The Effect of Fermentation on the Nutritional Content of Amorphophallus sp. as Poultry Feed

The Effect of Fermentation on the Nutritional Content of Amorphophallus sp. as Poultry Feed

Amorphallus is one of the underutilized aroid of Araceae family, which is not cultivated but high in productivity. The tuber contain a large amount of starch, but has antinutritional factors like oxalic acid leading on problems in palatability. This experiment was conducted to evaluate the effect of...

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Bibliographic Details
Main Authors: Koni, Theresia Nur Indah, Zuprizal, Zuprizal, Rusman, Rusman, Hanim, Chusnul
Format: Article PeerReviewed
Language:English
Published: Faculty of Animal Science, Universitas Gadjah Mada, ISSTAP 2017 2017
Subjects:
Animal Breeding
Online Access:https://repository.ugm.ac.id/273804/1/Proceedings%20ISTAP%202017%20-%20The%20Effect%20of%20Fermentation%20on%20the%20Nutritional%20content.pdf
https://repository.ugm.ac.id/273804/
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Institution: Universitas Gadjah Mada
Language: English

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https://repository.ugm.ac.id/273804/1/Proceedings%20ISTAP%202017%20-%20The%20Effect%20of%20Fermentation%20on%20the%20Nutritional%20content.pdf
https://repository.ugm.ac.id/273804/

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