In Vitro Digestibility and Rumen Fermentation of Sargassum sp. Seaweed with Different Drying Methods and Palatability in sheep
Penulis/Author
AGUSTINUS PAGA (1); Prof. Dr. Ir. Ali Agus, DAA., DEA., IPU., ASEAN Eng. (2); Prof. Dr. Ir. Kustantinah, DEA., IPU (3); Prof. Ir. I Gede Suparta Budisatria, M.Sc., Ph.D., IPU., ASEAN Eng. (4)
Tanggal/Date
24 2022
Kata Kunci/Keyword
Abstrak/Abstract
This study aims to determine the digestibility and rumen fermentation of seaweed flour from Sargassum sp. with different drying methods on the weaned thin tail rams. Seaweed flour Sargassum sp. were made with three drying methods, namely sun-drying, 550C oven and -200C freeze dryer. Rumen fluid from 2 Bali fistula cows, 5 weaning rams for palatability test were used in in vitro digestibility experiments. A completely randomized design with a factorial pattern with two treatment factors and 5 replications were used for Rumen fermentation test. The first factor was drying methods (S1: sun-drying, S2: oven-drying 550C and S3: freeze dryer -200C). The second factor was Polyethylene glycol (PEG: P0=without PEG and P1=addition of PEG). The results showed that the drying method of Sargassum sp. with the addition of PEG had a significant effect (P<0.05) on dry matter digestibility, NH3 and CH4 production, but had no effect (P>0.05) on the digestibility of organic matter pH, VFA and microbial protein synthesis. The highest dry matter digestibility was 82.41%; The highest NH3 production was 28.14 mg / 100 ml; the lowest CH4 production was 8.83% in sun-drying with the addition of PEG. The highest palatability value was 7.2 g in sun-dried Sargassum sp. Thus, the sun-drying method can be optimally utilized to evaluate in vitro digestibility and rumen fermentation and palatability in sheep.
Level
Internasional
Status
Dokumen Karya
No
Judul
Tipe Dokumen
Aksi
1
Agustinus Paga_In Vitro Digestibility and Rumen Fermentation_ISTAP 2021.pdf
