scholarly journals The performance and egg quality traits of Nigerian local hens fed varying dietary levels of palm kernel cake with added palm oil

2012 ◽  
Vol 21 (3) ◽  
pp. 588-594 ◽  
Author(s):  
K.D. Afolabi ◽  
A.O. Akinsoyinu ◽  
A.B. Omojola ◽  
O.A. Abu
Keyword(s):  
Palm Oil ◽  
Egg Quality ◽  
Palm Kernel ◽  
Quality Traits ◽  
Palm Kernel Cake

scholarly journals Pengaruh Pemberian Bungkil Kelapa Sawit Segar (BKS) dan Fermentasi (BKSF) Terhadap Kualitas Fisik Telur Itik

2018 ◽  
Vol 1 (2) ◽  
Author(s):  
Arif Pranata
Keyword(s):  
Shell Thickness ◽  
Mass Shell ◽  
Egg Quality ◽  
Palm Kernel ◽  
Egg Mass ◽  
Palm Kernel Cake ◽  
Dietary Treatments ◽  
Range Test ◽  
Haugh Unit

This research was conducted to utilize fresh and fermented palm kernel cake in the ducks diets on egg physical quality. One hundred and five laying ducks were randomly devided in to five diets treatments in three replications with seven laying ducks each the dietary treatments were K = control, was diet without palm kernel cake, BKS 10 and BKS 30 diets with addition 10 % and 30 % fresh palm kernel cake, BKSF 10 and BKSF 30 diets with addition 10 % and 30 % fermented palm kernel cake. The data collected were egg mass, shell thickness, Haugh Unit and yolk colour and will be analyzed by a one way classification of variance analysis (CRD), followed by testing the significant mean by Duncan’s New Multiple Range Test (DMRT). The results showed the egg mass, shell thickness, and HU had not significant different and egg mass were (64,74, 65,71, 67,22, 65,39, 63,52 g), shell thickness were (0,47, 0,49, 0,44, 0,48, 0,45 mm), Haught Unit were (86,81, 87,44, 90,94, 88,15, 88,08 %). Yolk colour had significant different between the treatment (9.31, 9,72, 9,81, 10,69, 10,74). It be concluded that the utilization 30% of fresh and fermented palm kernel cake in feed duck had not increase egg mass, shell tickness, and haugh unit, except on yolk colour. Key words :Fermentation, Egg Quality, Laying Duck, Palm kernel cake

scholarly journals Egg quality during storage of eggs from hens fed diets with crude palm oil

2019 ◽  
pp. 7297-7304
Author(s):  
Ronald Santos Ricalde ◽  
Jose Segura Correa ◽  
Luis Sarmiento Franco
Keyword(s):  
Palm Oil ◽  
Storage Time ◽  
Egg Quality ◽  
Storage Temperature ◽  
Quality Traits ◽  
Crude Palm Oil ◽  
Time Interaction ◽  
Different Temperatures ◽  
High Storage Temperature ◽  
Egg Albumen

Objective. Evaluate the effect of crude palm oil (CPO) on quality traits of eggs stored various days at different temperatures. Material and Methods. A total of 240 hens, 28 weeks of age were fed diets with 30 g/kg of soybean oil (SO) or CPO. After 12 weeks, sample of eggs were stored during 0, 4, 8 and 12 days at 4, 12 and 24 °C. Egg quality traits were evaluated. Results. Egg and albumen from hens in CPO diet were heavier than those in SO (p<0.05). High storage temperature reduced egg, albumen and yolk weights, Haugh units (HU), albumen and yolk heights, pH and color (p<0.05), but increased albumen and yolk widths and albumen length (p<0.05). As storage time increased, egg weight, albumen weight and height, and yolk height, pH and colour were reduced (p<0.05). However, yolk weight and width, albumen width and length increased (p<0.05). Oil x storage time interaction (p<0.05) indicated that albumen height, HU and yellowness of yolk from hens in CPO diets were better at 12 days of storage than for hens fed SO. Conclusions. Hens in CPO diet had heavier eggs and albumen than those in SO diet. Egg quality traits decreased as temperature and days of storage increased, but, eggs from hens supplemented CPO had better quality in some traits at 12 days of storage.

scholarly journals EFFECT OF REPLACING PALM KERNEL CAKE WITH SHEABUTTER CAKE ON EGG QUALITY CHARACTERISTICS, HAEMATOLOGY AND SERUM CHEMISTRY OF LAYING HENS.

2021 ◽  
Vol 27 ◽  
pp. 19-23
Author(s):  
B. R. OLOREDE ◽  
O.G. LONGE
Keyword(s):  
Shell Thickness ◽  
Egg Quality ◽  
Palm Kernel ◽  
Quality Characteristics ◽  
Shea Butter ◽  
Serum Chemistry ◽  
Palm Kernel Cake ◽  
Blood Cell Count ◽  
Shell Weight ◽  
Yolk Cholesterol

The study examined the effects of replacing palm kernel cake (PPKM) with shea butter cake (SBC) in the diets of layers and the effects of such on egg quality characteristics, haematology and serum chemistry of the birds. Shea Butter Cake was included in the diets at 0, 10 and 20% levels. shea butter cake at 20% dietary level significantly (P 0.05) decreased shell thickness, shell weight, egg mass and shell surface area. Haugh unit and yolk index were not affected by the treatments. Shell weight and shell thickness were positively correlated. Yolk cholesterol and hen day egg production decreased as dietary level shea butter cake increased from 0 to 20%. Birds fed 0 and 10% of SBC dietary levels had similar values for packed cell volume, haemoglobin and white blood cell count whereas, birds fed 20% SBC had the lowest values for these haematological parameters except red blood cell count which was the highest at 100% level of replacement of PKC in the diets. Generally, serum indices increased as SBC dietary levels increased from 0 to 20% except glucose and glutamate pyruvate transaminase. There was a negative correlation between serum cholesterol and egg yolk cholesterol.

scholarly journals Pengaruh Bungkil Inti dan Lumpur Sawit yang Difermentasi dengan Aspergillus sp asal Akar Bambu terhadap Kandungan Lemak Ayam Broiler

2015 ◽  
Vol 15 (2) ◽  
pp. 112-116
Author(s):  
Bambang Hartoyo ◽  
Supadmo Supadmo ◽  
Wihandoyo Wihandoyo ◽  
Ali Wibowo
Keyword(s):  
Analysis Of Variance ◽  
Palm Oil ◽  
Palm Kernel ◽  
Abdominal Fat ◽  
Fat Content ◽  
Oil Sludge ◽  
Liver Fat ◽  
Palm Kernel Cake ◽  
Fat Level ◽  
Aspergillus Sp

(The effect of palm kernel cake and palm oil sludge fermented with aspergillus sp derived from bamboo root on broiler’s fat content)ABSTRACT. The objective of this research was to determine the effect of palm kernel cake and palm oil sludge fermented with Aspergillus sp derived from bamboo root on broiler’s fat content including liver fat, abdominal fat and meat fat. Study was conducted for 8 weeks in Experimental Farm, Animal Science Faculty Jenderal Soedirman University, Purwokerto. Research utilized 196 male DOC strain Lohman, ration treatments, cage and other utilities. Seven allotted rations were R0 = control ration (without FPKC and FPOS), R1 = 7.5% FPKC, R2 = 15% FPKC, R3 = 22.5% FPKC, R4 = 7.5% FPOS, R5 = 15% FPOS, R6 = 22.5% FPOS. Each treatment unit used 7 (seven) DOCs with 4 (four) replicates. The obtained data were subject to analysis of variance followed by Orthogonal Contrasts. Result demonstrated that liver fat level was 1,79 – 3,86%, abdominal fat was 0,52 – 2,04%, and meat fat was 0,21 – 0,61%.  Analysis of variance result showed that supplementing palm kernel cake and palm oil sludge fermented with Aspergillus sp derived from bamboo root highly significantly affected (P 0.01) abdominal fat level, significantly affected (P 0.05) liver fat level but did not significantly affected (P 0.05) broiler meat fat level.

scholarly journals The Activity Of Cellulose Enzyme From Indigenous Bacteria "Bacillus Sp YLB1" As Bioactivator

2019 ◽  
Vol 7 (2) ◽  
pp. 10-18
Author(s):  
Yunilas ◽  
Lili Warly ◽  
Yetti Marli ◽  
Irsan Riyanto
Keyword(s):  
Enzyme Activity ◽  
Palm Oil ◽  
Palm Kernel ◽  
Bacillus Sp ◽  
Palm Kernel Cake ◽  
Optimal Result ◽  
Fermentation Time ◽  
Indigenous Bacteria ◽  
Cellulase Enzyme

This study aims to test the activity of cellulase enzyme (CMCase) fromindigenous bacteria "Bacillus Sp YLB1" as bioactivator of palm oil based feed. Thetreatment consists of various combinations of substart, namely: P1 = 80% palm leaves +10% palm kernel cake + 10% sludge; P2 = 60% palm leaves + 20% palm kernel cake +20% sludge and P3 = 60% palm leaves + 30% palm kernel cake+ 30% sludge. The parameters observed were cellulase enzyme activity (CMCase) onvarious combinations of palm oil waste and fermentation time. The results showed thatcellulase enzyme (CMCase) production of Bacillus sp YLB1 bacteria during fermentationfluctuated ie 0.143 Units / ml; 0.372 Units / ml; 0.588 Units / ml; 1.013 Units / ml; 0.906Units / ml; 1,065 Units / ml and 1,198 Units / ml.The activity of cellulase enzyme(CMCase) on substrate P1 is lower than P2 and P3. As conclutions that cellulase enzymeactivity of Bacillus sp YLB1 influenced by the combination of substrate and fermentationtime. The P3 fermented with Bacillus sp YLB1 for 7 days gave a more optimal result thanthe other treatments

scholarly journals FORTIFICATION OF CASSAVA PEEL MEALS IN BALANCED DIETS FOR RABBITS

2021 ◽  
Vol 28 (2) ◽  
pp. 167-173 ◽  
Author(s):  
J. A. AGUNBIADE ◽  
A. O. ADEYEMI ◽  
O. E. FASINA ◽  
S. A. BAGBE
Keyword(s):  
Weight Gain ◽  
Palm Oil ◽  
Control Diet ◽  
Palm Kernel ◽  
Poor Performance ◽  
Unit Weight ◽  
Palm Kernel Cake ◽  
Feed Cost ◽  
Soyabean Meal ◽  
Cassava Peel

An eight-week feeding trial was conducted with twenty-four individually caged growing rabbits weighing initially 300--380g. Six experimental diets were formulated such that diet 1 was a maize-soyabean based control while in diets 2,3,4, 5 and 6, cassava peel meal totally replaced maize. There was also a stepwise reduction in the quantity of soyabean meal utilised in diets 3, 4 and S while the quantity of palm kernel cake was increased. Diet 6 was an extruded version of diet 4. The diets were fortified with palm oil for energy and soyabean and palm kernel cake for protein. Each diet was fed to four replicates of rabbits consisting of one rabbit per replicate and water was supplied ad ibitum. Feed intake, weight-gain and feed cost/unit weight-gain were significantly affected by dietary treatments (P<0.05) while treatments had no effect on water intake and Feed: Gain ratio (P>0.05). The feed cost was reduced to N13.8/kg in diet 5 compared with N17.8 in the control diet. 'The extrusion process was not efficient in all indices of measurement as rabbits on the diet showed poor performance. A major finding of the study is that up to 50% of the protein supplied by soyabean meal when fed in conjunction with cassava peel meal can be replaced with palm kernel cake without adverse effects. It is recommended that future studies look into alternatives to palm oil as energy booster in diets containing cassava peel meal so as to further improve the economy of feed utilization.

SUBSTITUSI FERMENTASI BUNGKIL KELAPA SAWIT DALAM PAKAN BUATAN TERHADAP PERTUMBUHAN DAN KELANGSUNGAN HIDUP BENIH IKAN GURAMI (OSPHRONEMUS GOURAMY)

2016 ◽  
Vol 4 (1) ◽  
Author(s):  
Farida . ◽  
Eka Indah Raharjo ◽  
Arnis Maylinda Sari
Keyword(s):  
Growth Rate ◽  
Palm Oil ◽  
Palm Kernel ◽  
Specific Weight ◽  
Feed Conversion ◽  
Daily Growth Rate ◽  
Daily Growth ◽  
Average Growth ◽  
Fermentation Residue ◽  
Average Average

ABSTRAKPenelitian bertujuan untuk mengetahui penggunaan fermentasi bungkil kelapa sawit dalam pakan buatan.Penelitian menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan 3 ulangan.Susunan perlakuan adalah Perlakuan A : bungkil kelapa sawit 12%, Perlakuan B : fermentasi bungkil kelapa sawit 15%, Perlakuan C : fermentasi bungkil kelapa sawit 18%, Perlakuan D : fermentasi bungkil kelapa sawit 21%. Penelitian ini dilakukan selama 60 hari untuk mengetahui laju pertumbuhan spesifikberat, laju pertumbuhan harianpanjang, konversi pakan, kelangsungan hidup dan kualitas air sebagai penunjang.Hasil penelitian menunjukkan pemberian pakan buatan dengan fermentasi bungkil kelapa sawit menghasilkan respon yang baik terhadap pertumbuhan ikan gurami. Pemberian pakan buatan dengan fermentasi bungkil kelapa sawit 18% (perlakuan C), memberikan hasil terbaik dengan laju pertumbuhan dengan rata – rata laju pertumbuhan spesifik berat 1.502%, laju pertumbuhan harian panjang 4.06%, nilai konversi pakan rata – rata 3.48 dan kelangsungan hidup rata – rata 90%.Kata Kunci : Fermentasi Bungkil Kelapa Sawit, Ikan Gurami, Laju PertumbuhanThe study aims to determine the use of fermentation residue oil palm in artificial feed .Research using a completely randomized design ( CRD ), which consists of 4 treatment three replications.The composition of the treatment is the treatment  A : 12 % of palm oil cake , Treatment B : fermented palm oil cake 15 % , Treatment C : fermented palm oil cake 18 % , Treatment D : fermentation residue palm oil 21 %.This research was conducted for 60 days to determine the specific growth rate of heavy , long daily growth rate , feed conversion , survival and quality of water as a supporter.The results showed the artificial feeding with fermented palm cake to produce a good response to the growth of carp.Feeding artificially by fermentation cake palm oil 18 % ( treatment C ) , gives the best results with a growth rate with the average - average growth rate of the specific weight of 1.502 % daily growth rate long- 4:06 % , the value of feed conversion average - average 3:48 and median survival - average of 90 % .Keywords : Fermentation Palm Kernel Oil, Fish carp, Growth Rate

Effect of Supplementation of Multi Enzymes on Production Performance and Egg Quality Traits in White Leghorn Layers

2016 ◽  
Vol 12 (2) ◽  
Author(s):  
C. Pandian ◽  
A. Sundaresan ◽  
A. V. Omprakash
Keyword(s):  
Egg Production ◽  
Egg Quality ◽  
Live Weight ◽  
Economic Benefits ◽  
Production Performance ◽  
Feed Consumption ◽  
Quality Traits ◽  
White Leghorn ◽  
Significant Difference ◽  
Enzyme Supplementation

The present study was conducted to assess the effect of supplementation of Multi-enzymes with lysophospholipids on production performance of pure line White Leghorn layers. Body weights before and after the experiment did not differ significantly across the experimental diets. Irrespective of the dietary treatments, the birds gained 3.83 per cent of live weight relative to its initial body weight. Mean per cent Hen housed egg production was significantly (Pis less than 0.05) higher in diet supplemented with 0.10 MEC-L than other groups. Mean egg weight and average daily feed consumption during 25 to 35 weeks of age indicated no significant effect of enzyme supplementation. Average daily feed consumption per bird in control, 0.05 % and 0.1% multi-enzyme supplemented groups was 108.13, 105.66 and 107.67 g respectively and birds offered control diet recorded numerically more feed intake than enzyme supplemented groups. Comparatively low feed per egg was observed in 0.10 per cent group followed by 0.05 per cent group which offers economic benefits than control diets. However, the egg quality traits between different dietary enzyme supplementation groups showed no significant difference.

Feeding behavior of feedlot-finished crossbred bulls fed palm kernel cake

2021 ◽  
Vol 53 (1) ◽  
Author(s):  
Mateus de M. Lisboa ◽  
Robério R. Silva ◽  
Fabiano F. da Silva ◽  
Maria M. S. Pereira ◽  
Gabriel D. Costa ◽  
...  
Keyword(s):  
Feeding Behavior ◽  
Palm Kernel ◽  
Palm Kernel Cake
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