Nutritional composition of meat and fat of goat fed with oil palm frond treated with enzyme extract from fungi

Raja Zahar Shah, Raja Nur Aisyah bt (2022) Nutritional composition of meat and fat of goat fed with oil palm frond treated with enzyme extract from fungi. [Project Paper] (Submitted)

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Abstract

Oil palm fronds (OPF), the main oil palm by-products have potential to become source of feed for livestock due to high crude fibre but lignin may result inefficiency in utilising the OPF due to limitations on nutrient utilisation. Enzymes extract from fungi can function as pre-treatment methods to degrade lignin and improve digestibility of fibrous by-products. However, limited studies are available to assess its potential on OPF digestibility and animal performance. Thus, this study was performed to assess the nutritional composition of meat and fat when given OPF treated with enzymes extract from fungi as feed. A total of 16 Boer goats was divided into 4 groups (n=4) (Control: Basal diet, Treatment 1: 30% treated OPF buffer pre-treatment, Treatment 2: 30% treated OPF treated with individual enzyme, Treatment 3: 30% treated OPF with cocktail enzyme). Longissimus dorsi (LD) and Bicep femoris (BF) were sampled for colour score, moisture, ash, crude fat, and crude protein analysis. Subcutaneous and internal fat were sampled for colour score and crude fat analysis. Crude protein for both muscles (13.50% ; 13.12%) shows significant (p<0.05) with treatment 3. Only ash for BF (0.67%) shows significance (p<0.05) compared to LD (1.06%) (p>0.05). Meat’s crude fat and colour were not affected by OPF treated with enzymes. Significant increase is seen (p<0.05) for crude fat (96.18%) of internal fat with treatment 3. Colour of fat and crude fat of LD does not show significant differences. Thus, treatment 3 is concluded having the best treatment due to its high protein and fat composition in meat and fat.

Item Type:	Project Paper
Faculty:	Faculty of Veterinary Medicine
Depositing User:	Ms. Nordeena Abdul Aziz
Date Deposited:	19 Mar 2024 08:22
Last Modified:	19 Mar 2024 08:22
URI:	http://psaspb.upm.edu.my/id/eprint/1676

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