PS13-5. Effect of Dose Level of DL-Malate on Chemical and Nutrient Profiles of Newly Developed Blend Pellet Products.

Abstract

The objectives of this study were to determine the effect of adding DL-malate on chemical and nutrient profiles of newly developed pellet products. The DL-malate were added with four different levels, which included: T1 (Control) = 0% DL-malate in blend pellet product; T2 = 17% DL-malate in blend pellet product; T3 = 33% DL-malate in blend pellet product; T4 = 50% DL-malate in blend pellet product. Chemical and nutrient profiles were determined using wet chemistry method. The treatment design was a one-way structure with quantitative treatment. The data was analyzed using Mixed Model Procedure of SAS. Orthogonal polynomial contracts were used to determine linear and quadratic relationship between DL-Malate dosage level and various chemical and nutrient parameters. The results showed that with increasing DL-Malate level, crude protein, soluble protein (SCP), fiber associated protein (NDICP, and ADICP) were linearly decreased from 20.3 to 6.5% DM for CP, 5.5 to 2.3% DM for SCP, 2.5 to 0.6% DM for NDICP and 0.3 to 0.1% DM for ADICP, respectively. With increasing DL-Malate level, NDF, ADF, ADL, Hemicellulose, cellulose, starch and sugars were also linearly decreased from 22.3 to 5.9% DM for NDF, 6.3 to 1.8% DM for ADF, 0.7 to 0.4% DM for ADF, 16.0 to 4.1% DM for Hemicellulose, 5.6 to1.4%DM for cellulose, 4.4 to 1.1% NFC, 13.8 to 1.8% NFC, respectively. With increasing DL-Malate level, NFC was linearly increased from 24.0 to 60.5% DM and NSC was linearly decreased from 4.4 to 1.7% DM. In conclusion, adding DL-Malate significantly changed chemical and nutrient profiles of blend pellet product.