Dynamics of the Bacterial Community in Fermentation Process of Rice Straw as Animal Feed

International Conference on Food Science and Technology

Sulistyo^1 ; Pangastuti, A.^1 ; Setyaningsih, R.^1 ; Widyawati, S.D.^2

Bioscience Postgraduate Program, Sebelas Maret University, Surakarta Jl. Ir. Sutami 36A, Surakarta

57136, Indonesia^1

Animal Science Department, Faculty of Agriculture, Sebelas Maret University, Surakarta Jl. Ir. Sutami 36A, Surakarta

57136, Indonesia^2

关键词: Animal feed;    Bacterial community;    Fermentation process;    Metagenomic analysis;    Neutral detergent fiber;    Next-generation sequencing;    Nutritional qualities;    Rice straws;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/292/1/012026/pdf
DOI  :  10.1088/1755-1315/292/1/012026

来源: IOP

【 摘 要 】

Rice straw is a potential fiber forage as feed for ruminant. The aim of this research was to observe the potential of Stimulator Plus on improving the nutritional quality of fermented rice straw. The material that has been used in this study were rice straw, stimulator plus, starbio, urea, and molasses. Completely Random Design has been applied in this experiment, with four treatments fermentation period (0,7,14, and 21 days) with three replications, Proximate Test and Van Soest to determine the nutrient content of fermented products. The Next-Generation Sequencing (NGS) method for metagenomic analysis of a microorganism. The observed variables were physical quality and chemical quality. Fermentation period at seven days increased the crude protein content and decreased the Neutral Detergent Fiber and acid detergent fiber of fermented rice straw (P