The effect of cocoa pod fermentation with mol of rumen content on fiber fraction component and in vitro digestibility

International Conference on Animal Production for Food Sustainability

生态环境科学;生物科学

Nurhaita^1 ; Definiati, Neli^1 ; Ali Akbar, Syahro^2 ; Santoso, Urip^3

Department of Animal Science, Faculty of Agriculture, University of Muhammadiyah, Bengkulu

38119, Indonesia^1

Department of Animal Science, Faculty of Agriculture, University of Muhammad Yamin, Solok, West Sumatera

27321, Indonesia^2

Department of Animal Science, Faculty of Agriculture, University of Bengkulu, 38119, Indonesia^3

关键词: Completely randomized designs;    digestibility;    Dry matters;    Fiber fractions;    In-vitro;    Lignin contents;    rumen content;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/287/1/012020/pdf
DOI  :  10.1088/1755-1315/287/1/012020

来源: IOP

【 摘 要 】

This study aimed to evaluate the fiber fraction component and in-vitro digestibility of cocoa pod husk fermented by local microorganisms (MOL), namely the rumen contents. The research used completely randomized design with 5 treatments of 4 replications each. The dose of MOL to ferment pod cocoa was as follows A: 0 ml/kg of substrate, B: 3 ml/kg of substrate C: 6 ml/kg substrate, D: 9 ml/kg of substrate, and E: 12 ml/kg of substrate. The parameters measured were the fiber fraction component of fermented cocoa pod and in vitro digestibilities of dry matters and NDF. The results showed that the dose of MOL significantly (P0.05). In vitro dry matters and NDF digestibilities were significantly (P