INTESTINAL DIGESTIBILITY OF THE RESIDUAL COMPONENTS OF CASSAVA PULP SOLID STATE FERMENTATION BY SACCHAROMYCES CEREVISIAE
Keywords:
cassava pulp, intestinal digestibility, three-step procedure, residual Saccharomyces cerevisiaeAbstract
The purpose of this study was to determine intestinal digestibility of residual components of cassavapulp solid state fermentation by Saccharomyces cerevisiae for animal feed. Three ruminally cannulatedHolstein cows were used to determine the in situ degradability of cassava pulp solid statefermentation by Saccharomyces cerevisiae. Thirty-six sample bags of fermented cassava pulp wereincubated in the rumen for 16 h to determine the in vitro intestinal digestibility. The results of thechemical analysis indicated that fermentation was slightly improved ruminal undegradable protein(RUP) of cassava pulp. The highest value of RUP was significantly differ (p<0.05) after 5 days offermentation period. Ruminal undegradable protein content increased (p<0.05) with the addition ofSaccharomyces cerevisiae in cassava pulp. The present results indicate that fermented cassava pulpcan improved, protein content and ruminal undegradable protein content
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