Effect of Fermentation on Selected Vegetable Based Agro by-Products (VBAP) as Alternative Feed Sources

Select Volume / Issue:

• Volume 12, Issue 2, Mar. 2025

Year:

2025

Type of Publication:

Article

Keywords:

Fermentation, Vegetable Based Agro by-Product, Proximate Analysis, Minerals

Authors:

Francis, S. M.; Barroga, A. J.; Jr., V. D. Viernes; Duran, P. G.

Journal:

IJRAS

Volume:

12

Number:

2

Pages:

43-50

Month:

March

ISSN:

2348-3997

Abstract:

Alternative feed sources using Vegetable Based Agro By-Products (VBAP) could be a pathway for sustainable animal agriculture as well as environmental protection. Though, nutritional contents of these feedstuffs need to be established and improved as viable animal feed sources. Enhancing feed qualities is important such as using fermentation processes which is apt to confirm its potential and popularize it as one of the effective feed processing methods. An experiment using 2 factors such as Factor A (Unfermented VBAP) and Factor B (Fermented VBAP) was carried out to identify and compare the nutrient values of each factor. Fresh VBAP were selected and collected at vegetable farms around Benguet province and La Trinidad Vegetable Trading Post which includes; cabbage (Brassica oleracea var. capitate L) trimmings, carrot (Daucus carota L) tubers, chayote (Sechium edule) fruits, lettuce (Lactuca sativa L.) leaves, broccoli (Brassica oleracea L. var. Italica Plenck) trimmings, tomato (Solanum lycopersicum L.) fruits, Chinese cabbage/wombok (Brassica rapa subsp. pekinensis) trimmings and potato (Solanum tuberosum) tubers. Proximate analysis was used to measure nutrient composition while spectrophotometer was used to measure minerals contents. The study revealed that fermentation of VBAP significantly decreased pH and moisture and significantly increased % DM, Ash, CP, crude fiber, crude fat, NFE content (p-values of less than 0.01) compared with unfermented VBAP. Mineral content such as calcium and phosphorus has increased positively after fermentation (p-values of less than 0.01). Hence, results of the analysis indicated that fermentation significantly improve the nutrient and mineral contents of the VBAP.

Full text: IJRAS_1173_FINAL.pdf [Bibtex]