Effect of feed additives on storage quality of palm kernel cake

Bejo, Mohd. Hair (1985) Effect of feed additives on storage quality of palm kernel cake. [Project Paper] (Submitted)

Text lp FPV 1985 7.pdf Download (5MB)

Abstract

An experiment was conducted to evaluate the effect of various levels of Sant0quin (100, 175 and 250 ppm), Aflaban (200 ppm) combination of Santoquin ( 175 ppm) and Aflaban (200 ppm), and dehydration and heat treatment on the quality of Palm Kernel Cake kept in plastic bag and gunny sack at room temperature for 0, 7 14 and 28 days incubation. The quality of untreated Palm Kernel Cake deteriorated significantly during storage. Rancidity was observed wi thin 7 days of incubation. Palm Kernal Cake treated with Aflaban, combination of Santoquin and Aflaban, and dehydration and heat treatment significantly inhibited hydrolytic rancidity to within th e range of current commercial specification for Palm. Kernal . This pattern of effect is the same whether the treated Palm Kernal Cake was kept in plastic bag or gunny sack. Addition of Santoquin at 175 and 250 ppm, combination of Santoquin and Aflaban, and dehydration and heat treatment significantly inhibited oxidative rancidity to within the standard specification of Crude Palm Oil during storage. However, plastic bag was more effective in maintaining the quality of Palm Kernal Cake during storage when compared to gunny sack.

Item Type:	Project Paper
Subjects:	S Agriculture > SF Animal culture
Faculty:	Faculty of Veterinary Medicine
Depositing User:	Ms. Nordeena Abdul Aziz
Date Deposited:	28 Jul 2025 07:36
Last Modified:	28 Jul 2025 07:36
URI:	http://psaspb.upm.edu.my/id/eprint/2433

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