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Effects of ensiled Aspergillus oryzae and Saccharomyces cerevisiaecassava pulp as replacement for concentrate on ruminal fermentationin rumen-fistulated cows |
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| รหัสดีโอไอ | |
| Creator | 1. Wisitiporn Suksombat 2. Jukkrit Homkaow 3. Chayapol Meeprom |
| Title | Effects of ensiled Aspergillus oryzae and Saccharomyces cerevisiaecassava pulp as replacement for concentrate on ruminal fermentationin rumen-fistulated cows |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2561 |
| Journal Title | Songklanakarin Journal of Science and Technology |
| Journal Vol. | 40 |
| Journal No. | 4 |
| Page no. | 896 |
| Keyword | Aspergillus oryzae, Saccharomyces cerevisiae, ensiled cassava products, cassava pulp, cassava peel |
| URL Website | http://rdo.psu.ac.th/sjstweb/index.php |
| ISSN | 0125-3395 |
| Abstract | Four experiments were conducted. I) The concentration of reducing sugar was determined following incubation withAspergillus oryzae and an 8x11 factorial arrangement with 8 formulas of cassava components and 0 to 10 d of incubation. Thereducing sugar increased from day 3 and the highest was found for 100% cassava pulp. II) Crude protein (CP) and urea contentwere determined after incubating with A. oryzae and Saccharomyces cerreviseae and a 4x6 factorial arrangement with 4 formulasof cassava components and 6 urea levels. The highest CP was observed in 37.5% cassava pulp, 25% cassava chip, and 37.5%cassava peel. III) The design was a 3x4 factorial arrangement with 3 formulas of cassava components and 4 urea levels. CP wasunaffected by cassava components but increased with increasing urea levels. IV) The design was a 3x3 Latin squares with 3fistulated cows and 3 periods. Treatments were 4 kg/cow/d concentrate, 3.2 kg/cow/d concentrate plus 0.8 kg/cow/d ensiledcassava pulp (ECP) and 2.4 kg/cow/d concentrate plus 1.6 kg/cow/d ECP. ECP increased pH, molar proportions of acetic andbutyric acids but reduced molar proportion of propionic acid. |
