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การศึกษาการเพิ่มระดับโปรตีนของกากมะพร้าวสดและแห้ง โดยกระบวนการหมักยีสต์และยูเรีย Thai Agricultural
Narumon Somkuna; Jarous Sawangtap; Jiraprapa Rodjarkken; Surasak Uttarawichian.
The objective of this study was to compare the increasing protein level of fresh and dry coconut meal by urea-yeast (Saccharomyces cerevisiae) fermentation process. The design was 2 X 8 factorial in CRD : factor A composed of 2 factors (dry and fresh coconut meal) and factor B composed of 8 factors (day of fermentation: 5, 10, 15, 20, 25, 30, 35 and 40 days). The samples of each day of fermentation were collected for crude protein analysis. The data was analyzed by using Analysis of Variance (ANOVA). The results were shown that the protein level at the different days of fermentation was different in fresh and dry coconut meal (P<0.05) which protein level of fresh coconut meal at day 10 was highest (34.40 %). While protein level in dry coconut meal was...
Tipo: PhysicalObject Palavras-chave: Fresh coconut meal; Dry coconut meal; Coconut copra; Kernel meal; Fermentation process; Yeast; Saccharomyces cerevisiae; Urea; Animal feed; Crude protein level; กากมะพร้าวสด; กากมะพร้าวแห้ง; มะพร้าว; กระบวนการหมัก; ยีสต์; ยูเรีย; ระยะเวลาหมัก; อาหารสัตว์; โปรตีนหยาบ; การเพิ่มโปรตีน; ระดับโปรตีน.
Ano: 2014 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5742
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