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การพัฒนาคุณค่าทางโภชนะของรำสกัดน้ำมันเพื่อเป็นอาหารสัตว์ด้วยยีสต์จากโรงงานผลิตเบียร์ |
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| รหัสดีโอไอ | |
| Creator | วนิดา เบี้ยทอง |
| Title | การพัฒนาคุณค่าทางโภชนะของรำสกัดน้ำมันเพื่อเป็นอาหารสัตว์ด้วยยีสต์จากโรงงานผลิตเบียร์ |
| Contributor | ดรุณี ศรีชนะ |
| Publisher | Thammasat University |
| Publication Year | 2562 |
| Journal Title | Thai Journal of Science and Technology |
| Journal Vol. | 8 |
| Journal No. | 6 |
| Page no. | 633-641 |
| Keyword | defatted rice bran, brewer's yeast, nutritional value, digestibility |
| URL Website | https://www.tci-thaijo.org/ |
| Website title | THAIJO |
| ISSN | 2286-7333 |
| Abstract | The objective of this study was to evaluate the nutritional value and digestibility of defatted rice bran fermented with Brewer's yeast (BY) at 0, 10, 20 and 30 percent for 0, 1, 2, 3 and 4 weeks. The result data concerning nutritional value showed that organic matter (OM) of defatted rice bran fermented with BY for 0-4 weeks was increased (p < 0.05), whereas dry matter (DM) and acid detergent fiber (ADF) of defatted rice bran fermented with BY for 0-4 weeks were decreased (p < 0.05). Defatted rice bran fermented with 30 percent BY (2-3 weeks) had highest (p < 0.05) crude protein with the range of 25.03-25.42 percent and defatted rice bran fermented with 30 percent BY (1-2 weeks) had lowest (p < 0.05) neutral detergent fiber (NDF) with the range of 43.26-43.35 percent. The ruminal digestibility (in vitro) of DM (56.97 percent) and OM (55.36 percent) of defatted rice bran fermented with 30 percent BY at 4 weeks were high (p < 0.05). Furthermore, it was found that the DM digestibility in monogastric animal (in vitro) of defatted rice bran fermented with 30 percent BY (3-4 weeks) and OM digestibility in monogastric animal of defatted rice bran fermented with 30 percent BY (2-4 weeks) were highest (p < 0.05) with the range of 62.63-62.86 and 62.11-62.51 percent, respectively. It was concluded that nutritional value of defatted rice bran was increased, whereas ruminal digestibility and digestibility in monogastric animal of defatted rice bran were maximized when fermented with BY at 30 percent for 4 weeks. |
