2019•Tropical Animal Health and ProductionRequires access

Rambutan fruit peel powder and dietary protein level influencing on fermentation characteristics, nutrient digestibility, ruminal microorganisms and gas production using in vitro fermentation techniques

Thiwakorn Ampapon, Metha Wanapat

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Key concepts: Rambutan, Fermentation, Food science, Nutrient, Microorganism, Protein digestibility, Biology, Biotechnology

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Rambutan fruit peel powder and dietary protein level influencing on fermentation characteristics, nutrient digestibility, ruminal microorganisms and gas production using in vitro fermentation techniques — Research Paper | ScholarLens