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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

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Advances in Animal and Veterinary Sciences

November

Vol. 12, Iss. 11, pp. 2062-2300

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