Effect of sodium hydroxide and enzyme on chemical composition and nutritional value of palm kernel powder

Jalilvand, G and Shojaeiyan, K and Keykha, Fatemeh (2017) Effect of sodium hydroxide and enzyme on chemical composition and nutritional value of palm kernel powder. Masters thesis, university of zabol.

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Abstract

Abstract This research was counducted to evaluate the effect of fibrolytic enzyme(FE) and sodium hydroxid(SH) on the chemical composition and the nutritional value of the palm kernel (PK).For this purpose, palm kernel samples were collected randomly from Isfahan city.Experimental treatments was palm kernel powder (control), PK with 3% SH, PK with 6% SH, PK with 1.5 g of enzyme (g per KG dry matter) , PK with 3 g of enzyme ,PK with 3% HS and 1.5 g of enzyme, PK with 6% SH and 1.5 g of enzyme, PK with 3% HS and 1.5 g of enzyme, PK with 6% SH and 1.5 g of enzyme, PK with 3% HS and 3 g enzyme, PK with 6% HS and 3 g enzyme. Chemical composition include dry matter(DM), organic matter(OM), crude ash(ASH), crude protein(CP), ether extract (EE), cell wall(NDF) and cell wall without hemicellulose(ADF) with standard methods, digestibility of organic matter and metabolizable energy by gas production and DM degradability were measured by nylon bags. The results showed that SH and FE separately and combination ,significant differences were observed in DM, OM,ASH, EE, NDF and ADF compared to control at low levels. The results of degradability also showed that SH and FE increased the degradability separately and combination at incubation times. Also, the results of gas production showed that SH and FE increased the amount of gas produced in different time of incubation compared to the control treatment.

Item Type: Thesis (Masters)
Uncontrolled Keywords: fibrolytic enzyme, nutritional value, palm kernel,nylon bag , gas production, Sodium hydroxide
Subjects: S Agriculture > SF Animal culture
Depositing User: admin admin1 admin2
Date Deposited: 16 May 2018 07:19
Last Modified: 16 May 2018 07:19
URI: http://eprints.uoz.ac.ir/id/eprint/1938

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