Chemical composition and in vitro gas production of fermented cassava pulp with different types of supplements

Abstract

The effect of different additives on chemical composition, in vitro gas production and dry matter (DM) disappearance of cassava pulp was investigated. The experiment used the completely randomized design with 2 × 2 × 2 factorial arrangement of treatments with control. The control treatment was cassava pulp fermentation without any supplementation. Factor A was a type of microbes including yeast (Saccharomyces cerevisiae) or a mixture of microbes (effective microorganisms (EM)), factor B was supplementation of molasses and urea (MU), and factor C was supplementation of a mixture of exogenous enzyme. It was found that the interaction between factors A and C was significant for crude protein (CP), non-protein nitrogen and non-structural carbohydrate (NSC) contents. MU supplementation increased the CP content of fermented cassava pulp; however, EM and MU addition resulted in a significantly lower NSC and higher neutral detergent fibre fractions than the control. The supplementation showed higher gas production when compared with un-supplemented group, particularly when MU were added. However, DM disappearance was not affected by type of microbe, urea-molasses addition or exogenous enzyme supplement. Thus, the nutritive value of fermented cassava pulp with yeast and EM was improved by MU supplementation but not by exogenous enzyme addition.

Manipulation of In Vitro Ruminal Fermentation and Feed Digestibility as Influenced by Yeast Waste-Treated Cassava Pulp Substitute Soybean Meal and Different Roughage to Concentrate Ratio

“…Combining CS and YW could deliver a product with a high CP content of 537 g/kg DM. The apparent increase in CP could be explained by an increase in microorganisms contained in YW and proliferation in the form of single-cell proteins occurring throughout the fermentation process [6]. Before YW was fermented with CS, the quantity of carbon and nitrogen sources in the medium solution was the key factor that differentiated the amount of yeast and CP contained in the product.…”

“…Yeast (Saccharomyces cerevisiae) is a source of probiotics that have a beneficial effect on rumen fermentation. Crude protein (CP) in CS increased by nearly 7% in microbial mixed culture of S. cerevisiae and fermentation procedures using solid media [6]. In ruminant feeding, the utilization of microorganisms, including S. cerevisiae, has become common [7].…”

Fermented Rubber Seed Kernel with Yeast in the Diets of Tropical Lactating Dairy Cows: Effects on Feed Intake, Hematology, Microbial Protein Synthesis, Milk Yield and Milk Composition

“…Our previous studies revealed that fermentation of RSK with yeast and the addition of urea and molasses improved the CP content by 21.2% to 33.6%, and its use at up to 25% in concentrate did not affect the nutrient intake, nutrient digestion, ruminal metabolism, or microbial protein production of dairy heifers [ 9 ]. Pilajun et al [ 10 ] also reported that fermentation of plant meals with yeast and urea with molasses increased CP and non-protein nitrogen (NPN) content.…”

Chemical Composition and Its Relationship With in Vitro Methane Mitigation Potential of Selected Wild Legume Seeds

“…Reports have shown that the volume of gas produced during anaerobic fermentation is related with differences in chemical compositions in the feeds and the availability of those components for rumen microorganisms (Elghandour et al, 2015;Pilajun and Wanapat 2018). The strong positive correlation between CP content of the seed meals and total GP may be attributed to the generally high CP of all the legume seed meals.…”