Enzymatic hydrolyzation of fermented palm kernel meal with the addition of ammonium sulfate in poultry diet

Abstract

Abstract A study was conducted to determine the effect of fermented palm kernel meal (FPKM) with different levels of ammonium sulfate (AS) plus enzymatic hydrolyzation on the nutritive value and digestibility of the diets. The PKM was added with 0, 3, and 6% AS and then fermented with Saccharomyces cerevisiae for 5 days. The FPKM was hydrolyzed with a multi-enzyme product (FHPKM) and then included in the diets. The diets were: T-1 (PKM), T-2 (FPKM), T-3 (FHPKM), T-4 (FPKM with 3% AS addition), T-5 (FHPKM with 3% AS addition), T-6 (FPKM 6% AS addition), T-7 (FHPKM with 6% AS addition). The diets were fed to 140 laying hens for 30 days. The study used a completely randomized design with 7 treatments and 5 replications. Data were analyzed with the variance analysis. The results showed that fermentation increased the protein content of PKM and decreased the crude fiber content. The AS addition increased protein content linearly. Enzymatic hydrolyzation of FPKM increased significantly protein and crude fiber digestibilities (P<0.05). The addition of 6% AS increased the apparent metabolizable energy of the diets significantly (P<0.05). In conclusion, Fermentation increased the quality of PKM, and enzymatic hydrolyzation of FPKM increased protein and crude fiber digestibilities.