Effects of yeast fermented cassava peel replacing rice bran on In vitro gas production kinetics and degradability

Abstract

The cassava peels from the cassava peeling process are washed before being utilized in large-scale cassava starch production to extract starch. Because washed cassava peels are high in carbohydrates and protein, it's a good method to use leftovers and lower the cost of animal production through fermentation. The aim of this investigation was to examine the impact of utilizing yeast fermented cassava peels in lieu of rice bran on in vitro gas production kinetics and digestibility. Four experimental groups were created inside the trial group in a completely randomized design (CRD). Washing yeast fermented cassava peels instead of rice bran at ratios of 100:0, 90:10, 80:20, and 70:30 percent were the three repetitions for each experimental group. Results revealed that the values of washed yeast fermented cassava peel rather than rice bran were discovered to be a (immediately soluble component), b (insoluble part), c (gas production rate), and (a + b) (potential extent of gas production) were not significantly different among all the experimental sets (p > 0.05). There was no statistically significant difference (p > 0.05) in in vitro dry matter and organic matter degradability at 12 and 24 hours after incubation. There was no discernible difference in any level when rice bran was substituted with yeast fermented cassava peels. It seems that yeast fermented cassava peels may be a viable substitute for rice bran. Nonetheless, research on the level of dairy and beef cattle's utilization of yeast fermented cassava peels is necessary, as is an economic return study.