Solid State - Frementation On Cassava Pomace With Aspergillus Oryzae : The Evalution Of Proteins And Amino Acids Content, Digestibility, And Biovailability Energy For Broiler Roasters

Abstract

The objective of the research was to know the content of proteins, amino acids, digestibility and bioavailability energy on fermented-cassava pomace. Cassava pomace was fermented aerobically with aspergillus oryzae using solid state-fermentation (SSF) method for 72 (OF-72) and 144 (OF-144) hours, and then was followed by anaerobic incubation for 48 hours. The samples of OF-0,OF-72, and OF- 144 was measured for dry matter and mde protein content, soluble protein, amino acids and gross energy. Twelve Lohman strain broiler roosters of 12 weeks old were fasted for 24 hours, then nine of them were fed with non-fermented cassava pomace (OF-0), OF-72 and OF-144 material-test (each was done for three chicks) by using wet forced-feeding technique. After being force-fed, all chicks were fasted and the excreta was collected for 2x24 hours period. The excreta samples were measured for dry matter, soluble protein and gross energy content. Following the chemical analysis, the true digestibility of dry matter (TDDN), true digestibility of soluble protein (TDSP) and apparent metabolizable energy (AME) were determined. Data was analyzed with one-way ANOVA, followed by Duncan's Multiple Range Test. The result of the research showed that, from OF-0 to OF-72, the percentage of crude protein, soluble protein and the total of 14 amino acids respectively increased into 19 1, 1 12 and 246%. From OF-72 to OF- 144, the nutrients content relatively unchanged, except soluble protein and several amino acids were considerably increased. The value of TDDM and AME were non-significantly changed from OF-0 to OF-72, and then significantly decreased (Pc0.05) on OF-144. The value of TDSP significantly increased (P<0.05) from OF4 to OF-72, and then nonsignificantly decreased on OF- 144.