Summary
This study aimed to improve palm kernel cake by reducing anti-nutritional factors with enzymes and enhancing its nutritional value through microbial fermentation. It also examined the effects of these treatments on palm kernel cake in broiler chicken diets. Palm kernel cake was hydrolyzed using xylanase and mannanase under various conditions. Co-fermentation with <i>Lactobacillus plantarum</i> QZSL and <i>Saccharomyces boulardii</i> mafic-1701 was assessed under different parameters. In the animal experiment, 350 male Cobb broiler chicks were divided into seven groups: a control group provided a corn-soybean meal diet, and groups provided diets containing 10% and 20% palm kernel cake, enzyme-hydrolyzed palm kernel cake, and bacteria-enzyme co-fermented palm kernel cake. Optimal conditions
Dig deeper with Pulse AI.
Pulse AI has read the whole catalogue. Ask about this record, its theme, or how the findings apply to UK farming and policy — every answer cites the underlying studies.