ArticleJournal of advanced veterinary and animal research2025
Effects of moisture and fermentation length on the quality and digestibility of fermented concentrate using tamanu kernel cake as the main protein source through an
Article in Journal of advanced veterinary and animal research, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Objective: The present study aimed to evaluate the effects of moisture and fermentation length on the chemical compositions, fermentation characteristics, feed-out phase, and ruminal digestibility of fermented concentrate using tamanu kernel cake (TKC) as the main protein source. Materials and Methods: The concentrate was formulated to contain 16.5% crude protein (CP) and 35% neutral detergent fiber consisting of 40% TKC, 7.60% soybean meal, 25.0% wheat pollard, 26.4% dried cassava, and 1% molasses. Those ingredients were mixed and fermented anaerobically at 5 kg into a vacuumed plastic bag with different additional sterile distilled water to reach moisture levels at 25% (MO25), 35% (MO35), and 45% (MO45). Each moisture level was incubated with different fermentation lengths consisting of 2, 7, 14, 21, and 42 days in quadruplicate. After fermentation, each silo was sub-sampled for laboratory analyses. Results: MO25 and MO35 led to higher CP with lower acid detergent fiber than MO45. In the fermentation, MO35 and MO45 generated higher ( Conclusion: The application of MO35 was found to reduce nutrient loss and improve aerobic stability comparable to MO25 while achieving fermentation quality similar to MO45, and short-term fermentation, such as 2 days, could improve ruminal digestibility.
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