Effects of ensiled Aspergillus oryzae and Saccharomyces cerevisiae cassava pulp as replacement for concentrate on ruminal fermentation in rumen-fistulated cows

Abstract

Four experiments were conducted. I) The concentration of reducing sugar was determined following incubation with Aspergillus oryzae and an 8x11 factorial arrangement with 8 formulas of cassava components and 0 to 10 d of incubation. The reducing sugar increased from day 3 and the highest was found for 100% cassava pulp. II) Crude protein (CP) and urea content were determined after incubating with A. oryzae and Saccharomyces cerreviseae and a 4x6 factorial arrangement with 4 formulas of cassava components and 6 urea levels. The highest CP was observed in 37.5% cassava pulp, 25% cassava chip, and 37.5% cassava peel. III) The design was a 3x4 factorial arrangement with 3 formulas of cassava components and 4 urea levels. CP was unaffected by cassava components but increased with increasing urea levels. IV) The design was a 3x3 Latin squares with 3 fistulated cows and 3 periods. Treatments were 4 kg/cow/d concentrate, 3.2 kg/cow/d concentrate plus 0.8 kg/cow/d ensiled cassava pulp (ECP) and 2.4 kg/cow/d concentrate plus 1.6 kg/cow/d ECP. ECP increased pH, molar proportions of acetic and butyric acids but reduced molar proportion of propionic acid.

Keywords

• Aspergillus oryzae
• Saccharomyces cerevisiae
• ensiled cassava products
• cassava pulp
• cassava peel