Effect of Protection of Soybean Meal Using Mahogany Leaf Extract in Ruminant Diet on Rumen Fermentation Products

Abstract

<p class="abstrak3"><span lang="IN">The study </span><span>was </span><span lang="IN">aimed to examine effect of protecting soybean meal using mahogany leaf extract on rumen fermentation products in vitro. The material used was cow rumen fluid, basal ration consisting of concentrate and elephant grass with a ratio of 60:40%, and mahogany leaves. The research was carried out in three stages: mahogany extraction, protein protection using mahogany extract, and in vitro stages. The test was conducted in vitro </span><span>based on</span><span lang="IN"> a completely randomized design (CRD). The treatments consisted of 4 kinds of soybean meal protection with 0% tannin concentration (</span><span>T</span><span lang="IN">0); 1.5% (</span><span>T</span><span lang="IN">1); 3% (</span><span>T</span><span lang="IN">2); and 4.5% (</span><span>T</span><span lang="IN">3). </span><span>D</span><span lang="IN">ata obtained were analyzed by analysis of variance and tested using orthogonal polynomials. </span><span>R</span><span lang="IN">esults showed that addition of protected soybean meal with mahogany leaf extract had a cubic</span><span>al</span><span lang="IN"> effect on partial VFA, methane gas and post-rumen dissolved protein, a quadratic effect on protozoa, and a linear effect</span><span>on </span><span lang="IN">N-NH<sub>3</sub>, SPM, and RUDP. Giving extra mahogany leaves at a level of 1.5% produced a fermented product that was not different from the control while giving a level of 3% got the highest fermentation product. Giving mahogany leaf extract at a level of 4.5% resulted in the highest SPM, and RUDP but there was a decrease in soluble protein, which indicated the occurrence of overprotection. The addition of 3% mahogany leaf extract effectively increased rumen fermentation products, RUDP, and soluble protein without disturbing the activity of rumen bacteria.</span></p>

Evaluasi Tepung Kedele Terproteksi Tanin Kondensasi dari Ekstrak Daun Sengon (Albizia falcataria) terhadap Ketahanan Degradasi oleh Mikroba di Rumen

“…Ikatan komplek antara TK-protein dan TK-karbohidrat menyebabkan menurunnya DBO sehingga ME yang dihasilkan dari perombakan BO juga menurun. Hasil penelitian ini sejalan dengan yang dilaporkan oleh beberapa penelitian penggunaan TK seperti (Jayanegara et al, 2009;Bueno et al, 2020;Ifani et al, 2021;Besharati et al, 2022;Afzalani et al, 2022), dimana TK berpengaruh dalam menurunkan degradasi protein, bahan kering. bahan organic serta nilai energy metabolism di rumen.…”