Fermentation and exogenous enzymes can increase ileal, hindgut, and total tract energy digestibility of palm kernel cake in growing pigs.

Abstract

This study assessed how fermentation and exogenous enzymes affect nutrient digestibility and energy values of palm kernel cake (PKC) in growing pigs. Eighteen pigs were fed six diets: a basal diet, PKC (100 or 200 g/kg), fermented PKC (FPKC; 100 or 200 g/kg), or enzymolysis PKC (EPKC; 100 g/kg). Chromium oxide was used to determine digestibility coefficients. Results showed that PKC inclusion linearly reduced apparent total tract digestibility (ATTD) of dry matter (DM), crude protein (CP), and gross energy (GE), while fermentation or enzymatic hydrolysis mitigated these effects. The regression-estimated digestible energy (DE) values were 11.39 MJ/kg DM for PKC and 12.84 MJ/kg DM for FPKC; metabolisable energy (ME) values were 11.03 and 12.60 MJ/kg DM, respectively. Hindgut fermentation contributed 5.42 MJ/kg DM (PKC) and 4.11 MJ/kg DM (FPKC). Fermentation and enzymatic treatments improved PKC energy utilisation, suggesting their potential as cost-effective alternatives in pig diets.