การเพิ่มคุณค่าทางโภชนะของรำละเอียด เพื่อเป็นอาหารสัตว์เคี้ยวเอื้องด้วยยีสต์จากโรงงานผลิตเบียร์

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วนิดา เบี้ยทอง
ดรุณี ศรีชนะ

Abstract

The objective of this study was to evaluate nutritional values of rice bran fermented with brewer’s yeast (BY) at 0, 10, 20 and 30 % for 0, 1, 2, 3 and 4 weeks. The results showed that rice bran fermented with 30 % BY for 0-4 wks had highest (p < 0.05) crude protein in the range of 22.99 to 23.57 %, and rice bran fermented with 30 % BY for 0 wk had lowest (p < 0.05) dry matter (40.84 %). Rice bran fermented with 30 % BY for 4 wks had lowest (p < 0.05) NDF (20.40 %). Furthermore, rice bran without BY had highest (p < 0.05) fat in the range 16.11 to 16.96 %. The ruminal digestibility (in vitro) of dry matter of rice bran was highest (p < 0.05) when fermented with 30 % BY for 4 wks (73.85 %). It was concluded that nutritional value and dry matter digestibility of rice bran were maximized when fermented with BY at 30 % for 4 wks.

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Section
วิทยาศาสตร์ชีวภาพ
Author Biographies

วนิดา เบี้ยทอง, คณะวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยธรรมศาสตร์

สาขาวิชาเทคโนโลยีการเกษตร คณะวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยธรรมศาสตร์ ศูนย์รังสิต ตำบลคลองหนึ่ง อำเภอคลองหลวง จังหวัดปทุมธานี 12120

ดรุณี ศรีชนะ

สาขาวิชาเทคโนโลยีการเกษตร คณะวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยธรรมศาสตร์ ศูนย์รังสิต ตำบลคลองหนึ่ง อำเภอคลองหลวง จังหวัดปทุมธานี 12120

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