PENGARUH PEMBBRIAN KULIT BUAH COKLAT FERMENTASI DBNGAN Aspergillus niger DALAM RANSUM TERHADAP RETENSI NITROGEN DAN RASIO EFISIENSI PROTEIN PADA BROILER.
Dr.L r&Diuhrdi,!s.i!rus Nu!
s
h, rqitu br
tr Gos@!
d , Kucfer i a !n).3(5 ri KBCF
@EU'), D 05%(3.! dli ncun). r
Derdlknehw&d Fd*w
hpuejlal3',1i@e.Idj!q]1
^,
n@nnq bibi.
@rtnn€i
@h
6
^{qfrs hhhhea
Moajeno p&^ rog
PredlbLysltd,N0*1bFl,,0a)T
h
'$cbd
srynin$4
FEseojlgu4 &i bmski h&bi
(ui bld orn u!ruptu rhsd penaio yoe
rns&DF
riegiyir a!e%
(Fcmi&
(ihii
(tuljr
A
lsuo
boicr (zaduddo &k. re$l
rnn bbonb;qi
6D 6uA!
dspd
diidih
2
Pmgs SEAFAST rPB tugq, zom)
hmlhlsir
Frur&.
win sLhs
,r!tsr8 'i!q
liissi)
ilsa
$Fd !ra'dr\ ai@ s iii n$ghsirhi
D{dE
bdd4 !b!
FG4e iddl
!0?iD ruP brkiia
eE]m. sE nq$ail!^ shb$ nsjdi sbblq ldqLsrq!
-
M{ur srardi
ird i
i
i,i'o(!ii!':
do Ni&rBh ( res)
'dq!]o:ldiP'$'
1,3e%
e^ $B' ktr{
r.!%
(Fcmi!, 206)
iii
DDn {.4% (Fc@
,
6i dogo LaFg
ePddefusmFjhEl
]J43',J ,€q
EmoqlrR iD ii Pnisklioi rerro
.) hoin..bpd& 6r{ D b4
4hti! d tulgos4o
iEliN!di9o/!,1ry,'ig0eeg{
Ktudj& n
du $pijlba 6 :00. Marirr4
ilrd .q4s ftELu
s
h, rqitu br
tr Gos@!
d , Kucfer i a !n).3(5 ri KBCF
@EU'), D 05%(3.! dli ncun). r
Derdlknehw&d Fd*w
hpuejlal3',1i@e.Idj!q]1
^,
n@nnq bibi.
@rtnn€i
@h
6
^{qfrs hhhhea
Moajeno p&^ rog
PredlbLysltd,N0*1bFl,,0a)T
h
'$cbd
srynin$4
FEseojlgu4 &i bmski h&bi
(ui bld orn u!ruptu rhsd penaio yoe
rns&DF
riegiyir a!e%
(Fcmi&
(ihii
(tuljr
A
lsuo
boicr (zaduddo &k. re$l
rnn bbonb;qi
6D 6uA!
dspd
diidih
2
Pmgs SEAFAST rPB tugq, zom)
hmlhlsir
Frur&.
win sLhs
,r!tsr8 'i!q
liissi)
ilsa
$Fd !ra'dr\ ai@ s iii n$ghsirhi
D{dE
bdd4 !b!
FG4e iddl
!0?iD ruP brkiia
eE]m. sE nq$ail!^ shb$ nsjdi sbblq ldqLsrq!
-
M{ur srardi
ird i
i
i,i'o(!ii!':
do Ni&rBh ( res)
'dq!]o:ldiP'$'
1,3e%
e^ $B' ktr{
r.!%
(Fcmi!, 206)
iii
DDn {.4% (Fc@
,
6i dogo LaFg
ePddefusmFjhEl
]J43',J ,€q
EmoqlrR iD ii Pnisklioi rerro
.) hoin..bpd& 6r{ D b4
4hti! d tulgos4o
iEliN!di9o/!,1ry,'ig0eeg{
Ktudj& n
du $pijlba 6 :00. Marirr4
ilrd .q4s ftELu