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Pakistan Journal of Nutrition
  Year: 2015 | Volume: 14 | Issue: 9 | Page No.: 625-628
DOI: 10.3923/pjn.2015.625.628
 
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In vitro Fermentation Characteristics of Palm Oil Byproducts Which is Supplemented with Growth Factor Rumen Microbes
Mardiati Zain, Jurnida Rahman, Khasrad and Erpomen

Abstract: The aim of this experiment was to study the use of palm oil by products [oil palm fronds (OPF), palm oil sludge (POS) and palm kernel cake (PKC)], that supplemented with Sapindus rarak and Sacharomyces cerevisiae on digestibility and fermentation in vitro. Oil Palm Fronds was previously treated with 3% urea. The treatments consist of 50% OPF+30% POS+20% PKC as a control diet (A), B = A+4% Sapindus rarak, C = A+0.5% Sacharomyces cerevisiae and D = A+4% Sapindus rarak+0.5% Sacharomyces cerevisiae. Digestibility of DM, OM, ADF, NDF, cellulose and rumen parameters (NH3 and VFA) of all treatments were significantly different (p<0.05). Product of fermentation and digestibility treatment A were significantly lower than treatments B, C and D. The result indicated that supplementation Sapindus rarak and Saccharomyces cerevisiae were able to improve fermentability and digestibility of palm oil by product.
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How to cite this article:

Mardiati Zain, Jurnida Rahman, Khasrad and Erpomen, 2015. In vitro Fermentation Characteristics of Palm Oil Byproducts Which is Supplemented with Growth Factor Rumen Microbes. Pakistan Journal of Nutrition, 14: 625-628.

DOI: 10.3923/pjn.2015.625.628

URL: https://scialert.net/abstract/?doi=pjn.2015.625.628
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