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Nutritive Value and In Vitro Digestibility Forage (Napier Grass and legumes) with Different Harvest Periods and Cropping Patterns Irsyammawati, Artharini; Subagiyo, Ifar; Mashudi; Marjuki; Kuswati; Evanuarini, Herly; Isnaini, Nurul
Jurnal Ilmu-Ilmu Peternakan Vol. 36 No. 2 (2026): August 2026
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2026.036.2.

Abstract

The aim of this research was to determine the nutritive value and in vitro digestibility forage (Napier grass and legumes) under different harvest periods and cropping patterns. A factorial randomized block design (FRBD) with two factors was used: harvest period (H: two periods) and cropping pattern (C: eight treatments), with four replications (Blocks). The variables in this experiment were nutritive value (dry matter/DM, ash, organic matter/OM, crude protein/CP, crude fibre/CF, extracted ether/EE, and nitrogen-free extract/NFE) and in vitro digestibility (DM and OM). Analysis of variance revealed that the harvest period, cropping pattern, and their interaction had highly significant effects (P<0.01) on the nutritive value of the forage (ash, OM, and NFE). During the harvest period, the cropping pattern strongly influenced (P<0.01) the DM and CP of the forage, and only the harvest period highly significantly affected (P<0.01) the EE. Neither the cropping pattern nor the interaction significantly affected the in vitro digestibility of the forage (P>0.05). The harvest period had a highly significant effect (P<0.01) on in vitro digestibility. The dry matter digestibility (59.32%) and organic matter digestibility (65.44%) were greater in the second forage harvested (H2) than in the first harvest period (52.73% and 62.29%, respectively). Overall, the quality of forage is influenced by the harvest period, cropping pattern and their combination. Compared with monocropping napier grass (C1 and C2), intercropping napier grass with legumes can increase the protein content and digestibility of forage.
Co-Authors Abdilah, Riki Adelya Desi Kurniawati Agus Susilo Agus Susilo Agus Susilo Ahmad Khoirul Umam Ahmed Hafizd Athththoriq Akhiroh, Puji Amalia, Alvina Wahyu Andriyani, Katharina Novita Anisa, Cintya Dienardila Apriliyani, Mulia Winirsya Aris Sri Widati Aris Sri Widati Artharini Irsyammawati Asep Awaludin Prihanto Azkarahman, Aldyon Restu Budiarti, Indi Rachmaning Chandra Aditya Darmawan Chanif Mahdi Dedes Amertaningtyas Dedes Amertaningtyas Diah Pramudita, Ananda Dicky Tri Utama Dicky Tri Utama Dikho Aula Prasetya Djalal Rosyidi Dodik Suprapto Dwi Rumdaini Intan Permatasari Dyah Wuragil edy susanto Eko Widodo Eny Sri Widyastuti Fajar Shodiq Fatmala, Dina Firman Jaya Hemas Azizila Nidhal Hemas Azizila Nidhal Hemas Azizila Nidhal Hermanto, Feri Eko Huda Huda Ice Gianti Ifar Subagiyo Imam Thohari Imam Thohari Imam Thohari Indratiningsih Indratiningsih Ira Fresti Reliantari Ita Wahju Nursita Kalle, Amalia Dzulhaj Mutia Khothibul Umam Al Awwaly Khotibul Umam Al Awwaly Kurniawan, Wahid KUSWATI Kuswati Kuswati Lilik Eka Radiati Lulu Luthfiah Zahra Marjuki Mashudi Masyithoh, Dewi Mela Rosita Muhammad Musa Mulia Winirsya Apriliyani Mustakim Mustakim Nadhira Noer Fasha Nico Rahman Caesar Nidhal, Hemas Azizila Nimas Dwi Sukmawardani Nur Junirahma Nurliyani Nursita, Ita Wahju Nurul Isnaini Pangesti, Indha Fitria Pramudita, Ananda Diah Premy Puspitawati Rahayu Pudji Hastuti Purwadi Purwadi Puspita, Poppy Satya Puspitawati Rahayu, Premy Rafly, Raihan Ramadhan, Januar Fajrul Ria Dewi Andriani Ria Dewi Andriani Sabitha Hikmah Mutia Saleha, Rischa Amalia Salsabila Gusmaryani Sintiya Siti Resita Dijayanti Sri Minarti Sri Widati, Aris Sucik Maylinda Sylvani, Mozza Indira Tri Umar Satriawan Tyas, Dewi Septi Ayuning Winirsya Apriliyani, Mulia Yanuhar, Uun