Palm Kernel Cake Research Paper
Abstract Palm Kernel Cake (PKC) is a by-product from palm kernel oil processing production and provides moderate nutrition with approximately 14-18% of crude protein (CP) and 13-15% crude fiber (CF). Usage of PKC is common in ruminant diets as protein source. However, it is limited in the monogastric animal diets because PKC contains mannan, non-starch polysaccharide (NSP). In feed industry, mannanase was mixed in animal feeds to digest NPS and improve nutrient utilization. This study investigated the parameter optimization of enzymatic hydrolysis to improve the quality of substrates from PKC with multi-response criteria based on the Taguchi orthogonal array. Nine experimental runs based on an L9 orthogonal array of Taguchi method were performed. …show more content…
In 2016, Thailand has been reported that approximately 10,944,000 tons of palm oil are produced by the Thai palm oil millers annually (OAE, 2017). PKC is one of the most abundant byproducts of expeller processing. Palm kernel cake yield about 6.7% of palm oil into the palm oil extraction process. The solids remaining after the expeller processing are called PKC or palm kernel expeller (PKE). Due to the sustainable growth of palm oil in the world market, the amount of PKC produced is increasing annually. Therefore, the full utilization of PKC as a source of valuable ingredients represents a significant economic and social …show more content…
Most mannan in PKC consist of a (1-4)-linked β-mannose backbone, but small amount of mannan with (1-6)-linked α-galactose (galactomannan) are also present. However, the galactose substitution is low (12-20%) (Düsterhöft et al., 2006). Consequently, an inclusion of 2-4% β-mannan slows growth and reduces feed efficiency to 20-30%. The addition of enzyme in feed ingredients to digest β-mannan that found it can improve animal performance through improvements in feed intake, weight gain and feed efficiency. The enzymes widely used by the industry are hemicellulase that cleave the non-starch polysaccharide in viscous cereals (Ravindran and Son,
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