Eisenia foetida Comparison of different fermented food (banana trunk, Morning glory, Cabbage and all Mixed together) On Growth performance of Eisenia foetida

Authors

  • Phonmany Thammachak Department of Liverstock, Faculty of Agriculture and Forestry Chapasack University
  • Angkham Boudala Department of Liverstock, Faculty of Agriculture and Forestry Chapasack University

Keywords:

Banana trunk, morning glory, cabbage, eisenia foetida

Abstract

The experiment was conducted at km 13 Agricultural Integrated Research Center, Faculty of Agriculture and Forestry, Champasack University. During January 2016 to May 2016 on the title: Comparison of different fermented food (banana trunk, Morning glory, Cabbage and Mixed together) On Growth performance of Eisenia foetida. Tthe propose of this study is to find fermented food for Growth of Eisenia foetida. By using Randomized Complete Block Design (RCBD) type contains 4 treatments of each 10 replications as detailed: T₁: banana trunk fermented; T2: morning glory fermented; T3: Cabbage fermented and T4: Mixed together.
See Performance Food 4 the trial is quite good for the growth of earthworms species Eisenia foetida from the lab to produce the best present experiment 3 plants were applied which yields as the numbers on the amount added is growing, aggravated last 600 g/basket, weight gain 500 g/basket increase, followed by T1 = 550 g/basket, 450 g/baskets and lowered the T2 and T4 which averages 500 g/basket, 400 g/Basket (respectively) based on statistical analysis that the differences in the statistics, 95% confidence level and CV equal to 15.29%.

Author Biography

Phonmany Thammachak, Department of Liverstock, Faculty of Agriculture and Forestry Chapasack University

Tel. 020 99978385, E-mail Address: Thammachakp@yahoo.com

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Published

2018-07-03

How to Cite

[1]
Thammachak, P. and Boudala , A. 2018. Eisenia foetida Comparison of different fermented food (banana trunk, Morning glory, Cabbage and all Mixed together) On Growth performance of Eisenia foetida . Champasack University Scientific Journal. 3, 3 (Jul. 2018), 42–49.