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All Journal Jurnal Ilmu Ternak Veteriner Journal of the Indonesian Tropical Animal Agriculture
R. Utomo
Faculty of Animal Science, Gadjah Mada University, Jl. Fauna, Bulaksumur, Yogyakarta
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Veterinary

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Supplementing energy and protein source at different rate of degradability to mixture of corn waste and coffee pod as basal diet on rumen fermentation kinetic of beef cattle Pamungkas, Dicky; Utomo, R.; Ngadiyono, N.; Winugroho, M.
Indonesian Journal of Animal and Veterinary Sciences Vol 15, No 1 (2010)
Publisher : Indonesian Animal Sciences Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (81.431 KB) | DOI: 10.14334/jitv.v15i1.674

Abstract

The use of corn waste and coffee pod as basal diet needs energy and protein supplementation in order to optimize rumen microbial growth. A research was done to study the appropriate supplement which is suitable based on the result of rumen fermentation kinetics. Four ruminally canulated cows, (205-224 kg of live weight) were placed in individual cages. The basal diet (BD) offered were corn waste and coffee pod mixture (80:20). Source of high degradable energy (HDE) was cassava pomace; while the low degradable energy (LDE) was arenga piñata waste. The high degradable protein (HDP) was mixed-concentrate while the low degradable protein (LDP) was leucaena leave meal. The supplementation of energy and protein to basal diet was in ratio of 50:50 based on dry matter. Feed offered were basal diet and the supplement at ratio of 60: 40 (3 % of LW). Observation was carried out for 4 periods (10 days/period). In each period, animal was fed one of the following diets:  A = BD, B = BD+ HDE+LDP, C = BD+LDE+LDP, and D = BD+HDE+HDP. Rumen kinetics observed were: pH, and VFA, NH3 and rumen microbial protein concentrations. Rumen fluid was taken at the end of each period gradually along the course of 24 hours fermentation. The results showed that the diets gave significant effect (P < 0.05) on rumen pH. The lowest rumen pH (5.76) was observed on diet D  at 2:00, 12 hours after feeding. Meanwhile, the highest pH (7.22) was found in animal fed diet A at 16:00. The total VFA on diet D of periode:1, 3 and 4 showed the highest level: 68.1 mmol/l; 75.37 mmol/l and 85.14 mmol/l respectively. The highest NH3 concentration was found in diet D followed  by diet C, B and A. At 12:00 observation or at 4 h after morning feeding the highest NH3 was observed from diet D (41.94 mg/100 ml). It is concluded that diet D resulted in the best rumen fermentation kinetic, therefore it could be used in feed formulation in cattle diets. Key words: Corn Waste, Coffee Pod, Degradation, Rumen Fermentation
EFFECT OF FERMENTED CACAO POD SUPPLEMENTATION ON SHEEP RUMEN MICROBIAL FERMENTATION Wulandari, S.; Agus, A.; Cahyanto, M. N.; Utomo, R.
Journal of the Indonesian Tropical Animal Agriculture Vol 39, No 3 (2014): September
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.39.3.167-174

Abstract

The objective of this research was to improve beneficial value of cacao pod as sheep feedingredients comprising up to 50% total feed. This research was conducted in two stages. Stage 1 wascacao pod fermentation. Completely randomized design with 3x3 factorial patterns was used in thisstage, in which factor I was microbial inoculum dosage of 0%, 0.05% and 0.1% and factor II wasincubation period of 0, 3 and 6 days. Result demonstrated that six-day fermentation with 0.05%microbial inoculum could lower cacao NDF, ADF and theobromine. The optimum inoculum dosage andfermentation time from stage 1 was applied to stage 2. Stage 2 was rumen microbial fermentation test.This research administrated 3x3 of latin square design. In period I sheep were fed with CF0 (nonfermentedcomplete feed), in period II sheep were given CF 1 (complete feed containing fermentedcacao pod) and in period III sheep were given CF2 (fermented complete feed based cacao pod). Resultdemonstrated that pH value of sheep microbial liquid in treatment of CF0, CF1 and CF2 was in normalpH range and did not affect volatile fatty acids (VFA) and ammonia. In conclusion, supplementing up to 50% of feed with complete feed containing fermented or non-fermented cacao pod did not affect theprocess of rumen microbial fermentation.
MICROBIOLOGICAL CHARACTERISTIC AND FERMENTABILITY OF KING GRASS (Pennisetum hybrid) SILAGE TREATED BY LACTIC ACID BACTERIAYEAST INOCULANTS CONSORTIUM COMBINED WITH RICE BRAN ADDITION Sofyan, A.; Yusiati, L.M.; Widyastuti, Y.; Utomo, R.
Journal of the Indonesian Tropical Animal Agriculture Vol 36, No 4 (2011): (December)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.36.4.265-272

Abstract

This research was conducted to evaluate the effect of inoculants consortium consisted ofLactobacillus plantarum (Lp) and Saccharomyces cerevisiae (Sc) and combined with rice bran additionon microbiological characteristic and fermentability of king grass (Pennisetum hybrid) silage. Effectivityof treatments was assessed by addition of inoculants (control, Lp, Lp+Sc) and level of rice bran (0, 5 and10%) which were arranged on Completely Randomized Design with Teatments Factors (3x3). Thevariables measured were total colonies of microbes (lactic acid bacteria, yeast and clostridia), total gasproduction, volatile fatty acids (VFA) and ammonia (NH3). Results showed that clostridial coloniescounted on silage treated by Lp and Lp+Sc around 37.5% and 68.7% in which lower than control.Addition of inoculants and rice bran increased fermentability of silage significantly (P<0.05), howevertreatment had no affected (P>0.05) on production of VFA and NH3. Gas production from silagefermentable fraction with inoculation of Lp (49.5 ml) and Lp+Sc (47.9 ml) higher than untreated silage(46.6 ml). It was concluded that the use of inoculants consortium consisted of L. plantarum and S.cerevisiae with rice bran addition improved fermentability and reduced clostridial colony in king grasssilage.
Co-Authors A. Agus A. Sofyan Dicky Pamungkas L.M. Yusiati M. N. Cahyanto, M. N. M. Winugroho N. Ngadiyono S. Wulandari, S. Y. Widyastuti