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This study was aimed at evaluating the effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional qualities, antioxidant, and antimicrobial activities of the used rice as a poultry feed ingredient.

journal of advanced veterinary and animal research

Effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional quality, antioxidant, and antimicrobial activities of used rice as a poultry feed ingredient