Improving palm kernel cake nutrition using mannanase for feed industry

Name: Witida Sathikowitchai

LCSH: Kasetsart University -- Dissertations. Ph.D. (Biotechnology) 2018

Classification :.LCCS: TP684.P3

LCSH: Kasetsart University. -- Department of Biotechnology -- Dissertations

LCSH: Palm products

LCSH: Oil cake as feed

LCSH: Mannanase

Abstract: Palm kernel cake (PKC) is a by-product of palm kernel oil extraction and provides moderate nutrition as a protein source. Utilization of PKS in monogastric animals is limited due to high amounts of non-starch polysaccharide (NSP), especially mannan. Quality of PKC was improved using mannanases. Bacillus amyloliquefaciens NT6.3 was selected as the source of mannanases. NSP hydrolase activities from Bacillus amyloliquefaciens NT6.3 were similar to commercial enzyme. In vitro hydrolysis simulated chicken small intestine condition. Bacillus amyloliquefaciens NT6.3 and commercial enzymes hydrolyzed raw PKC resulting in reducing sugar at 0.51 and 0.40 mg/mL total sugar 0.92 and 1.31 mg/ml, and protein releases 0.025 and 0.044%, respectively. PKC was subjected to acid pretreatment, alkaline pretreatment and steam explosion to enhance enzyme hydrolysis. Results indicated that protein release from steam explosion samples was higher than the other pretreatment methods and four times (9.83 mg/ml) higher than PKC. Using Taguchi L9 orthogonal design, predicted optimal hydrolysis condition was 14% PKC, 6 h and 300 Units of mannanase. Predicted optimal condition of steamed PKC was 20% steamed PKC, 6 h and 300 Units of enzyme. Predicted optimal conditions for protein release of PKC and steamed PKC were 58.60±3.15 mg/ml and 185.01±3.14 mg/ml, respectively. Experimental results for protein release of PKC at optimal condition were three times (197.40±6.72 mg/ml) higher than the predicted mode. Optimal condition of steamed PKC was eight times (1,631.86±45.65 mg/ml) higher than the predicted model. Results showed that pretreatment of PKC with steam and mannanase enzyme significantly increased nutrient release, especially protein. Pretreatment using steam explosion was an effective process to destroy NSP in PKC. Total neutral sugar of raw PKC, steamed PKC and PKC hydrolyzed with mannanases was 48.3±1.52, 32.8±1.3 and 38.1±4.51 g/100g, respectively. Total neutral sugar of steamed PKC hydrolysate was lowest at 30.63±0.99 g/100g, and not statistically significantly different to steam explosion. Pretreatments increased essential amino acids that lacked raw PKC such as lysine, histidine, isoleucine, threonine and tryptophan. Digestibility of substrate was also influenced by pretreatment methods. PKC hydrolysate and steamed PKC hydrolysate pretreated by enzymatic hydrolysis gave the highest digestibility. Gas production profile of pretreated PKC was lower than raw PKC. This implied that raw PKC residue after digestion was higher than pretreated PKC. Pretreated PKC showed potential for use as a feed ingredient for monogastric animals, with increased nutrient release after enzymatic pretreatment, while NSP anti-nutritive factors decreased.

Kasetsart University. Office of the University Library

Address: Bangkok

Email: tdckulib@ku.ac.th

Name: Suttipun Keawsompong

Role: Thesis Advisor

Name: Sunee Nitisinprasert

Role: Thesis CO-Advisor

Created: 2018

Modified: 2025-07-03

Issued: 2025-07-03

วิทยานิพนธ์/Thesis

application/pdf

URL: https://www.lib.ku.ac.th/KUthesis/2561/witida-sat-all.pdf

CallNumber: TP684.P3 .W58

eng

DegreeName: Doctor of Philosophy

Level: Doctoral Degraee

Descipline: Biotechnology

Grantor: Kasetsart University

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