Selection of pretreatment method and mannanase enzyme to improve the functionality of palm kernel cake

• Published in: Journal of bioscience and bioengineering Vol. 134; no. 4; pp. 301 - 306
• Main Authors: Sathitkowitchai, Witida, Ayimbila, Francis, Nitisinprasert, Sunee, Keawsompong, Suttipun
• Format: Journal Article
• Language: English
• Published: 01.10.2022
• Subjects: amylases; Bacillus circulans; beta-mannosidase; byproducts; Escherichia; feed conversion; hemicellulose; hydrolysis; lignin; nutritive value; palm kernel cake; palm kernel oil; small intestine; steam

Palm kernel cake (PKC) is a by-product of palm kernel oil extraction with moderate nutritional value, containing 30-35% β-mannan, which is indigestible, slows growth, and reduces feed efficiency. PKC can be improved by mannanase hydrolysis, but the effectiveness of mannanase is dependent on the micr...