Extraction process of palm kernel cake as a source of mannan for feed additive on poultry diet

Tafsin, Ma’ruf; Hanafi, Nevy Diana; Yusraini, Era

doi:10.1088/1755-1315/65/1/012020

Cited by 8 publications

(12 citation statements)

References 5 publications

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“…Mannan oligosaccharide content of PKC plays various biological functions, particularly in minimizing gut pathogens and enhancing poultry’s immune responses [ 96 ]. It was reported that mannose and manno-oligosaccharides could act as prebiotics by improving the chicken immune system, reducing the gut’s harmful bacteria and increasing non-pathogenic bacteria population [ 10 ].…”

Section: Effects Of Pkc On the Immune Systemmentioning

confidence: 99%

“…Van der Wielen et al [ 99 ] showed that dietary fibers were fermented in the caecum of birds by faecal microbes which produced end products such as volatile fatty acids (VFAs), an essential compound in decreasing of Salmonella spp and other pathogenic bacteria. MOS is the main component of PKC and is considered to contain prebiotic properties that can reduce pathogenic bacteria and improve birds’ immunity [ 10 , 96 , 100 ]. FPKC in the broiler feeding diet may increase intestinal LAB and lactic acid concentration [ 58 ]; hence, the interactions between the LAB and the host immune system have been suggested to lead to some immunomodulatory activities [ 101 ].…”

Section: Effects Of Pkc On the Immune Systemmentioning

confidence: 99%

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Is Palm Kernel Cake a Suitable Alternative Feed Ingredient for Poultry?

Azizi

Loh

Foo

et al. 2021

Animals

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Palm kernel cake (PKC), a by-product of oil extracted from palm nuts through expeller press or solvent extraction procedures is one of the highest quantities of locally available and potentially inexpensive agricultural product. PKC provides approximately 14–18% of crude protein (CP), 12–20% crude fiber (CF), 3–9% ether extract (EE), and different amounts of various minerals that feasible to be used as a partial substitute of soybean meal (SBM) and corn in poultry nutrition. Poultry’s digestibility is reported to be compromised due to the indigestion of the high fiber content, making PKC potentially low for poultry feeding. Nevertheless, solid-state fermentation (SSF) can be applied to improve the nutritional quality of PKC by improving the CP and reducing CF content. PKC also contains β-mannan polysaccharide, which works as a prebiotic. However, there is a wide variation for the inclusion level of PKC in the broiler diet. These variations may be due to the quality of PKC, its sources, processing methods and value-added treatment. It has been documented that 10–15% of treated PKC could be included in the broiler’s diets. The inclusion levels will not contribute to a negative impact on the growth performances and carcass yield. Furthermore, it will not compromise intestinal microflora, morphology, nutrient digestibility, and immune system. PKC with a proper SSF process (FPKC) can be offered up to 10–15% in the diets without affecting broilers’ production performance.

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Section: Effects Of Pkc On the Immune Systemmentioning

confidence: 99%

Section: Effects Of Pkc On the Immune Systemmentioning

confidence: 99%

Is Palm Kernel Cake a Suitable Alternative Feed Ingredient for Poultry?

Azizi

Loh

Foo

et al. 2021

Animals

View full text Add to dashboard Cite

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“…Also, high dietary fiber may Increased is integration of intestinal epithelial cells, causing an increase in secretion of the mucosa into small intestine and leads to losses of endogenous amino acids. Low water holding capacity and higher bulkiness of PKM were sugested as an accelerator of digesta passage and therefore, increased the feed consumption (Sundu et al, 2006;Tafsin et al, 2017). Hemicell ® supplementation in diet significantly decreased (P<0.01) feed consumption.…”

Section: Effects Of Treatments On Egg Productionmentioning

confidence: 99%

“…Egg weight is certainly depended upon sufficient and balanced feed intake (Gnanasigan et al 2014). Diets high in NSP require enzyme supplementation to reduce the antinutritive (viscosity) properties of NSP or to enhance nutrient availability (Hsiao et al, 2006;Adrizal et al, 2011;Tafsin et al, 2017). Hemicell ® supplementation to diet have influenced the availability of nutrient, because of mannanase enzyme work.…”

Section: Effects Of Treatments On Physical Quality Of Eggsmentioning

confidence: 99%

“…Hemicell ® supplementation to diet with 8% dietary crude fiber significantly (P<0.05) affected yolk color score. Various researchers who have studied the availability of nutrients in PKM have reported a lower nutrient digestibility for PKM compared with other protein ingredients, such as soybean meal (Sundu et al, 2006;Tafsin et al, 2017). Effect of supplementation enzyme and PKM could indicate that mannan molecule was being degraded by mannanase and that released nutrients.…”

Section: Effects Of Treatments On Physical Quality Of Eggsmentioning

confidence: 99%

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Influence of Hemicell® Addition on Diets Containing Different Levels of Crude Fiber on Performance of Laying Hens

et al. 2019

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This study was conducted to examine the effect of Hemicell® addition on diets containing different levels of crude fiber on performance and egg quality of laying hens. A total of 72 laying hens aged 21 weeks were randomly divided into 18 experimental units. A completely randomized design with factorial design 2×3 and 3 replications was employed in this study. Factor A was crude fiber level (5% and 8%) and factor B was the level of Hemicell®(0, 100x103 and 200x103 IU/kg ration). Results showed that crude fiber significantly (P<0.01) increased feed consumption and decreased the performance of laying hens. The addition of Hemicell®in diets significantly (P<0.01) decreased feed consumption and increased the performance of laying hens. Hemicell®addition (100 IU) to a diet containing 8% crude fiber significantly (P<0.05) affected egg mass, feed conversion ratio, egg yolk score and egg weight. It can be concluded that diet with 8% crude fiber added with Hemicell® (100 IU) could increase egg mass, feed conversion ratio, egg weight and yolk color score.

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