The nutritive value of palm kernel cake pretreated with Aspergillus niger as a dietary ingredient for broiler chickens
2004
Swe, K.H. | A.R. Alimon | D. Mohd. Jaafar | N. Abdullah
Two experiments were conducted to examine the effect of dietary untreated Palm Kernel Cake (PKC) and fermented PKC on te performance of broiler chickens, and the digestibilitiesof dry matter, (DM), crude protein (CP), neutral detergent fibre (NDF), acid detergent fibre (ADF) and gross energy (GE). In experiment 1, mixtures of PKC together with varying levels of rice bran (RB) were tested to establish the optimum substrate for fermentation using Aspergillus niger. In this study, substrate containing 70% PKC and 30% RB was selected based on the CP, NDF and ochraton contents of the fermented products. (43.31 ppb). This mixture was subsequently used as substrates for the fermentation process to obtain fermented PKC (FPKC) for the second experiment. In experiment 2, broiler chickens were divided into four groups and fed iso-introgenous and iso-caloric diets containing PKC (20%) and FPKC ( 20 and 25%) to determine their effects on performance and digestibilities of nutrients. The final body weights of birds fed diets containing FPKC were lower than those fed the control and PKC diets. The FCR of birds fed 25% PFKC diets was 2.42 whereas that ofbirds fed control diet was 1.85. The digestibilities of DM, CP, NDF, ADF and energy for FPKC-based diets were lower compared to those of the control diet.
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