Study of Local Herb Potency as Rumen Modifier: The Effect of Red Ginger (Zingiber officinale Var.Rubrum) on Parameters of Ruminal Fermentation In Vitro
Penulis/Author
Dr. Asih Kurniawati, S.Pt., M.Si., IPM (1); Prof. Widodo, S.P., M.Sc. Ph.D. (2); Prof. Dr. drh. Wayan Tunas Artama (3); Prof. Dr. Ir. Lies Mira Yusiati, SU., IPU., ASEAN Eng (4)
Tanggal/Date
2017
Kata Kunci/Keyword
Abstrak/Abstract
Essential oil is one of rumen modifier alternatives do to its antimicrobial property. Red ginger is one of local herbs with high essential oil content. The effect of red ginger on rumen fermentation parameters was studied in this research using in vitro gas production method. Five level of red ginger meal was added to the diet to meet final essential oil concentration in fermentation medium of 0, 25, 50, 75 and 100 mg/L. Substrate of fermentation as microbial feed composed of Penisetum hybride, rice bran, and wheat pollard in ratio 60:20:20 DM basis. Fermentation was carried out for 24 h at 39°C. Total gas production was measured at the end of incubation and sample for methane analysis was taken. Medium sample was taken for analysis of pH, ammonium and VFA concentration, microbial protein and protozoa number. Data showed that addition of red ginger in the diet did not affect the pH, VFA concentration, microbial protein and also protozoa number. However, red ginger addition significantly decrease ammonia concentration in all treatment. It could be concluded that addition of red ginger in the diet reduced degradation protein in the rumen as illustrated in lower ammonia concentration
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