Gunun Pongsatorn, Cherdthong Anusorn, Khejornsart Pichad, Wanapat Metha, Polyorach Sineenart, Kaewwongsa Walailuck, Gunun Nirawan
Department of Animal Science, Faculty of Natural Resources, Rajamangala University of Technology Isan, Sakon Nakhon Campus, Sakon Nakhon 47160, Thailand.
Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand.
Animals (Basel). 2023 Feb 4;13(4):551. doi: 10.3390/ani13040551.
The goal of this study was to improve the nutritional value of cassava peel by using yeast () or effective microorganisms (EM), then use it as a replacement for concentrate, and examine the effects on the feed intake, feed digestibility, rumen fermentation, and growth performance of goats. The experimental design was a randomized complete block design (RCBD), and the dietary treatments were (1) concentrate, (2) replacement of the concentrate by yeast-fermented cassava peel (YFCP) at 50% and (3) replacement of the concentrate by EM-fermented cassava peel (EMFCP) at 50%. Twelve goats were given concentrate based on their treatments at a rate of 1.5% of their body weight. Rice straw was used as roughage and fed freely. It was found that the crude protein (CP) content of the cassava peel from 2.1% to 13.7-13.8% after 14 days of fermentation. Moreover, there were no significant differences between the treatments in terms of the feed intake, feed digestibility, ruminal pH, blood urea nitrogen concentration, volatile fatty acid profile, overall average daily gain, and feed efficiency. However, the cost of the feed per gain decreased when the YFCP or EMFCP was used instead of the concentrate. Based on the results of this experiment, it was possible to conclude that yeast or EM might be utilized as microorganisms to increase the nutritional value of cassava peel. Moreover, YFCP or EMFCP can replace concentrate by up to 50% without an impact on the feed intake, feed digestibility, rumen fermentation characteristics, and the growth performance; whereas, it can reduce the feed cost per gain up to 32%.
本研究的目的是通过使用酵母（）或有效微生物（EM）来提高木薯皮的营养价值，然后将其用作浓缩饲料的替代品，并研究其对山羊采食量、饲料消化率、瘤胃发酵和生长性能的影响。实验设计为随机完全区组设计（RCBD），日粮处理包括：（1）浓缩饲料；（2）用50%酵母发酵木薯皮（YFCP）替代浓缩饲料；（3）用50%EM发酵木薯皮（EMFCP）替代浓缩饲料。根据处理方式，以山羊体重的1.5%给12只山羊投喂浓缩饲料。稻草用作粗饲料，自由采食。结果发现，发酵14天后，木薯皮的粗蛋白（CP）含量从2.1%提高到13.7 - 13.8%。此外，在采食量、饲料消化率、瘤胃pH值、血液尿素氮浓度、挥发性脂肪酸谱、总体平均日增重和饲料效率方面，各处理之间没有显著差异。然而，使用YFCP或EMFCP替代浓缩饲料时，每增重单位的饲料成本降低。基于本实验结果，可以得出结论：酵母或EM可作为微生物用于提高木薯皮的营养价值。此外，YFCP或EMFCP可替代高达50%的浓缩饲料，且不影响采食量、饲料消化率、瘤胃发酵特性和生长性能；同时，可将每增重单位的饲料成本降低高达32%。
