PENGARUH PEMBERIAN PRODUK ONGGOK FERMENTASI DENGAN Bacillus amyloliquefaciens DALAM RANSUM TERHADAP PERFORMA AYAM BROILER.
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ftrRiuEMASI Df,Nc.{N rt.,/,r
N
"n
4NSIJV TERH^OAP PERFORMA
ATN
s8!!a!!!
FA(ULTAS PETERNAKAN
UNIVERSITAS ANDALAS
BROIL€R
DriNGaN
lllilLii
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dns, ,4/i,r @tor|kl@
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c,sk! (uL) &40
nlorlo'l. Brro%oFr,.lre/.oF),
D€o%oF),
3
tu
lP >0,05)
E(4ocoF)
bMep
P4M
h lnsidui,
cttu arytuiqkJqtq r1l'a
o6i. rdrra
Fog
44rLlr4lq!!,'
a6]a
! M*!torMuddjo(rqt)bhF nko
jaijuohr F4 ?r Fq$rum!!
&@ dijlJ(h Fho
.(c{d,
s ollgor
!cmdtrdr
oilgor
r$o) Mfluu rrbBoj,
d
Dn Fi r,rjuo b,kan
tr For q hp rtr$ , s$ trg4
, rqo),
tij!
horlrrn log dsutrNlr
u(r
nNlj]].0]'l]./r^4,n1/,9,o?
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': i i !'
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I dr hs Pijrrrc