สืบค้นงานวิจัย
Improvement of cassava pulp nutritive value and in vitro fermentation by urea and molasses treatment
Thitima Norrapoke - ไม่ระบุหน่วยงาน
ชื่อเรื่อง (EN): Improvement of cassava pulp nutritive value and in vitro fermentation by urea and molasses treatment
ผู้แต่ง / หัวหน้าโครงการ (EN): Thitima Norrapoke
บทคัดย่อ (EN): The objective of this study was to investigate the effect of urea (U) and molasses (M) treatment on nutritive value of cassava pulp and gas production kinetics and digestibility in in vitro gas production technique using dairy steer rumen fluid. The cassava pulp was treated with different levels of urea (0, 2, 4 and 6%) and molasses (0, 2, 4 and 6%) and all treatments were arranged according to a 4×4 factorial arrangement in a Completely randomized design (CRD). After 14 days of treatment, all treated cassava pulp were used to study in gas production technique. Under this investigation, the results revealed that dry matter (DM) contents of the cassava pulp treated was influenced by either M or U supplementation but ash and organic matter (OM) contents of the cassava pulp treated were not influenced by either M or U supplementation. Increasing U supplementation increased crude protein (CP) content, while M level did not show any effect. Furthermore, neutral detergent fiber (NDF) and acid detergent fiber (ADF) content in cassava pulp treated was decreased by U supplementation. Treated cassava pulp with urea and molasses affected on cumulative gas production (96 h), gas production for the insoluble fraction (b), gas production rate (c) and potential extent of gas production (a+b) (P<0.05). Increasing level of urea or molasses at 6% tended to reduce the gas production kinetic while molasses at 4% showed the highest values. Cumulative gas production (96 h) was increased by urea and/or molasses treated at 4%. In addition, in vitro true digestibility was increased with the increasing level of urea and/or molasses supplementation. Based on the present findings, it could be concluded that treatment of urea and molasses on cassava pulp could improve the nutritive value and gas production kinetics and in vitro digestibility. This study suggested that level of urea and molasses treated on cassava pulp was at 4 to 4 %.
บทคัดย่อ: ไม่พบข้อมูลจากหน่วยงานต้นทาง
ภาษา (EN): th
จำนวนหน้า: 8
เอกสารแนบ: https://ag2.kku.ac.th/kaj/PDF.cfm?filename=P006 Ani08.pdf&id=2280&keeptrack=3
คำสำคัญ (EN): in vitro digestibility
หากไม่พบเอกสารฉบับเต็ม (Full Text) โปรดติดต่อหน่วยงานเจ้าของข้อมูล

การอ้างอิง

Thitima Norrapoke. "Improvement of cassava pulp nutritive value and in vitro fermentation by urea and molasses treatment". ไม่ระบุหน่วยงาน. 2559

Thitima Norrapoke. "Improvement of cassava pulp nutritive value and in vitro fermentation by urea and molasses treatment". ไม่ระบุหน่วยงาน. 2559. Print.



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Improvement of cassava pulp nutritive value and in vitro fermentation by urea and molasses treatment
Thitima Norrapoke
ไม่ระบุผู้เผยแพร่
2559
The used of microorganism to improved nutritional value of cassava products on chemical composition and digestibility using in vitro gas production technique Enzyme matching design approach on very high gravity liquefaction and saccharification of cassava root and cassava starch for ethanol fermentation Applications of Biofilm Reactors for Production of Value-Added Products by Microbial Fermentation Assessment of the prebiotic potential of oligosaccharide mixtures from rice bran and cassava pulp Potential Prebiotic Oligosaccharide Mixtures from Acidic Hydrolysis of Rice Bran and Cassava Pulp Genomics Assisted Crop Improvement – Applications and Potential in Tree Improvement Sequential catalytic-mixed-milling and thermohydrolysis of cassava starch improved ethanol fermentation Bioethanol production from cassava starch by enzymatic hydrolysis, fermentation and ex-situ nanofiltration. Effect of fertilizer rates on cassava grown on Yasothon soil amended with cassava stem base biochar and wastes from cassava starch manufacturing plant Some fermentation parameters influencing single cell protein production from cassava starch by Schwanniomyces occidentalis TISTR
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