Open AccessHeating Effect on Rumen Digestion of Protein Feeds Fermented by Lactid Acid Bacteria
Author(s) -
Hardaniyus Sanjaya,
Zaenal Bachrudin,
Asih Kurniawati,
Chusnul Hanim,
Lies Mira Yusiati
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/478/1/012029
Subject(s) - fermentation , incubation , rumen , lactic acid , dry matter , digestion (alchemy) , food science , chemistry , bacteria , zoology , incubation period , biochemistry , biology , chromatography , genetics
This study aimed to measure the in vitro digestibility of protein feeds as a product of Lactic acid bacteria (LAB) fermentation with different levels of molasses addition and incubation time. The LAB fermentation of protein feeds experiment had treatments given in the form of addition of molasses with levels of 0%, 3%, and 5% as well as at different incubation times of 0, 1, and 2 weeks. The best result of LAB fermentation was then protected from the rumen digestion by a heating treatment, carbohydrate, and fat addition. The parameter observed includes levels of pH and lactic acid production for LAB fermentation of protein feeds experiment and dry matter (DMD), organic matter (OMD), and crude protein digestibility (CPD) for protected rumen digestion experiment. Result showed that the lowest pH were 4.65±0.02, reached at the treatment with one week incubation (p 0.05). The highest content of protein showed at the treatment with two weeks incubation (p>0.05) and 5% molasses addition (p 0.05). Fermentation could improve the nutrient quality of concentrate, but further research is needed to find ways to protect fermented concentrate.