Garuda - Garba Rujukan Digital

A. Cherdthong

Khon Kaen University

Author-ID : 2911100

Agriculture, Biological Sciences & Forestry Environmental Science Immunology & microbiology

Published : 2 Documents Claim Missing Document

Claim Missing Document

Articles

Nutritional Value of Fermented Maize Stover as Feed for Ruminant B. Wattanaklang; A. Abrar; A. Cherdthong
Jurnal Peternakan Sriwijaya Vol 5, No 1 (2016): Jurnal Peternakan Sriwijaya
Publisher : Department of Animal Sciences, Faculty of Agriculture, Sriwijaya University, Indonesia

An experiment was undertaken to determine the physical and nutritional properties, in Vitro digestibility of maize stover fermented with different levels of molasses. Maize stover was collected from the field immediately after harvesting the corn, chopped and were preserved in plastic containers under normal condition and were treated, sample fermented without additives (T1), a sample with the addition of water and 5% molasses (T2). After completion of each ensiled period, nutritional properties, in-vitro digestibility and were determined. The result reveals that crude protein (CP), dry matter (DM), ash content of maize stover were increased (P<0.05) while the crude fiber (CF) contents were decreased (P<0.01) after ensiling and the addition of molasses. The highest DM, EE, and CP content was found to be 99.52%, 10.33% and 4.56% in T2 while CF was found highest in T1 32.79%. The OMD(organic matter digestibility) and DMD (dry matter digestibility) contents were decreased by ensiling with molasses. The highest DMD, OMD, N-NH3, total VFA DMD values were observed in treatmentT1 which were 47.71%, 46.78%, 12.50%, 5.42% respectively. Therefore, it can be concluded that the addition of molasses improved and nutritional properties and preservation capacity of maize stover after 21 days of ensilingKeywords: Fermented, Maize stover, Molasses, Nutritional properties, Ruminant

The Effect of Multistage Ammoniation on Fiber Fraction and Digestibility of Maize Stover in vitro K. Dakaew; A. Abrar; A. Cherdthong
Jurnal Peternakan Sriwijaya Vol 5, No 1 (2016): Jurnal Peternakan Sriwijaya
Publisher : Department of Animal Sciences, Faculty of Agriculture, Sriwijaya University, Indonesia

The main objective of this experiment was to assess the effect of multistage ammoniation on fiber fraction and digestibility of maize stover in vitro. Maize stover was treated by a multistage technique of different urea connect ration (8%, 4%, and 2%) and incubation for 14 days at room temperature.Digestibility of NDF, ADF, ADL, hemicellulose, and cellulose, in vitro dry matter digestibility (DMD), organic matter digestibility (OMD), NH3-N, total volatile fatty acid (VFA) and pH concentration were observed. However treatment maize stover and multistage ammoniation maize stover were composed by using T-test student as the statistic. There were not significantly different on fiber fraction and digestibility of maize stover. However, multistage ammoniation decreased ADF fraction by 56.67% to45.39%. The DM digestibility of multistage ammoniation on fiber fraction and digestibility of maize stover also increased by 35.18 to 45.91. The total VFA and N-ammonia of multistage ammoniation on fiber fraction and digestibility of maize stover also higher than control.Keywords: Ammoniation, Digestibility, in vitro, Maize stover

Title

Found 2 Documents
Search

Abstract

Abstract

Title Search

Found 2 Documents Search

Abstract

Abstract

Title

Found 2 Documents
Search