Study on The Quality of Fermented Feed Using Thua-nao as a Fermentation Supplementation

Duddoa Khonyoung, Sukree Yoosuk, Pichit Wonnakom, Surapong Tongrueng, Worasin Malaithong, Morrakod Wongnhor


The objective of this study was to evaluate the effect of Thua-nao and fermentation duration on the quality of fermented feed. The Thua-nao was prepared, the soybean seeds were soaked, boiled and incubated for 48 hours before used. Fermented feed was prepared by adding distilled water to the mash feed at a ratio of 1:1.5 in a plastic container. Treatmentswere designed as follows: fermented feed without Thua-nao, fermented feed with 0.5% and 1% of Thua-nao. Fermentation durations were set at 24, 48 and 72 hours. The supplementation of Thua-nao in the fermented feed did not show a significant difference in pH value. The pH value at 48 hours of fermentation was the lowest compared to both 24 and 72 hours of fermentation. The addition of Thua-nao to the fermented feed led to a significance increase in lactic acid production (p < 0.05). The increased fermentation duration was found to significantly increase the lactic acid (p < 0.05). The fermented feed incubated with Thua-nao did not affect the total number of lactic acid bacteria (LAB), and the fermentation duration also did not alter the total number of LAB. In conclusion, Thua-nao supplementation in fermented feed increased lactic acid production, and the extended fermentation duration resulted in a decreased pH level and increased lactic acid.

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