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Effects of dietary inclusion of palm kernel cake on nutrient utilization, rumen fermentation characteristics and microbial populations of goats fed Paspalum plicatulum hay-based diet

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Author(s): Pin Chanjula | Areewan Mesang | Sahutaya Pongprayoon

Journal: Songklanakarin Journal of Science and Technology
ISSN 0125-3395

Volume: 32;
Issue: 6;
Start page: 527;
Date: 2010;
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Keywords: palm kernel cake | rumen fermentation | goat | microbial populations

ABSTRACT
To investigate the effects of inclusion of palm kernel cake (PKC) in the diets on intake, digestibility, rumen fermentationcharacteristics, nitrogen balance and microbial N supply, five goats (initial BW = 20±1 kg) were randomly assigned to a55 Latin square design to receive five diets, T1 = concentrate with 15% PKC, T2 = 25% PKC, T3 = 35% PKC, T4 = 45% PKCand T5 = 55% PKC, of dietary dry matter, respectively. Plicatulum hay was offered ad libitum as the roughage. A metabolismtrial lasted for 21 days during which live weight changes and feed intakes were measured. Based on this experiment, therewere no significant differences (p>0.05) among treatment groups regarding dry matter (DM) intake and digestion coefficientsof DM, organic matter, crude protein, neutral detergent fiber and acid detergent fiber, except in T4 and T5 (45 and 55% PKC)which had lower (p0.05), however the concentration of total volatile fatty acids and protozoal populations were slightly lower forgoats fed inclusion of 45-55% PKC as compared with other treatments. Based on this experiment, it could be concluded thatthe optimal level of PKC in concentrate should be 15-35% for goats fed with plicatulum hay and that it may be an effectivemeans of exploiting the use of local feed resources for goat production.
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