Varies treatments such as physical, chemical and biological can be used to improve the nutrients digestibility and nutritive value of palm kernel cake.

Microbial fermentation could be an option. However, microbial growth could be affected by the palm kernel cake composition: e.g. composition can be different based on sample source and method of processing oil extraction (screw pressing or solvent extraction).

The last chance, it is use it in ruminants:

http://www.lrrd.org/lrrd20/7/boat20099.htm

Thank you Dr Molteni,

We just extracted using mechanical presses, without solvent extraction.

Please follow the link

Article Improving Nutritional Values of Palm Kernel Cake (PKC) as Po...

The composition of PKC is highly focused on cellulose and digestibility is not well adapted.

Palm kernel cake utilization in poultry feed can be improved by the addition of exogenous carbohydrases (enzymes that degrade carbohydrates). This is based on the fact that the key problem with PKC is the presence of structural cell wall components which are not digestible by monogastrics especially poultry.

Exogenous enzymes like single purpose (with one activity like xylanase) and multipurpose (with several activities like xylanase, cellulase, glucanase, hemicellulase, pectinase etc). Several research works have taken place in this regard and have resulted in inclusion level of more than 25% of PKC in broiler diets.

Also, the new trend in enzyme supplementation is the use of cocktail of enzymes. This is based on the fact that enzymes are with different activities and where there is exhaustion of the active sites of one enzyme, the presence of another enzyme with similar activities can improve the overall digestibility of the substrate.

Ethics may not allow me to mention trade names of enzymes on this platform but these can be released via private contact.

Respected sir,

Kindly follow this paper for resolve your query.

Improving Nutritional Values of Palm Kernel Cake (PKC) as Poultry Feeds: A Review

More and more farmers worldwide have invested in Fermentation. The bacteria improve the nutritional value of the feed, and produce lactic acid, which has advantages in the digestion tract.

Fermentation is done for several reasons:

1. To further improve the nutritional value of already suitable feed. For example Soy, Wheat, Barley

2. To make more difficult products more suitable as feed and improve its nutritional value.

This last reason could be of help for you: lots of tests are done to find the optimal product-bacteria culture combination.

Some cultures are very effective in shortening starch chains, whilst others are more effective in improving the nutritional value of difficult products. The fermentation process needs to be setup correctly and be well managed off course: it's similar to producing yoghurt. Temperature, hygiene is key here.

Here is the website of a consultant on this matter: http://www.drferm.com/ (He consulted the pig farm where I worked). He describes also fermentation in poultry feed. There are more feed companies that offer fermentation cultures, chances are high there is a bacteria culture suitable for palm kernel cake.

Hope this helps,

Twan

The oil content must be removed to a minimal amount to prevent rancidity occurrence to enhance storability for longer period.

Hi

i suppose that bacteria Fermentation is only ad

best way for improve the nutritional value for such feed other methods is not farm practical

In some areas it is added to Corn DDGS and with other constituents as feed. Would that be possible too, with a blend composition of 10-15% of total feed?

i.e. without further processing of the PKE.

This link can be usefu .Article Improving Nutritional Values of Palm Kernel Cake (PKC) as Po...

Palm Kernel seed contains higher fiber content which is limiting factor for mono gastric animals like poultry but it can be processed in to safest and palatable feed ingredient for poultry ration formulation by using fermentation. The fermentation process can be used like Aspergillus niger, Cellulomonas and Bacillus subtilis. After processing the palm kernel seed meal it can be included up to 25% in to broiler rations.

a lot of method using enzymes and fermentation.

check this out.

Preprint The effect of increasing levels of palm kernel meal containi...

Article The effect of increasing levels of palm kernel meal containi...

Article The effect of replacing maize with fermented palm kernel mea...

In-vivo experiments show that addition of uptoi 20% PKC into poultry feed can be done and results in no noticeable defects on them. But furtherr work is being done to enhance its nutritional value by addition of more organic materials, to supplement the nutrients already contained in PKC .