Nutrient Digestibility of Palm Kernel Cake for Muscovy Ducks

Mustafa, M. F.; Alimon, Abdul Razak; Zahari, M. Wan; Idris, Ismail; Bejo, Mohd Hair

doi:10.5713/ajas.2004.514

Cited by 16 publications

(18 citation statements)

References 17 publications

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“…Though the palm kernel meal is not widely used in the poultry industry because of its high fibre and low energy contents; the use of PKC in poultry diets has been reported by several researchers (Onwudike, 1986;Mustafa et al, 2004). It has also been reported that enzymes could break down the nonstarch polysaccharides (mannans) into manno-oligosaccharides to improve its nutritional quality (Dusterhoft et al, 1993a, b, c;Daud et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

Effect of Supplementation of Palm Kernel Cake (PKC) with Enzyme Xylanase on Performances and Gut Microbiota of Broiler Chickens

2019

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Recent development of antibiotics-resistance pathogens in poultry which poses threat to human health has necessitated the search for alternative to Antibiotic Growth Promoters (AGPs) to improve gut microflora in poultry diets. One of the alternatives to AGPs is probiotics which are beneficial organisms. Prebiotics, are by-products of digestion of polysaccharides which poultry do not have enzymes to digest are food for probiotics. Advent of enzymes makes this digestion possible. The prebiotic potentials of enzyme supplemented High Fibre Feedstuffs (HFFs) are not known. This study was conducted to assess the prebiotics potential of xylanase enzyme supplemented Palm Kernel Cake (PKC) on broiler chickens (in-vivo). In the absence of xylanase supplementation, there was significant increase in feed intake (P>0.05), significant decrease in weight gain (P<0.05) and significant increase in feed conversion ratio (P>0.05). There were significant interaction between dietary levels of Palm Kernel Cake and enzyme supplementation on Feed Intake, Weight Gain and Feed Conversion Ratio parameters (p<0.05). Enzyme supplementation irrespective of dietary level of PKC caused a reduction in cost of raising 1kg of broiler Chickens. It can be deduced that enzyme supplementation of PKC helped in increasing and improving protein, ether extract and fibre digestibility. The result obtained for the weights of vital organs showed that the birds were in good health conditions. Analysis of gut microflora (Fungi and Bacteria) showed that dietary levels of PKC (10%, 20% or 30% inclusion) with supplementation of enzyme xylanase enhanced the growth of beneficial microbes which resulted in inhibition or elimination of the opportunistic/ pathogenic microbes. The result of the cost benefit analysis also showed that 10% inclusion level of PKC supplemented with xylanase enzyme resulted in reduction of the cost of production with the best improved broiler performance. Use of enzymes is therefore recommended when HFFs are required as prebiotic source in the gut of broilers.

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Section: Introductionmentioning

confidence: 99%

Effect of Supplementation of Palm Kernel Cake (PKC) with Enzyme Xylanase on Performances and Gut Microbiota of Broiler Chickens

2019

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“…The 2% of SHMP would be an optimum concentration for PKCP extraction. Molins (1991) reported that phosphate ions increase the solubility of proteins both above and below their isoelectric pH. The repulsion between the groups and chains carrying the same charge forces the protein structure to open up when the phosphate ions and protein are interacting.…”

Section: Resultsmentioning

confidence: 99%

Optimization of hexametaphosphate-assisted extraction and functional characterization of palm kernel cake protein

Chee

Ayob

2013

Food sci. technol. int.

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Response surface methodology was applied to study the optimization of palm kernel cake protein (PKCP) hexametaphosphate-assisted extraction. The optimum PKCP yield (28.37%) when extracted using 1.50% sodium hexametaphosphate (SHMP) of pH 10, at 50 °C, and the 1:70 (w/v) ratio of cake-to-solvent was significantly (P < 0.05) higher than the protein yield from an alkaline (pH 10) extraction (8.12 ± 0.24%). Differential scanning calorimetry (DSC) analysis showed a higher denatured temperature (99.78 °C) for PKCP as compared with alkaline extracted one (96.96 °C), suggesting that a less denatured protein population is obtained. Electrophoresis of the PKCP revealed that the protein has 11 bands with MW ranging from 2.11 to 83.19 kDa. Relative to soy protein isolate, PKCP showed higher surface hydrophobicity (165.96 vs. 51.51), better solubility at pH 7 (87.65% vs. 41.21%), oil-binding capacity (7.73 vs. 2.96 g/g) and emulsifying activity (178.50 vs. 32.57 m(2)/g), but lower water-binding capacity (0.36 vs. 11.70 g/g), emulsifying stability (32.24% vs. 43.08%), foaming capacity (20.8% vs. 100.0%) and foam stability (3.80 vs. 19.20 ml). PKCP contained the highest amount of glutamic acid (16.86 g/100 g protein) and followed by arginine (10.78 g/100 g protein). With respect to the 1991 standard of the FAO/WHO for preschool children, PKCP's essential amino acid profile showed deficiencies. Therefore, it can be used as a complementary protein source by supplementing with a tryptophan-rich source, as this was the limiting amino acid.

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“…They were then force-fed with the specific amounts of diets (all treatments). A stainless steel funnel with a 40-cm stem was used to force-feed (Mustafa et al, 2004). Water was available ad libitum during the experiment.…”

Section: Methodsmentioning

confidence: 99%

Effect of probiotics, Saccharomyces spp.Kb-5 and Kb-8, in diets on growth performance and cholesterol levels in ducks

Bidura¹,

Siti²,

Partama³

2019

SA J. An. Sci.

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The study was conducted to determine the effect of the probiotics, Saccharomyces spp.Kb-5 and Saccharomyces spp.Kb-8, on growth performance, carcass characteristics, serum and meat cholesterol levels in ducks. Two hundred and forty 1-day-old healthy male ducks were randomly allocated to four treatment groups: A) basal diet (control), B) basal diet + 0.20% Saccharomyces spp.Kb-5, C) basal diet + 0.20% Saccharomyces spp.Kb-8, and D) basal diet + 0.10% Saccharomyces spp.Kb-5 + 0.10% Saccharomyces spp.Kb-8. Growth performance, carcass characteristics, and serum and meat cholesterol levels were determined when the ducks were 56 days old. Saccharomyces spp.Kb-5 and Saccharomyces spp.Kb-8, and the incombination, increased bodyweight gains, feed efficiencies and carcass weight significantly, but not affect the amount of feed consumed. The administration of Saccharomyces spp. results in significant lower serum and meat cholesterol concentrations compared to the control. It was concluded that the addition of Saccharomyces spp.Kb-5 and Saccharomyces spp.Kb-8, and the incombination, in the diet increased growth performances, feed efficiency and carcass weight, and decreased serum and meat cholesterol concentrations in male ducklings.

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Nutrient Digestibility of Palm Kernel Cake for Muscovy Ducks

Cited by 16 publications

References 17 publications

Effect of Supplementation of Palm Kernel Cake (PKC) with Enzyme <em>Xylanase</em> on Performances and Gut Microbiota of Broiler Chickens

Effect of Supplementation of Palm Kernel Cake (PKC) with Enzyme <em>Xylanase</em> on Performances and Gut Microbiota of Broiler Chickens

Optimization of hexametaphosphate-assisted extraction and functional characterization of palm kernel cake protein

Effect of probiotics, <i>Saccharomyces</i> spp.Kb-5 and Kb-8, in diets on growth performance and cholesterol levels in ducks

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