|
|
Publication
|
| Title of Article |
The Chemical Composition, Fermentation End-Product of Silage, and Aerobic Stability of Cassava Pulp Fermented with Lactobacillus casei TH14 and Additives |
| Date of Acceptance |
5 November 2022 |
| Journal |
| Title of Journal |
Veterinary Sciences |
| Standard |
SCOPUS |
| Institute of Journal |
Journal by MDPI |
| ISBN/ISSN |
2306-7381 |
| Volume |
2022 |
| Issue |
9 |
| Month |
11 |
| Year of Publication |
2022 |
| Page |
617 |
| Abstract |
: This study evaluated the effects of cassava pulp fermented with Lactobacillus casei TH14,
urea, and molasses on its chemical composition, the fermentation end-product of silage, and aerobic
stability. A 2 × 2 × 2 factorial arrangement with a randomized complete block design was employed.
The first factor: level of L. casei TH14 [L; 0 and 105
cfu/kg fresh matter (FM)], the second factor: level
of molasses (M; 0 and 4% DM), the third factor: level of urea (U; 0 and 4% DM), and the number
of days of fermentation (7, 14, and 21 days) were evaluated using a statistical block. There were
interactions among CSP fermented with different additives on DM content (p < 0.05). The control
group (CON) and CSP fermented with L, L×M, and L×U had lower DM contents than U, U×M,
and L×U×M. The crude protein of CSP was increased by interaction of L×U and U×M additives
(p < 0.05 and p < 0.01, respectively). Interaction effects between L and U and NDF content were
detected (p < 0.05). The L×U combination resulted in a significantly lower NDF than the other
groups. The interaction between L×U×M had no effect on the change in the CSP fermentation process
(p > 0.05). The combination of U×M caused a poorer pH than other groups (p < 0.01). The ammonia-N
content was higher than others, when CSP was fermented with L×U (p < 0.01) or U×M (p < 0.05),
respectively. The lactic acid levels in fermented CSP were higher (p < 0.01) than in other groups
through the L. casei. The interaction between L×U×M had an influence on lactic acid bacteria (LAB)
(p < 0.01) and aerobic bacteria (p < 0.01). The highest LAB population (p < 0.01) at 106
cfu/g FM
was found in CSP fermented with L. casei and molasses. In conclusion, the current study shows that
CSP treated with L×U×M resulted in good preservation by recovering DM, a low number of aerobic
bacteria, and greater LAB than other treatments, with the exception of the L×U×M addition. A 21-day
fermentation period is advised because it produces products with greater levels of crude protein, lactic
acid, acetic acid, and propionic acid. |
| Keyword |
cassava pulp; Lactobacillus casei TH14; urea; molasses; fermentation |
| Author |
|
| Reviewing Status |
มีผู้ประเมินอิสระ |
| Status |
ตีพิมพ์แล้ว |
| Level of Publication |
นานาชาติ |
| citation |
false |
| Part of thesis |
true |
| Attach file |
|
| Citation |
0
|
|
|
|
|
|
|
|
|
Journal Publication
ไทย