Effect of different accellerators and inoculums used in fermentation on quality of dead chicken silage flour as feed ingredient for catfish
Abstract: This research aimed
at investigating the effect using molasses and cornmeal as additives with
Lactobacillus sp. and Streptomyces sp. as inoculums during fermentation on the
quality of silage flour made from dead chickens. The study was conducted using
a completely randomized factorial design, consisting of 2 factors with 5
replications. The materials used were the newly dead chickens which were
chopped and mixed thoroughly with all ingredients; then transferred into a 5
liters plastic box for fermentation. Observations were made after 3 weeks
fermentation, including: a) physical characteristics, b) microbial contents,
and c) nutritional contents. The data were calculated using variance analysis
utilizing computer program of SPSS version 21.0. It was found that based on the
protein contents the Lactobacillus sp. (19.0%) was better than the Streptomyces
sp. (17.8%) if combined with molasses and corn meal as the accelerators.
However, the fat contents produced were relatively similar for both of the
inoculums (mean of 37.8%). It can be concluded that in order to obtain a best
fermented product in terms of the protein and fat content, the dead chicken
should be fermented using molasses and cornmeal as the accelerator and
Lactobacillus sp. as the inoculum.
Keywords: accelerator; dead
chickens; fermentation; inoculum; silage flour
Author: B. Bakrie, Y. Sastro,
N. R. Sudolar
Journal Code: jppeternakangg170017