Microbial treatment of jatropha press cake and fish feed nutritional quality evaluation
2009
Espiritu, B.M. | Nova, A.L. | Pedro, M.S. | Movillon, J., Philippines Univ. Los Baños, College, Laguna (Philippines)
This study determined the possibility of using Jatropha press cake for feed production by allowing it to undergo anaerobic fermentation to improve its pH, crude protein content and total sugar content. Three separate experiments were conducted, each consisting of various treatments, and each treatment spanning a total of 21 days. The enrichment study evaluated the effects of using selected nutritional additives such as rice washings, sugar, salt and skim milk in fermenting Jatropha press cake in combination of up to 3% of the total Jatropha press cake by weight. No significant improvement (in terms of pH and sugar content reduction) was observed when using the additives separately as compared to using all the additives together in one sample. Using all the additives applied together resulted in lower pH and higher decrease in sugar content. Adding enrichment to Jatropha press cake prior to fermentation could improve crude protein content and other fermented feed properties. A mixed bacterial inoculant was developed based on the enrichment study and on pH and product smell. Using enrichment and mixed lactic acid bacterial inoculants together produced a feed with lower pH and greatly improved initial sugar content, resulting in better sugar consumption. Adding the mixed inoculant and enrichment to Jatropha press cake prior to fermentation significantly improved the fermented feed properties. The effects of adding non-protein nitrogen or urea (NPN) with mixed lactic acid bacterial inoculants was also evaluated. This treatment produced the lowest desirable pH and better crude protein levels. Overall, the treatment that produced the best results in terms of pH, decrease in sugar content, crude protein increase and smell was Jatropha press cake wetted with 3% rice washings and 3% mixed lactic acid bacterial inoculants.
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