Abstract
Supplementation of the mannanase BS4 enzyme on palm kernel cake (PKC) increased its metabolisable energy (ME), and supplementation with protease is expected to increase its protein digestibility. Therefore, the purpose of this research is to determine the optimum proportion of cocktail enzymes between BS4 β-mannanase (produced by Eupenicillium javanicum) and protease (papain) and their degradation activities on carbohydrate and protein of PKC. The β-Mannanase was produced by the mold through solid substrate fermentation (SSF) using coconut meal as the substrate. The papain was extracted from papaya latex (PL), collected by longitudinal incisions on unripe papaya fruit and oven dried overnight. The evaluation of enzyme cocktails for PKC hydrolysis was done at pH 5.8 and 40°C which are similar with poultry intestine condition and both enzymes are still active. The β- mannanase BS4 : papain were mixed with some proportions, i.e.: 100 : 0; 75 : 25; 50 : 50; 25 : 75 and 0 : 100% (by volume) in order to study the optimum cocktail composition ratio. The activities of β-mannanase towards gum locust bean was 86 U.ml -1 and papains PL activity was 18,000 U.g -1 respectively. PL was chosen for synergistic reaction and compared with a commercial Merck papain (CMP, 20,000 U.g -1 ) as positive control. β-Mannanase BS4 showed carbohydrate digestion activity, and protein digestion activity was not detected. Papain showed protein digestion activity and no carbohydrate digestion activity. Enzyme cocktails of 50 : 50 from PL protease showed slightly increased in synergistic protein digestion activity in PKC. However, its reduction sugar production was much lower than 100 : 0 and 75 : 25. Amino acids production by enzyme cocktails 75 : 25 were higher than that of 100 : 0. As a result, the best volume composition of β-mannanase BS4 and papaya latex was 75 : 25 (v:v) or 14 : 10 (U:U). Key W ords : Mannanase BS4, Papain, Cocktail-Enzymes, Palm Kernel Cake
Highlights
World palm oil production dominated by Indonesia and Malaysia wich covered for 80 to 90% of total global palm oil production
In 2014 Indonesia was at the top as oil palm producer with 33 million metric ton and followed by Malaysia (19.8), Thailand (2), Colombia (1.11) and Nigeria (0.93) million metric tons (Index Mundi in 2016)
Palm Kernel Cake (PKC) is high in non- starch polysaccharides (NSP) comprised between 46.6% and 78% (Omar & Hamdan 1998)
Summary
World palm oil production dominated by Indonesia and Malaysia wich covered for 80 to 90% of total global palm oil production. In 2014 Indonesia was at the top as oil palm producer with 33 million metric ton and followed by Malaysia (19.8), Thailand (2), Colombia (1.11) and Nigeria (0.93) million metric tons (Index Mundi in 2016). The total area of Indonesia oil palm plantation in 2014 was 8 million hectares and will be growing to 13 million hectares by 2020. Palm Kernel Cake (PKC) is a by-product of the Palm (Elaeis guineensis Jacq.) kernel oil industry. In term of the protein content PKC is considered as a good feed ingredient. The high NSP content which is dominated by mannan (78%), cellulose (12%), arabinoxylan (3%), glucuronoxylan (3%) caused the digestibility of PKC poor (Dusterhoft et al 1991). The NSP is considered as an anti-nutritional factor in poultry feeding
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