PHYSICOCHEMICAL PROPERTIES AND PROXIMATE COMPOSITION OF PANICUM MAXIMUM FERMENTED WITH FUNGI (SACCHAROMYCES CEREVISIAE) AND MOLASSES

Abstract

Fortification of quality ruminant feed with yeast plays a profound role in improving the physical appearance and proximate compositions of feed thereby promoting feed intake, utilization and ruminant productivity. A total number of 12 empty Bamma bottles was randomly divided into four (4) Treatments containing 50g of Panicum maximum each and replicated into three (3) in a Completely Randomized Design (CRD). Treatment one composed 0 g of Saccharomyces cerevisiae + 20 mL Molasses. While. 2.5g, 5g, and 7.5g, Saccharomyces cerevisiae and molasses 20 mL each treatment as
T2, T3 and T4 respectively. The fortified Bottles were kept at a room temperature for a period of 10 days. The fermented samples were opened after 10 days. Samples were taken to the laboratory for physical and chemical analyses, dried under a shed for a period of 2 hours and offered to goats to assess their feeding behaviour. The results revealed that Panicum maximum fermented with Saccharomyces cerevisiae significantly (p<0.05) affected the pH and changed the odour, texture and colour of Panicum maximum. Panicum maximum fermented with 7.5g Saccharomyces cerevisiae + 20
mL molasses (T4) had the highest crude protein and ether extract contents. Similarly, feeding behavior of the goats to the diets in terms of eating, sniffing, snorting and vocalization were higher for T4 In conclusion, Saccharomyces cerevisiae and molasses improved the physicochemical properties and proximate composition of fermented Panicum maximum.