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Articles by Pongsatorn Gunun
Total Records ( 2 ) for Pongsatorn Gunun
  Sineenart Polyorach , Metha Wanapat , Onanong Poungchompu , Anusorn Cherdthong , Pongsatorn Gunun , Nirawan Gunun and Sungchhang Kang
  Background and Objective: Cassava (Manihot esculenta Crantz) is widely grown in sub-tropical and tropical areas, producing roots as an energy source containing high soluble carbohydrate but low in crude protein. The process of protein enrichment of animal feed using microorganisms in a semi-solid culture to improve the nutritional value of ruminants feed has been considered. This study aimed to investigate the effect of microorganism fermentation on nutritional values of cassava products and in vitro rumen fermentation and digestibility. Materials and Methods: The experimental design was a 2×4 factorial arrangement in a completely randomized design. Factor A was two types of cassava root (fresh cassava root (FC) and cassava chip (CC)) and factor B was four sources of microorganism inclusion [no microorganism (No), Yeast (Y), effective microorganism (EM) and Yeast+EM (EMY)), respectively. Results: The results found that crude protein of cassava root was dramatically increased by Y and EM fermentation and the highest was found in CC (p<0.05). The gas kinetics, cumulative gas production (96 h) and in vitro dry matter and organic matter digestibility were enhanced by Y and EM fermentation (p<0.05), especially in CC group. Moreover, Y and EM could increase concentration of volatile fatty acids and ammonia-nitrogen while reduced methane production (p<0.05). Ruminal bacteria and fungi were increased whereas protozoa population was reduced by Y and EM fermentation. Conclusion: In conclusion, Y and EM fermentation could improve nutritional values of cassava products and enhance nutritional digestibility, rumen fermentation efficiency while decrease protozoa and methane production. However, further researches in feeding trial could be conducted.
  Nonthasak Piamphon , Chalong Wachirapakorn , Komas Bannasan , Pariwat Pornsopin , Pichetpong Sotawong and Pongsatorn Gunun
  Objective: The current study was designed to determine the effect of Aspergillus niger or Saccharomyces cerevisiae fermented napier grass (NG) mixed with fresh cassava root (CR) on the blood biochemistry, blood enzymes, hematological parameters and nutrient digestibility in growing beef cattle. Materials and Methods: Four male beef cattle (150±10 kg) were randomly assigned according to a 4×4 Latin square design, to receive four dietary treatments: Napier grass (Control), non-microbial-fermented NG mixed with CR (F-NGCR), A. niger-fermented NG mixed with CR (AF-NGCR) or S. cerevisiae-fermented NG mixed with CR (SF-NGCR). Results: The results revealed the dry matter (DM) intake was similar among the treatments (p>0.05). The intake of organic matter (OM), ether extract (EE), neutral detergent fiber (NDF) and acid detergent fiber (ADF) were not significantly different among the treatments (p>0.05). However, the intake of crude protein (CP) was affected by AF-NGCR and SF-NGCR compared with the control (p<0.05). The digestibility of DM, OM, CP, EE and NDF were increased in the beef cattle that consumed AF-NGCR and SF-NGCR (p<0.05). The blood biochemistry, blood enzymes and hematological parameters did not differ among the treatments (p>0.05). Conclusion: Aspergillus niger and S. cerevisiae-fermented NG mixed with CR could improve the CP intake and nutrient digestibility and had no effect on the blood biochemistry, blood enzymes and hematological parameters in growing beef cattle.
 
 
 
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