Evaluation of the nutrient contents of palm kernel cake fermented by microbial cocktails as a potential feedstuff for poultry
| Autor: | I.P. Kompiang, T. Pasaribu, E.B. Laconi |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
03 medical and health sciences chemistry.chemical_compound Nutrient Palm kernel crude protein Hemicellulose Food science Fiber Incubation crude fiber fermentation lcsh:SF1-1100 palm kernel cake lcsh:Veterinary medicine General Veterinary biology Chemistry 0402 animal and dairy science Trichoderma harzianum food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040201 dairy & animal science Neutral Detergent Fiber 030104 developmental biology microbes cocktail lcsh:SF600-1100 Animal Science and Zoology Fermentation lcsh:Animal culture |
| Zdroj: | Journal of the Indonesian Tropical Animal Agriculture, Vol 44, Iss 3, Pp 295-302 (2019) |
| ISSN: | 2460-6278 2087-8273 |
| Popis: | The aims of this research were to improve the nutritive value of palm kernel cake by fermentation technology using Bacillus amyloliquefacien, Trichoderma harzianum and cocktail microbes (combination of Bacillus amyloliquefacien and Trichoderma harzianum ). Data were analyzed using Completely Randomized Design Factorial, with experiments consisting of types of microbes ( B. amyloliquefaciens , T. harzianum , microbial cocktail) as treatment and incubation time (0, 3, 5, and 7 days). Parameters were crude protein and crude fiber for all treatments, and the lowest fiber analysis would continue with NDF, ADF, crude fat, and amino acids. Result showed that the three of microbes grew on palm kernel meal in third incubation and grew on and in the substrate at 7 days. microbial cocktails increased protein and reduced crude fiber better than B. amyloliquefacien and T. harzianum on palm kernel cake fermentation technology. Cocktail microbes enhanced amino acids such as methionine, arginine, and glutamic acid, also neutral detergent fiber but reduced ADF and hemicellulose. It was concluded that the palm kernel cake fermented with microbial cocktails can reduced crude fiber and increase crude protein with an incubation period of 7 days. |
| Databáze: | OpenAIRE |
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