Effect of synchronizing the rate degradation of protein and organic matter of feed base on rice by product on fermentation characteristic and synthesis protein microbial

Anggraeny, Yenny Nur; Soetanto, Hendrawan; rtono, Kusma; utik, Hart

doi:10.9790/2380-07622632

Cited by 1 publication

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“…The high and low levels of VFA in the rumen fluid depend on the type of feed ingredients used and the performance of rumen microorganisms in fermenting the feed. The use of legumes and setting of the synchronization index can influence the level of VFA in the rumen fluid (Seo et al, 2010;Anggraeny et al, 2014). The influence of the treatment of legumes and the PES index in the ration on VFA is presented in Table 2.…”

Section: Volatile Fatty Acids (Vfa) Totalmentioning

confidence: 99%

Volatile Fatty Acids and Methane Profile of Dairy Cattle Ruminal Fluid was Gived Legumes in Ration Based on Synchronization Protein-Energy Index

2018

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An experiment was aimed to assess the use of the legumes as a source of protein feedstuff and levels of protein-energy synchronization (PES) index in the diet of dairy cattles on volatile fatty acids (VFA) and methane (CH4) profile. The research was applied in In vitro techniques used a completely randomized design (CRD), with factorially pattern (2x3), the first factor was the two species of legumes (Sesbania and Leucaena) and the second factor was the three level of the PES index (0.4, 0.5, and 0.6), there were 6 treatment combinations and each was 4 replicates. The results showed that interaction between legumes with PES index was not significantly affected (P>0.05) on all variable. Legumes was not significantly affected (P>0.05) on all variables and PES index was significantly affected (P<0.05) on propionate, A:P ratio, and methane. The study concluded that the use of turi and lamtoro leaves combined with the protein-energy synchronization index (PES) at medium level (0.5) could increasing the production of VFA, especially propionate, suppressing A:P ratio and decreasing methane production.

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Section: Volatile Fatty Acids (Vfa) Totalmentioning

confidence: 99%