Nutritional evaluation of fermented palm kernel cake using red tilapia

African Journal of Biotechnology

Volumn 9, Issue 4, 2010, Pages 502-507

  Iluyemi, F B ^a   Hanafi, M M ^a   Radziah, O ^a   Kamarudin, M S ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Fermentation; Palm kernel cake; Red tilapia; Trichoderma longibrachiatum

Indexed keywords

CALCIUM; CHROMIC OXIDE; COPPER; LIPID; OXIDE; PHOSPHORUS; PROTEIN; UNCLASSIFIED DRUG;

ANIMAL EXPERIMENT; ARTICLE; BODY WEIGHT; CARCASS; CONTROLLED STUDY; DIET; DIGESTION; FEEDING; FERMENTED PRODUCT; FIBER; FISH; MORTALITY; NONHUMAN; NUTRITIONAL ASSESSMENT; OREOCHROMIS; PALM KERNEL CAKE; PROTEIN CONTENT; TILAPIA; TRICHODERMA; TRICHODERMA LONGIBRACHIATUM; WEIGHT GAIN; WEIGHT REDUCTION;

TILAPIA; TRICHODERMA LONGIBRACHIATUM;

EID: 76649098882     PISSN: None     EISSN: 16845315     Source Type: Journal    
DOI: None     Document Type: Article

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