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...

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Main Author:	Buchi, Iluyemi Florence
Format:	Thesis
Language:	English English
Published:	2003
Subjects:	Oil palm - Aquatic plants as feed - Case studies
Online Access:	http://psasir.upm.edu.my/id/eprint/10681/1/FP_2003_31.pdf
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id	my-upm-ir.10681
record_format	uketd_dc
spelling	my-upm-ir.106812024-05-09T03:03:07Z Bioconversion of Palm Kernel Cake and its Evaluation as an Aquafeed Ingredient 2003-04 Buchi, Iluyemi Florence 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). Oil palm - Aquatic plants as feed - Case studies 2003-04 Thesis http://psasir.upm.edu.my/id/eprint/10681/ http://psasir.upm.edu.my/id/eprint/10681/1/FP_2003_31.pdf text en public doctoral Universiti Putra Malaysia Oil palm - Aquatic plants as feed - Case studies Faculty of Agriculture Musa, Mohamed Hanafi English
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English English
advisor	Musa, Mohamed Hanafi
topic	Oil palm - Aquatic plants as feed - Case studies
spellingShingle	Oil palm - Aquatic plants as feed - Case studies Buchi, Iluyemi Florence Bioconversion of Palm Kernel Cake and its Evaluation as an Aquafeed Ingredient
description	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).
format	Thesis
qualification_level	Doctorate
author	Buchi, Iluyemi Florence
author_facet	Buchi, Iluyemi Florence
author_sort	Buchi, Iluyemi Florence
title	Bioconversion of Palm Kernel Cake and its Evaluation as an Aquafeed Ingredient
title_short	Bioconversion of Palm Kernel Cake and its Evaluation as an Aquafeed Ingredient
title_full	Bioconversion of Palm Kernel Cake and its Evaluation as an Aquafeed Ingredient
title_fullStr	Bioconversion of Palm Kernel Cake and its Evaluation as an Aquafeed Ingredient
title_full_unstemmed	Bioconversion of Palm Kernel Cake and its Evaluation as an Aquafeed Ingredient
title_sort	bioconversion of palm kernel cake and its evaluation as an aquafeed ingredient
granting_institution	Universiti Putra Malaysia
granting_department	Faculty of Agriculture
publishDate	2003
url	http://psasir.upm.edu.my/id/eprint/10681/1/FP_2003_31.pdf
_version_	1804888591535439872

Bioconversion of Palm Kernel Cake and its Evaluation as an Aquafeed Ingredient

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