1. Bachelor of Science in Animal Science

– Topic : Effect of Commercial feed, Natural Grass and Rice Green fodder on growth performance of Hariana X Khmer Native Beef Cattle.

Cambodia’s Cattle production system has been increasing impress, particularly in beef cattle production, to meet internal demand. However, cattle production in Cambodia faces some challenges, such as epidemic diseases, management, and feed shortages. Most cattle farmers in Cambodia use the traditional technique of letting their cattle roam freely and only depend on natural grass. Only a handful of farmers grow grass for their cattle. These issues have led to the study of a new feed production technique called hydroponic fodder, also known as hydro-fodder.
The experiment was conducted over a period of 62 days, using a total of 3 treatments and 4 replications. We used a Completely Randomized Design (CRD). Treatment 1 (T1): 100% commercial feed; Treatment 2 (T2): 50% commercial feed and 50% natural grass; Treatment 3 (T3): 50% commercial feed and 50% hydro-fodder. The experiment was conducted at the training and research farm of the National University of Battambang.
After collecting data on feed weight and body weight, the data were analyzed in SPSS Version 22 (ANOVA and Duncan’s test).
The results show that there was no significant difference in body weight gain (P>0.09) or feed conversion ratio (FCR) (P>0.23) between the three treatment groups T1 is required 13.91Kg (DM) and T2 use 19.38Kg (DM) while T3 use 16.44Kg (DM). However, the palatability test showed that cattle preferred to eat T1 over T2 and T3 compared to (P <0.032) and Linner (P <0.011), but not significantly different from Quadratic. No statistical significance (P> 0.76), T1 is the most consumed (6.79Kg/d) while T2 is 6.3Kg/d and T3 5.98Kg/d. The cost of the mixed feed was also lowest for T2, at $0.12/kg, followed by T1 at $0.13/kg and T3 at $0.38/kg while the cheapest cost of FCR is T3 is 2.08$/kg, followed by T2 at 2.34$/kg, and T3 at 4.38$/kg.

2. Bachelor of Science in Food Processing

– Topic : effect of orange-fleshed sweet potato flour on the
physicochemical quality of dried khmer noodles (nom banhchok)
– By : Rith Vanneth

Sweet potato has the scientific name Ipomoea batatas L. (Lam.). Orange-fleshed sweet potato is an excellent source of carbohydrates and high in nutrients such as vitamins, amino acids and minerals, especially high amounts of carotenoids, which are beneficial for children and pregnant women who are deficient in vitamin A. Nowadays, Khmer noodles are a popular food for Cambodians people. At the same time, noodles also require additional development on nutrients and texture. And the added flour enhances the nutritional value, texture and sensory. The objective of this study was focused on the determination the amount of orange-fleshed sweet potato flour in order to produce dried khmer noodles, as well as to determine the physical, chemical and sensory evaluation on dried khmer noodles. The Complete Randomized Design (CRD) experimental design was used in this study, and divided into five treatments. The orange-fleshed sweet potato flour was added to all treatments by (T0) 0%, (T1) 10%, (T2) 20%, (T3) 30% and (T4) 40%. Dried khmer noodles of each treatment were analyzed for physical, chemical and sensory evaluation. The results were analyzed the statistical ANOVA (One-factor) by using Statistix 8 program to determine whether there was a significant difference (p < 0.05).
According to the results of experiment showed that the addition of 10 to 40% orange-fleshed sweet potato flour has effects to increase the crude protein content of dried khmer noodles from 4.16 to 6.92%, crude fiber from 0.44 to 1.01%, total phenolic content from 76.42 to 108.64 mg GAE/100g and total carotenoid content also increased from 12.13 to 27.21 g/g. The color of dried and cooked khmer noodles were decreased of the brightness (L*), while the values of (a*) and (b*) were increase. Dried khmer noodles can be safe from microorganisms’ growth because they have moisture content and water activity lower value of 14% and 0.6, respectively. However, when the orange-fleshed sweet potato flour was added in over amount, the texture and sensory score were significantly decreased.
Therefore, the optimum level of orange-fleshed sweet potato flour was 10% supplemented into dried khmer noodles, showed the superiority and overall acceptance including texture and customer acceptance, as well as enhancing the nutritional value of khmer noodles such as protein, fiber, especially high in total phenolic content and total carotenoid content that are beneficial to children and pregnant women who are deficient in vitamin A. The results of this study could be used as knowledge in food application as functional foods, especially in the development of Khmer noodles to promote the economic potential of the local community.


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