Nutrient content and physical characteristics linkage of palm kernel meal and coconut meal after wet separation using molecular weight approac

A. Nafisah
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Abstract

The use of palm kernel meal and coconut meal is restriction in broiler feed due to the high crude fiber content, caused by the mixture of shells. This study aims to analyze the nutrient content, i.e., crude protein and crude fiber of palm kernel meal and coconut meal before and after using wet separation and molecular weight approach. The wet separation process for palm kernel meal and coconut meal was carried out for 6 hours to obtain a precipitate. The palm kernel meal and coconut meal that have been separated is divided into 3 fractions, i.e., upper, middle and lower. Each fraction was analyzed for crude fiber and crude protein content for chemical characteristics, and bulk density (g l-1), compacted bulk density (g l-1), specific gravity (kg l-1), angle of purpose (o). Crude protein and crude fiber content of palm kernel meal before being separated by wet separation were 11.72% and 13.11%, for coconut meal were 12.65% and 8.67%. The fraction of palm kernel meal has the highest crude protein content of 22.21% with the lowest crude fiber content 9.68%. Coconut meal in the middle fraction had the highest crude protein content 18.92% and the lowest crude fiber content of 11.95% in the upper fraction. The physical characteristics of the upper fraction of palm kernel meal and coconut meal had the lowest values (P0.05) of specific gravity (kg l-1), bulk density (g l-1) and compacted bulk density (g l-1). It can be concluded that the wet separation process with the molecular weight approach is able to increase the nutrient content especially of each fraction and can minimize the mixture of shells in palm kernel meal and coconut meal
用分子量法研究湿分离后棕榈仁粕和椰子粕的营养成分和物理特性
由于棕榈仁粕和椰子粕混合后粗纤维含量高,限制了二者在肉鸡饲料中的使用。本研究旨在采用湿法分离和分子量法对棕榈仁粕和椰子粕的营养成分即粗蛋白质和粗纤维含量进行分析。对棕榈仁粕和椰子粕进行湿法分离,分离时间为6小时,得到沉淀。将分离后的棕榈仁粕和椰子粕分为上、中、下3个馏分。对各馏分的粗纤维和粗蛋白质含量进行化学特性分析,分析其容重(g l-1)、压实容重(g l-1)、比重(kg l-1)、目的角(o)。湿法分离前棕榈仁粕粗蛋白质和粗纤维含量分别为11.72%和13.11%,椰子粕粗蛋白质和粗纤维含量分别为12.65%和8.67%。棕榈仁粕粗蛋白质含量最高,为22.21%,粗纤维含量最低,为9.68%。椰子粕中粗蛋白质含量最高,为18.92%,粗纤维含量最低,为11.95%。棕榈仁粉和椰子粉上段的比重(kg l-1)、容重(g l-1)和压实容重(g l-1)的物理特性值最低(P0.05)。由此可见,采用分子量法进行湿法分离可以提高棕榈仁粕的营养成分含量,特别是各组分的营养成分含量,并且可以减少棕榈仁粕和椰子粕中壳的混合
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