Bioconversion of Palm Kernel Cake and its Evaluation as an Aquafeed Ingredient
Palm kernel cake (PKC) is one of the by-products of the oil palm industry. Malaysia being the world's largest producer of oil palm produces over a million tones of PKC annually. Traditionally, PKC is used as an ingredient in ruminant feed and its use for non-ruminants is usually in low amoun...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | أطروحة |
| اللغة: | English English |
| منشور في: |
2003
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/10681/1/FP_2003_31.pdf |
| الوسوم: |
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| الملخص: | Palm kernel cake (PKC) is one of the by-products of the oil palm industry. Malaysia
being the world's largest producer of oil palm produces over a million tones of PKC
annually. Traditionally, PKC is used as an ingredient in ruminant feed and its use for
non-ruminants is usually in low amounts due to problems of digestibility. In this
study, an attempt was made to microbially enrich the PKC protein content using:
Trichoderma harzianum, Trichoderma koningii, Trichoderma longibrachiatum,
Aspergillus niger and Sclerotium rolfsii fungi. In the solid-state fermentation (SSF),
effects of inoculum concentrations (1, 2 and 3%), moisture levels (41, 44 and 47%)
and pH levels (3.5, 4.0, 4.5, and 5.0) were evaluated. Protein content of PKC
increased significantly (P<0.05) coupled with a significant reduction in cellulose and
hemicellulose contents by all the fungi used. The highest protein increase of 33%
was obtained using T. longibrachiatum fermented PKC compared with 18% in
unfermented PKC. The effect of moisture content was more critical compared to pH.
Fermentation increased the analysed total amino acids (14 to 25%) and mostly the
unsaturated ones (oleic and linoleic acids). |
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