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Asian-Australas J Anim Sci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.17.0654    [Accepted] Published online November 3, 2017.
Effects of dietary fermented spent coffee ground on nutrient digestibility and nitrogen utilization in sheep
Yongjun Choi1  , Jongsu Rim1, Youngjun Na1  , Sang Rak Lee1,*
Konkuk University, Seoul, Korea
Correspondence:  Sang Rak Lee, Tel: +82-2-450-3696, Fax: +82-458-2124, Email: leesr@konkuk.ac.kr
Received: 6 September 2017   • Revised: 11 October 2017   • Accepted: 23 October 2017
Abstract
Objective: The objective of the study was to determine the effect of fermented spent coffee ground (FSCG) on nutrient digestibility and nitrogen utilization in sheep.

Methods

Fermentation of spent coffee ground (SCG) was conducted using Lactobacillus plantrum. Fermentation was performed at moisture content of 70% and temperature of 39°C with anaerobic air tension for 48 h. Four adult rams (initial body weight = 56.8 ± 0.4 kg) were housed in a respiration-metabolism chamber and the treatments were: 1) control (Basal diet; 0% SCG or FSCG), 2) 10% level of SCG, 3) 10% level of fermented SCG (FSCG), and 4) 20% level of FSCG in 4 × 4 Latin square design. Each dietary experiment period lasted for 18-d with a 14-d of adaptation period and a 4-d of sample collection period.

Results

In SCG fermentation experimental result, acid detergent insoluble nitrogen (ADIN) concentration of FSCG (64.5% of total N) was lower than that of non-fermented SCG (78.8% of total N). Digestibility of dry matter (DM) and organic matter (OM) was similar among treatment groups. Although crude protein (CP) digestibility of the control was greater than FSCG groups (p<0.05), the 10% FSCG group showed greater CP digestibility and nitrogen retention than non-fermented 10% SCG group (p<0.05). Body weight gain and average daily gain were linearly decreased with increasing FSCG feeding level (p<0.05). When the feeding level of FSCG was increased, water intake was linearly increased (p<0.05). As increasing FSCG level, dry matter intake did not differ among groups, although the gain to feed ratio tended to decrease with increasing level of FSCG (p<0.10).
Conclusion
Microbial fermentation of SCG can improve protein digestibility, thereby increasing CP digestibility and nitrogen utilization in sheep. Fermentation using microorganism in feed ingredients with low digestibility could have a positive effect on improving the quality of raw feed.
Keywords: Feed intake; Fermented spent coffee ground; Nutrient digestibility; Nitrogen utilization; sheep


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