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The effects of adding lactic acid bacteria and cellulase in oil palm (Elaeis guineensis Jacq.) frond silages on fermentation quality, chemical composition and in vitro digestibility

The main objective of the current study was to evaluate whether oil palm frond (OPF) can be successfully ensiled without or with the additives cellulase or lactic acid bacteria (LAB). Thus, fresh OPF was ensiled either without additives or with cellulase or LAB or their combination. Ensiling was car...

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Asıl Yazarlar: Ebrahimi, Mahdi, Rajion, Mohamed Ali, Goh, Yong Meng, Farjam, Abdoreza Soleimani, Sazili, Awis Qurni, Schonewille, Jan Thomas
Materyal Türü: Makale
Baskı/Yayın Bilgisi: PAGEPress 2014
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id oai:psasir.upm.edu.my:35685
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spelling oai:psasir.upm.edu.my:35685 http://psasir.upm.edu.my/id/eprint/35685/ The effects of adding lactic acid bacteria and cellulase in oil palm (Elaeis guineensis Jacq.) frond silages on fermentation quality, chemical composition and in vitro digestibility Ebrahimi, Mahdi Rajion, Mohamed Ali Goh, Yong Meng Farjam, Abdoreza Soleimani Sazili, Awis Qurni Schonewille, Jan Thomas The main objective of the current study was to evaluate whether oil palm frond (OPF) can be successfully ensiled without or with the additives cellulase or lactic acid bacteria (LAB). Thus, fresh OPF was ensiled either without additives or with cellulase or LAB or their combination. Ensiling was carried out by storing 2 kg samples in airtight glass jars at 25-30°C for 12 weeks. Thereafter, the silage samples were subjected to proximate analyses, an in vitro digestibility assay and measures on selected indices of fermentation. Fermentation of OPF without additives appeared to be unsuccessful as both pH and ammonia content were too high (4.9 and 9.9%, respectively). In contrast, the use of cellulase or LAB resulted in silages with a pH<4.5 and ammonia fractions <8.4%, but the lowest values were found when both cellulase and LAB were used, i.e. pH=4.1 and ammonia fraction=6.7%. In vitro digestibility of dry matter was significantly higher in the cellulase treated silages. The process of ensiling was associated with both a significant decrease of the fat content of OPF and a significant change of the fatty acid profile. However, the proportions of major fatty acids (C16:0 and C18:2n-6) were not affected by the process of ensiling. In conclusion, the use of cellulase additive appears a practical tool to safeguard the process of fermentation. Using a cellulase enzyme or its combination with LAB improves the fermentation profile and increases the nutritional value of the OPF silage. PAGEPress 2014 Article PeerReviewed Ebrahimi, Mahdi and Rajion, Mohamed Ali and Goh, Yong Meng and Farjam, Abdoreza Soleimani and Sazili, Awis Qurni and Schonewille, Jan Thomas (2014) The effects of adding lactic acid bacteria and cellulase in oil palm (Elaeis guineensis Jacq.) frond silages on fermentation quality, chemical composition and in vitro digestibility. Italian Journal of Animal Science, 13 (3). pp. 557-562. ISSN 1828-051X; ESSN: 1594-4077 http://www.aspajournal.it/index.php/ijas/article/view/ijas.2014.3358 10.4081/ijas.2014.3358
institution UPM IR
collection UPM IR
description The main objective of the current study was to evaluate whether oil palm frond (OPF) can be successfully ensiled without or with the additives cellulase or lactic acid bacteria (LAB). Thus, fresh OPF was ensiled either without additives or with cellulase or LAB or their combination. Ensiling was carried out by storing 2 kg samples in airtight glass jars at 25-30°C for 12 weeks. Thereafter, the silage samples were subjected to proximate analyses, an in vitro digestibility assay and measures on selected indices of fermentation. Fermentation of OPF without additives appeared to be unsuccessful as both pH and ammonia content were too high (4.9 and 9.9%, respectively). In contrast, the use of cellulase or LAB resulted in silages with a pH<4.5 and ammonia fractions <8.4%, but the lowest values were found when both cellulase and LAB were used, i.e. pH=4.1 and ammonia fraction=6.7%. In vitro digestibility of dry matter was significantly higher in the cellulase treated silages. The process of ensiling was associated with both a significant decrease of the fat content of OPF and a significant change of the fatty acid profile. However, the proportions of major fatty acids (C16:0 and C18:2n-6) were not affected by the process of ensiling. In conclusion, the use of cellulase additive appears a practical tool to safeguard the process of fermentation. Using a cellulase enzyme or its combination with LAB improves the fermentation profile and increases the nutritional value of the OPF silage.
format Article
author Ebrahimi, Mahdi
Rajion, Mohamed Ali
Goh, Yong Meng
Farjam, Abdoreza Soleimani
Sazili, Awis Qurni
Schonewille, Jan Thomas
spellingShingle Ebrahimi, Mahdi
Rajion, Mohamed Ali
Goh, Yong Meng
Farjam, Abdoreza Soleimani
Sazili, Awis Qurni
Schonewille, Jan Thomas
The effects of adding lactic acid bacteria and cellulase in oil palm (Elaeis guineensis Jacq.) frond silages on fermentation quality, chemical composition and in vitro digestibility
author_facet Ebrahimi, Mahdi
Rajion, Mohamed Ali
Goh, Yong Meng
Farjam, Abdoreza Soleimani
Sazili, Awis Qurni
Schonewille, Jan Thomas
author_sort Ebrahimi, Mahdi
title The effects of adding lactic acid bacteria and cellulase in oil palm (Elaeis guineensis Jacq.) frond silages on fermentation quality, chemical composition and in vitro digestibility
title_short The effects of adding lactic acid bacteria and cellulase in oil palm (Elaeis guineensis Jacq.) frond silages on fermentation quality, chemical composition and in vitro digestibility
title_full The effects of adding lactic acid bacteria and cellulase in oil palm (Elaeis guineensis Jacq.) frond silages on fermentation quality, chemical composition and in vitro digestibility
title_fullStr The effects of adding lactic acid bacteria and cellulase in oil palm (Elaeis guineensis Jacq.) frond silages on fermentation quality, chemical composition and in vitro digestibility
title_full_unstemmed The effects of adding lactic acid bacteria and cellulase in oil palm (Elaeis guineensis Jacq.) frond silages on fermentation quality, chemical composition and in vitro digestibility
title_sort effects of adding lactic acid bacteria and cellulase in oil palm (elaeis guineensis jacq.) frond silages on fermentation quality, chemical composition and in vitro digestibility
publisher PAGEPress
publishDate 2014
_version_ 1819295811230498816
score 13.4562235

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