Protein Enrichment of Cassava Pulp Using Microorganisms Fermentation Techniques for Use as an Alternative Animal Feedstuff

Thongkratok, R.; Khempaka, Sutisa; Molee, Wittawat

doi:10.3923/javaa.2010.2859.2862

Cited by 18 publications

(8 citation statements)

References 6 publications

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“…Cassava pulp, the solid, moist by-product of cassava starch manufacture, represents approximately 10% to 15% of the root ( Thongkratok et al., 2010 ). Cassava pulp has a moisture content of approximately 60% to 70% and contains 50% carbohydrates on a dry weight basis.…”

Section: Cassava Productsmentioning

confidence: 99%

Cassava: Nutrient composition and nutritive value in poultry diets

2016

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Insufficient supply, high prices and competition with the human food and biofuel industries means there is a continuous demand for alternative energy sources for poultry. As a result, cassava is becoming an increasingly important ingredient in poultry diets, largely due to its high availability. Efficient use of cassava products has been shown to reduce feed costs of poultry production. The utilisation of cassava is, however, limited by a number of factors, including its high fibre and low energy content and the presence of anti-nutritional factors, primarily hydrocyanic acid (HCN). With correct processing the inclusion level of cassava in poultry diets could be increased. Extensive research has been conducted on cassava products for poultry, but there is still a lack of consistency amongst the measured nutritive values for cassava and its products, hence variation exists in results from poultry studies. This paper reviews the nutrient composition of cassava products and its value as an alternative energy source in poultry diets.

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Section: Cassava Productsmentioning

confidence: 99%

Cassava: Nutrient composition and nutritive value in poultry diets

2016

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“…The fermentation method was slightly modified from Thongratok et al (2010). About 50 kg of fresh cassava pulp was put into a plastic bag and autoclaved at 121℃ for 15 minutes then allowed to cool in a plastic fermentation bucket, 58 cm diameter x 107 cm high.…”

Section: Cassava Pulp Preparation For Further Used As a Feedstuff In mentioning

confidence: 99%

“…In previous studies, the fermentation of cassava with Saccharomyces cerevisiae and Aspergillus niger (A. niger) was found to increase the protein content from 44 to 109 g/kg, and 44 to 122 g/kg, respectively (Oboh et al, 2002;Oboh and Akindahunsi, 2003). Thongratok et al (2010) evaluated the optimal conditions for improving the protein content of cassava pulp and found that treating this waste product with Aspergillus oryzae (A. oryzae) and 7.5 g/kg urea for 4 days can improve the protein and amino nitrogen content from 25.9 and 8.9 g/kg (unfermented) to 174 and 151.3 g/kg, respectively.…”

Section: Introductionmentioning

confidence: 99%

An Evaluation of Cassava Pulp Feedstuff Fermented with <i>A. oryzae</i>, on Growth Performance, Nutrient Digestibility and Carcass Quality of Broilers

et al. 2014

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Cassava pulp contains a lot of starch, but low amounts of protein and high fiber content which limits its use as a feedstuff for broilers. However, fermentation of this pulp with Aspergillus oryzae (A. oryzae) to improve its protein content may increase its usefulness in broiler diets. Therefore, two experiments were conducted to evaluate the potential use of fermented cassava pulp (FCP) in broilers. In experiment 1 the effects of FCP on nutrient digestibility and retention were studied. FCP was prepared using cassava pulp fermented with A. oryzae and urea for 4 days. Forty-nine fifteen-day old male chickens were placed in individual cages and assigned randomly to one of 7 dietary treatment groups (one control and six FCP: 40, 80, 120, 160, 200 and 240 g/kg) for 10 days. The results indicate that nutrient digestibility and retention decreased with increasing levels of FCP (P＞0.05), but the decrease was not significant at dietary levels below 160 g/kg. Experiment 2 studied the effect of FCP in broiler diets on growth performance, carcass quality and blood biochemistry. Two hundred and seventy one-day old male chicks were randomly distributed to 6 dietary groups (one control and five FCP: 40, 80, 120, 160 and 200 g/kg) for 42 days. The results show that FCP could be used as an energy source with inclusion levels up to 160 g/kg in broiler diets having no effect on growth performance, carcass composition, meat color or blood biochemistry (P＞0.05). Moreover, it was found that FCP had no detrimental effects on the aspartate aminotransferase (AST) and alanine aminotransferase (ALT) of broilers (P＞0.05). In conclusion, FCP can be used in broiler diets up to 160 g/kg without detrimental effects on nutrient digestibility and retention, growth performance, carcass quality or blood biochemistry.

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“…Similar findings were also reported by 14 . This observation further confirms that the increase in crudeproteins observed is as a result of an increase in cell mass generated by the organism.Therefore, the commercial utility of protein enrichment of potato peel residue with Saccharomyces cerevisiae by solid state fermentation for animal feed appears to be promising as described by 18 . The water holding capacity of potato peel residue was 85.02%.…”

Section: Discussion:-mentioning

confidence: 99%