Nutritional evaluation of fermented palm kernel cake using red tilapia

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Nutritional evaluation of fermented palm kernel cake using red tilapia

The use of palm kernel cake (PKC) and other plant residues in fish feeding especially under extensive aquaculture have been in practice for a long time. On the other hand, the use of microbial-based feedstuff is increasing. In this study, the performance of red tilapia raised on Trichoderma longibra...

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Bibliographic Details
Main Authors:	Buchi, Iluyemi Florence, Musa, Mohamed Hanafi, Othman, Radziah, Kamarudin, Mohd Salleh
Format:	Article
Language:	English
Published:	Academic Journals 2010
Online Access:	http://psasir.upm.edu.my/id/eprint/12041/ http://psasir.upm.edu.my/id/eprint/12041/1/Nutritional_evaluation_of_fermented_palm.pdf

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