Zobrazeno 1 - 7
of 7
pro vyhledávání: '"J. A. D. Kalele"'
Publikováno v:
Media Peternakan, Vol 40, Iss 3, Pp 188-193 (2017)
This experiment was conducted to determine the effect of cakalang fish oil addition in ruminant feed on in vitro methane production and fatty acid profiles. This experiment consisted of four treatments which were R0 : feed composing of forage and con
Externí odkaz:
https://doaj.org/article/cbce017aea3844f9b01fb7bcf306ac17
Publikováno v:
Media Peternakan, Vol 40, Iss 3, Pp 188-193 (2017)
This experiment was conducted to determine the effect of cakalang fish oil addition in ruminant feed on in vitro methane production and fatty acid profiles. This experiment consisted of four treatments which were R0 : feed composing of forage and con
Publikováno v:
Animal Production, Vol 17, Iss 3, Pp 144-148 (2015)
This study aims to determine the effect of virgin coconut oil (VCO)supplementation into ruminant feed on the methane reduction in vitro The study used rumen fluid with forage substrate and concentrates in the ratio of 60:40. The experiement consists
Publikováno v:
ZOOTEC; Vol 37, No 2 (2017); 464-473
THE QUALITY OF CHICKEN NUGGET FORTIFICATED BY SOYBEAN FLOUR ON INCREASING DIETARY FIBER. This research aimed to determine the effect of soy bean flour as fortification ingredient to increase dietary fiber products to chicken nuggets. The meat used fo
Publikováno v:
ZOOTEC; Vol 36, No 1 (2016); 113-122
UTILIZATION OF BREEDING PIGS WASTE AS BIOGAS. This research has been conducted with the aim to examine the utilization of breeding pigs wastes as biogas. This research uses descriptive analysis which gas volume, temperature and acidity (pH) as the ob
Publikováno v:
Journal of the Indonesian Tropical Animal Agriculture, Vol 42, Iss 3, Pp 202-209 (2017)
This experiment was conducted to determine the effect of the adding of coconut pulp in ruminant feed on methane reduction in vitro . Rumen fluid and substrate of forage and concentrate in ratio 60:40 were in this study. This experiment consisted of f
Publikováno v:
ZOOTEC; Vol 37, No 2 (2017); 252-258
THE ORGANOLEPTIC CHARACTERISTIC OF CHICKEN BURGER WITH DIFFERENT COOKING METHODS. The objective of this study was to evaluate the effect of different cooking method on the characteristics of color, aroma, texture, tenderness and taste of chicken burg