Improvement of Cassava Pulp by Yeast for Use as Ruminant Feeds in Uttaradit Province

Abstract

The objective of this study was to improve of cassava pulp by yeast (Saccharomyces cerevisiae)for use as ruminant feeds in Uttaradit province. The duration of the fermentation 0, 5, 10, 15, 20, 25 and 30 days at room temperature. The samples of each day of fermentation were collected for proximate analysis. The results were shown that the protein level at the different days of fermentation which protein level of cassava pulp at day 30 was highest 19.23 % (p<0.05) In conclusion, protein level can be increased in cassava pulp by yeast fermentation process and can be used as animal feedstuff