Evaluation of Palm Decanter Cake as an Alternative Fish Feed

  • Ying Ping Chang
  • Jun Hoeng Chuah
Conference paper


The oil palm industry is the backbone of Malaysia’s economic and social development. Palm oil mills generated considerable amount of waste or by-products that may be reutilized for other purposes. Decanter cake is one of the solid wastes produced from palm oil mills. The freshwater fish farming industry is ever expanding due to depleting sea resources. Since the cost of conventional aqua feeds amount to large portion of farmed fish cost, alternative plant-based material such as palm decanter cake may provide a financially viable solution for the industry. This study involved the compositional analysis of palm decanter cake and in vitro protein digestibility using selected freshwater fish gut crude enzymes on palm decanter cake. Decanter cake contained approximately 76 % moisture. The crude lipid, crude protein, crude fiber, and ash contents based on dried weight were 9.7, 13.9, 17, and 8.7 % respectively. Two types of local fishes: the Nile tilapia (Oreochromis niloticus) and the catfish (Clarias batrachus) were used for the in vitro protein digestibility study on palm decanter cake based on pH drop method. The fresh decanter cake showed approximately 23.5 and 54.9 % relative protein digestibility (RPD) using fish gut crude enzymes of Nile tilapia and catfish, respectively. The RPD obtained indicates that the decanter cake can be part of the protein source for both types of freshwater fish studied.


Crude Protein Protein Digestibility Nile Tilapia Empty Fruit Bunch Fish Feed 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.



This study was supported by Universiti Tunku Abdul Rahman, Malaysia. Authors are thankful to Tian Siang Oil Mill Sdn Bhd and Kim Seng Fishery Co., located at Perak, Malaysia, for providing the palm decanter cake and the live specimens of freshwater fish, respectively.


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Copyright information

© Springer Japan 2015

Authors and Affiliations

  1. 1.Department of Chemical Science, Faculty of ScienceUniversiti Tunku Abdul Rahman, Jalan UniversitiKamparMalaysia

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