Abstract
ABSTRACTThe effect of different additives on chemical composition, in vitro gas production and dry matter (DM) disappearance of cassava pulp was investigated. The experiment used the completely randomized design with 2 × 2 × 2 factorial arrangement of treatments with control. The control treatment was cassava pulp fermentation without any supplementation. Factor A was a type of microbes including yeast (Saccharomyces cerevisiae) or a mixture of microbes (effective microorganisms (EM)), factor B was supplementation of molasses and urea (MU), and factor C was supplementation of a mixture of exogenous enzyme. It was found that the interaction between factors A and C was significant for crude protein (CP), non-protein nitrogen and non-structural carbohydrate (NSC) contents. MU supplementation increased the CP content of fermented cassava pulp; however, EM and MU addition resulted in a significantly lower NSC and higher neutral detergent fibre fractions than the control. The supplementation showed higher gas production when compared with un-supplemented group, particularly when MU were added. However, DM disappearance was not affected by type of microbe, urea–molasses addition or exogenous enzyme supplement. Thus, the nutritive value of fermented cassava pulp with yeast and EM was improved by MU supplementation but not by exogenous enzyme addition.
Highlights
The price of animal feedstuffs has dramatically increased, several industrial by-products have been found as substitutes
Untreated cassava pulp contained 175, 981, 45, 2.3, 579, 357 and 123 g/kg of dry matter (DM), OM, crude protein (CP), Non-protein nitrogen (NPN), non-structural carbohydrate (NSC), aNDFom and ADFom, respectively, which was comparable with the control
Crude protein content in fermented cassava pulp in the present study was found to consist of totally NPN in contrast to the results of Thongkratok et al (2010) who have reported that the CP content of cassava pulp contained mostly amino acids
Summary
The price of animal feedstuffs has dramatically increased, several industrial by-products have been found as substitutes. Based on the literature review, cassava pulp comprises 15.8–23.4% dry matter (DM) with 1.2–2.8% crude protein (CP), 55.0–74.4% nitrogen-free extract, 0.1–2.4% fat, 17.9–24.0% crude fibre and 1.7–2.8% ash, on DM basis (Yimmongkol 2009). This industrial by-product is a source of nonforage fibre which has the potential to improve the productivity and health of dairy and beef cattle as well as to control feed costs (Bradford & Mullins 2012). The aim of this study was to investigate the effect of different additives on chemical composition, in vitro gas production and DM disappearance of cassava pulp
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