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Microbial Protein Production By Fermentation Of Sorghum Beer Residue Supplemented With Urea Plus Methionine. A Preliminary Study
Sorghum beer residue (SBR), a by-product of fermentation was procured dried and subjected to a second stage fermentation with urea (N) and methionine (S) supplementation. The effects of four levels of urea (0.5, 1.0, 1.5 and 2.0%) and four levels of methionine (0.29, 0.33, 0.37 and 0.41%) were tested on fermentation of SBR incubated in rumen liquor of cow for
