Improving nutrient values of palm kernel cake (PKC) by reducing shell contamination and enzymes supplementation

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dc.creatorAP, Sinurat
dc.creatorT, Purwadaria
dc.creatorT, Pasaribu
dc.date2014-03-07
dc.date.accessioned2018-06-04T06:48:15Z
dc.date.available2018-06-04T06:48:15Z
dc.date.issued2014-03-07
dc.descriptionInclusion of palm kernel cake (PKC) in poultry feed is limited due to shell contamination and its low nutritive values, despite the increase of PKC production. Therefore, a series of experiment was conducted in order to improve nutritive values of palm kernel cake (PKC) by sieving and enzyme supplementation. First experiment was designed to reduce shell content using shiever with different diameters (1, 2 and 4 mm). Shell content was measured manually to determine the effect of the sieving. The second experiment was carried out by blowing the after sieving at 2 mm shieve PKC, to produced heavy, medium and light fractions. The shell content and nutrient contents of the medium and light fractions were compared to those of unsieved PKC. In the third experiment, the sieved PKC was supplemented with 2 enzymes with different concentrations, i.e., BS4 at 10, 15 and 20 ml/kg PKC and a commercial multi enzymes at 0.5, 1.0 and 2.0 g/kg PKC. Digestibility of nutrients (dry matter, crude protein and TME) were measured by force feeding method with six replications for each sample. Results of the study showed that sieving with 2 mm diameter siever without blowing was effective in reducing  about 50% of PKC shell and improved crude protein, ether extract and amino acids, contents and reduced the crude fiber content of the PKC. Supplementation of enzymes improved the digestibility of dry matter, crude protein and the true metabolisable energy (TME) of the PKC. Optimum improvement was obtained when PKC was supplemented with 20 ml BS4 enzymes/kg PKC. Similar improvement was obtained by supplementation of commercial multi enzymes at 2 g/kg PKC. Therefore, in order to improve the nutritive values of PKC, it is suggested  to sieve the PKC followed by supplementation of enzyme prior to feeding. Key Words: Palm Kernel Cake, Sieve, Enzymes, Nutritive Values.en-US
dc.formatapplication/pdf
dc.identifierhttp://medpub.litbang.pertanian.go.id/index.php/jitv/article/view/254
dc.identifier10.14334/jitv.v18i1.254
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/3241
dc.languageeng
dc.publisherIndonesian Animal Sciences Societyen-US
dc.relationhttp://medpub.litbang.pertanian.go.id/index.php/jitv/article/view/254/254
dc.rightsCopyright (c) 2014 Indonesian Journal of Animal and Veterinary Sciencesen-US
dc.rightshttp://creativecommons.org/licenses/by/4.0en-US
dc.source2252-696X
dc.source0853-7380
dc.sourceIndonesian Journal of Animal and Veterinary Sciences; Vol 18, No 1 (2013): MARCH 2013; p.27-33en-US
dc.titleImproving nutrient values of palm kernel cake (PKC) by reducing shell contamination and enzymes supplementationen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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