Nutrient Composition and Cell-Wall Structure of Palm Kernel Cake Supplemented with Enzymes
Siti Zubaidah1, Chusnul Hanim2, Bambang Ariyadi3, Aji Praba Baskara2*, Zuprizal2
1Graduate School, Faculty of Animal Science, Universitas Gadjah Mada, Jl. Fauna No. 3 Bulaksumur, Yogyakarta 55281, Indonesia; 2Department of Animal Nutrition and Feed Science, Faculty of Animal Science, Universitas Gadjah Mada, Jl. Fauna No. 3 Bulaksumur, Yogyakarta 55281, Indonesia; 3Department of Animal Production, Faculty of Animal Science, Universitas Gadjah Mada, Jl. Fauna No. 3 Bulaksumur, Yogyakarta 55281, Indonesia.
*Correspondence | Aji Praba Baskara, Department of Animal Nutrition and Feed Science, Faculty of Animal Science, Universitas Gadjah Mada, Jl. Fauna No. 3 Bulaksumur, Yogyakarta 55281, Indonesia; Email: aji.praba.b@mail.ugm.ac.id
Figure 1:
Images of PKC without (a) and with enzymes (b) at 1000× magnification.