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Improving the Quality of Palm Kernel Cake Through Fermentation by Eupenicillium javanicum as Poultry Ration

机译：通过eupenicillium javanicum作为家禽配量来改善棕榈仁蛋糕的质量

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Mirnawati .; Ade Djulardi; Yetti Marlida;
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1. Improving the Quality of Palm Kernel Cake Through Fermentation by Eupenicillium javanicum as Poultry Ration [J] . Mirnawati, Ade Djulardi, Yetti Marlida Pakistan journal of nutrition: PJN . 2013,第12期

机译：以家禽为原料的大戟鱼发酵发酵提高棕榈仁饼的品质
2. The Role of Humic Acid in Palm Kernel Cake Fermented by Aspergillus niger for Poultry Ration [J] . Mirnawati, Yose Rizal, Yetti Marlida, Pakistan journal of nutrition: PJN . 2010,第2期

机译：腐殖酸在黑曲霉发酵家禽日粮棕榈仁饼中的作用
3. Carcass Characteristics and Meat Quality of Finisher Pigs Fed Enzyme Supplemented Palm Kernel Cake (PKC) Based Rations as Replacement for Maize [J] . Oluwafemi R. A. Journal of Animal Production Advances . 2015,第10期

机译：育成猪饲喂补充棕榈仁饼（PKC）的酶替代玉米的Car体特性和肉品质
4. Production of immobilized extracellular lipase from Aspergillus niger by solid state fermentation method using palm kernel cake,soybean meal,and coir pith as the substrate [C] . Ratri Kirana Prabaningtyas, Dwini Normayulisa Putri, Tania Surya Utami International Conference on Energy and Environment Research . 2019

机译：使用棕榈仁蛋糕，大豆蛋糕，牛肉蛋糕和髓髓中固态发酵法从曲霉尼日尔的固定化细胞外脂肪酶生产
5. Evaluation and Selection of a Bacillus based Direct-Fed Microbial Candidate for In situ Enzyme Production to Improve Gut Health Integrity, Bone Quality and Growth Performance in Poultry. [D] . Cardenas, Juan Latorre. 2016

机译：评估和选择基于芽孢杆菌的直接饲喂微生物候选人，以提高家禽的肠道健康完整性，骨骼质量和生长性能，从而就地生产酶。
6. Is Palm Kernel Cake a Suitable Alternative Feed Ingredient for Poultry? [O] . Mohammad Naeem Azizi, Teck Chwen Loh, Hooi Ling Foo, 2021

机译：棕榈仁蛋糕是家禽的合适替代饲料成分吗？
7. Efforts to Improve the Quality of Palm Kernel Cake through Fermentation Technology and Enzyme Addition for Poultry [O] . Tiurma Pasaribu 2018

机译：通过发酵技术提高棕榈仁蛋糕质量的努力，为家禽添加酶

Improving the Quality of Palm Kernel Cake Through Fermentation by Eupenicillium javanicum as Poultry Ration

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