Chemical composition and in vitro gas production of fermented cassava pulp with different types of supplements
The effect of different additives on chemical composition, in vitro gas production and dry matter (DM) disappearance of cassava pulp was investigated. The experiment used the completely randomized design with 2 × 2 × 2 factorial arrangement of treatments with control. The control treatment was cassa...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2018-01-01
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| Series: | Journal of Applied Animal Research |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/09712119.2016.1261029 |
| _version_ | 1818517384738111488 |
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| author | Ruangyote Pilajun Metha Wanapat |
| author_facet | Ruangyote Pilajun Metha Wanapat |
| author_sort | Ruangyote Pilajun |
| collection | DOAJ |
| description | The effect of different additives on chemical composition, in vitro gas production and dry matter (DM) disappearance of cassava pulp was investigated. The experiment used the completely randomized design with 2 × 2 × 2 factorial arrangement of treatments with control. The control treatment was cassava pulp fermentation without any supplementation. Factor A was a type of microbes including yeast (Saccharomyces cerevisiae) or a mixture of microbes (effective microorganisms (EM)), factor B was supplementation of molasses and urea (MU), and factor C was supplementation of a mixture of exogenous enzyme. It was found that the interaction between factors A and C was significant for crude protein (CP), non-protein nitrogen and non-structural carbohydrate (NSC) contents. MU supplementation increased the CP content of fermented cassava pulp; however, EM and MU addition resulted in a significantly lower NSC and higher neutral detergent fibre fractions than the control. The supplementation showed higher gas production when compared with un-supplemented group, particularly when MU were added. However, DM disappearance was not affected by type of microbe, urea–molasses addition or exogenous enzyme supplement. Thus, the nutritive value of fermented cassava pulp with yeast and EM was improved by MU supplementation but not by exogenous enzyme addition. |
| first_indexed | 2024-12-11T00:55:31Z |
| format | Article |
| id | doaj.art-a1301d61f95d43fd87f5dd942504fe8b |
| institution | Directory Open Access Journal |
| issn | 0971-2119 0974-1844 |
| language | English |
| last_indexed | 2024-12-11T00:55:31Z |
| publishDate | 2018-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Journal of Applied Animal Research |
| spelling | doaj.art-a1301d61f95d43fd87f5dd942504fe8b2022-12-22T01:26:29ZengTaylor & Francis GroupJournal of Applied Animal Research0971-21190974-18442018-01-01461818610.1080/09712119.2016.12610291261029Chemical composition and in vitro gas production of fermented cassava pulp with different types of supplementsRuangyote Pilajun0Metha Wanapat1Ubon Ratchathani UniversityKhon Kaen UniversityThe effect of different additives on chemical composition, in vitro gas production and dry matter (DM) disappearance of cassava pulp was investigated. The experiment used the completely randomized design with 2 × 2 × 2 factorial arrangement of treatments with control. The control treatment was cassava pulp fermentation without any supplementation. Factor A was a type of microbes including yeast (Saccharomyces cerevisiae) or a mixture of microbes (effective microorganisms (EM)), factor B was supplementation of molasses and urea (MU), and factor C was supplementation of a mixture of exogenous enzyme. It was found that the interaction between factors A and C was significant for crude protein (CP), non-protein nitrogen and non-structural carbohydrate (NSC) contents. MU supplementation increased the CP content of fermented cassava pulp; however, EM and MU addition resulted in a significantly lower NSC and higher neutral detergent fibre fractions than the control. The supplementation showed higher gas production when compared with un-supplemented group, particularly when MU were added. However, DM disappearance was not affected by type of microbe, urea–molasses addition or exogenous enzyme supplement. Thus, the nutritive value of fermented cassava pulp with yeast and EM was improved by MU supplementation but not by exogenous enzyme addition.http://dx.doi.org/10.1080/09712119.2016.1261029Cassava pulpeffective microorganismsexogenous enzymein vitro fermentation; Saccharomyces cerevisiae |
| spellingShingle | Ruangyote Pilajun Metha Wanapat Chemical composition and in vitro gas production of fermented cassava pulp with different types of supplements Journal of Applied Animal Research Cassava pulp effective microorganisms exogenous enzyme in vitro fermentation; Saccharomyces cerevisiae |
| title | Chemical composition and in vitro gas production of fermented cassava pulp with different types of supplements |
| title_full | Chemical composition and in vitro gas production of fermented cassava pulp with different types of supplements |
| title_fullStr | Chemical composition and in vitro gas production of fermented cassava pulp with different types of supplements |
| title_full_unstemmed | Chemical composition and in vitro gas production of fermented cassava pulp with different types of supplements |
| title_short | Chemical composition and in vitro gas production of fermented cassava pulp with different types of supplements |
| title_sort | chemical composition and in vitro gas production of fermented cassava pulp with different types of supplements |
| topic | Cassava pulp effective microorganisms exogenous enzyme in vitro fermentation; Saccharomyces cerevisiae |
| url | http://dx.doi.org/10.1080/09712119.2016.1261029 |
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