The nutritive values of pufa-concentrate supplemented with yeast and curcuma xanthorrhiza roxb stored in several weeks

The pufa (polyunsaturated fatty acid)-concentrates containing fatty acid sources (roasted corn grain,roasted soy bean meal,and corn oil) was designated as pufa- concentrate for dairy goat. there were four pufa-concentrates,no supplement (pc0),0.5% or 5 g yeast (pcy),2% or 20 g curcuma powder (pcc),and 0.5% or 5g yeast with 2% or 20g curcuma powder (pcm). these pufa-concentrates were evaluated for nutrients and fatty acid contents during 2,4,and 6 weeks of storage. the application of treatments utilized in this research was completely randomized design with repeated measurement and split plot statistical analysis. results showed that the contents of dry matter,organic matter,ether extract,crude protein,n-free extract,gross energy,acid detergent fiber,ca,p,and saccharomyces cereviseae were significantly (p<0.05) remained stable as caused by unchained moisture of pufa-concentrate with combined supplements (y5c20) in the 6 weeks of storage. the total pufa (p),p/s,monounsaturated fatty acid (mufa),and long chained fatty acid contents tended to be high in pufa-concentrate with 2% or 20 g curcuma powder. whereas,the pufa-concentrate with a combination of 0.5% or 5 g yeast and 2% or 20 g curcuma powder was higher in unsaturated (u) fat and the ratio of u/s. in conclusion,combining all nutrient performances during the storage of 2 to 6 weeks,the pufa-concentrate with 0.5% or 5 g yeast and 2% or 20 g curcuma powder was considered nutritionally good. © 2015 diponegoro university. all rights reserved.