Utilization of oligosaccharides component from soybean meal and sweet potatoes on broiler feed

The investigation was carried out to study the effect of oligosaccharides from soybean meal (SBM) and sweet potatoes as feed additives on feed to improve the productivity of broiler. The amounts of 704 day-old chicks from Arbor Arcres were randomly distributed into 16 treatments with 4 repetions  and with 11 chicks in each pens. The treatments  were: 2 level of sweet potato oligosaccharides (0.1 and 0.2%), 2 levels of residue of  sweet potato extracts (0.4 and 0.8%), 2 levels of SBM oligosaccharides (0.1 and 0.2%), 2 levels of residue of SMB extracts, 2 levels of MOS commercial (0.01 and 0.02%) 2 levels of commercial inulin (0.1 and 0.5%), 2 levels of commercial FOS (0.2 and 0.4%) and control with and without antibiotic. The results showed that better FCR (P 0.05) was seen on the addition of 0.2% sweet potato oligosaccharides at 3 weeks trial, meanwhile on 0.1% addition was able to improved the absorption of Ca and P. The trial up to 5 weeks, only treatment with 0.8% of residue have a better FCR value (P 0.05). The effect of utilization of SMB oligosaccharides was only observed on 0.8% residue at 5 weeks trial which have a better FCR value. It could be concluded that the extract of oligosaccharides from soybean meal and sweet potatoes could improve the effisiency of broiler feed. Key Words: Oligosaccharides, Sweet Potato, Soy-Bean Meal, Productivity, Broile

The effect of of oligosaccharides from sweet potato on layers performance

The investigation was carried out to study the utilization of oligosaccharides from sweet potato as feed additives to improve the performance of laying hens. Oligosaccharides were extracted from sweet potato using 80% ethanol. Extractant and residue were evaluated as feed additive. Ninety six of 18 weeks old laying hens from CP 909 Isa Brown were randomly distributed into four treatments with six replicates and four laying hens per replicate. The treatments were: Ro = Control without oligosaccharides, R1 = R0 + 0.1% of extract of sweet potato. R2 = R0 + with 0.2% of residue of sweet potato, and R3 = R0 + with 0.2% of commercial FOS. The evaluations were carried out up to 25 weeks of egg production. The data were evaluated with statistical analysis using SAT. The results showed that egg production and FCR of R1 and R2 were better than R0 (P < 0.05). The treatments were not significantly affected feed consumption. In conclusion, addition of extract or residue of sweet potato improved (P < 0.05) egg production and FCR of layers compared to control diet

Utilization of oligosaccharides component from soybean meal and sweet potatoes on broiler feed

The investigation was carried out to study the effect of oligosaccharides from soybean meal (SBM) and sweet potatoes as feed additives on feed to improve the productivity of broiler. The amounts of 704 day-old chicks from Arbor Arcres were randomly distributed into 16 treatments with 4 repetions and with 11 chicks in each pens. The treatments were: 2 level of sweet potato oligosaccharides (0.1 and 0.2%), 2 levels of residue of sweet potato extracts (0.4 and 0.8%), 2 levels of SBM oligosaccharides (0.1 and 0.2%), 2 levels of residue of SMB extracts, 2 levels of MOS commercial (0.01 and 0.02%) 2 levels of commercial inulin (0.1 and 0.5%), 2 levels of commercial FOS (0.2 and 0.4%) and control with and without antibiotic. The results showed that better FCR (P < 0.05) was seen on the addition of 0.2% sweet potato oligosaccharides at 3 weeks trial, meanwhile on 0.1% addition was able to improved the absorption of Ca and P. The trial up to 5 weeks, only treatment with 0.8% of residue have a better FCR value (P < 0.05). The effect of utilization of SMB oligosaccharides was only observed on 0.8% residue at 5 weeks trial which have a better FCR value. It could be concluded that the extract of oligosaccharides from soybean meal and sweet potatoes could improve the effisiency of broiler feed

Nutritional Value of Rice Bran Fermented by and Humic Substances and Its Utilization as a Feed Ingredient for Broiler Chickens

An experiment was conducted to increase the quality of rice bran by fermentation using Bacillus amyloliquefaciens and humic substances and its utilization as a feed ingredient for broiler chickens. The experiment was carried out in two steps. First, the fermentation process was done using a completely randomized design in factorial with 16 treatments: i) Dosage of B. amyloliquefaciens (2.108 cfu/g), 10 and 20 g/kg; ii) Graded levels of humic substances, 0, 100, 200, and 400 ppm; iii) Length of fermentation, three and five days. The results showed that the fermentation significantly (p<0.05) reduced crude fiber content. The recommended conditions for fermentation of rice bran: 20 g/kg dosage of inoculums B. amyloliquefaciens, 100 ppm level of humic substances and three days fermentation period. The second step was a feeding trial to evaluate the fermented rice bran (FRB) as a feed ingredient for broiler chickens. Three hundred and seventy-five one-day-old broiler chicks were randomly assigned into five treatment diets. Arrangement of the diets as follows: 0%, 5%, 10%, 15%, and 20% level of FRB and the diets formulation based on equal amounts of energy and protein. The results showed that 15% inclusion of FRB in the diet provided the best bodyweight gain and feed conversion ratio (FCR) values. In conclusion, the nutrient content of rice bran improved after fermentation and the utilization of FRB as a feed ingredient for broiler chickens could be included up to 15% of the broiler diet

The correlation between mannanase and cellulase activities towards fibre content of palm oil sludge fermented with Aspergillus niger

Enzyme (mannanase and cellulase) activities and fibre (hemicellulose, cellulose and lignin) contents were determined during the fermentation course of palm oil sludge with Aspergillus niger TL (wild type) and A. niger ES I (an asporogenous mutant). The analyses were carried out at the incubation time of 3 and 4 days of aerobic fennentation and at 2 days of anaerobic fermentation afterward. The correlations between mamlanase activity with hemicellulose content and cellulose activity with cellulose content were calculated by linear regression . The activities of matutanase and cellulase are increasing during the aerobic fennentation, while in the anaerobic fennentation the enzyme activities are decreasing due to instability of the enzymes. The enzyme activities of ESI are higher than the TL. The regression coefficient is highly significant for correlation between mamlanase and hemicellulose content of fermented product by ESI (r = 0.83; P0.01) . While other correlations are not statistically significant (P0 .05) . Marutanase and cellulase activities were also detected after the fermented product dried at 60°C which indicated the enzymes are quite stable . Key words: Palm oil sludge, fermentation, cellulase, mamlanase, cellulose, hemicellulose, Aspergillus nige

The correlation between mannanase and cellulase activities towards fibre content of palm oil sludge fermented with Aspergillus niger

Enzyme (mannanase and cellulase) activities and fibre (hemicellulose, cellulose and lignin) contents were determined during the fermentation course of palm oil sludge with Aspergillus niger TL (wild type) and A. niger ES I (an asporogenous mutant). The analyses were carried out at the incubation time of 3 and 4 days of aerobic fennentation and at 2 days of anaerobic fermentation afterward. The correlations between mamlanase activity with hemicellulose content and cellulose activity with cellulose content were calculated by linear regression . The activities of matutanase and cellulase are increasing during the aerobic fennentation, while in the anaerobic fennentation the enzyme activities are decreasing due to instability of the enzymes. The enzyme activities of ESI are higher than the TL. The regression coefficient is highly significant for correlation between mamlanase and hemicellulose content of fermented product by ESI (r = 0.83; P0 .05) . Marutanase and cellulase activities were also detected after the fermented product dried at 60°C which indicated the enzymes are quite stable