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All Journal Jurnal Biologi Tropis Environmental and Agriculture Management Journal of Microbiology, Biotechnology and Conservation
Al Gifari, Zaid
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Earth & Planetary Sciences Environmental Science Immunology & microbiology Materials Science & Nanotechnology

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Exploring the nutritional and functional potential of forage-based diets in poultry feeding systems: a systematic review toward sustainable avian nutrition Amalyadi, Rezki; Karni, Ine; Aminurrahman, Aminurrahman; Nano Septian, I Gede; Al Gifari, Zaid
Environmental and Agriculture Management Vol 2 No 2 (2025): Environmental and Agriculture Management : November 2025
Publisher : Institute for Research and Community Service (LPPM), Universitas Islam Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/eam.2.2.87-103

Abstract

The rising demand for sustainable and welfare-conscious poultry production has driven renewed interest in forage-based feeding systems. This systematic review explores the nutritional and functional roles of various forage types such as legumes, grasses, and aquatic plants in poultry diets. The review synthesizes evidence from recent Scopus-indexed publications, focusing on nutrient composition, bioactive properties, performance outcomes, and potential limitations. Forages provide protein, essential fatty acids, antioxidants, and phytochemicals that can enhance feed efficiency, immunity, gut health, and product quality in poultry. Their integration also aligns with circular agriculture principles and improves animal welfare through behavioral enrichment. However, the practical adoption of forage in poultry systems is constrained by variability in nutritional value, the presence of anti-nutritional factors (ANFs), low digestibility, and seasonal availability. Strategies such as fermentation, enzyme supplementation, and preservation techniques offer promising solutions to these challenges. This review identifies key research gaps, including the need for standardization of forage nutritional profiles, optimal inclusion rates, and long-term health impacts. Future directions highlight the potential of integrating precision nutrition technologies and policy support to enhance forage-based systems. Overall, forage represents a valuable component of sustainable poultry feeding strategies that balance performance, welfare, and environmental stewardship.
Pengaruh Beberapa Jenis Fermentor terhadap Kandungan Protein Kasar, Serat Kasar, dan Lemak Kasar Jerami Jagung Malaya Khaerul Hardi, Lalu; Yanuarianto, Oscar; Al Gifari, Zaid
Journal of Microbiology, Biotechnology and Conservation Vol. 1 No. 3 (2025): Journal of Microbiology, Biotechnology and Conservation (jMBC)
Publisher : Master’s Program in Biology, Faculty of Mathematics and Natural Sciences, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jmbc.v1i3.8277

Abstract

This study aimed to evaluate the effect of different fermentors on the crude protein (CP), crude fat (CF), and crude fiber (CFb) content of fermented corn straw as an alternative feed for ruminants. The experiment was conducted at the Laboratory of Animal Nutrition and Feed Science, Faculty of Animal Husbandry, University of Mataram, using a Completely Randomized Design (CRD) with four treatments and three replications: P0 (untreated/control), P1 (fermented with 1.5% EM4), P2 (fermented with 1.5% MA-11), and P3 (fermented with 1.5% Starbio). Fermentation lasted 21 days, followed by proximate analysis. The results showed that the type of fermentor significantly affected (P < 0.05) the nutrient composition of corn straw, with an increase in CP and CF, and a decrease in CFb. EM4 yielded the highest CP content (4.73%), while Starbio produced the highest CF content (1.42%) and the lowest CFb content (31.79%). In conclusion, fermentation using Starbio was the most effective in improving the nutritional quality of corn straw, particularly through enhanced CP and CF levels and reduced CFb content
Pengaruh Fermentasi dengan SBP (Saus Burger Pakan) terhadap Kecernaan Bahan Kering dan Bahan Organik Tumpi Jagung Yanuarianto, Oscar; Al Gifari, Zaid; Budiman
Journal of Microbiology, Biotechnology and Conservation Vol. 1 No. 3 (2025): Journal of Microbiology, Biotechnology and Conservation (jMBC)
Publisher : Master’s Program in Biology, Faculty of Mathematics and Natural Sciences, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jmbc.v1i3.8278

Abstract

This study aimed to evaluate the digestibility of dry matter (DMD) and organic matter (OMD) of corn cob residue (tumpi jagung) fermented with SBP (Saus Burger Pakan). The research was conducted in July–August 2022. Sampling was carried out at PT. Santosa Utama Sari, Bolo District, Bima Regency, while the fermentation process was conducted at Bima Vocational School for 14 days. Digestibility tests were performed at the Animal Feed and Nutrition Science Laboratory, Faculty of Animal Science, University of Mataram. The experiment was arranged in a Completely Randomized Design (CRD) with five treatments and three replications: TF (without fermentation), T0 (0% SBP + 2.5% molasses + 100 ml distilled water), T1 (2% SBP + 2.5% molasses + 80 ml distilled water), T2 (4% SBP + 2.5% molasses + 60 ml distilled water), and T3 (6% SBP + 2.5% molasses + 40 ml distilled water). Fermentation lasted for 14 days, followed by observations on physical properties (color, mold, and pH). Data were analyzed using analysis of variance (ANOVA) and Duncan’s Multiple Range Test (DMRT). The results showed that SBP fermentation significantly improved both DMD and OMD (P < 0.05). The average DMD values were TF (68.26%), T0 (70.85%), T1 (73.74%), T2 (75.73%), and T3 (76.48%). Meanwhile, the average OMD values were TF (69.69%), T0 (72.23%), T1 (75.18%), T2 (77.15%), and T3 (78.29%). The best DMD value was obtained with T2 (4% SBP), while the highest OMD value was obtained with T3 (6% SBP).
Influence of Gender and Physiological Traits on Kacang Goat Meat Tenderness Al Gifari, Zaid; Firhamsah, Ikhwan; Anwar, Khairil; Ali, Muhamad; Firmansah, Firmansah
Jurnal Biologi Tropis Vol. 25 No. 4 (2025): in Progress
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i4.10341

Abstract

Differences in meat tenderness between male and female animals are influenced by physiological and hormonal factors that affect muscle composition and connective tissue development. Understanding the effect of gender on meat tenderness is important for improving the quality of local goat breeds such as the Kacang goat, which is commonly raised under traditional semi-intensive systems. This study analyzed and compared the tenderness profile of meat from one-year-old male and female Kacang goats reared semi-intensively. Meat samples from the loin and shank of three male and three female goats were collected and tested using the Warner–Bratzler Shear Force (WBSF) method, and data were analyzed using an independent t-test to determine differences in tenderness between muscle types and sexes. The results showed a significant difference in male goats, with shank meat being tougher than loin meat, while in female goats, tenderness between both cuts was relatively uniform. These variations are attributed to physiological and hormonal differences, particularly higher testosterone levels in males that increase connective tissue density in more active muscles. In conclusion, sex significantly influences the tenderness of Kacang goat meat, with females producing meat of more consistent tenderness across different cuts, whereas males exhibit greater variation. The findings contribute to a better understanding of gender-related factors affecting meat quality and provide a scientific basis for improving goat meat production and management practices.
Co-Authors Aminurrahman Budiman Firmansah, Firmansah Ikhwan Firhamsah Karni, Ine Khairil Anwar Malaya Khaerul Hardi, Lalu Muhamad Ali Oscar Yanuarianto, Oscar Rezki Amalyadi Septian, I Gede Nano