Nutritive Value and Kinetic of Degradation of Cassava Ethanol Waste by in vitro Gas Production Technique

The objective of this study was to determine the nutritive value and degradation kinetics of cassava ethanol waste by in vitro gas production technique. The experiment was laid out in a 3 x 2 x 3 factorial in CRD, with 3 replicates. There were 3 experimental factors: factor A) three ratios of cassava ethanol waste to cassava pulp (100:0, 85:15, and 70:30); factor B) without and with yeast (Saccharomyces cerevisiae) for fermentation and; factor C) three levels of molasses (0 %, 3 %, and 6 % w/w). There were 18 treatments combination. The result showed that treatments with the ratio of cassava ethanol waste to cassava pulp (100:0) fermented with 0 % and 3 % molasses increased crude protein (P<0.01) than other treatments. When the ratio of the cassava ethanol waste to cassava pulp declined, the crude protein also decreased (P<0.01) while the gas production potential, in vitro organic matter digestibility, and metabolizable energy increased (P<0.01). With regard to factor B, it was found that yeast fermentedgroup resulted in an increase of crude protein (P<0.01). It was also found that yeast fermented group increased the gas production potential (P<0.05), but not significantly different (P>0.05) inin vitro organic matter digestibility, and metabolizable energy. As for factor C, the  metabolizable energy was not significantly different (P>0.05) when fermented with 3 % and 6 % molasses, but they were higher (P<0.05) than that of 0 %.