| Abstrak/Abstract |
This study was done to determine the effect of garlic (Allium sativum) supplementation on in vitro dry matter (IVDMD) and organic matter digestibility (IVOMD) of corn stover. By following a completely randomized experimental design, three levels of garlic supplementation (0, 1.6, and 3.2%) were added into the 500 mg basal diet consisted of 65% corn stover and 35% concentrate. To determine the IVDMD and IVOMD, dietary treatments were tested in a 2-stage in vitro digestibility test. The results showed that supplementing 1.6% garlic increased the IVDMD and IVOMD of basal diets (60.3 and 64.8%, respectively; P<0.05), but decreasing of those digestibilities were noticed when the supplementation was raised up to 3.2% (53.8 and 59.6%, respectively; P<0.05). It can be concluded that the best supplementation level of garlic to improve in vitro digestibility of basal diet compromised of 65% corn stover and 35% concentrate is up to 1.6%. |
