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2ndInternational Conference on

InterdisciplinaryResearch and Development

29-31October, 2015
Maejo University, Chiang Mai, Thailand

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Michael G. Agustin1,, Second Author’s Name 2, Third Author’s Name 3and Final Author’s Name4,* (Apply M_author Format)

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INTRODUCTION(Apply M_Heading1 Format)

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Example: The process of protein enrichment of animal feed using microorganisms in a semi-solid culture to improve the nutritional value of forage for ruminants has been evaluated [2-3]. Incorporation of microbial additives such as a culture of Saccharomyces cerevisiae to the diet has become common practice in ruminant nutrition. Boonnop et al. [4] reported that cassava chips fermented with S. cerevisiae (yeast-fermented cassava chips) significantly increase crude protein (300 g/kg DM) and lysine contents as well as reduce cyanide level.

Grown in tropical areas in large scale, Cassava (Manihot esculenta, Crantz) has a potential use in ruminant livestock nutrition and feeding. Cassava root contains a high level of energy and has been used as a source of readily fermentable energy in ruminant rations [5-7]. Whole cassava crop (cassava hay) was introduced by Wanapat [8] into a dry-season feeding system for ruminants by managing cassava crop growth in order to obtain optimal yield and good protein quality. Cassava hay is high in protein (200-250 g/kg DM) and contains condensed tannins (15-40 g/kg DM). It has proved to be an excellent ruminant protein feed and its use has been successfully implemented in several ways either bydirect feeding or as a protein source in concentrated mixtures and high-quality feed blocks [8-9].

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RESULTS AND DISCUSSION (Apply M_Heading1 Format)

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CONCLUSION (Apply M_Heading1 Format)

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ACKNOWLEDGEMENTS

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REFERENCES

  1. D. Buddhasukh, J. R. Cannon, B. W. Metcalf and A. J. Power,"Synthesis of5-n-alkylresorcinol dimethyl ethers and related compoundsviasubstituted thiophens",Aust. J. Chem.,1971,24, 2655-2664. (Apply M_Refer style).
  2. A. I. Vogel, "A Textbook of Practical Organic Chemistry", 3rd Edn., Longmans, London,1956,pp. 130-132.
  3. W. Leistritz, "Methods of bacterial reduction in spices ", in "Spices: Flavor Chemistry and Antioxidant Porperties" (Ed. S. J. Risch and C-T. Ito), American Chemical Society, Washington, DC,1997, Ch. 2.
  4. W. phutdhawong, “Isolation of glycosides by electrolytic decolourisation and synthesis of pentinomycin”,PhD. Thesis,2002, Chiang Mai University, Thailand.
  5. P. M. Sears, J. Peele, M. Lassauzet and P. Blackburn, "Use of antimicrobial proteins in the treatment of bovine mastitis", Proceedings of the 3rd International Mastitis Seminars,1995, Tel-Aviv, Israel, pp. 17-18.
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