Dry matter and food nutrients digestibility of aspergillus niger mycelium

H. Servet ŞENEL; Önder ELTAN; Ahmet ERGÜN

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Dry matter and food nutrients digestibility of aspergillus niger mycelium

H. Servet ŞENEL ,Önder ELTAN ,Ahmet ERGÜN

- Two year-old rams were used to determine the digestion coefficients of rdy matter and food nutrients of Aspergillus niger maycelium produced as a by-product of citric acid fermentation. The digestion trial was composed of four periods, ten days each.

During the first and third periods only nativ ehay was fed, second and fourth periods 25 and 40 % of it was replaced by mycellium respectively.

Dry matter and food nutrients digestibilities were determined by the conventional digestion trial.

The digestion coofficients of dry matter, protein, ether extract and N-free extract were found as follows for two levels of mycelium in the ration respectively: 60.82, 59.03; 70.65, 63.52; 55.39, 55.54 and 84.48, 82.54. Only the difference between protein digestibilities was significant (P<0.05). Keywords :