Supplementation of Red Betel Leaf (Piper crocatum) in Dairy Cattle Feed on Fermentation Characteristics by in Vitro

Abstract

The aim of this study was to assess the impact and efficiency of red betel leaf’s extract supplementation in the diet of dairy cattle on fermentation characteristics by in vitro. The research method was experiment by using completely randomized design. The treatments that were tested were R1: basal feed, R2: R1 + 15 ppm of red betel leaf (Piper crocatum) extract, R3: R1 + 30 ppm of red betel leaf (Piper crocatum) extract, R4: R1 + 45 ppm of red betel leaf (Piper crocatum) extract, R5: R1 + 60 ppm of red betel leaf (Piper crocatum) extract. The parameters measured in this study were (1)Dry MatterDigestibility (DMD),(2)Organic Matter Digestibility (OMD) (3) total gas production (4) methane production (CH4) and (5) total Volatille Fatty Acid (VFA). The data were analyzed using analysis of variance followed Orthogonal Polynomial Test.The results showed that the suplementation red batel extract in the diet of dairy cow was significant (P < 0.01) on DMD, OMD, total gas production, methane production (CH4) and total VFA.Orthogonal Polynomial test showed the effect of treatment on Dry MatterDigestibility (DMD), total gas and CH4 gas production were in the form of cubic curve, as well as Organic Matter Digestibility (OMD) and Volatille Fatty Acid (VFA) in the form of quadrate curvewith supplementation of red betel leaf.

Supplementation of Red Betel Leaf (Piper crocatum) in Dairy Cattle Feed on Fermentation Characteristics by in Vitro

“…The results of this study showed that the addition of leaf betel extract affected highly significantly (P<0.01) on OMD in the feed of dairy cattle, in similar pattern as it did on DMD (Table 1). Similarly Prayitno et al (2014) found identical responds compared to this study; the decrease in DMD was followed by the decrease in OMD and vice versa. In line with the two cases, Prayitno and Hidayat (2013) stated that the degradation of OM a close relationship with the degradation of DM.…”

“…The means of VFAP ranged from 93.5 to 164 mM (Table 1). The results of Prayitno et al (2014) showed that the means of TVFA were approximately equal, namely 86.40-187.40 mM compared to the addition of red betel leaf extract in this study. The decrease of TVFAP was assumed to be due to the secondary metabolites in the red betel leaf extract in the forms of flavonoids (myricetine) that are capable of suppressing the microorganisms that produce the TVFA.…”

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