African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6863

Full Length Research Paper

Evaluation of chemical composition and nutritive potential of oil palm slurry fermented with cassava peel as feed for livestock

ABIOLA-OLAGUNJU Oluwanike
  • ABIOLA-OLAGUNJU Oluwanike
  • Department of Home Economics and Hotel Management, College of Agricultural Science Olabisi Onabanjo University, Ayetoro Campus, Nigeria.
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MAKO Adejoke Adeneye
  • MAKO Adejoke Adeneye
  • Department of Agricultural Production and Management Sciences, Tai Solarin University of Education, Ijagun. Ijebu-Ode, P. M. B. 2118, Ijebu-Ode. Ogun State, Nigeria.
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AKINSOYINU Akintunde Olaleye
  • AKINSOYINU Akintunde Olaleye
  • Department of Animal Science, School of Agriculture and Industrial Technology, Babcock University Ilishan Remo, Ogun State
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  •  Received: 26 June 2013
  •  Accepted: 16 June 2014
  •  Published: 27 June 2014

How to cite this article

APA /
ABIOLA-OLAGUNJU, O., MAKO A. A., & AKINSOYINU A.O. (2014). Evaluation of chemical composition and nutritive potential of oil palm slurry fermented with cassava peel as feed for livestock. African Journal of Agricultural Research, 9(26), 2062-2067.
Chicago /
ABIOLA-OLAGUNJU Oluwanike, MAKO Adejoke Adeneye and AKINSOYINU Akintunde Olaleye. "Evaluation of chemical composition and nutritive potential of oil palm slurry fermented with cassava peel as feed for livestock." African Journal of Agricultural Research 9, no. 26 (2014): 2062-2067.
MLA /
ABIOLA-OLAGUNJU Oluwanike, MAKO Adejoke Adeneye and AKINSOYINU Akintunde Olaleye. "Evaluation of chemical composition and nutritive potential of oil palm slurry fermented with cassava peel as feed for livestock." African Journal of Agricultural Research 9.26 (2014): 2062-2067.
DOI /
https://doi.org/10.5897/AJAR2013.7565
URL /
https://academicjournals.org/journal/AJAR/article-abstract/E6697E945764

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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