Cassava root fermented with yeast improved feed digestibility in Brahman beef cattle
C. Promkot A F , P. Nitipot B , N. Piamphon C , N. Abdullah D and A. Promkot EA Department of Animal Science, Faculty of Natural Resources, Rajamangala University of Technology Isan, SkonNakhon Campus, 47160 Thailand.
B Department of Animal Science, Faculty of Agro-Industrial Technology, Kalasin University, 47000 Thailand.
C Department of Animal Science, Faculty of Agriculture and Natural Resources, Rajamangala University of Technology, Tawan-Ok, 20110 Thailand.
D Department of Biochemistry, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 Serdang, Malaysia.
E Department of Thai Traditional Medicine, Faculty of Natural Resources, Rajamangala University of Technology Isan, SkonNakhon Campus, 47160 Thailand.
F Corresponding author. Email: promkot@yahoo.com
Animal Production Science 57(8) 1613-1617 https://doi.org/10.1071/AN15685
Submitted: 2 October 2015 Accepted: 16 May 2016 Published: 5 July 2016
Abstract
Saccharomyces cerevisiae has been used to enhance the protein level of low-protein feedstuffs such as cassava root. In the present study, fresh cassava root was grated and subjected to solid-state fermentation with S. cerevisiae to enhance the protein content. The fermentation process lasted for 21 days, followed by fermentation with yeast for 5 days. The fermented product was called yeast-fermented cassava root (YEFECAR). The YEFECAR was then evaluated as a feed ingredient at 10%, 20% and 30% dry matter in concentrate diet for dry matter intake and nutrient digestibility in non-pregnant female Brahman beef cattle (bodyweight 256 ± 11.5 kg). Four cattle were randomly given four treatments in 4 × 4 Latin square design for 21-day period, including a control diet (without fermented cassava root). Cattle were fed rice straw as roughage. The results showed that while dry matter intake was not significantly different among dietary treatments, average dairy gain tended to increase when fermented cassava root was fed at 20% in the concentrate diet. There were no significant differences in nutrient digestibility among the dietary treatments. However, neutral detergent fibre and acid detergent fibre digestibility showed an increasing trend when fermented cassava root was fed to the cattle. Likewise, fermented cassava root showed no effect on rumen microbial population, although rumen bacterial population and microbial protein tended to increase with YEFECAR addition. It was concluded that yeast-fermented cassava root at 20% in concentrate feed tended to enhance rumen bacteria population and neutral detergent fibre digestibility in cattle.
Additional keywords: beef cattle feed, yeast-fermented cassava root.
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