

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专利

1. Effect of two-step fermentation by Chrysonilia crassa and Bacillus subtilis on nutritional values and antioxidative properties of agro-industrial by-products as poultry feed ingredients [J] . Sugiharto Sugiharto, Isroli Isroli, Turrini Yudiarti, Journal of Advanced Veterinary and Animal Research . 2018,第4期

机译：蛹菌和枯草芽孢杆菌对农业工业副产品营养价值和抗氧化特性的影响
2. Effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional quality, antioxidant, and antimicrobial activities of used rice as a poultry feed ingredient [J] . Turrini Yudiarti, Sugiharto Sugiharto, Isroli Isroli, Journal of Advanced Veterinary and Animal Research . 2019,第2期

机译：使用Chrysonillia Crassa和Monascus PurpureS对营养品质，抗氧化剂和抗菌活性的营养品质，抗氧化和抗菌活性的影响作为家禽饲料成分
3. Improving the Quality of Tapioca By-Products (Onggok) as Poultry Feed Through Fermentation by Bacillus amyloliquefaciens [J] . Wizna, Hafil Abbas, Yose Rizal, Pakistan journal of nutrition: PJN . 2009,第10期

机译：通过解淀粉芽孢杆菌发酵提高木薯副产品（Onggok）作为家禽饲料的质量
4. Using Near Infrared Reflectance to Determine Nutritional Composition of By-Product Feed Ingredients and Feeds [C] . Tom Sliffe National Symposium on Alternative Feeds for Livestock and Poultry . 2003

机译：使用近红外反射率来确定副产物饲料成分和饲料的营养成分
5. SPORICIDAL PROPERTIES OF HYDROGEN PEROXIDE VAPOR-AIR MIXTURE (ASEPTIC PACKAGING, BACILLUS SUBTILIS SPORES, D-Z-VALUES, MATERIALS). [D] . WANG, JERLING JAMES. 1985

机译：过氧化氢蒸气-空气混合物（空间包装，芽胞杆菌孢子，D-Z值，材料）的空间特性。
6. Effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional quality antioxidant and antimicrobial activities of used rice as a poultry feed ingredient [O] . Turrini Yudiarti, Sugiharto Sugiharto, Isroli Isroli, 2019

机译：克氏ry和红曲霉发酵对用过的大米作为家禽饲料原料的营养质量抗氧化剂和抗菌活性的影响
7. Effect of two-step fermentation by Chrysonilia crassa and Bacillus subtilis on nutritional values and antioxidative properties of agro-industrial by-products as poultry feed ingredients [O] . Sugiharto Sugiharto, Isroli Isroli, Turrini Yudiarti, 2018

机译：蛹菌和枯草芽孢杆菌对农业工业副产品营养价值和抗氧化特性的影响

Effect of two-step fermentation by Chrysonilia crassa and Bacillus subtilis on nutritional values and antioxidative properties of agro-industrial by-products as poultry feed ingredients

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