Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2008 | Volume: 7 | Issue: 2 | Page No.: 249-254
DOI: 10.3923/pjn.2008.249.254
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Improving the Quality of Sago Pith and Rumen Content Mixture as Poultry Feed Through Fermentation by Bacillus amyloliquefaciens

Wizna , Hafil Abbas, Yose Rizal, Abdi Dharma and I. Putu Kompiang

Abstract:
An experiment was conducted to improve the nutrient content of sago pith (Metroxylon sago Rottb) and rumen content mixture through fermentation by using cellulolytic bacteria (Bacillus amyloliquefaciens) as inoculums. The experiment was determination of the optimum conditions (dosage of inoculums, fermentation length and temperature) for sago pith and rumen content mixture fermentation based on nutrient quality and quantity of these fermented products. The study was conducted in experimental methods, using the completely randomize design in factorial with 3 treatment were : 1. A factor (Dosage of inoculums: A1 = 2%, A2 = 6%, A3 = !0%), 2. B factor (Fermentation length : B1 = 3 days, B2 = 6 days, B3 = 9 days) and 3. C factor (Temperature : C1 = 30oC, C2 = 40oC and C3 = 50oC). Results of study showed that optimum conditions of the fermentation of sago pith (Metroxylon sago Rottb) and rumen content mixture was at 2% dosage of inoculums, 9 days of fermentation length and 40oC temperature. This conditions can decrease 33% of crude fiber and increase 42% of crude protein which made the nutritional value of the product based on dry-substance was 15.79% crude protein, 2.75% crude fat, 18.54% crude fiber, 0.20% calcium, 0.16% phosphor, 2540 Kcal/kg metabolic energy, and 66.65% nitrogen retention.
PDF Citation Report Citation
 RELATED ARTICLES:
  •    Effect of Cellulase Supplementation on in vitro Digestibility and Energy, Crude Fiber and Cellulose Content of Sago Palm (Metroxylon sp.) Waste as Broiler Chicken Feed
  •    Improving the Quality of Tapioca By-Products (Onggok) as Poultry Feed Through Fermentation by Bacillus amyloliquefaciens
How to cite this article:

Wizna , Hafil Abbas, Yose Rizal, Abdi Dharma and I. Putu Kompiang, 2008. Improving the Quality of Sago Pith and Rumen Content Mixture as Poultry Feed Through Fermentation by Bacillus amyloliquefaciens. Pakistan Journal of Nutrition, 7: 249-254.

DOI: 10.3923/pjn.2008.249.254

URL: https://scialert.net/abstract/?doi=pjn.2008.249.254

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 

Curve Bottom