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Pakistan Journal of Nutrition
  Year: 2009 | Volume: 8 | Issue: 4 | Page No.: 447-451
DOI: 10.3923/pjn.2009.447.451
 
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Effects of Supplementation of Yeast-Malate Fermented Cassava Chip as a Replacement Concentrate on Rumen Fermentation Efficiency and Digestibility of Nutrients in Cattle
Sittisak Khampa, Pala Chaowarat, Rungson Singhalert and Metha Wanapat

Abstract:
Ten, one year old male cattles with initial body weight of 150±10 kg were randomly divided into 2 groups and received concentrate at 14% CP (T1) and Yeast-Malate Fermented Cassava Chip (YMFCC) (T2). The cows were offered the treatment concentrate at 1 %BW and urea-treated rice straw was fed ad libitum. Means were compared using t-test. All animals were kept in individual pens and received free access to water. The results have revealed that replacement of YMFCC on feed intake was non-significantly different, while Average Daily Gain (ADG) and digestibility of nutrients were higher (p<0.05) in cattle fed YMFCC (T2) treatments than received concentrate at 14% CP (T1) (235 and 203 g/d). In addition, the ruminal pH, ammonia-nitrogen and blood urea nitrogen concentration were significantly different (p<0.05). The concentration of volatile fatty acid was significantly different especially the concentration of propionic acid was slightly higher in cattle receiving T2 than T1 (23.9 and 17.8 mol/100 mol). Supplementation of YMFCC (T2) could improve population of bacteria and fungal zoospore, but decreased populations of Holotrich and Entodiniomorph protozoa in rumen (p<0.05). The results indicate that supplementation of Yeast-Malate Fermented Cassava Chip (YMFCC) as a replacement concentrate at 14% CP could improve rumen fermentation efficiency and digestibility of nutrients in cattle.
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How to cite this article:

Sittisak Khampa, Pala Chaowarat, Rungson Singhalert and Metha Wanapat, 2009. Effects of Supplementation of Yeast-Malate Fermented Cassava Chip as a Replacement Concentrate on Rumen Fermentation Efficiency and Digestibility of Nutrients in Cattle. Pakistan Journal of Nutrition, 8: 447-451.

DOI: 10.3923/pjn.2009.447.451

URL: https://scialert.net/abstract/?doi=pjn.2009.447.451

 
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