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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology
P.D.M.H. Karti
Department of Nutrition and Feed Technology, Faculty of Animal Science, Bogor Agricultural University
Agriculture, Biological Sciences & Forestry

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Silage Quality of Sorghum Harvested at Different Times and Its Combination with Mixed Legumes or Concentrate Evaluated in Vitro . Ardiansyah; K. G. Wiryawan; P.D.M.H. Karti
Media Peternakan Vol. 39 No. 1 (2016): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (564.971 KB) | DOI: 10.5398/medpet.2016.39.1.53

Abstract

The experiment was designed to evaluate the silage quality of sorghum forage varieties of Citayam and BMR 3.6 strain at different harvesting times and the effectiveness of a legumes addition as a concentrate substitute in sorghum forage silage-based diets on in vitro fermentability using rumen fluid of beef cattle. Experimental design for silage quality was completely randomized design with 2 x 3 factorial, i.e., forage sorghum types (Citayam and BMR 3.6) and time of harvesting the forage sorghum (85, 95, and 105 d). Experimental design for in vitro fermentability and digestibility was randomized block design with 2 x 2 factorial arrangement, i.e. types of ration (with 2 levels i.e., a mixture of legumes and concentrate) and types of sorghum forage silages (with 2 levels i.e., Citayam and BMR 3.6). All silages had a good odor, color, and texture. Silage of sorghum harvested at 105 d had better grades and was selected for in vitro studies. The treatment had no effect on pH and organic matter digestibility. BMR 3.6 based silage had greater values of NH3, total VFA, rumen microbial population, methane, and dry matter digestibility. Substitution of concentrate with a mixture of legumes did not affect fermentability, microbe population and digestibility in the rumen. Silage of sorghum strain BMR 3.6 harvested at 105 d had a very good quality and mixing with legumes could replace concentrate in forage sorghum silage based diet on in vitro fermentability and digestibility using beef cattle rumen fluid.
Nutrient Changes and in Vitro Digestibility in Generative Stage of M10-BMR Sorghum Mutant Lines R. Sriagtula; P.D.M.H. Karti; L. Abdullah; Supriyanto Supriyanto; D. A. Astuti
Media Peternakan Vol. 40 No. 2 (2017): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (406.842 KB) | DOI: 10.5398/medpet.2017.40.2.111

Abstract

The objective of this research was to investigate the influences of generative stage on crude protein, crude fiber, ash, and crude fat contents as well as in-vitro dry matter and organic matter digestibilities of M-10 BMR sorghum mutant lines. This research was arranged into a randomized block design with 2 factors. The first factor was M-10 BMR sorghum mutant lines (Patir 3.1, Patir 3.2 and Patir 3.7) and the second factor was generative stages (flowering, soft dough and hard dough phase). The observed variables were proximate contents of stem, leaves and panicle of sorghum plant and in-vitro digestibility of whole plant. The results showed that leaves crude protein (CP) was more influenced by M-10 BMR sorghum mutant lines. Stems and panicles CP were influenced by the interaction between M-10 BMR sorghum mutant lines and generative stages. Further generative stage reduced stems CP but increased panicles CP. Crude fiber (CF), ash, and ether extract (EE) in leaves were not influenced by generative stages. Stems CF was influenced by M-10 BMR sorghum mutant lines and generative stages, while stems EE was more influenced by generative stages. Stems ash content was influenced by the interaction between M-10 BMR sorghum mutant lines and generative stages while panicles ash content was more influenced by generative stages. M-10 BMR sorghum mutant lines and hard dough phase increased in-vitro dry matter and organic matter digestibilities. Based on those findings, it can be concluded that the increased maturity reduces CP and CF contents so it increases in-vitro digestibilities.
Co-Authors . Ardiansyah D. A. Astuti K. G. Wiryawan L. Abdullah R. Sriagtula Supriyanto Supriyanto