Open AccessEffect of tannin supplementation fromUncaria gambirextract on rumen fermentation, microbial protein andin vitrogas production
Author(s) -
J Alfaafa,
. Suryahadi,
Ahmad Sofyan,
Heri Ahmad Sukria,
Lusty Istiqomah
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/387/1/012039
Subject(s) - tannin , rumen , chemistry , fermentation , food science , condensed tannin , incubation , zoology , biochemistry , biology , proanthocyanidin , antioxidant , polyphenol
Gambir (Uncaria gambir) is a tropical plant which contains tannin as a main phenolic compounds. This research was aimed to quantify the ability of tannin to bind protein and evaluate the addition of tannin from gambir extract on rumen fermentation, microbial protein and in vitro gas production. The treatments consisted of RC0 (0%), RC2 (2%), RC4 (4%) and RC6 (6%) of gambir extract level in mix rations with 70:30 ratio (concentrate:forage). Parameters measured were protein precipitation, VFA production, NH 3 concentration, microbial protein and kinetics of gas production. The result showed that tannin from gambir extract had a significant ability (P 0.05). Gas production in RC0, RC2, RC4 and RC6 was decreased (P<0.05) after 48 hours incubation by 49.28 ml, 48.41 ml, 47.40 ml and 47.07 ml, respectively. It was concluded that the addition of tannin from gambir extract with level 6% in rations can be used to increased in vitro rumen fermentation.