Abstract Four different palm kernel cake (PKC) including untreated PKC, enzyme fermented PKC (EPKC), extruded PKC (XPKC) and lactic acid bacteria fermented PKC (LPKC) were compared for their passage (ROP), apparent metabolisable energy (AME) and apparent ileal amino acid (AA) digestibility in broilers under the hot and humid tropical climate. The various PKC diets were formulated by replacing 25% of the basal diet with PKC, EPKC, XPKC or LPKC. The AME of various PKC were enumerated by the difference between the AME of basal and PKC diets. The same diets were used to analyse the feed passage time, where the time required excreting the indigestible index (titanium dioxide) was measured. Ileal AA digestibility was determined using PKC, EPKC, XPKC and LPKC as the sole source of AA in the diet. The inclusion of 25% treated PKC in the diet did not improve the ROP of digesta regardless of treatment applied. The AME values of EPKC, XPKC and LPKC, were significantly increased by 39.2, 44.9 and 43.1%, respectively, compared to untreated PKC. In comparison with the untreated PKC, the ileal crude protein (CP) digestibility of LPKC and EPKC were significantly increased by 30.5% and 20.3%, respectively, while no difference was observed for XPKC. The average ileal AA digestibility of LPKC was significantly higher by 22.8% compared to the untreated PKC. In conclusion, bacterial fermentation, enzymatic fermentation and thermal extrusion improved the AME of PKC the hot and humid tropical climate, while only bacterial fermentation resulted in significant improvements in the CP and AA digestibility. Highlights Nutrients availability of PKC can be improved by fermentation. Passage time of digesta may not change by 25% inclusion of treated PKC.

中文翻译：

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热带湿热气候下肉鸡处理棕榈仁饼的传代时间、表观代谢能和回肠氨基酸消化率

摘要 比较了四种不同的棕榈仁饼 (PKC)，包括未经处理的 PKC、酶发酵 PKC (EPKC)、挤压 PKC (XPKC) 和乳酸菌发酵 PKC (LPKC) 的传代 (ROP)、表观代谢能 (AME) 和在炎热潮湿的热带气候下肉鸡的表观回肠氨基酸（AA）消化率。通过用 PKC、EPKC、XPKC 或 LPKC 代替 25% 的基础日粮来配制各种 PKC 日粮。各种PKC的AME通过基础日粮和PKC日粮的AME之间的差异列举。使用相同的饮食来分析饲料通过时间，其中测量排泄难消化指数（二氧化钛）所需的时间。使用 PKC、EPKC、XPKC 和 LPKC 作为饮食中 AA 的唯一来源来测定回肠 AA 消化率。无论采用何种处理方法，在饮食中加入 25% 处理过的 PKC 都不会提高食糜的 ROP。与未处理的 PKC 相比，EPKC、XPKC 和 LPKC 的 AME 值分别显着增加了 39.2、44.9 和 43.1%。与未经处理的 PKC 相比，LPKC 和 EPKC 的回肠粗蛋白 (CP) 消化率分别显着提高了 30.5% 和 20.3%，而 XPKC 没有观察到差异。与未处理的 PKC 相比，LPKC 的平均回肠 AA 消化率显着提高了 22.8%。总之，细菌发酵、酶促发酵和热挤压改善了热带湿热气候下 PKC 的 AME，而只有细菌发酵导致 CP 和 AA 消化率的显着提高。亮点 PKC 的营养成分可通过发酵提高。食糜的通过时间可能不会因包含 25% 的处理过的 PKC 而改变。