Improving the Nutritional Value and Rumen Fermentation Profile of Oil Palm Fronds by Autoclaving and Ammoniation with Different Levels of Urea
Improving the Nutritional Value and Rumen Fermentation Profile of Oil Palm Fronds by Autoclaving and Ammoniation with Different Levels of Urea
Saitul Fakhri1*, Heni Suryani2, Teja Kaswari1, Munawwaroh Pane1, Neneng Hariyati1, Dodi Rolis Limbong1, Anuraga Jayanegara3, Daniel Komwihangilo4