Abstract

A 2x6 factorial experiment in a Contpleteiy Randomizer- Block Design (CRD) with tMee replications was used to evaluate the effects of two pain, kernel residues (PKR),namely: (palm kernel cake (PKC) and palm kernel meal (PKM), and six fermentation periods, each of two day sampling intervals namelyrO, 2, 4, 6, 8, and 10 days of fermentation (DOF) on: in-vitro metabolized protein (|VMP),mean differential of in-vitro metabolized protein (MDIVMP), in-vitro fat metabolism (IVFM), in-vitro energy metabolism (IVEM), in-vitro starch metabolism (IVSM), cost g’1 (N) of the in-vitro metabolized products (CIVMP), cost differentials (N| of the in-vitro metabolized products (CDIVMP), relative cost-benefit analysis of the in-vitro metabolized products (RCBIVMP), pH of the in-vitro metabolized products (pHlVMP) and mean temperature of the in-vitro metabolized products (MTIVMP). Data collected were statistically at P< 0.05, using Fisher's Least significant difference (FLSD). Results showed that the palm kernel residues (PKR) and time of fermentation (T) had significant effects on IVMP, MDIVMP, IVFM, IVEM and IVSM. Palm kernel meal (PKM) gave significantly higher IVMP, MDIVMP, IVFM, IVEM and IVSM than palm kernel cake (PKC). Longer periods of fermentation of PKR generally gave significantly higher IVMP and MDIVMP. Longer periods of fermentation did not, however, guarantee higher IVFM, IVEM, IVSM, pHlVMP and RCBIVMP. Except IVEM, the interaction of palm kernel residues (P) and time of fermentation (T) had no significant effects on IVMP, MDIVMP, IVFM, IVSM, CIVMP, RCBIVMP, pHlVMP and MTIVMP. Palm kernel residues (PI, time of fermentation (T) and interaction (PxT) had no significant effects on CIVMP, CDIVMP and MTIVMP. Palm kernel cake gave higher RCBIVMP than palm kernel meal, while palm kernel gave higher pHlVMP than palm kernel cake. Longer periods of fermentation significantly improved RCBIVMP, while longer periods did not guarantee higher pHlVMP. When fermented tor todays periods, the best protein yield was obtained.