scholarly journals SUBSTITUTION OF HIJAAN WITH WASTE MEDIUM MEDIA FERMENTATION WHITE FERMENTATION WITH NON KARKAS PERCENTAGE IN LOCAL SHEEP

2018 ◽  
Vol 5 (3) ◽  
Author(s):  
Iin Dwi Lestari Silitonga ◽  
Hasnudi ◽  
Hamdan ◽  
T H Wahyuni ◽  
E R Mirwandhono
Keyword(s):  
Gastrointestinal Tract ◽  
Research Design ◽  
Oyster Mushroom ◽  
Average Weight ◽  
Weight Percentage ◽  
Randomized Design ◽  
Heart Blood ◽  
Oyster Mushrooms

This study aims to determine whether the waste media plant white fermented oyster mushroom can substitute forage on sheep against non-carcass components are feasible eaten. This research was conducted in Namo Trasi Village, Pasar VIII, in October - December 2017 by using local sheep with average weight of 9 ± 0.25 kg. The research design used in this study was a complete randomized design (RAL) with 4 treatments and 5 replicates, consisting of P0 (60% non-wasted greenhouse vegetation fermentation + 40% concentrate), P1 (45% forage and waste) medium planting white oyster mushroom fermentation 15% + concentrate 40%), P2 (forage 30% and waste medium planting white oyster mushroom fermentation 30% + concentrate 40%) and P3 (forage 15% and sewage media plant white fermented oyster mushrooms 45% + 40% concentrate). The parameters observed were weight percentage of head, leg, skin, tail, trachea and lungs, liver, heart, blood, and gastrointestinal tract. The result of the research shows that the waste of fermented white oyster mushroom media can substitute forage as local sheep feed, but it can not increase the percentage of non-carcass component that is feasible to eat.

scholarly journals Effect of Watering Frequency on The Growth and Yield of Oyster Mushrooms (Pleurotus ostreatus)

2020 ◽  
Vol 4 (2) ◽  
pp. 155-160
Author(s):  
Agus Saputera ◽  
Antar Sofyan ◽  
Riza Adrianoor Saputra ◽  
Noorkomala Sari
Keyword(s):  
Relative Humidity ◽  
Low Temperatures ◽  
Growth And Development ◽  
Growth And Yield ◽  
Oyster Mushroom ◽  
Growth Time ◽  
Randomized Design ◽  
Wet Weight ◽  
Oyster Mushrooms ◽  
Completely Randomized Design

Oyster mushrooms have the conditions of growing at low temperatures and high relative humidity, so when you want to cultivate it is needed an appropriate environment for the growth and development of oyster mushroom. Banjarbaru City tends to have high temperatures with a relative humidity that tends to below. This is quite different from the requirements for growing oyster mushrooms which require low temperatures with relatively high humidity. One of the easiest and cheapest methods to maintain temperature and relative humidity to remain ideal and appropriate is to water the surrounding oyster mushrooms growing media, so knowledge of the most appropriate and ideal watering frequency for growth and development of oyster mushrooms is needed. The environmental design used was a Completely Randomized Design (CRD), a single factor with 4 treatments, 5 replications, so that 20 experimental units were obtained. The treatments are p1 = once watering per day, p2 = twice watering per day, p3 = three times watering per day, p4 = four times watering per day. The result showed that the watering frequency gave a real difference to the growth time of oyster mushroom shoots and the wet weight of oyster mushrooms. The best treatment in accelerating the time to grow oyster mushroom shoots and increasing the wet weight of oyster mushrooms is the treatment of watering frequency four times per day.

scholarly journals Pengaruh Berbagai Media Tanam terhadap Pertumbuhan dan Hasil Jamur Tiram (Pleurotus Ostreatus)

2016 ◽  
Vol 3 (1) ◽  
pp. 15-20
Author(s):  
Nur Hafizah ◽  
Aspiani Aspiani
Keyword(s):  
Natural Habitat ◽  
Growth And Yield ◽  
Oyster Mushroom ◽  
Maximum Diameter ◽  
Growing Media ◽  
Randomized Design ◽  
The Media ◽  
Wet Weight ◽  
Oyster Mushrooms ◽  
Completely Randomized Design

Oyster mushrooms cultivation requires media to resemble the natural habitat of the fungus. Media in Indonesia are usually called by baglog. This study aims to (i) the effect of a variety of growing media on growth and yield of oyster mushroom, and (ii) obtain the best growing media in the growth and yield of oyster mushroom. This research was conducted in Kias Village of Batang Alai District of South Hulu Sungai Tengah South Kalimantan Province, in May until August 2013, using a completely randomized design (CRD), with three treatments and six replications. Each quiz consists of 3 samples. Factors to be examined is the composition of reeds s1 = 80%: 18% bran: 1%, lime: 1% gypsum. s2 = 80% of rice straw: 18% bran: 1%, lime: 1% gypsum. s3 = 80% sawdust: 18% bran: 1%, lime: 1% gypsum. The results showed that the composition of the media influence on a growing number of fruit bodies, wet weight and no effect on the maximum diameter hood fruit treated with the best composition obtained on the composition s3 = 80% sawdust: 18% bran: 1%, lime: 1% casts.

scholarly journals Pertumbuhan Bibit F2 Jamur Tiram pada Berbagai Komposisi Media

2016 ◽  
Vol 6 (2) ◽  
pp. 447-452
Author(s):  
Zarmiyeni Zarmiyeni
Keyword(s):  
Pleurotus Ostreatus ◽  
Oyster Mushroom ◽  
Observation Data ◽  
Processed Food ◽  
Media Composition ◽  
Randomized Design ◽  
Oyster Mushrooms ◽  
Completely Randomized Design ◽  
Determining Factor

       Oyster mushroom (Pleurotus ostreatus) is one type of wood mushroom that is used as a vegetable and processed food. In the cultivation of oyster mushrooms (Pleurotus ostreatus), seeds are a determining factor. This study aims to obtain the best media composition in the growth of oyster mushroom F2 seedlings (Pleurotus ostreatus). The research conducted at the Amuntai STIPER Laboratory from April to June 2013, using a Completely Randomized Design (CRD), with 5 treatments and 4 replications. As a treatment, the composition of media (K) is (k1) 80% corn: 18% sawdust: 1% CaCO3: 1% CaSO4, (k2) 70% corn: 28% sawdust: 1% CaCO3: 1% CaSO4, ( k3) 60% corn: 38% sawdust: 1% CaCO3: 1% CaSO4, (k4) 50% corn: 48% sawdust: 1% CaCO3: 1% CaSO4, (k5) 40% corn: 58% sawdust : 1% CaCO3: 1% CaSO4. Observation data were analyzed by variance and DMRT follow-up at 5% level. The parameters observed were the growth of mycelium horizontally and vertically. The results showed that media composition (k2) 70% corn: 28% sawdust: 1% CaCO3: 1% CaSO4 gave the best results for F2 seedling growth

scholarly journals Studi Pengaruh Suhu dan Lama Penggorengan Terhadap Kualitas Jamur Tiram (Pleurotus osteatus) dengan Penggorengan Vacum

2021 ◽  
Vol 11 (1) ◽  
pp. 1-8
Author(s):  
St Sabahannur ◽  
Suraedah Alimuddin ◽  
Hanifa Nikmah
Keyword(s):  
Fruits And Vegetables ◽  
Oyster Mushroom ◽  
Effect Of Temperature ◽  
Frying Time ◽  
Vacuum Frying ◽  
Randomized Design ◽  
Yield Value ◽  
Different Temperatures ◽  
Oyster Mushrooms ◽  
Processed Products

Oyster mushroom is one type of vegetable that is rarely utilized due to a lack of knowledge about how to process the mushroom itself. The perishable nature of mushrooms causes difficulties in distribution and marketing as fresh produce. One of the processed products from oyster mushrooms is chips. Vacuum frying is a frying method that is applied to heat-sensitive materials such as fruits and vegetables. This study was aimed to determine the effect of temperature and duration of vacuum frying on the physicochemical and organoleptic qualities of oyster mushroom chips. The study was conducted using a completely randomized design with a two-factor factorial pattern: the first factor, vacuum frying with a temperature of 85o and 90oC. The second factor, frying time, is 50, 60, and 70 minutes. The results showed that vacuum-fried oyster mushrooms with a temperature of 85oC and a frying time of 70 minutes produced oyster mushroom chips with the lowest fat content of 38.08%, the preferred taste, and color (score 4), while the preferred texture was frying at 90oC and long 70 minutes. The yield value and moisture content of oyster mushroom chips did not differ at different temperatures and frying times. Keywords: Oyster mushroom; vacuum frying; chips; temperature   ABSTRAK Jamur tiram merupakan salah satu jenis sayuran yang pemanfaatannya sangat sedikit karena kurangnya pengetahuan tentang cara mengolah jamur itu sendiri. Sifat jamur yang mudah rusak menyebabkan kesulitan dalam distribusi dan pemasaran sebagai produk segar. Salah satu produk olahan dari jamur tiram adalah keripik. Penggorengan vakum merupakan metode penggorengan yang diterapkan pada bahan yang peka terhadap panas seperti buah-buahan dan sayuran. Penelitian bertujuan mengetahui pengaruh suhu dan lama waktu penggorengan vakum terhadap kualitas fisikokimia dan organoleptik keripik jamur tiram. Penelitian dilakukan menggunakan rancangan acak lengkap dengan pola faktorial dua faktor. Faktor pertama, penggorengan vakum dengan suhu 85o dan 90oC. Faktor kedua, lama penggorengan adalah 50, 60, dan 70 menit. Hasil penelitian menunjukkan jamur tiram yang digoreng vakum dengan suhu 85oC dan lama penggorengan 70 menit menghasilkan keripik jamur tiram dengan kadar lemak terendah 38,08%, rasa, dan warna yang disukai (skor 4), sedangkan tekstur yang disukai adalah penggorengan pada suhu 90oC dan lama. 70 menit. Nilai rendemen dan kadar air keripik jamur tiram tidak menunjukkan perbedaan pada suhu dan waktu penggorengan yang berbeda. Kata kunci: Jamur tiram; keripik; penggorengan vakum; suhu

scholarly journals KARAKTERISTIK SOSIS BERBAHAN BAKU CAMPURAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) DAN OTAK SAPI

2018 ◽  
Vol 11 (02) ◽  
pp. 117
Author(s):  
Fiola Hamanda Prisilia ◽  
Yhulia Praptinngsih ◽  
Rizka Rian Fauziah
Keyword(s):  
Moisture Content ◽  
Pleurotus Ostreatus ◽  
Fat Content ◽  
Ash Content ◽  
Cooking Loss ◽  
Oyster Mushroom ◽  
Randomized Design ◽  
Oyster Mushrooms ◽  
Cow Meat ◽  
The Right

sage is a processed product which have meat as its main ingredients and the extender ingredients are binders, filler, sugar, salt and also seasoning then mixed and put it into a casing. Commonly sausage use meat as its raw ingredient.The expensive price of meat will cause the price of sausage also increasing, so then an innovation to use another main ingredients as the alternative of meat that is cheaper, such as white oyster mushroom. Oyster mushroom have protein and fiber but also contain low level of fat, so it need to increase of fat content by cow’s brain. Cow’s brain have high of fat content so that it will be useful to increase the fat content in the oyster mushroom mixed with cow brain sausage. The purpose of this experiment is to find the right ratio in the process of mixing white oyster mushroom with cow brain. This experiment was conducted by the Complete Randomized Design. The treatment was ratio of oyster mushroom and cow brain it had 5 levels. The oyster mushroom and cow brain ratio are P1 (90:10); P2 (80:20); P3 (70:30); P4 (60:40); P5(50:50). The parameter of the observation are texture, colour, cooking loss,apperance of the slice, moisture content, fat content, and sensoric properties was the preference of colour, flavour, texture, taste and overall. The best treatment was analysis of proximate test. Based on effectiveness test from this research, the best formulation was on P5 treatment (oyster mushroom and cow meat ratio 50:50). The sausage had score of texture of 63 g/1,5mm; color 57,59; cooking loss 7,11%; moisture content 60,31%; fat content 4,22%; protein content 21,05%; ash content 2,08%; carbohydrate content 12,34%; preference of colour, smell, texture, taste and overall was 5,7;6,36;5,36;5,75;5,92 (neutral- a bit of contentment). Keywords: sausage, oyster mushrooms, cow’s brain, ratio

scholarly journals Oyster Mushroom (Pleurotus pulmonarius) Production Using Different Substrates Under 27.30C Average Temperature

2020 ◽  
Vol 5 (8) ◽  
pp. 838-846
Author(s):  
Alifahmie A. Magolama ◽  
Sheila G. Griengo ◽  
Abdani D. Bandera
Keyword(s):  
Rice Straw ◽  
Total Weight ◽  
Oyster Mushroom ◽  
Average Weight ◽  
Corn Cob ◽  
Pleurotus Pulmonarius ◽  
Yield Performance ◽  
Average Temperature ◽  
Randomized Design ◽  
Significant Difference

The study was conducted in an average temperature of 27 0C. Objectives were to determine the yield performance of oyster mushroom using different substrates and substrates’ combination; to determine if there is a significant difference on the yield performance of oyster mushroom using different substrates and substrates’ combination; and to identify which of the different substrates and their combination performs best in oyster mushroom production. The experiment was laid out using Completely Randomized Design (CRD) with an area of 30m2 . Four treatments were used and replicated five times. Sawdust, corn cob and rice straw were the substrates used in this study. Treatments were: T1 (100% rice straw), T2 (100% corn cob), T3 (100% sawdust), and T4 (33.33% rice straw + 33.33% corn cob + 33.33% sawdust). Results of the study showed that there was a highly significant difference on the average number and total number of oyster mushroom during the first harvest. However, the average weight and total weight of oyster mushroom were not significantly different. The average number, average weight, total number, and total weight were not significantly different during the second to fifth harvest. Based on the results of the study, the adoption of T3 to obtain more number of oyster mushroom per fruiting bag per treatment is highly recommended to improve the production in the locality.

scholarly journals Growth performance and haematological characteristics of pullet chickens fed different feed forms supplemented with or without Oyster mushroom (Pleurotus ostreatus)

2021 ◽  
Vol 48 (5) ◽  
pp. 203-212
Author(s):  
C. Akomah ◽  
O. M. Sogunle ◽  
O. A. Adeyemi ◽  
A. M. Bamgbose
Keyword(s):  
Weight Gain ◽  
Growth Performance ◽  
Conversion Ratio ◽  
Oyster Mushroom ◽  
Average Weight ◽  
Feed Conversion ◽  
Randomized Design ◽  
Final Weight ◽  
Completely Randomized Design ◽  
Average Weight Gain

In a bid to decrease cost of production and increase performance in poultry, the study aimed at determining the growth performance and haematological characteristics of pullet chicken fed different feed forms supplemented with or without oyster mushroom (OM), three hundred and twenty (320) day old Harco Black pullet chicks were brooded for five weeks before they were allocated based on weight equalization on the basis of feed forms (mash and pellet) and OM supplementation (without and with 1g of OM per kg of feed) into four (4) treatments for an experiment which lasted for eleven weeks. Each treatment consisting of 80 birds was replicated eight (8) times with ten (10) birds per replicate. Data collected were arranged in a 2 × 2 factorial layout and subjected to Analysis of Variance in a Completely Randomized Design. Final weight, average weight gain and average feed intake in the grower phase were significantly (p<0.05) higher (1244.69g, 11.13g and 106.11 g) in birds given pelletized feed and lower (1146.25g, 9.27g and 105.08 g) in birds fed mash. Also, PCV, WBC, and Hb obtained in the starter phase were significantly (p<0.05) higher (30. 00%, 2.70 x 10 /l and 10.10 g/dl, respectively) in pullet chicken fed diet supplemented with oyster mushroom than those (26.75%, 2.12 x 10 /l and 8.85 g/dl, respectively) recorded by birds fed diets without oyster mushroom. Therefore, improved weight gain, feed conversion ratio, and immunity can be achieved by feeding pullet chickens with pelletized feed supplemented with oyster mushroom.     Dans le but de diminuer les coûts de production et d'augmenter les performances des volailles, l'étude visait à déterminer les performances de croissance et les caractéristiques hématologiques de poulettes nourries de différentes formes d'aliments supplémentées avec ou sans pleurotes (MO), trois cent vingt (320) jours de vieux poussins de poulettes Harco Black ont été couvés pendant cinq semaines avant d'être répartis sur la base d'une égalisation de poids sur la base des formes d'aliments (purée et granule) et d'une supplémentation en MO (sans et avec 1 g de MO par kg d'aliment) en quatre (4) traitements pour une expérience qui a duré onze semaines. Chaque traitement composé de 80 oiseaux a été répliqué huit (8) fois avec dix (10) oiseaux par répliquant. Les données recueillies ont été organisées selon une disposition factorielle 2 × 2 et soumises à une analyse de la variance dans un plan complètement randomisé. Le poids final, le gain de poids moyen et la prisealimentaire moyenne pendant la phase de croissance étaient significativement (p<0,05) plus élevés (1244,69 g, 11,13 g et 106,11 g) chez les oiseaux ayant reçu des aliments granulés et inférieurs (1146,25 g, 9,27 g et 105,08 g) chez les oiseaux. oiseaux nourris de purée. De plus, les PCV, GB et Hb obtenus lors de la phase de démarrage étaient significativement (p<0,05) plus élevés (30,00 %, 2,70 x 109/l et 10,10 g/dl, respectivement) dans le régime alimentaire des poulettes supplémentées en pleurotes que ceux (26,75 %, 2,12 x 109/l et 8,85 g/dl, respectivement) enregistrés par des oiseaux nourris avec des régimes sans pleurotes. Par conséquent, une amélioration du gain de poids, du taux de conversion alimentaire et de l'immunité peut être obtenue en nourrissant des poulettes avec des aliments granulés complétés aux pleurotes.

scholarly journals PERBEDAAN PENGGUNAAN JAMUR TIRAM PUTIH TERHADAP KADAR PROTEIN DAN SERAT NUGGET AYAM

2018 ◽  
Vol 12 (1) ◽  
pp. 52-62
Author(s):  
Desy Andriana Rizky ◽  
Agustina Widyasworo ◽  
Eddy Trijana Sudani
Keyword(s):  
Protein Content ◽  
Fiber Content ◽  
Oyster Mushroom ◽  
Chicken Nuggets ◽  
Chicken Nugget ◽  
Protein Levels ◽  
Randomized Design ◽  
Lower Protein ◽  
Oyster Mushrooms ◽  
Completely Randomized Design

   This research material is white oyster mushroom chicken nugget. This research method is an experiment by using Completely Randomized Design (RAL). The treatmeant in this research is with the use of white oyster mushroom with 5 treatment that is 0%, 15%, 30%, 45% and 60% where each treatment is repeated 5 times. The result of this study showed the use of white oyster mushrooms can lower protein levels and increase fiber levels and show a very real difference. Treatment P0 without the use of white oyster mushroom showed the value of protein content that is 16,902%. Protein content with the highest value with the use of white oyster mushrooms obtained in treatment P1 with the use of white oyster mushrooms as much 15% with the value of protein content as muc 15,972% and the lowest protein content obtained in treatment P3 with the use of white oyster mushrooms much as 45% 12,718%. The highest level of fiber obtained from the treatment of P2 and P3 with the vlue of fiber content of 0,702% with the use of white oyster mushrooms much as 30% and 45%, while the lowest fiber content obtained at treatment P1 with the use of white oyster mushrooms much as 15% 0,302%. P0 showed a fiber content of 0,222.  The protein content obtained from this research is still in standart setting of Indonesian National Standart Body (SNI) that is more protein level at the limit of at least 12% chicken nuggets, while for fiber content obtained from the research is still not sufficient Nutrion Needs Numbers is 25g/day.

scholarly journals Gastrointestinal tract morphometry and visceral organ weights of grower rabbit fed dried ginger (Zingiber officinale) root meal

2021 ◽  
Vol 47 (6) ◽  
pp. 10-17
Author(s):  
J. Ochefu ◽  
B. Emmanuel ◽  
S. C. Onho
Keyword(s):  
Gastrointestinal Tract ◽  
Zingiber Officinale ◽  
Proximal Colon ◽  
Average Weight ◽  
Linear Measure ◽  
Visceral Organ ◽  
Organ Weights ◽  
Randomized Design ◽  
The Mean ◽  
Dietary Treatments

Twenty-six grower rabbits of mixed sexes (12 males: 12 females) were used in the study to determine the effect of dietary dried ginger root meal (DGRM) on gastrointestinal tract morphometry and visceral organ weights. The rabbits were assigned by weight (average weight 557.09g) to four dietary treatments in a completely randomized design. Each treatment had six replicates. Four treatment diets; T1, T2, T3 and T4 were formulated to include 0%, 15%, 25% and 35% of DGRM respectively. Diets were offered ad-libitum to the rabbits. The experiment lasted for 8 weeks. Six rabbits were randomly selected from each treatment and sacrificed and eviscerated. Results showed that mean relative weights of the stomach, oesophagus and pancreas as well as the mean lengths of the oesophagus and intestines did not show any significant (p>0.05) variation. But significant (p<0.05) differences existed in the mean lengths of the proximal colon and caecum as well as the mean relative weights of the liver, kidneys, heart and lungs in rabbits fed DGRM. It can be concluded from this study that the inclusion of DGRM in the diets of growing rabbits significantly (p<0.05) increased the linear measure of the proximal colon and caecum and the mean weights of the visceral organs measured.   Vingt-quatre lapins de croissance de sexes mixtes (12 mâles : 12 femelles) ont été utilisés dans l'étude pour déterminer l'effet de la farine de racine de gingembre séchée (le 'DGRM') sur la morphométrie du tractus gastro-intestinal et le poids des organes viscéraux. Les lapins ont été attribués en poids (poids moyen 557,09 g) à quatre traitements diététiques selon une conception complètement aléatoire. Chaque traitement comportait six répétitions. Quatre régimes de traitement ; T1, T2, T3 et T4 ont été formulés pour inclure respectivement 0%, 15%, 25% et 35% de 'DGRM'. Des régimes ont été offerts à volonté aux lapins. L'expérience a duré 8 semaines. Six lapins ont été choisis au hasard dans chaque traitement et sacrifiés et éviscérés. Les résultats ont montré que les poids relatifs moyens de l'estomac, de l'œsophage et du pancréas ainsi que les longueurs moyennes de l'œsophage et des intestins ne présentaient aucune variation significative (p> 0,05). Mais des différences significatives (p <0,05) existaient dans les longueurs moyennes du côlon proximal et du caecum ainsi que dans les poids relatifs moyens du foie, des reins, du cœur et des poumons chez les lapins nourris avec du 'DGRM'. On peut conclure de cette étude que l'inclusion de 'DGRM' dans l'alimentation des lapins en croissance de manière significative (p <0,05) a augmenté la mesure linéaire du côlon proximal et du caecum et les poids moyens des organes viscéraux mesurés.

scholarly journals FORMULASI MEDIA PRODUKSI JAMUR TIRAM (Pleurotus ostreatus) DENGAN SUPLEMENTASI AMPAS SAGU

Biocelebes ◽  
2020 ◽  
Vol 14 (1) ◽  
pp. 59-69
Author(s):  
Sri Utami ◽  
Umrah Umrah ◽  
I Nengah Suwastika
Keyword(s):  
Protein Content ◽  
Fruit Body ◽  
Oyster Mushroom ◽  
Biological Efficiency ◽  
Mycelium Growth ◽  
Mushroom Production ◽  
Protein Levels ◽  
Randomized Design ◽  
The Media ◽  
Oyster Mushrooms

This study aims to know the basic media with sago pulp supplementation which can be formulated into a medium for producing white oyster mushrooms and also to know the comparison of the right media and supplements in the formulation to give maximum oyster mushrooms production. In this study using a comparison with sawdust substrate and sago pulp to see how effective the sago pulp substrate as a supplement media for the oyster mushroom production. the program used is experimental designed in Completely Randomized Design (CRD), consists of three replications so that twelve experiments were obtained. The treatment arrangement is M1: Base media without supplements (controls), M2: 90% base media + 10% sago pulp, M3: 80% basic media + 20% sago pulp, M4: base media 70% + sago pulp 30%. The observation parameters used in the study are mycelium growth, fruit body growth, biological efficiency and measurement of protein levels in the fruit body of the oyster mushroom. The results showed that the addition of sago pulp in the media of oyster mushroom production had no effect on the growth of oyster mushrooms. This can be seen from the media of production of M1 (without the addition of sago pulp) experiencing a higher growth rate of mycelium compared to other treatments. The addition of sago pulp has an effect on the levels of oyster mushroom protein. This can be seen from the protein content of oyster mushrooms in M2 production media which have high protein content. Normal levels of white oyster mushrooms in sawdust media range from 18% -20%. This is due to the mixing of wood powder as a production medium and 10% sago pulp as supplementation to produce more nutrient levels.

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