Degradabilitas bahan organik dan produksi total Vollatile Fatty Acids (VFA) daun kelor (Moringa oleifera) dalam rumen secara in vitro

Abstract

:The research was aimed to examine nutritive potency of Moringa oleifera and Leucaena leucocephala leaves according to ruminal organic matter degradability and total volatille fatty acids production in vitro. The ruminal degradability of organic matter was determined after 1, 2, 4, 8, 12, 24 and 48 of single batch culture incubation. The data weretested using T test. The result showed that degradable and potential degradable fractions of M. oleifera leaf organic matter werehigher (p <0.05) than that of L. Leucocephala leaf organic matter Production of rumen total VFA from M. Oleifera leaf higher (P<0.05) than from L. leucocephala leaf. The nutritive potency of M. oleifera leaf was better than L. Leucocephala.Keyword : Moringa leaves; leucaena leaf; VFA; in vitro. PENDAHULUANKeberhasilan dalam usaha ternak kambing salah satunya harus dapat memenuhi ketersediaan pakan yang berkualitas, kuantintas dan memiliki harga yang murah. Hijauan pakan akan melimpah pada waktu musim penghujan namun pada musim kemarau sulit didapatkan, maka perlunya budidaya tanaman yang tahan terhadap musim salah satu diantaranya yaitu daun kelor. Kelor pertama kali tumbuh di negara India dan banyak juga dijumpai di Indonesia. Kelor dengan nama latin Moringa oleifera merupakan salah satu bahan pakan potensial bagi ruminansia karena memiliki sumber karbohidrat dan protein yang cukup tinggi yaitu kandungan BETN sebesar 32,83% serta PK 26,43 %. Aminah et al. (2015) menyatakan bahwa daun kelor (Moringa oleifera) mengandung nutrien yang tinggi yaitu protein, karbohidrat, abu, lemak dan serat masing-masing sebesar 28,44 ; 57,01 ; 7,95 ; 2,74 ; dan 12,63%. Daun kelor merupakan salah satu pakan potensial bagi ruminansia yang memiliki sumber protein yang tinggi sebesar 27% sehingga dapat meningkatkan produktivitas ternak (Jayanegara et al. 2010). Usman (2013) menyatakan bahwa ternak memerlukan pakan yang mengandung nutrient seperti karbohidrat, protein, lemak, vitamin, dan mineral untuk tubuhnya.Karbohidrat diperlukan oleh tubuh ternak sebagai sumber energi dan sumber karbon untuk pembentukan protein mikroba. Produk akhir dari fermentasi karbohidrat dalam retikolorumen yaitu asam lemak mudah terbang atau yang biasa disebut volatile fatty acids (VFA). Amri dan Yurleni (2014) menyatakan bahwa VFA merupakan hasil fermentasi dari

The enrichment process and morphological identification of anaerobic fungi isolated from buffalo rumen

“…Storm et al ( 2012) stated that VFA (Volatile Fatty Acids) is an important nutrient for ruminant. VFA was short chain fatty acids produced from the fermentation carbohydrates by microbes such as rumen anaerobic fungi (Nisa et al 2017;Syamsi et al 2018;Filasari et al 2019). VFA was major energy source for ruminants and carbon skeleton for rumen microbial protein formation (Sairullah et al 2016;Wole et al 2018;Dhia et al 2019).…”

Estimation of ruminal digestibility and fermentation characteristics of coffee pulp: A meta-analysis of in vitro experiments

“…Despite a significant decrease in total VFA production, the results obtained show that VFA concentrations are still in the normal concentration of 107.50-173.76 mM. The optimal value of total VFA is 80-160 mM which indicates that the diet is well degraded at the time of fermentation by rumen microbes [25]. A low pH value indicates the high levels of VFA as a result of fermentation, and vice versa pH conditions that are close to neutral indicate low levels of VFA formed [26].…”

STUDY OF HEMOGLOBIN LEVELS CATTLE FED Moringa oleifera AND PREBIOTIC FROM MARE’S MILK

“…Feeding with flour resulted in higher hemoglobin levels than the two treatment groups. The value of higher hemoglobin levels is thought to be due to the high protein content in the Moringa plant, which is 27% so that it can increase livestock productivity (Nisa et al, 2017).…”

“…Protein and iron play an important role in the hemoglobin synthesis process because hemoglobin synthesis is influenced by amino acids, one of which is methionine, which serves as a precursor to succinyl Co-A, which is an important amino acid in the formation of hemoglobin (Rosita et al, 2015 ). Moringa plant contains the amino acid methionine of 350 mg / 100 g (Aminah et al, 2015) so that it can function as a precursor in the formation of hemoglobin and iron content of 17.2 mg / 100 g (Nisa et al, 2017). The factor that affects the absorption of iron is vitamin C. Vitamin C can increase the value of hemoglobin because vitamin C has two functions, namely helping the absorption of iron and antioxidants (Saputro and Junaidi, 2015).…”