摘要：An experiment has been conducted to compare the nutrient contents and nutritional values of palm kernel cake (PKC) from different fermentation processes. This experiment was designed in a Completely Randomized Design (CRD) with six treatments and five replicates. Treatments were A = unfermented PKC (control), B = fermented PKC with Neurospora crassa , C = fermented PKC with Penicillium sp., D = fermented PKC with Trichoderma harzianum , E = fermented PKC with Aspergillus niger and F = fermented PKC with Aspergillus niger +humic acid. Measured variables were nutrient contents ( crude protein , crude fiber and ether extract) and nutritional value s (nitrogen retention, crude fiber digestibility and metabolizable energy ) of fermented and unfermented PKCc. Results of experiment indicated that the crude fiber content of fermented PKCs was very significantly lower (p<0.01) than that of control, but there was no difference (p>0.05) among the fermented PKCs. Fermentation with different fungi increased (p<0.05) the crude protein content of PKCs when it was compared with control. The crude protein content of Aspergillus niger and Aspergillus niger +humic acid fermented PKCs were significantly higher (p<0.05) than that of Trichoderma harzianum , Neurospora crassa, or Penicillium sp., fermented PKCs or control. The ether extract content of PKC was very significantly affected (p<0.01) by treatments. Aspergillus niger + humic acid , Neurospora crassa and Aspergillus niger fermented PKCs possessed the lower ether extract content (p<0.05) than that of Penicillium sp., or Trichoderma harzianum fermented PKCs, or control. The crude fiber digestibility of Aspergillus niger or Aspergillus niger + humic acid fermented PKCs was very significantly higher (p<0.01) than that of Penicillium sp., Trichoderma harzianum, Neurospora crassa fermented PKCs, or control. The nitrogen retention of Aspergillus niger + humic acid fermented PKC was significantly higher (p<0.05) than that of Penicillium sp., Neurospora crassa fermented PKCs, or control, but was not differed (p>0.05) from that of Trichoderma harzianum or Aspergillus niger fermented PKCs. The fermentation with different fungi improved (p<0.05) the metabolizable energy content of PKC. Thus, the improvement of the nutrient contents and nutritional value s of Aspergillus niger fermented PKC was better than the other treatments.
