Nutritional value variation in local palm kernel cake for animal feeds

Suhaimi D.; Sharif S.; Normah M. A.

Nutritional value variation in local palm kernel cake for animal feeds

2018

Suhaimi D. | Sharif S. | Normah M. A.

Palm kernel cake (PKC) has long been known to be an importantingredient for the formulation of animal feeds. However the recommended levels of inclusion seem to vary from one reporter to another. This factor is considered important especially when formulating feeds for nonruminant diets. The variation of its major constituents such as protein, fibre and fat contents is said to depend on the sources, oil removal technology and the efficiency of oil extraction from the kernel. For comparison,a set of compilation data of 300 local PKC samples from the past years on these basic nutritional constituents were studied.Majority of the samples analysed were from southern region of Peninsular Malaysia meant for animal feeds. Mean percentagevalues and their respective standard deviations were as follows; crude protein 16.1±1.65, crude fibre 19.3±4.22, crude ash5.9±2.48, ether extract 5.6±3.36, dry matter 91.3±2.65, and metabolisable energy 7.75 MJ/kg. The objective of the study was to observe the distribution pattern of these values compared to other surveys. From this study, the highest relative standarddeviation (RSD) reached 60% for ether extract, followed by ash 42.1%, and crude fibre 21.8%. From the variation point of view,periodical results for quality control of PKC must be initiated as an useful indicator for its accuracy of each diet formulation.

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