THE INCREASE OF PROTEIN DIGESTIBILITY AND METABOLIZABLE ENERGY OF RICE BRAN BY SACCHAROMYCES CEREVISIAE FERMENTATION.
THE INCREASE OF PROTEIN DIGESTIBILITY AND METABOLIZABLE
ENERGY OF RICE BRAN BY SACCHAROMYCES CEREVISIAE
FERMENTATION
I.G.N.G. BIDURA, I. P. SUYADNYA, D.A. WARMADEWI, D.P.M.A. CANDRAWATI,
I.A.P.UTAMI, N.L.P. SRIYANI, AND I. G. A. I. ARYANI
Faculty of Animal husbandry, Udayana University, Denpasar-Bali
e-mail: bidura_unud@yahoo.com
ABSTRACT
Yeast culture product, which have some fermentation ability consist of yeast (S.
cereviseae) and the media which the yeast grew on. This research was carried out to study
the increase of protein digestibility and metabolizable energy of rice bran by S. cereviseae
fermentation. The research used a completely randomized design (CRD) with four
treatments in six replicates. There were four birds in each replicate with relative
homogenuous body weight. The experimental basal diets for the experiment period were
formulated to 15% unfermented rice bran as a control diet (A), diets with 15% fermented
rice bran by 0,10% S. cereviseae (B), diets with 15% fermented rice bran by 0,20% S.
cereviseae (C), and diets with 15% fermented rice bran 0,30% S. cereviseae (D),
repectively. Experimental diets and drinking water were provided ad libitum during the
entire experimental period. The results of this experiment showed that used of 15%
fermented rice bran by S. cereviseae (B, C, and D treatments) in diets were increased
significantly different (P
ENERGY OF RICE BRAN BY SACCHAROMYCES CEREVISIAE
FERMENTATION
I.G.N.G. BIDURA, I. P. SUYADNYA, D.A. WARMADEWI, D.P.M.A. CANDRAWATI,
I.A.P.UTAMI, N.L.P. SRIYANI, AND I. G. A. I. ARYANI
Faculty of Animal husbandry, Udayana University, Denpasar-Bali
e-mail: bidura_unud@yahoo.com
ABSTRACT
Yeast culture product, which have some fermentation ability consist of yeast (S.
cereviseae) and the media which the yeast grew on. This research was carried out to study
the increase of protein digestibility and metabolizable energy of rice bran by S. cereviseae
fermentation. The research used a completely randomized design (CRD) with four
treatments in six replicates. There were four birds in each replicate with relative
homogenuous body weight. The experimental basal diets for the experiment period were
formulated to 15% unfermented rice bran as a control diet (A), diets with 15% fermented
rice bran by 0,10% S. cereviseae (B), diets with 15% fermented rice bran by 0,20% S.
cereviseae (C), and diets with 15% fermented rice bran 0,30% S. cereviseae (D),
repectively. Experimental diets and drinking water were provided ad libitum during the
entire experimental period. The results of this experiment showed that used of 15%
fermented rice bran by S. cereviseae (B, C, and D treatments) in diets were increased
significantly different (P