Enhancement of nutritive value of palm kernel cake by solid state fermentation with Lactobacillus plantarum

Palm kernel cake (PKC) is an abundant by-product from the palm oil industry in Malaysia. However, the usage of PKC is limited in poultry diets mainly due to its high fiber content that contributes to the low digestibility. Therefore, PKC has to be treated by using chemical or biological methods to r...

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Main Authors: Murad, N. Z., Abdullah, Norhani, Foo, H. L.
Format: Conference or Workshop Item
Language:English
Published: Faculty of Veterinary Medicine, Universiti Putra Malaysia 2015
Online Access:http://psasir.upm.edu.my/id/eprint/65024/1/PA-25.pdf
http://psasir.upm.edu.my/id/eprint/65024/
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spelling my.upm.eprints.650242018-09-03T04:47:28Z http://psasir.upm.edu.my/id/eprint/65024/ Enhancement of nutritive value of palm kernel cake by solid state fermentation with Lactobacillus plantarum Murad, N. Z. Abdullah, Norhani Foo, H. L. Palm kernel cake (PKC) is an abundant by-product from the palm oil industry in Malaysia. However, the usage of PKC is limited in poultry diets mainly due to its high fiber content that contributes to the low digestibility. Therefore, PKC has to be treated by using chemical or biological methods to reduce the fibre content. In the present study, PKC was biologically treated by solid state fermentation (SSF) with Lactobacillus plantarumas a means to improve the nutritive value of PKC. The SSF was optimised by using response surface methodology (RSM) with bacterial inoculation level, moisture content and incubation time as the independent variables. According to RSM results, the optimised conditions obtained for SSF were 0.2% inoculation level (1011 colony forming units/g PKC), 40% moisture and incubation period of 10 days. The results showed that SSF with L. plantarum significantly (P<0.05) reduced the CF and NDF content of PKC. Significant (P<0.05) increases in reducing sugar and mannose were also observed at 10 days of fermentation. The amount of reducing sugar increased to 21.23mg/g compared to untreated PKC which was 14.57 mg/g. The amount of mannose increased to 0.46 mg/gfrom0.29 mg/g. Hence, the nutritive value of PKC could be improved by SSF with L. plantarum. Faculty of Veterinary Medicine, Universiti Putra Malaysia 2015 Conference or Workshop Item PeerReviewed text en http://psasir.upm.edu.my/id/eprint/65024/1/PA-25.pdf Murad, N. Z. and Abdullah, Norhani and Foo, H. L. (2015) Enhancement of nutritive value of palm kernel cake by solid state fermentation with Lactobacillus plantarum. In: World Veterinary Poultry Association (Malaysia Branch) and World's Poultry Science Association (Malaysia Branch) Scientific Conference 2015, 21-22 Sept. 2015, Kuala Lumpur Convention Centre, Kuala Lumpur, Malaysia. (pp. 145-146).
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Palm kernel cake (PKC) is an abundant by-product from the palm oil industry in Malaysia. However, the usage of PKC is limited in poultry diets mainly due to its high fiber content that contributes to the low digestibility. Therefore, PKC has to be treated by using chemical or biological methods to reduce the fibre content. In the present study, PKC was biologically treated by solid state fermentation (SSF) with Lactobacillus plantarumas a means to improve the nutritive value of PKC. The SSF was optimised by using response surface methodology (RSM) with bacterial inoculation level, moisture content and incubation time as the independent variables. According to RSM results, the optimised conditions obtained for SSF were 0.2% inoculation level (1011 colony forming units/g PKC), 40% moisture and incubation period of 10 days. The results showed that SSF with L. plantarum significantly (P<0.05) reduced the CF and NDF content of PKC. Significant (P<0.05) increases in reducing sugar and mannose were also observed at 10 days of fermentation. The amount of reducing sugar increased to 21.23mg/g compared to untreated PKC which was 14.57 mg/g. The amount of mannose increased to 0.46 mg/gfrom0.29 mg/g. Hence, the nutritive value of PKC could be improved by SSF with L. plantarum.
format Conference or Workshop Item
author Murad, N. Z.
Abdullah, Norhani
Foo, H. L.
spellingShingle Murad, N. Z.
Abdullah, Norhani
Foo, H. L.
Enhancement of nutritive value of palm kernel cake by solid state fermentation with Lactobacillus plantarum
author_facet Murad, N. Z.
Abdullah, Norhani
Foo, H. L.
author_sort Murad, N. Z.
title Enhancement of nutritive value of palm kernel cake by solid state fermentation with Lactobacillus plantarum
title_short Enhancement of nutritive value of palm kernel cake by solid state fermentation with Lactobacillus plantarum
title_full Enhancement of nutritive value of palm kernel cake by solid state fermentation with Lactobacillus plantarum
title_fullStr Enhancement of nutritive value of palm kernel cake by solid state fermentation with Lactobacillus plantarum
title_full_unstemmed Enhancement of nutritive value of palm kernel cake by solid state fermentation with Lactobacillus plantarum
title_sort enhancement of nutritive value of palm kernel cake by solid state fermentation with lactobacillus plantarum
publisher Faculty of Veterinary Medicine, Universiti Putra Malaysia
publishDate 2015
url http://psasir.upm.edu.my/id/eprint/65024/1/PA-25.pdf
http://psasir.upm.edu.my/id/eprint/65024/
_version_ 1643838196169048064
score 13.211869