INTESTINAL DIGESTIBILITY OF THE RESIDUAL COMPO- NENTS OF CASSAVA PULP SOLID STATE FERMENTATION BY SACCHAROMYCES CEREVISIAE

The purpose of this study was to determine intestinal digestibility of residual components of cassava pulp solid state fermentation by Saccharomyces cerevisiae for animal feed. Three ruminally cannu- lated Holstein cows were used to determine the in situ degradability of cassava pulp solid state fermentation by Saccharomyces cerevisiae. Thirty-six sample bags of fermented cassava pulp were incubated in the rumen for 16 h to determine the in vitro intestinal digestibility. The results of the chemical analysis indicated that fermentation was slightly improved ruminal undegradable protein (RUP) of cassava pulp. The highest value of RUP was significantly differ (p<0.05) after 5 days of fermentation period. Ruminal undegradable protein content increased (p<0.05) with the addition of Saccharomyces cerevisiae in cassava pulp. The present results indicate that fermented cassava pulp can improved, protein content and ruminal undegradable protein content.