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- W1523580530 abstract "Cassava tuber skin is a by-product of cassava chip industry, solid state fermented using mixed inorganic nitrogen and Aspergillus niger. The fermentation process was carried out for 3-4 days. The chemical changing during fermentation of cassava tuber skin and its utilization in broiler chicken ration were studied. After fermentation showed that the crude protein, crude protein digestibility, crude fat , ash, Ca, Ca digestibility, P, and P digestibility improved. The contents of crude protein and its digestibility improved from 4.80% and 66.90% to 28.00% and 72.00%, respectively. The crude fat content improved from 1.32% to 1.80%. The ash content improved from 7.80% to 9.20%, this was followed by improving of Ca and P from 0.97% and 0.11% to 1.69% and 0.68%, respectively. Also the Ca and P digestibilities improved from 81.10% and 14.10% to 93.20% and 52.00%, respectively. The crude fiber content decreased from 21,20% to 14,96 %, cianide acid (HCN) and urea contents also decreased. The result of feeding trial showed that the inclusion of fermented cassava tuber skin up to 10% in chicken broiler ration for 4 weeks feeding showed that the feed consumption, bodyweight gain and FCR were not different significantly (P>0.05). However, 15% inclusion reduced bodyweight gain and increased significantly FCR (P<0.05). It could be concluded that the nutrient content of cassava tuber skin improved after fermentation and the fermentation product could be used up 10% in broiler ration. Key words : Nutrient composition, cassava tuber skin, fermentation, broiler ration" @default.
- W1523580530 created "2016-06-24" @default.
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- W1523580530 date "2002-10-01" @default.
- W1523580530 modified "2023-09-25" @default.
- W1523580530 title "The chemical changing during fermentation of cassava tuber skin and its utilization in broiler chicken ration" @default.
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