Impact of fermentation on the nutritive value of cassava root pulp and soybean pulp as a feed for growing pigs in Lao PDR

Abstract, Thesis, 2018

This thesis evaluated the impact of fermentation on the nutritive value of cassava root pulp (CRP) and soybean pulp (SBP) as feed for growing pigs. The evaluation was based on four studies (two fermentation and two animal studies). In these, the chemical composition of CRP aerobically fermented with four different yeast sources was evaluated; the digestibility, nitrogen balance, gut environment and visceral organ size were studied in growing Moo Lath and Large White pigs fed unfermented and fermented CRP and SBP; CRP and SBP were anaerobically fermented (ensiled) with or without rice bran; and the digestibility and nitrogen balance of the ensiled products was studied in growing Large White pigs. Crude protein, true protein, neutral detergent fibre (NDF), starch and ash content in fermented CRP differed between yeast sources.

Crude protein and ash content increased and starch content decreased with days of fermentation for all yeast sources and all levels of nitrogen addition (1.25, 2.5 %). The greatest increase in crude protein and ash content during fermentation was observed for Lao alcohol yeast. The greatest decrease in starch content was also found for Lao alcohol yeast, followed by Schwanniomyces occidentalis, Saccharomyces cerevisiae and Rhodotorula toruloides.