International Journal Papier Advance and Scientific Review

Yazarlar: Brenda Munyiva, Wahu Oyaya, Mumbi Wanjiku Koech

Konular:-

DOI:10.47667/ijpasr.v2i2.110

Anahtar Kelimeler:Degree of Hydrolysis,Vegetable Waste,Rumen Fluid

Özet: Specifically, the goal of this research was to evaluate the dissolved protein content of vegetable waste generated during the incubation of rumen fluid for use in (Whiteleg) vannamei shrimp diet. The results of the analysis of the degree of protein hydrolysis of vegetable waste treated with the addition of rumen fluid enzymes and different fermentation times of rumen fluid revealed that the addition of rumen fluid enzymes and different fermentation times of rumen fluid had a statistically significant effect (p0.05) on the degree of protein hydrolysis of vegetable waste. But there was no significant difference in the length of fermentation time or the interaction between the dosage of rumen fluid and the length of time (p>0.05) between the two groups. Duncan's test of rumen fluid dosage revealed that the degree of hydrolysis at a 1 percent dose was considerably greater (p0.05) than at 2 percent and 3 percent doses, and that the degree of hydrolysis at a 3 percent dose was significantly lower than at 2 percent

---