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Bioconversion of Palm Kernel Cake and its Evaluation as an Aquafeed Ingredient

Palm kernel cake (PKC) is one of the by-products of the oil palm industry. Malaysia being the world's largest producer of oil palm produces over a million tones of PKC annually. Traditionally, PKC is used as an ingredient in ruminant feed and its use for non-ruminants is usually in low amoun...

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Main Author: Buchi, Iluyemi Florence
Format: Thesis
Language:English
English
Published: 2003
Subjects:
Oil palm - Aquatic plants as feed - Case studies
Online Access:http://psasir.upm.edu.my/id/eprint/10681/1/FP_2003_31.pdf
http://psasir.upm.edu.my/id/eprint/10681/
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spelling my.upm.eprints.106812024-05-09T03:03:07Z http://psasir.upm.edu.my/id/eprint/10681/ Bioconversion of Palm Kernel Cake and its Evaluation as an Aquafeed Ingredient Buchi, Iluyemi Florence Palm kernel cake (PKC) is one of the by-products of the oil palm industry. Malaysia being the world's largest producer of oil palm produces over a million tones of PKC annually. Traditionally, PKC is used as an ingredient in ruminant feed and its use for non-ruminants is usually in low amounts due to problems of digestibility. In this study, an attempt was made to microbially enrich the PKC protein content using: Trichoderma harzianum, Trichoderma koningii, Trichoderma longibrachiatum, Aspergillus niger and Sclerotium rolfsii fungi. In the solid-state fermentation (SSF), effects of inoculum concentrations (1, 2 and 3%), moisture levels (41, 44 and 47%) and pH levels (3.5, 4.0, 4.5, and 5.0) were evaluated. Protein content of PKC increased significantly (P<0.05) coupled with a significant reduction in cellulose and hemicellulose contents by all the fungi used. The highest protein increase of 33% was obtained using T. longibrachiatum fermented PKC compared with 18% in unfermented PKC. The effect of moisture content was more critical compared to pH. Fermentation increased the analysed total amino acids (14 to 25%) and mostly the unsaturated ones (oleic and linoleic acids). 2003-04 Thesis NonPeerReviewed text en http://psasir.upm.edu.my/id/eprint/10681/1/FP_2003_31.pdf Buchi, Iluyemi Florence (2003) Bioconversion of Palm Kernel Cake and its Evaluation as an Aquafeed Ingredient. Doctoral thesis, Universiti Putra Malaysia. Oil palm - Aquatic plants as feed - Case studies English
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
English
topic Oil palm - Aquatic plants as feed - Case studies
spellingShingle Oil palm - Aquatic plants as feed - Case studies
Buchi, Iluyemi Florence
Bioconversion of Palm Kernel Cake and its Evaluation as an Aquafeed Ingredient
description Palm kernel cake (PKC) is one of the by-products of the oil palm industry. Malaysia being the world's largest producer of oil palm produces over a million tones of PKC annually. Traditionally, PKC is used as an ingredient in ruminant feed and its use for non-ruminants is usually in low amounts due to problems of digestibility. In this study, an attempt was made to microbially enrich the PKC protein content using: Trichoderma harzianum, Trichoderma koningii, Trichoderma longibrachiatum, Aspergillus niger and Sclerotium rolfsii fungi. In the solid-state fermentation (SSF), effects of inoculum concentrations (1, 2 and 3%), moisture levels (41, 44 and 47%) and pH levels (3.5, 4.0, 4.5, and 5.0) were evaluated. Protein content of PKC increased significantly (P<0.05) coupled with a significant reduction in cellulose and hemicellulose contents by all the fungi used. The highest protein increase of 33% was obtained using T. longibrachiatum fermented PKC compared with 18% in unfermented PKC. The effect of moisture content was more critical compared to pH. Fermentation increased the analysed total amino acids (14 to 25%) and mostly the unsaturated ones (oleic and linoleic acids).
format Thesis
author Buchi, Iluyemi Florence
author_facet Buchi, Iluyemi Florence
author_sort Buchi, Iluyemi Florence
title Bioconversion of Palm Kernel Cake and its Evaluation as an Aquafeed Ingredient
title_short Bioconversion of Palm Kernel Cake and its Evaluation as an Aquafeed Ingredient
title_full Bioconversion of Palm Kernel Cake and its Evaluation as an Aquafeed Ingredient
title_fullStr Bioconversion of Palm Kernel Cake and its Evaluation as an Aquafeed Ingredient
title_full_unstemmed Bioconversion of Palm Kernel Cake and its Evaluation as an Aquafeed Ingredient
title_sort bioconversion of palm kernel cake and its evaluation as an aquafeed ingredient
publishDate 2003
url http://psasir.upm.edu.my/id/eprint/10681/1/FP_2003_31.pdf
http://psasir.upm.edu.my/id/eprint/10681/
_version_ 1800093738764075008
score 13.211869

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