Sử dụng thân cây chuối làm thức ăn cho lợn địa phương (kandol) ở vùng núi ratanakiri của campuchia

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Sử dụng thân cây chuối làm thức ăn cho lợn địa phương (kandol) ở vùng núi ratanakiri của campuchia

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HUE UNIVERSITY UNIVERSITY OF AGRICULTURE AND FORESTRY HUY SOKCHEA UTILIZATION OF BANANA STEMS FOR LOCAL PIGS (KANDOL) IN MOUNTAINOUS RATANAKIRI PROVINCE OF CAMBODIA DOCTOR OF PHILOSOPHY IN ANIMAL SCIENCES HUE, 2019 HUE UNIVERSITY UNIVERSITY OF AGRICULTURE AND FORESTRY HUY SOKCHEA UTILIZATION OF BANANA STEMS FOR LOCAL PIGS (KANDOL) IN MOUNTAINOUS RATANAKIRI PROVINCE OF CAMBODIA SPECIALIZATION: ANIMAL SCIENCES CODE: 9620105 DOCTOR OF PHILOSOPHY IN ANIMAL SCIENCES SUPERVISOR 1: ASSOC PROF TRAN THI THU HONG SUPERVISOR 2: PROF LE DUC NGOAN HUE, 2019 GUARANTEE I hereby guarantee that scientific work in this thesis is mine All results described in this thesis are righteous and objective Two papers were published in Journal of Veterinary and Animal Research, one paper was in International Journal of Innovation and Animal Research Hue, March 2019 Huy Sokchea, PhD student Acknowledgements I am very pleased to express my sincere and gratitude to institutions and individuals, who involved in and contributed to my doctoral thesis Special thanks to the Swedish International Development Authority/Department for Research Cooperation (Sida/SAREC) for financially support of my researches and study in both Cambodia and Vietnam through the MEKARN program (Mekong Basin Animal Research Network) and also to my supervisors, Asso Prof Tran Thi Thu Hong for her constructive advices and useful guidance and also to my co-supervisor Prof Le Duc Ngoan, Asso Prof Le Dinh Phung and H.E Khieu Borin for their inputs in both experiments and the thesis In addition, I would like to thank very much to Prof Le Duc Ngoan, Asso Prof Le Van An, Asso Prof Le Dinh Phung, Asso Prof Nguyen Quang Linh and Asso Prof Nguyen Xuan Ba for providing the training courses on advanced method of writing academic papers; advanced livestock feed and feeding; advanced biology statistics and experiment design; advanced pig husbandry; and advanced cattle husbandry, respectively and also thank to the students from Royal University of Agriculture (Mr Sao Kongkea and Thim Chan Thy) for helping me in running my experiments and staffs of CelAgrid (Dr Chhay Ty, Dr Miech Phalla, Dr Chiv Phiny, Dr Pok Samkol, Mrs Bou Socheata, Mr Son Pov, Mr Vo Sina and Ms Chourn Kimyeang) for their contributions during my thesis development Finally, I also would like to convey my sincere gratitude to my wife, children, parents, parents in law, brothers, sisters and a brother and a sister in-law for their valuable encouragement and understanding Abstract The overall objective of the study was to effectively utilize banana stems for improving local pigs performance under village conditions in the mountainous zones of Cambodia In this thesis, four studies were performed to meet main specific objective In the first study, nine villages of communes and districts with totally 126 respondents were sampled for this study in order to understand the situation of pig production of farmers in mountainous Ratanakiri province As result, all famers preferred keeping local pigs in the range of 3-5 heads per family and the pigs were fed for 8-12 months to get the marketable weight of 30-40 kg (ADG 120g/day) with the diet composed of banana stems 3.8% as DM basic that consisted of 2,257 kcal ME/kg DM and 7.8% CP In the second study, the experiment was followed by nested model with replicates to determine the effects of time, C/N ratio and molasses concentration on yeast of S cerevisiae biomass production It was found that the application of C/N ratio at 10/1 as substrate for 24 hours was able to improve biomass production of Saccharomyces cerevisiae In the third study, the experiment was designed, following to completely randomized design (CRD) with four treatments and replicates in the purpose of improvement of nutritive values of banana stems by fermentation with Saccharomyces cerevisiae solution As result, the fermentation of banana stems with the addition of Saccharomyces cerevisiae solution could improve their nutritive values, mainly true protein and crude fiber in the period of days, compared to the ones without any addition of Saccharomyces cerevisiae solution In the last study, the experiment was designed by the randomized completely design (RCD) with dietary treatments and replicates to determine the optimum inclusive level of fermented banana stems in the diets on apparent digestibility, growth performance and carcasses quality of local pigs As result, the inclusion of fermented banana stems at the 50% into the diet could improve apparent digestibility and growth performance as mainly compared to the control diet, however, any inclusion of fermented banana stems into the diet was not quite effect on carcasses quality Key words: Carcasses quality, digestibility, growth performance, local pig, Saccharomyces cerevisiae fermented banana stems Dedication to My parents, parents in law, brothers and sisters My wife Pech Sina My children, Huy Soknancy, Huy Sokjulie and Huy Sokyannyheng TABLE OF CONTENT LIST OF TABLES LIST OF FIGURES LIST OF PHOTOS LIST OF ABBRIVIATIONS ADB Asian Development Bank CF Crude Fiber CP Crude Protein DM Dry Matter FAO Food and Agriculture Organization FCR Feed Conversion Ratio GDAHP General Directorate of Animal Health and Production GDP Gross Domestic Product MAFF Ministry of Agriculture and Forestry and Fishery NIS National Institute of Statistic OM Organic Matter PDAFF Provincial department of agriculture, forestry and fishery TP True Protein VAHWs Village Animal Health Workers 10 The pig is the monogastric animal, so lack of fibre degrading enzyme to breakdown of complex-carbohydrates like cellulose, hemicellulose and lignin Complex carbohydrate is a major component of fibrous feeds like rice bran and banana stems (Swain et al., 2014) Generally, fiber digestion takes place in the caecum and colon, where cellulolytic bacteria break down fermentable carbohydrates that have escaped digestion in the stomach and small intestine (Kass et al., 1980) According to Ogle (2006), high fiber content reduces the nutrient digestibility, mainly protein and carbohydrate Moreover, addition of fibrous feeds in the diet will also increase the passage rate of the feedstuffs through digestive tracts, leading less absorption of nutrients from the feeds Fibrous feeds are major energy sources for the microflora in large intestine, and therefore markedly affect microflora diversity/ toxicity Bich Ngoc (2012) reported that local pigs had longer mean retention time than crossbred pigs, resulting in higher nutrient digestibility Local pig breeds have greater gastrointestinal tract size, compared with improved breeds, resulting in higher digestibility of dietary components, in particular when pigs were fed a high-fibre diet (Len et al., 2009a; Len et al., 2009b) Indigenous breeds have a higher capacity to digest fibre than exotic pig breeds genetically improved to support high growth performance (Freire et al., 2000) Freire et al (2003) found that the native Alentejano breed in Spain had a higher digestibility of fibrous diets than an improved breed (Duroc x Landrace) In contrast, Ly et al (1998) found that Creole indigenous pigs in Cuba did not have better digestibility of high fibre-diets than improved pigs Sokchea et al (2019), unpublished paper) reported that feeding indigenous pigs with fresh banana pseudo stem caused negatively effect on N retention, N intake and N digested, but with fermented banana pseudo stem It was also noticed that optimum proportion of fermented banana pseudo stem in the diet was 50% as DM basic 120 1.5 Improving of banana stems by fermentation for local pigs’ production Series of experiments were done to find out of the ways to utilize banana stems effectively for improvement of local pig performance under mountainous village conditions in Cambodia The studies were done, following to survey (Chapter II), testing in the laboratory on Saccharomyces cerevisiae production, banana stems improvement (Chapters III and IV), a digestibility and feeding trial (Chapter V) The basal diets composed of fermented banana stems, rice distiller by-product as sources of protein and rice bran and cassava root meal as sources of carbohydrate First study (Chapter II) found that household local pig production in mountainous Ratanakiri province was mainly scavenging-based productivity with poor feed supply which generally led lower production Saroeun et al (2007) reported that scavenging systems with local pigs were still available and 70% of household production were practiced by people in lowland areas (Huynh et al., 2006; Sroeun et al., 2007) Choeun et al (2008) also reported that 85% of the farmers preferred local pigs’ productivities in the lowland areas due to lower investment, resistant to infectious diseases, adaptation to local environment, and were able to rear as scavenging system Feeding system in the mountainous areas was completely distinguished from the people who living in low land areas as they fed only one time in the morning with local available resources of cooked banana stems and broken rice, rice bran…etc The vaccination and deworming program were also not applied as well which were similar to the reports of Borin et al (2012); Samkol et al (2008); Menghak et al (2014) Second study (Chapter III) indicated that the yeast of Saccharomyces cerevisiae can grow up in the different carbon sources such as lactose, pentose, maltose, molasses, and agricultural or industrial wastes (Nasseri et al., 2011; Sarlin and Philip, 2013; Onyegbado and Edeh, 2012) Some studies also showed that different rates of C:N affect the biomass of yeast cells The result for cell concentration was highest at a C:N ratio of 10 (Danesi et 121 al., 2006) In this study, molasses was used as a sole source of carbon and nitrogen source was from urea The results showed that the highest biomass of Saccharomyces cerevisiae was observed at ratio of C/N =10/1, reached 6.68 g L-1 and lowest biomass of Saccharomyces cerevisiae was observed at ratios of C/N of 15/1 and 5/1, reached 4.71 and 4.82 g L-1, respectively In addition, the molasses concentration of 35.00 g gave the highest cell biomass until 7.57 g L-1 and the molasses concentration of 5.75, 11.67, 52.50 and 70.00 g were resulted lower of 2.75, 4.96, 3.14, and 2.79 g L-1, respectively This result was similar to Danesi et al (2006) which culturing recombinant Saccharomyces cerevisiae at C/N ratio of 10/1, which obtained the highest biomass Kalil et al (2008) and Manikandan and Viruthagiri, (2010) also reported that both nitrogen source and C:N ratio affect biomass concentration Both molasses concentration and organic nitrogen concentration influenced biomass of yeast (Sarlina and Philip, 2013) It could be concluded that both C/N ratio and molasses concentration influenced biomass of Saccharomyces cerevisiae Third study (Chapter IV) showed that CP, CF and ash content of fresh banana stems was 6.42, 32.64 and 1.5%, respectively, while CP, CF, Ash, NDF, ADF, hemicellulose, cellulose, lignin and tannin of banana stems in DM basic were 7.2, 31.5, 21.4, 67.2, 45.3, 21.9, 35.9, 9.4 and 0.74%, respectively (Viswanathan et al., 1989) The DM of banana stems was up to 9% (Wang et al 2016) and only average 6.5% (Chhay et al., 2016) which was similar to this study of 7.02% In this research, the DM content of the substrate were increased from 7.46-54.19% by increasing level of rice bran up to 60% in fresh basic, but it was not influenced by delaying the time of fermentation Mohammad et al (2014) mentioned that Lactic acid bacteria (LAB) grows most rapidly at temperatures between 27 and 38°C Below 27°C, LAB growth is slower, but most fermentations should be completed between to 10 days at these temperatures (Yamamoto et al., 2011) This study found that there was no any change on DM content after days of fermentation, but the times of fermentation was very influenced on CP and TP content The CP and TP content were also increased up to 17.63 and 11.50%, respectively, and CF content went down from 122 31.65-15.55% while increasing the level of rice bran up to 60% In addition, within each treatment, CP content was decreased due to nitrification process of urea, whereas TP content was increased after days of fermentation However, DM, CP, Ash and CF content of ensiled banana stems for 14 days without any addition of substrates were 12.20, 3.12, 11.60 and 36.60%, respectively (Sivilai et al., 2017) but Manivanh and Preston, (2015) reported that DM, CP and Ash content of ensiled banana stems were 5.90, 4.90 and 3.10%, respectively Other study was also done to compare between with and without application of Saccharomyces cerevisiae as a starter with the same replacement of 60% rice bran As the result, DM became higher after days of fermentation for the treatments without Saccharomyces cerevisiae, but CP and TP contents were lower, compared to the treatment with Saccharomyces cerevisiae solution Fourth study on digestibility (Chapter V) found that feeding high fiber content from fresh banana stems and rice bran would increase the rate of passage of ingesta in the digestive tracts which resulted less absorption of nutrients from the feed and higher faecal excretion Mateos et al (2006) indicated that feeding diets with high fiber content may negatively affect voluntary feed intake in young pigs By this study, feeding the pigs with fermented banana stems had better apparent digestibility of DM, OM, N and CF than feeding the fresh ones Moreover, daily N retention, N retention as percent of N intake and of N digested were improved by supplementation with 50 % of fermented banana stems in the diet Sivilai et al (2016) found that apparent digestibility of DM and N retention was lower when ensiled banana stems were basal diet, compared to taro foliage Chhay et al (2014) reported differently that apparent digestibility of DM, CP and N retention were decreased when rice bran replaced the ensiled mixture of taro and banana stems In addition, more increasing of fiber content in diet affected the fecal digestibility of CP and energy (Wilfart et al., 2007) For the feeding trial (Chapter V), inclusion of over 5% fermented banana stems in the diet caused low feed intake (g DM and g/kg live weight), CP, OM and CF intake 123 Feeding fresh banana stems together with rice bran and rice distiller by-product also negatively affected on feed intake Young pigs may have a requirement for a fiber level of 6%, feeding with high fiber content may negatively affect voluntary feed intake and nutrient digestibility in young pigs (Mateos et al., 2006) Tien et al (2013) also stated that DM intake decreased when the banana stems-taro silage replaced rice bran DM intake was decreased when rice bran replaced the ensiled mixture of taro and banana stems (Chhay et al., 2014) However, various studies suggested to utilize fiber for growth of the pigs, as 30% of its maintenance energy may be derived from volatile fatty acids produced in the large intestine and caecum (Ogle, 2006) In this experiment, ADG was slightly higher with the application of 5% fermented banana stems of the diets, but it was decrease linearly with more inclusion of fermented banana stems in the diet However, it was still better, compared with feeding fresh banana stems FCR was also significant with inclusion of 5% of fermented banana stems According to Tien et al (2013), FCR and ADG were improved curvilinearly with optimum between 30% and 40% banana stems-taro silage in the diet, but decreased ADG by 18% with feeding higher fiber diet, although not significant (Jin et al., 1994; Ngoc, 2012) However, Len et al (2009b) found that indigenous pig breeds may have a higher capacity to digest fiber than exotic pig breeds genetically improved to support high growth performance, but still lower than crossbred Carcasses length, hanging carcasses and dressing carcasses were non-significant by feeding fibrous feedstuffs from different composition of both fresh and fermented banana stems that in contrast to (Emily Weber, from Iowa State University) indicated that higher levels of fiber fed resulted in reduction of the carcass yield In addition, the carcass weight was reduced by increasing dietary co-product inclusion and consequently, dietary fiber reduced dressing percentage (Seneviratne et al., 2010) Depth of the backfat and loin eye area, pH, color, marbling and water holding capacity of the meat were also not affected by the dietary fiber (P>0.05) However, percentages of fat, bone and lean per carcass left side were highly significant (P

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Mục lục

  • HUE UNIVERSITY

  • UNIVERSITY OF AGRICULTURE AND FORESTRY

  • HUY SOKCHEA

  • UTILIZATION OF BANANA STEMS FOR LOCAL PIGS (KANDOL) IN MOUNTAINOUS RATANAKIRI PROVINCE OF CAMBODIA

  • DOCTOR OF PHILOSOPHY IN ANIMAL SCIENCES

  • HUE, 2019

  • HUE UNIVERSITY

  • UNIVERSITY OF AGRICULTURE AND FORESTRY

  • HUY SOKCHEA

  • UTILIZATION OF BANANA STEMS FOR LOCAL PIGS (KANDOL) IN MOUNTAINOUS RATANAKIRI PROVINCE OF CAMBODIA

  • SPECIALIZATION: ANIMAL SCIENCES

  • CODE: 9620105

  • DOCTOR OF PHILOSOPHY IN ANIMAL SCIENCES

  • SUPERVISOR 1: ASSOC. PROF. TRAN THI THU HONG

  • SUPERVISOR 2: PROF. LE DUC NGOAN

  • HUE, 2019

  • Acknowledgements

  • Abstract

  • INTRODUCTION

  • 1. Problem statement

  • 2. Overall and specific objectives of the study

    • 2.1.1. Overall objective

    • 2.1.2. Specific objectives

  • 3. Significant/Innovation of the dissertation

  • CHAPTER 1

  • LITERATURE REVIEW

  • 1. Pig production in Cambodia

    • 1.1. Pig production systems

    • 1.2. Pig production in mountainous zones

  • 2. Fibrous feeds for pigs

    • 2.1. Roles of fibrous feeds

    • 2.2. Fractions of fibrous feeds

      • Figure1: Non-starch polysaccharide components (Choct et al., 2010)

      • 2.2.1. Cellulose

      • 2.2.2. Hemicellulose

      • 2.2.3. Lignin

    • 2.3. Fibrous feed movement process in the digestive tract of the pigs

    • 2.4. Effect of fibrous feeds on intake

    • 2.5. Effect of fibrous feeds in pig diet

    • 2.5.1. Digestibility

    • 2.5.2. The digestive tracts’ health

    • 2.5.3. Growth performance

    • 2.5.4. Carcass quality

  • 3. Available and local fibrous feed resources

    • 3.1. Banana pseudo stems

      • 3.1.1. Nutritive value

      • 3.1.2. Utilization

    • 3.2. Rice bran

      • 3.2.1. Nutritive value

        • Table 1: Proximate composition of rice bran (% air dry weight basis)

      • 3.2.2. Utilization

    • 3.3. Rice distiller’s by-product

      • 3.3.1. Nutritive value

      • 3.3.2. Utilization

  • 4. Yeast fermentation

    • 4.1. Fermentation

    • 4.2. Factors affect Saccharomyces cerevisiae biomass

      • 4.2.1. Carbon and nitrogen ratios

      • 4.2.2. Temperature and pH

    • 4.3. Effect of microorganism and organic acids on animal production and health

      • 4.3.1. Saccharomyces cerevisiae yeast

      • 4.3.2. Enzyme and organic acids

    • 4.4. Solid state fermentation

      • 4.4.1. Concept

      • 4.4.2. Solid state fermentation of agricultural byproducts

      • 4.4.3. Advantages and disadvantages

  • References

  • CHAPTER 2

  • UNDERSTANDING PIG PRODUCTION

  • IN MOUNTAINOUS RATANAKIRI PROVINCE

  • Abstract

  • 1. Introduction

  • 2. Methodologies

    • 2.1. Site selection​ and duration

    • 2.2. Sample size

      • Table 2: Sampling of each village in Ratanakiri

  • 3. Statistical analysis

  • 4. Results and discussion

    • 4.1. General information about targeted sites

    • 4.2. Family profile

      • Table 3: Family profile by commune/district

    • 4.3. Banana information

      • Photo 1: Banana plants farming in upland

      • Photo 2: Jungle banana plants

    • 4.5. Livestock information

      • Table 4: Animal population by communes

      • Table 5: Average number of animals per household

    • 4.5. Pig raising​ system

    • 4.6. Pig production and health

    • 4.7. Pigs breed and breeding

    • 4.8. Feed and feeding systems

      • Table 6: Feed resources for local pig in Ratanakiri (% of interviewed householder)

      • Table 7: Chemical composition of the feeds in DM basic

      • Table 8: Estimated amount of feed intake (g DM/day), ME intake and nutritive value of the diet for local pigs of 10–40 kg in Ratanakiri

        • Photo 3: Banana stems cutting

        • Photo 4: Broken rice cooking

    • 4.9. Diseases and prevention

    • 4.10. Pigs market​ demand

    • 4.11. Problems and solutions on pig production

  • 5. Conclusion

  • References

  • CHAPTER 3

  • EFFECT OF TIME, C/N RATIO AND MOLASSES CONCENTRATION ON SACCHAROMYCES CEREVISIAE BIOMASS PRODUCTION

  • Abstract

  • 1. Introduction

  • 2. Material and methods

    • 2.1. Yeast strain and preparation

    • 2.2. Experimental design

      • Table 9: The medium for yeast fermentation

    • 2.3. Measurements

      • 2.3.1. Yeast density

      • 2.3.2. Identification of yeast

      • 2.3.3. PCR amplification of the ITS region

    • 2.4. Cultivation process of yeast

    • 2.5. Analytical procedures

    • 2.6. Data analysis

  • 3. Results

    • 3.1. Density of yeast

      • Table 10: Density of yeast in feed active dry yeast product

    • 3.2. Identification of yeast

      • Photo 5: DNA band of three DNA samples from 3 colonies (A-C) of yeast on agarose gels

      • S: DNA sample of each colony of yeast; M: ladder 100 bp

      • Table 11: Gene sequences of DNA bands from yeast detected by Gene bank

    • 3.3. Effect of time on Saccharomyces cerevisiae biomass

      • Table 12: Effect of time on Saccharomyces cerevisiae biomass (g L-1)

    • 3.4. Effect of C/N ratio on Saccharomyces cerevisiae biomass

      • Table 13: Effect of C/N ratio on Saccharomyces cerevisiae biomass (g L-1)

    • 3.5. Effect of molasses concentration on Saccharomyces cerevisiae biomass

      • Figure 2: Mean of S. cerevisiae biomass at C/N ratio of 5/1

      • Figure 3: Mean of S. cerevisiae biomass at C/N ratio of 10/1

      • Figure 4: Mean of S. cerevisiae biomass at C/N ratio of 15/1

  • 4. Discussion

  • 5. Conclusion

  • References

  • CHAPTER 4

  • IMPROVING NUTRITIVE VALUES OF BANANA STEMS BY SACCHAROMYCES CEREVISIAE SOLUTION FERMENTATION

  • Abstract

  • 1. Introduction

  • 2. Materials and methods

    • 2.1. Experiment I

      • 2.1.1. Location

      • 2.1.2. Experimental design

        • Table 14: Formulation of fermentation of banana stem and rice bran in DM basis

        • Table 15: Chemical composition of the feeds in DM basic

      • 2.1.3. Banana stems fermenting process

      • 2.1.4. Chemical analyses

      • 2.1.5. Statistical analyses

    • 2.2. Experiment II

      • 2.2.1. Experimental design

      • 2.2.2. Statistical analysis

  • 3. Results and discussion

    • 3.1. Experiment I

      • 3.1.1. Results

        • Table 16: Chemical composition of fermented banana stem at the different treatments

          • Figure 5: Effect of fermented times at each treatment on DM

          • Figure 6: Effect of fermented times at each treatment on ash

          • Figure 7: Effect of fermented times at each treatment on CF

          • Figure 8: Effect of fermented times at each treatment on CP

          • Figure 9: Effect of fermented times at each treatment on TP

      • 3.1.2. Discussion

    • 3.2. Experiment II

      • 3.2.1. Results

        • Table 17: Chemical composition of banana stem and rice bran (DM basic)

        • Table 18: Chemical composition of fermented banana stem at the different treatments

          • Figure 10: Effect of fermented times at each treatment on DM

          • Figure 11: Effect of fermented times at each treatment on ash

          • Figure 12: Effect of fermented times at each treatment on CP

          • Figure 13: Effect of fermented times at each treatment on TP

      • 3.2.2. Discussion

  • 3. Conclusion

  • References

  • CHAPTER 5

  • EFFECT OF INCLUSION OF FERMENTED BANANA STEMS IN DIETS ON DIGESTIBILITY, GROWTH PERFORMANCE AND CARCASS QUALITY OF LOCAL PIG (KANDOL)

  • Abstract

  • 1. Introduction

  • 2. Materials and methods

    • 2.1. Location

      • 2.2. Preparation for Saccharomyces cerevisiae banana stems fermentation

        • Photo 6: Banana farming

        • Photo 7: Collected banana stems

    • 2.3. Experimental designs

    • 2.4. Diets and feeding

      • Table 19: Chemical composition of ingredients used in the diets

      • Table 20: Diets for digestibility and feeding study (% DM)

        • Photo 8 &9: View of the pens for digestibility study

    • 2.5. Sample collection of digestibility and feeding trial

    • 2.6. Chemical analyses

    • 2.7. Statistical analyses

  • 3. Results and discussion

    • 3.1. Apparent digestibility and nitrogen balance

      • 3.1.1. Results

        • Table 21: Apparent digestibility of treatmentary diets (%)

        • Variable

        • Table 22: Nitrogen balance of the pigs in different treatments

      • 3.1.2. Discussion

    • 3.2. Growth performance

      • 3.2.1. Results

        • Feed intake

          • Table 23: Mean value of feed intake of pig in different treatments

        • Average daily gain and feed conversion ratio

          • Table 24: Average daily gain and feed conversion ratio of pigs in different treatments

          • Table 25: Mean value of carcass traits of pig fed different treatmentary diets

          • Table 26: Back fat thickness (mm) and loin eye area (cm2) of pigs in different treatments

            • Photo 10: Measurement of back fat thickness

            • Photo 11: Measurement of loin eye area

          • Table 27: Mean value of pH, color, marbling and water holding capacity of the meat in treatments

          • pH at slaughter

          • 6.20

          • 6.38

          • 6.34

          • 6.35

          • 6.28

          • 0.137

          • >0.05

          • Color score

          • 2.67

          • 3.17

          • 3.33

          • 3.00

          • 2.50

          • 0.201

          • >0.05

          • Marbling score

          • 1.33

          • 2.33

          • 2.00

          • 2.33

          • 2.00

          • 0.310

          • >0.05

          • Water holding capacity (%)

          • 94.04

          • 96.80

          • 92.83

          • 92.87

          • 95.62

          • 1.657

          • >0.05

            • Photo 12: Color and marbling score

            • Photo 13: Measurement of meat pH

          • Table 28: Percentage of viscera and length of large and small intestines

          • Viscera/LW (%)

          • 18.82

          • 18.60

          • 17.07

          • 18.74

          • 17.70

          • 0.835

          • >0.05

          • Small intestine length (m)

          • 10.20

          • 13.03

          • 10.62

          • 10.62

          • 14.20

          • 1.035

          • >0.05

          • Large intestine length (m)

          • 3.83

          • 3.38

          • 3.42

          • 4.06

          • 3.56

          • 0.413

          • >0.05

      • 3.2.2. Discussion

  • 4. Conclusion

  • References

  • CHAPTER 6

  • GENERAL DISCUSSION AND CONCLUSIONS

  • 1. GENERAL DISCUSSION

    • 1.1. Situation of local pigs’ production in Cambodia

    • 1.2. Saccharomyces cerevisiae and its application

    • 1.3. Nutritive value improvement of banana stems through fermentation

    • 1.4. Banana stems-local pigs’ production system

    • 1.5. Improving of banana stems by fermentation for local pigs’ production

  • 2. GENERAL CONCLUSIONS

  • 3. IMPLICATIONS AND FURTHER RESEARCH

    • 3.1. Implications

    • 3.2. Further research

  • REFERENCES

    • Wilfart, A., Montagne, L., Simmins, H., Noblet, J., Milgen, J.V., 2007. Effect of fibre content in the diet on the mean retention time in different segments of the digestive tract in growing pigs. Livestock Science, (109) 27-29.

    • Yen, J. T., 1997. Oxygen consumption and energy flux of porcine splanchnic tissues. In: Proc. 7th International Symposium. Digestibility and Physiology of Pigs, (88), 260-269.

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