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All Journal Livestock and Animal Research
Muhamad Ridla
Department of Nutrition and Feed Technology, Faculty of Animal Science, IPB University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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Kudzu haylage characteristics, nutrient composition, and digestibility with different additives for ruminant feed Nur Rochmah Kumalasari; Asep Tata Permana; Muhamad Ridla; Novi Ayuningsih; Desy Noviyanti; Sunardi Sunardi; Risma Rizkia Nurdianti
Livestock and Animal Research Vol 22, No 1 (2024): Livestock and Animal Research
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/lar.v22i1.70094

Abstract

Objective: This study aimed to evaluate the physical characteristics, nutrient composition and digestibility of Kudzu haylage that was treated with additives of rice bran, pollard, palm kernel and molasses.Methods: The study was performed into a completely randomized design with 5 treatments and 5 replications. The treatments were control: Kudzu haylage without additive (P0), Kudzu haylage and 5% rice bran (P1); Kudzu haylage and 5% pollard; Kudzu haylage and 5% palm kernel; Kudzu haylage and 5% molasses. The data were analyzed by Analysis of Variance, mean comparisons by the Tukey test were performed using R x64 4.1.0.Results: The results showed that in the haylage making process, all additives improve Kudzu haylage physical characteristics, nutrient composition, and digestibility. Kudzu haylage with molasses addition resulted brownish yellow color, soft crumble texture, sour smell with 2.4% spoilage on haylage surface. The Fleigh value, nutrient composition and digestibility were increased with molasses addition.Conclusions: Based on the physical characteristic, nutrient composition and digestibility of Kudzu could be preserved as haylage with additives of rice bran, pollard, palm kernel and molasses. The best treatment on Kudzu haylage was 5% molasses addition that improved physical characteristics, nutrient composition, and digestibility.
Co-Authors Asep Tata Permana Desy Noviyanti Novi Ayuningsih Nur Rochmah Kumalasari Risma Rizkia Nurdianti Sunardi Sunardi