Evaluation of crude cellulase from Trichoderma viride – fermented copra meal and its effect on feed digestibility and digestive organs development of broiler chickens. Issue 1 (April 2020)

• Record Type: Journal Article
• Authors: Hatta, U; Sjofjan, O; Rugaya, N; Sundu, B
• Is Part Of: IOP conference series. Volume 492:Issue 1(2020)
• Publication Date: 2020-04
• Subjects: Earth sciences -- Periodicals; Environmental sciences -- Congresses; Environmental sciences -- Periodicals; 550.5
• DOI: 10.1088/1755-1315/492/1/012133
• Languages: English
• ISSNs: 1755-1307

Abstract

Abstract: The study was conducted to examine the effects of supplementation of crude cellulase produced from Trichoderma viride –fermented copra meal (CM) on nutrient digestibility, apparent metabolizable energy (AME), digestive organ weight, protein, and cholesterol content of breast meat of broiler chickens. A total of 200 day-old-male broiler chickens were used. The birds were fed with 5 different diets; T-1 = 0 g/kg CM, T-2 = 50 g/kg CM + crude enzymes, T-3 = 100 g/kg CM + crude enzymes, T-4 = 150 g/kg CM + crude enzymes and T-5 = 200 g/kg CM + crude enzymes. Feed digestibility, digestive organ weight, protein, and cholesterol content of breast meat were determined as parameters. On day 35, two birds from each replication were placed into metabolism cages for digestibility measurement. A completely randomized design was adopted with five treatments and five replications. The digestibility of protein, crude fiber, AME of the diets, and cholesterol content of the breast meat of broiler chickens fed the rations with crude enzyme addition were better than those of birds fed the T-1. The response of protein and crude fiber digestibility was curvilinearly over the increasing levels of CM in the diets and crude enzyme addition. Digestive organs weight, protein, and lipid percentages of the breast meat were not affected by the treatments. Supplementation of increasing CM diets with crude enzymes from Trichoderma viride produced higher protein, crude fiber digestibility, and AME of the diets and lower cholesterol content of breast meat.