Effects of Substitution of Soybean Meal by Ulva rigida in Concentrate on Digestibility of Nutrition by using In Vitro Gas Production Technique

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Noratat Prachom
Sineenart Polyorach


Effects of substitution of soybean meal by Ulva rigida on digestibility of nutrition by using in vitro gas production technique. The experimental design was completely randomized design (CRD) to study the levels of using U. rigida as a protein source substitute of soybean meal in concentrate at 0, 33, 67, and 100%. The results showed that the intercept value (a) was the highest at 100% substitution while, gas production rate constants for the insoluble fraction (c) was the highest at 0% substitution. In addition, gas production from the insoluble fraction (b),  potential extent of gas production (a+b) and cumulative gas production at 96 h and IVDMD were influenced (p<0.01) by increasing substitution levels and the highest at 67% substitution. However, U. rigida substitution at 0, 33 and 67% were higher than 100%. In conclusion, U. rigida could substitute soybean meal by could improve a, b, a+b, communitive of gas production at 96 h and IVDMD by 67% substitution was the  highest. However, the used of U. rigida in in vivo trial should be conducted.


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กรมปศุสัตว์, 2553ก ; 2553ข. การผลิตโคเนื้อในประเทศไทย แหล่งที่มา : https://research.psru.ac.th/files/res_che2553/resche_files/529_CUnit1.pdf, 8 กันยายน 2562.

มนทกานติ ท้ามติ้น ชัชวาลี ชัยศรี ประพัฒน์ กอสวัสดิ์พัฒน์ จีรรัตน์ เกื้อแก้ว และนฏา ไล้ทองคำ. 2559. คุณค่าทางโภชนาการของสาหร่ายผักกาดทะเล (Ulva rigida) และการประยุกต์ใช้เป็นวัตถุดิบในอาหารกุ้งขาว แวนนาไม (Litopenaeus vannamei Boone, 1931).

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