Evaluation of Ration Based on Soy Sauce By-Product on Addition of Acacia and Chestnut Tannin: An In Vitro Study

9th Annual Basic Science International Conference 2019

自然科学（总论）

Sadarman, S.^1^2 ; Ridla, Muhammad^3 ; Nahrowi, N.^3 ; Sujarnoko, Tekad U.P.^1 ; Ridwan, Roni^4 ; Jayanegara, Anuraga^3

Graduate School of Nutrition and Feed Science, Faculty of Animal Science, Bogor Agricultural University, Bogor

16680, Indonesia^1

Department of Animal Science, State Islamic University Suska Riau, Pekanbaru

28293, Indonesia^2

Department of Nutrition and Feed Technology, Faculty of Animal Science, Bogor Agricultural University, Bogor

16680, Indonesia^3

Research Center for Biotechnology, Indonesian Institute of Sciences, Laboratory of Applied Microbiology, Cibinong, West Java, Indonesia^4

关键词: Acacia mangium;    Agroindustrial by-product;    Fermentation process;    Gas productions;    In-vitro gas productions;    Organic matter degradations;    Rumen fermentations;    Total volatile fatty acids;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/546/2/022020/pdf
DOI  :  10.1088/1757-899X/546/2/022020

学科分类：自然科学（综合）

来源: IOP

【 摘 要 】

Feed is a main challenge for a livestock farm, especially during dry season when feed production is low. Such condition may cause low livestock productivity due to insufficient nutrient intake. Provision of high quality forages from grasses and legumes are limited by land competition for various developmental reasons. Therefore, an opportunity to provide feed for livestock is through utilization of agroindustrial by-products such as soy sauce by-product. The objective of the present study was to evaluate soy sauce by-product on addition of tannins, i.e., Acacia mangium Wild. (AT) and chestnut tannin (CT) using an in vitro rumen fermentation technique. The following treatments were tested: soy sauce by-product as control (R1), soy sauce by-product + 1% AT (R2), soy sauce by-product + 2% AT (R3), soy sauce by-product + 1% CT (R4) and soy sauce by-product + 2% CT (R5). The treatments were incubated in vitro with buffered-rumen fluid in four replicates, represented by three incubation units per replicate, and conducted for 24 h at 39 °C. Parameters measured in this research were in vitro gas production at regular time point intervals. Other parameters measured after the incubation were dry matter degradation, organic matter degradation, total volatile fatty acids (VFA), ammonia (NH3) and pH. Data were tested using analysis of variance (ANOVA), if there was a significant different at P0.05) to dry matter degradation, organic matter degradation, total volatile fatty acids (tVFA), NH3 and pH. Acacia tannin was able to influence (p