Sử dụng thân cây chuối làm thức ăn cho lợn địa phương (kandol) ở vùng núi ratanakiri của campuchia tt

- To understand the situation of pig production of ethnic farmers in mountainousRatanakiri province;- To determine the effects of time, C/N ratio and molasses concentration on yeast of S

HUE UNIVERSITY UNIVERSITY OF GRICULTURE AND FORESTRY

HUY SOKCHEA

UTILIZATION OF BANANA STEMS FOR LOCAL PIGS

(KANDOL) IN MOUNTAINOUS RATANAKIRI PROVINCE

of 3% nitrogen, 0.4% sulphur and 0.25% phosphorus also produced the highest proteincontent up to 8.98% which higher than the control one of 4.91% (Rochana et al., 2017)

Pig production shared about 48% of the total livestock production (FAO, 2011) In

2016, pig population was reached 2,970,624 heads (annually growth rate 2%), and 98% ofpig population produced by smallholders (MAFF, 2018) About 5% of smallholders raisedlocal breeds (Borin et al., 2012), due to more resistant to infectious diseases and moreadapting to local climate frequency and environment and they also have a higher capacity

to digest higher fibrous feed than exotic ones (Rodríguez and Preston, 1997; Len et al.,2009b) 54.7% of smallholders utilized local resources and agricultural byproducts as thefeed for their pigs (Borin et al., 2012) Ström et al (2017) indicated that partly and/or fullyutilization of the unconventional feeds was potential and sustainable alternative, mainly forhousehold pigs’ production as it could alleviate the production cost and risks

- To understand the situation of pig production of ethnic farmers in mountainousRatanakiri province;

- To determine the effects of time, C/N ratio and molasses concentration on yeast

of Saccharomyces cerevisiae biomass production;

- To improve nutritive values of banana stems through the fermentation with the

Saccharomyces cerevisiae solution; and

- To determine the optimum inclusive level of fermented banana stems in diets onapparent digestibility, growth performance and carcass quality of local pig

1 Significant/Innovation of the dissertation

The improvement of nutritive values of banana stems through fermentation

with Saccharomyces cerevisiae for the feed of local pigs is acceptable alternative to

the farmers, mainly those who living in mountainous areas in Cambodia All papers

in this thesis were firstly published in Cambodia

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CHAPTER 1: LITERATURE REVIEW

The literature mainly focused on some key issue as following:

(i) Potentiality of the banana stems as the fibrous feed for local pig production, mainly

for extensive system to alleviate the production cost as it affected on all aspects ofgut physiology, mainly on microbial diversity and to provide major energy sources

(ii) Fermentation method is used to produces lactic acid for preservation of the banana

stems Yeasts were a better alternative for speeding up of fermentation process,which metabolize sugars, such as glucose and fructose, resulting in the formation ofethanol and carbon dioxide Yeast strain selection plays a key role since itinfluences the efficiency of conversion from sugar to alcohol

(iii) Saccharomyces cerevisiae is a specie of yeasts for fermentation as it has tolerance

to high ethanol content, low pH, and low oxygen levels and also plays a prominent role infermentation process to improve the nutritive values and flavor of the silages However,

both nitrogen source, nitrogen concentration and C/N ratio potentially affected on biomass

2 Methodologies

Site selection and duration

Ratanakiri is the target of this study where the local pigs and natural available feedsare mostly still practiced 3 districts of 9 districts with 3 communes and 9 villages wereselected randomly for the study 10 % of households in each sampled village were selected

as informants, so there were 126 informants totally The informants in each village wererandomized by using systematic methodology The study lasted for one month from August01-30, 2018 for the data collection, data entry and cleaning, and analysis

Four species of banana plants, namely as apple banana (Musa sapientum), cavendish banana (Musa acuminate), lady's finger banana (Musa acuminata) and red banana (Musa

genera), are generally interested in, but 85% of apple banana was dominated, while others

are in the minority In addition, the jungle banana plants were also available along the way

to the farms or sometime in the farm

Pig raising system

76% of the farmers in Ratanakiri raised the pigs from 1-5 heads, 21% had from

6-10 heads and 12% had over 6-10 heads (RUA, 2014) The farmers in the targeted areaspracticed freely scavenging system by just feeding one meal in the morning per day for ayear-round The main purposes of pig production were for meat consumption anddedication to religious status for happiness and treatment of the illnesses Only 26% ofthem were able to get the benefit from selling the pigs and 74% kept the pigs for traditionalceremony and dedication to religious statuses RUA, (2014) also reported that 65% of thefarmers kept pigs for traditional ceremony, 21% for breeding and 14% for family incomegeneration

Pig production and health

88%, 73% and 86% of small-scale producers in Lbang Muoy, Ou Chum and YeakLoam, respectively produced the fattening pigs for over 8 months to reach the market

weight Production cycle was longer than (Borin et al., 2012) that just spent from 5-6month to get the market with enough home-made feed supply The mortality rate of pigswas 65%, 53% and 46% in Yeak Loam, Lbang Muoy and Ou Chum commune,respectively This high rate was because predators, infectious diseases, unscheduled de-worming, no vaccination and malnutritional feed supply Menghak et al (2014) alsomentioned that poor feeding, no deworming and vaccination programs; resulted to highrisk of diseases and mortality

Pigs breed and breeding

Local breed-base, named as Kandol is more popular due to more reproductive,

resistant to infectious diseases and poorer nutritional feeds Choeun et al (2008) alsoreported that 85% of smallholders produced local pigs, due to lower investment, resistant

to infectious diseases, adaptation to local environment, and they were able to rear asscavenging system Natural breeding program and no any charge for boar service was stillpredominant Indigenous sows and gilts were usually mated by the unknown boars,sometime by wild boars in the forest This because led higher mortality rate, mainlynewborn piglets than the commercial farms (Phengvilaysouk et al., 2017)

Feed and feeding systems

The diet was composed by banana stems, broken rice and rice bran However, thevarieties of bananas stems were utilized, following to the availability Jungle banana stemswere also used as the feed for pigs from June to August With these feedstuffs, theproduction cycle took from 0.8-1 year to reach the market weight of 30-40kg

Problem and solution on pig production

Infectious diseases, parasite, predators and inadequate feed supply were thecommon challenges 52% of residents in the targets were able to access the technicalservice and market information about the pig’s production, mainly from provincialdepartment of agriculture The linkage closely between producers with thetraders/slaughterhouse could be the important structure to better updating the marketinformation and also to increase the pig productivity of indigenous people

CHAPTER 3: EFFECT OF TIME, C/N RATIO AND MOLASSES

CONCENTRATION ON SACCHAROMYCES CEREVISIAE

BIOMASS PRODUCTION

1 Introduction

Saccharomyces cerevisiae was used to produce single cell protein as an animal feed

supplement (Nasseri et al., 2011) In monogastric animals, the use of live yeast to improvefeed nutrition has become more popular when the Europe ban using antibiotics as anantibiotic growth promoter in animal production since 2006 Maron et al (2013) alsoindicated that U.S restricted any antimicrobial use, following to scientific evidences topreserve the efficacy of antimicrobial drugs for treatment of infections in humans and

animals To increase biomass of S cerevisiae, the substrate must have enough soluble

carbohydrate and nitrogen for the growth of yeast cells Use of sugarcane blackstrapmolasses and yeast extract at a C and N ratio of 10 gave the highest biomass of yeast.Pretreatment of yeast with urea solution enhanced the ability of yeast cell to use urea andelevated the biomass yield (Oura, 1974; Woehrer and Roehr, 1981) Manikandan andViruthagiri, (2010) reported that both nitrogen source, nitrogen concentration and C/N ratioaffected biomass concentration Thus, the study therefore aimed to examine the effect of

time, C/N ratio and molasses concentration in the growth medium on yeast Saccharomyces

cerevisiae biomass production.

2 Material and methods

Yeast strain and preparation

Feed Active Dry Yeast of ICFOOD Company was used in this experiment Onegam of yeast was diluted with sterile distilled water in the range of 10-1 to 10-8 for testingdensity of yeast in the product

3 Experimental design

The experiment was designed by nested model with three replicates Carbon andnitrogen ratios (5:1; 10:1 and 15:1), molasses concentration and the time of fermentation at

0, 4, 8, 12, 24 and 28h were independent variables

Table 1: The medium for yeast fermentation

Water(g)

Urea(g)

Molasses(g)

Yeast(g)

Water(g)

Urea(g)

Molasses(g)

Yeast(g)

Water(g)

Effect of time on Saccharomyces cerevisiae biomass

Biomass increased at each 4 hours interval, from 1.00g L-1 to 6.82g L-1 There weresignificantly differences on biomass of yeast from 0 to 12h (P<0.05) Biomass was highest

at 24h, reached 7.91g L-1 and had tendency reduce at 28h, reached 7.62g L-1

Effect of C/N ratio on Saccharomyces cerevisiae biomass

There were significatly different (P<0.05) in biomass of Saccharomyces cerevisiae

when using different ratios of C/N Biomass of yeast was highest (P<0.05) for C/N ratio at10/1 and lowest for C/N ratio at 15/1 and 5/1

Effect of molasses concentration on Saccharomyces cerevisiae biomass

The cell biomass was collected at different fermentation time 0, 4, 8, 12, 24 and28h At C/N ratio of 5/1, the yeast biomass was highest at molasses concentrations of23.33g, respectively 6.49g L-1 (Figure 1) At C/N ratio of 10/1, the yeast biomass washighest at molasses concentration of 35.00g, respectively 7.57g L-1 (Figure 2) At C/N ratio

of 15/1, the yeast biomass was lowest at molasses concentration of 70g L-1, respectively2.79g L-1 (Figure 3) The results showed that too low or too high levels of molasses

concentration also affects the growth of S cerevisiae

5.75 11.67 17.59 23.33 0

1 2 3 4 5 6 7

Figure 1: Mean of S

cerevisiae biomass at C/N ratio of 5/1

Figure 2: Mean of S

cerevisiae biomass at C/N ratio of 10/1

0 1 2 3 4 5 6

Molasses concentration of 35g, C/N ratio of 10/1 and the time of fermentation of

24h resulted in the highest biomass production of Saccharomyces cerevisiae of 7.57g L-1;6.68g L-1 and 7.91g L-1, respectively

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CHAPTER 4: NUTRITIVE VALUES IMPROVEMENT OF FERMENTED

BANANA STEMS BY SACCHAROMYCES CEREVISIAE SOLUTION

1 Introduction

Banana stems were produced from 60-80 tons/hectare/crop, but 40% of them wereconsidered as waste in the field and 60 % not utilized properly and effectively (Salehizadeh

et al., 2017) It also had lignocellulose from 60% – 85% and cellulose of 50% (Jayaprabha

et al., 2011) and about 50% cellulose, over 17% lignin and 4% ash but its leaves had about26% cellulose, 17% hemicellulose, and 25% lignin (Reddy et al., 2014) However, it wasimproved by making a silage together with other foliage such as taro foliage or with yeast

as growth promoter in order to improve the nutritive values (Ty et al., 2012; Manivanh etal., 2015; Tien et al., 2013)

Saccharomyces cerevisiae is generally used broadly for fermentation of many

organic (Schen et al., 2017) However, to increase biomass of S cerevisiae, the substrate

must have enough soluble carbohydrate and nitrogen Both nitrogen source, nitrogenconcentration and C/N ratio affect biomass concentration of the yeast (Danesi et al.,2006) The purpose of this study was to evaluate the nutritional value of various ratios of

rice bran and banana stem through fermentation with Saccharomyces cerevisiae.

2 Experimental design (I)

The experiment was followed by completely randomized design (CRD) with fourtreatments (Table 2) and four replicates The formulation below was applied for allduration of fermentation Fermentation time was arranged in different days of 0, 1, 3, 5 and

Banana stems were chopped into small piece by electronic chopping machine and

then fermented with Saccharomyces cerevisiae solution Saccharomyces cerevisiae solution was composed by 0.5g Saccharomyces cerevisiae, 35g molasses, 63.5g water and

1.5g urea and this was incubated in the room temperature for 24 hours before applied Thissolution was added at the same amount for all treatments The completely mixed bananastems were incubated in foam boxes under aerobic condition for different days of 0, 1, 3, 5and 7 days

Chemical composition

DM, ash, CF and CP contents of banana stems, rice bran and urea were shown inTable 3 below.

Table 3: Chemical composition of the feeds in DM basic

Y = mean + treatment + time + e

Least Significant Difference (LSD) test was used to compare difference betweentreatment at p value<0.05

4 Results of experiment I

Chemical composition of fermented banana stems in different treatments

DM, CF, Ash, CP and TP at different treatments and times of fermentation wereshown in table 4, and figure 4,5,6 and 7

Table 4: Chemical composition of fermented banana stem at the different treatments

95% Confidence IntervalTreatment Mean Lower bound Upper bound Std-Error P-value

40 33.45 32.05

31.50

29.65 31.38

20.25 20.05 19.70 19.70 20.18 19.35

16.58 17.03 17.63 16.65 18.03

Figure 4 Effect of fermented times at each treatment

8.48 8.06 9.05

10.62

9.22 9.54 8.82 10.26

5 Experimental design and statistical analysis (II)

This test was made to compare between two treatments of (T3) of experiment (I)

and (T4) without Saccharomyces cerevisiae and urea The fermentation times were 0, 1, 3,

5 and 7 days The experiment was designed in completely randomized design (CRD) with

4 replicates Statistical analysis and model were followed to the experiment I above

6 Result of experiment II

Organic matter (OM), crude protein (CP) and true protein (TP) for (T3) were higherthan (T4) (P<0.001) The nutritive values of fermented banana stems were improved by

Saccharomyces cerevisiae solution

Table 5: Chemical composition of fermented banana stem at the different treatments

95% Confidence IntervalTreatment Mean Lower bound Upper bound Std-Error p-value

DM, %

5.94 6.28 6.04 5.93 6.287.46 8.03 7.73

Figure 8 Effect of fermented times at each treatment on DM Figure 9 Effect of fermented times at each treatment on

Treatment (T3) composed by 40.03g banana stems, 756.41g rice bran, 53.13g urea

in DM basic and 42.74 ml S cerevisiae solution produced the highest nutritive values,

particularly true protein (TP) and the lowest crude fiber (CF) among the treatments in bothexperiments (I)&(II)

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IN DIETS ON DIGESTIBILITY, GROWTH PERFORMANCE

AND CARCASS QUALITY OF LOCAL PIG (KANDOL)

1 Introduction

Only 1.9% and 1.4% of the farmers raised pigs in free-ranging and tethering,respectively (FAO, 2012) and this system was mostly applied by people living in themountainous zones with pigs from 1-5 heads (Osbjer et al., 2015; RUA team, 2014) Local