Improving the Nutritional Value of Pennisetum purpureum cv. Mahasarakham Pellet by Supplemented Soymilk Residue and Brewer’s Yeast for Animal Feed
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Abstract
Grass pellet is an alternative method for forage preservation for the dry season. Using industrial residues such as brewer’s yeast and soymilk residue as additives also helps gain more nutritional value for grass pellets. This research aims to study 1) pellet quality (fines particle and Pellet Durability Index, PDI), and 2) nutritional value and dry matter ruminal digestibility (in vitro) of Pennisetum purpureum cv. Mahasarakham grass pellets supplemented with brewer’s yeast (0, 5%) and soymilk residue (0%, 5%, and 10%). The resulting data concerning nutritional values shows that the grass pellet supplemented with 10% soymilk residue and 5% brewer’s yeast had the highest (P<0.05) crude protein (19.99%) and the grass pellets supplemented with 10% soymilk residue only and the grass pellets supplemented with 10% soymilk residue and 5% brewer’s yeast had the highest ruminal dry matter digestibility (in vitro) which were 58.86 and 60.92% (P<0.05), respectively. In addition, the results show that the storage period did not affect fine particles (P>0.05). Brewer’s yeast and soymilk residue supplementation at different levels can improve the PDI of grass pellets to 98.09-99.87% (P<0.05) which is higher than the grass pellets without brewer’s yeast and soymilk, of which residue is equal to 93.22-96.77%. Moreover, grass pellets were supplemented with brewer’s yeast and soymilk residue at different levels had a percentage of fine particles in the range of 0.25% to 1.39% which is lower than grass pellets without brewer’s yeast and soymilk residue (2.46-4.08%, P<0.05).
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King Mongkut's Agricultural Journal
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