Ndams Et Al 2


Ndams et al

Greener Journal of Agricultural Sciences Vol. 6 (3), pp. 115-120, March 2016.

 ISSN: 2276-7770  

Research Paper

Manuscript Number: 022616045



Bioconversion of Methionine
Supplemented Spent Sorghum Mash into Protein Biomassusing Rumen Liquor as


SS, Jahun MB, Ibeh JI, Makeri HK and Ibrahim MM


College of Agriculture and
Animal Science, Ahmadu Bello University, Mando Rd. Kaduna. Nigeria.


(4) samples of Spent Sorghum mash (SSM) with substrate to inoculums
concentration of 10:1(w/w) were supplemented with 0.29, 0.33, 0.37, and 0.41%
levels of methionine on dry matter(DM) basis. The same quantity of samples were
compacted in four (4) jam bottles of equal volume to achieve anaerobic
condition as much as possible and allowed to ferment for 4 days. The
re-fermented spent sorghum mash (RSSM) samples were sun-dried for 3 days and
subjected to analyses for proximate nutrient and amino acid compositions respectively.The
DM% composition of SSM sample was significantly (P<0.05) higher than samples
on 0.29, 0.33 and 0.39% methionine treatments. The crude Protein content of all
samples on 0.29, 0.33, 0.39 and 0.41% methionine treatment did not differ significantly
(P>0.05) but were significantly (P<0.05) higher than the control.  The CP% was observed to increase linearly
with increase in the levels of methionine supplementation. The CF% composition
of sample on control were similar to that on 0.29% methionine treatment but
significantly (P<0.05) higher than that on 0.33, 0.37, and 0.41% methionine
treatments. The RSSM sample showed the availability of all essential amino
acids except tryptophan (alanine, arginine, glycine, histidine, isoleucine,
leucine, lysine, methionine, phenylalanine, threonine and valine). The results
of this study indicates increase in quantity of protein and the availability of
essential amino acids after second stage fermentation of spent sorghum mash
with methionine supplementation and can therefore be  used in rations for non-ruminant animals in
place of expensive conventional plant protein sources.


Keywords: Spent Sorghum Mash, Methionine,
Inoculum, Fermentation.

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