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dc.contributor.advisorOrinda, G. O.
dc.contributor.advisorNjagi, E.N.M.
dc.contributor.advisorWanjau, R. N.
dc.contributor.authorOmwango, Evans Otieno
dc.date.accessioned2011-08-18T06:52:10Z
dc.date.available2011-08-18T06:52:10Z
dc.date.issued2011-08-18
dc.identifier.urihttp://ir-library.ku.ac.ke/handle/123456789/888
dc.descriptionDepartment of Biochemistry,83p. The SF 99 .A37O4 2010
dc.description.abstractThe use of substitutes for commercial feeds such as crop residues and agro-industrial wastes has beer, proposed as a sustainab v livestock production however iv research carried out in the recent past shows that problems of low crude protein, mineral and vitamin content; reduction in availability of certain mineral elements; high ash, high crude fiber content and poor digestibility limit their use. The enrichment by microbial fermentation to alleviate these problems has been proposed but the nutritional value of the subsequent feed for animal consumption has not been fully elucidated. This study investigated whether fermentation with various methods of pineapple waste (PW) at varying times using the fungi Aspergillus niger and Trichoderma viride could improve its nutrient content. In addition, the study investigated the conversion efficiency of the nutrient enhanced PW as feeds in poultry. Five test diets were formulated using PW that recorded significant nutrient enrichment after fermentation. Diet A, formulated using PW fermented by solid state fermentation (SSF) using A. niger for 72 hours mixed in the ratio of 1: 1 with a standard commercial broiler feed (SCBF). Diet B, formulated using PW fermented by SSF using T. viride for 96 hours mixed in the ratio of 1:1 with SCBF. Diet C, composed of SCBF representing the control diet. Diets D and E, composed of PW fermented by SSF using A. niger for 72 hours and T. viride for 96 hours, respectively. Results show that fermentation of PW by SSF using the fungi A. niger and T. viride significantly (P < 0.05) enriches the nutrient content of the waste, particularly increasing the crude protein and ash content while lowering the crude fiber content. The most significant nutrient enrichment was recorded at 72 hours of fermentation by SSF using A. niger and at 96 hours of fermentation by SSF using T. viride. In liquid state fermentation (LSF) method, the nutrient enrichment of PW is evident though significantly (P < 0.05) lower compared to SSF. Indiscernible changes were noted in the mineral content of PW under both fermentation methods. Dry matter increased significantly (P < 0.05) as fermentation progressed with the highest values recorded at 96 hours. The study established no significant differences (P > 0.05) in the fermentation abilities of the two fungi, A. niger and T. viride. SSF was the most viable fermentation method than LSF and fermentation periods, 72 and 96 hour found to be equally viable. Results of feeding trials of the test diets showed that broilers fed on diets A and B had significantly (P > 0.05) lower mean body weight and feed intake than those fed on diet C, while those fed on diets D and E died within the first week of the feeding trials. As such, the level of inclusion of fermented pineapple waste (FPW) in the test diets in this study had a negative effect on the performance of the broilers. Despite this, FPW may be a potential supplement in feed formulation due to its non toxicity and non pathogencityen_US
dc.description.sponsorshipKenyatta Universityen_US
dc.language.isoenen_US
dc.subjectAgricultural wastes as feeds
dc.subjectCrop residues as feeds --Kenya
dc.subjectFungi --Technology
dc.titleNutrient enrichment of pineapple waste through fungal fermenttion for utilization as poultry feeden_US
dc.typeThesisen_US


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