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首页> 外文期刊>International Journal of Poultry Sciences >Nutrient Evaluation of Fermented Amorphophallus campanulatus as Poultry Feed
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Nutrient Evaluation of Fermented Amorphophallus campanulatus as Poultry Feed

机译：发酵的桔梗作为家禽饲料的营养评价

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Background and Objective: Amorphophallus campanulatus (AC) can be used for food and as animal feed but its utilization is limited because of the high content of oxalate and low crude protein it contains. Fermentation by oxalolytic bacteria such as Bacillus subtilis ( B. subtilis ), which produce the oxalate decarboxylase enzyme, has been used to improve the nutritive value of AC. The present study was conducted to improve the nutritive quality of AC through fermentation using Bacillus subtilis . Materials and Methods: AC was incubated for three different lengths of time 7, 14 and 21 days with 3 replicates of each treatment. The parameters observed included the dry matter , crude protein , fat and fiber contents, as well as Ca, P and oxalate contents. Data obtained were subjected to analysis of variance using a completely randomized design. Results: Results showed that the length of the incubation period significantly affected oxalate content (p0.05). Conclusion: Fermentation using Bacillus subtilis with an incubation length of 7 days was the best treatment for improving the nutrient value of AC.
机译：背景与目的：魔芋可以用作食品和动物饲料，但由于草酸含量高且粗蛋白含量低，其利用受到限制。草酸分解细菌如枯草芽孢杆菌（B.subtilis）的发酵产生草酸脱羧酶已被用于提高AC的营养价值。本研究旨在通过枯草芽孢杆菌发酵提高AC的营养品质。材料和方法：将AC孵育7、14和21天的三种不同时间长度，每种处理重复3次。观察到的参数包括干物质，粗蛋白，脂肪和纤维含量，以及钙，磷和草酸盐含量。使用完全随机的设计对获得的数据进行方差分析。结果：结果表明，潜伏期的长短显着影响草酸盐含量（p0.05）。结论：潜伏期7天的枯草芽孢杆菌发酵是提高AC营养价值的最佳方法。

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