Summary
This study investigates the use of enzyme-bacterial pretreatment as a method to improve the nutritional value of palm kernel cake (PKC), a by-product of palm oil processing, for use in broiler diets. By degrading antinutritional factors such as mannans in PKC, the pretreatment is likely intended to enhance digestibility and nutrient availability. The paper contributes to the broader literature on valorising agro-industrial by-products as cost-effective and sustainable feed ingredients in commercial poultry production.
UK applicability
Palm kernel cake is not a commonly used feed ingredient in UK broiler production, though it is used globally as a low-cost protein and energy source. The findings may be of indirect relevance to UK poultry producers and feed formulators exploring alternative or imported feed ingredients, particularly in the context of reducing reliance on soya.
Key measures
Body weight gain (g); feed conversion ratio; average daily gain (g/day); average daily feed intake (g/day); potentially intestinal morphology and digestibility coefficients
Outcomes reported
The study measured the effects of enzyme-bacteria pretreated palm kernel cake on growth performance indices in broiler chickens, likely including body weight gain, feed conversion ratio, and feed intake. Digestibility and nutrient utilisation of the pretreated feed ingredient were likely also assessed.
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