Effects of the Combinations of Cassava Leaf Meal and Palm Kernel Cake Mixture Fermented by Bacillus amyloliquefaciens on the Alteration of their Dry Matter, Crude Protein, Crude Fiber and Crude Lipid Contents

Research Article

Effects of the Combinations of Cassava Leaf Meal and Palm Kernel Cake Mixture Fermented by Bacillus amyloliquefaciens on the Alteration of their Dry Matter, Crude Protein, Crude Fiber and Crude Lipid Contents

Ahadiyah Yuniza, Tertia Delia Nova, Wingki Ari Angga, Annisa and Yose Rizal

Background: The utilization of Cassava Leaf Meal (CLM) and Palm Kernel Cake (PKC) in poultry diet is still limited due the high in crude fiber and other anti-nutrition compounds. The processing of these 2 feedstuffs, such as fermentation by using microbes did not perform much improvement in their utilization in poultry diets. Fermentation of feedstuffs by using fungi took a longer time than by using bacteria such as Bacillus amyloliquefaciens . Fermentation of the combination of CLM and PKC could elicit the complementary effect in supporting the growth of bacteria. Objective: Thus, an experiment had been conducted to determine the effects of the combinations of CLM and PKC mixture fermented by Bacillus amyloliquefaciens on the alteration of their dry matter, crude protein, crude fiber and crude lipid contents and the best combination of CLM and PKC for fermentation. Materials and Methods: This experiment was performed in a completely randomized design with 5 treatments and 4 replicates. The treatments were the combination of CLM and PKC as follows: 100:0% (A), 80:20% (B), 60:40% (C), 40:60% (D) and 20:80% (E). These combinations of CLM and PKC were fermented by using Bacillus amyloliquefaciens at the dose of 6% for 6 days. Measured variables were the reduction percentage in dry matter, crude fiber and crude lipid and the increasing percentage in crude protein. Results: Results of experiment indicated that the combinations of CLM and PKC mixture very significantly affected (p<0.01) the reduction percentage in dry matter and crude fiber and increasing percentage in crude protein, as well as significantly influenced (p<0.05) the reduction percentage in crude lipid. Conclusion: The lower reduction percentage in dry matter was in treatments A and B, the higher increasing percentage in crude protein was in treatments B and C, the higher reduction percentage in crude fiber was in treatments D and E and the higher reduction percentage in crude lipid was in treatments A, B and C. It is concluded that the best combination of CLM and PKC fermented by Bacillus amyloliquefaciens was 80:20% (treatment B).

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Ahadiyah Yuniza, Tertia Delia Nova, Wingki Ari Angga, Annisa and Yose Rizal, 2016. Effects of the Combinations of Cassava Leaf Meal and Palm Kernel Cake Mixture Fermented by Bacillus amyloliquefaciens on the Alteration of their Dry Matter, Crude Protein, Crude Fiber and Crude Lipid Contents. Pakistan Journal of Nutrition, 15: 1049-1054.

DOI: 10.3923/pjn.2016.1049.1054

URL: https://scialert.net/abstract/?doi=pjn.2016.1049.1054

Pakistan Journal of Nutrition

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Authors

Ahadiyah Yuniza

Tertia Delia Nova

Wingki Ari Angga

Annisa

Yose Rizal

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Research Article

Effects of the Combinations of Cassava Leaf Meal and Palm Kernel Cake Mixture Fermented by Bacillus amyloliquefaciens on the Alteration of their Dry Matter, Crude Protein, Crude Fiber and Crude Lipid Contents

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