Effect of Saccharomyces cerevisiae levels and incubation time on quality of fermented broken rice
This study was carried out to determine the optimal Saccharomyces cerevisiae level and incubation time on the quality of fermented broken rice for nutrients supplementation on livestock. The experiment was arranged in a completely randomized design with 5 treatments and 3 replicates and the incubation time of 108 hours. The treatments were the levels of Saccharomyces cerevisiae being 0; 2.5; 5; 7.5 và 10‰ corresponding to RY0; RY2,5; RY5; RY7,5 and RY10 treatment, respectively. The results showed that the Saccharomyces cerevisiae density and crude protein (CP) gradually increased from 0 to 48 hours and then gradually decreased. In general, the dry matter (DM), organic matter (OM), ether extraction (EE) and crude fiber (CF)contents of fermented broken rice were gradually reduced by the the incubation time and there was no difference among the treatments (P>0.05). The density of Saccharomyces cerevisiae and CP content were the highest for the RY5 treatment at 48h incubation (200x106 CFU/g and 9.17%DM, respectively). The conclusion was that at the level of 5‰ rice and 48 h incubation was optimum in the fermented broken rice for supplementing the livestock diets in the coming experiments.
