Effects of fungal (Aspergillus niger or Ceriporiopsis subvermispora) fermentation on the nutritive value of shea nut (Vitellaria paradoxa) meal for broiler chicks

British Poultry Science

Volumn 49, Issue 3, 2008, Pages 360-367

  Dei, H K ^a   Rose, S P ^a   Mackenzie, A M ^a  

^a HARPER ADAMS UNIVERSITY   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID;

ANIMAL; ANIMAL FOOD; ARTICLE; ASPERGILLUS NIGER; ASTERACEAE; BASIDIOMYCETES; CHICKEN; FERMENTATION; GROWTH, DEVELOPMENT AND AGING; MAIZE; MEAT; NUT; NUTRITIONAL VALUE; PHYSIOLOGY; PROTEIN INTAKE;

AMINO ACIDS; ANIMAL FEED; ANIMALS; ASPERGILLUS NIGER; ASTERACEAE; BASIDIOMYCOTA; CHICKENS; DIETARY PROTEINS; FERMENTATION; MEAT; NUTRITIVE VALUE; NUTS; ZEA MAYS;

ASPERGILLUS NIGER; CERIPORIOPSIS SUBVERMISPORA; FUNGI; GALLUS GALLUS; GLYCINE MAX; VITELLARIA PARADOXA; ZEA MAYS;

EID: 45849110689     PISSN: 00071668     EISSN: 14661799     Source Type: Journal    
DOI: 10.1080/00071660802126651     Document Type: Article

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