Effect of Mix Culture Bacteria and Fungi in Fermented Peanut Hulls-Based Feed Supplement on Physical Quality and In Vitro Rumen Fermentation Parameters

Simple item page
dc.contributoren-US
dc.creatorNESTI, DELA RIA; Universitas Gadjah Mada
dc.creatorBaidlowi, Ahmad; Universitas Gadjah Mada
dc.creatorFauzi, Achmad; Universitas Gadjah Mada
dc.creatorTjahajati, Ida; Universitas Gadjah Mada
dc.date2020-03-17
dc.date.accessioned2020-11-06T02:28:13Z
dc.date.available2020-11-06T02:28:13Z
dc.descriptionThe purpose of this research was to determine the effect of the combination of mix culture bacteria (EM4®:E) and fungi (Trichoderma viridae:TV) on physical quality and in vitro rumen fermentation parameters of peanut hull-based feed supplements. Basal feed was divided into four treatments, which were: P0 (BF); P1 (E:25%+TV:75%); P2 (E:50%+TV:50%),; and P3 (E:75%+TV:25%); and each treatment had three replications. Feeds were fermented facultative anaerobically for nine days. The observed parameters were physical qualities (color, odor, fungi appearance and pH), and in vitro rumen fermentation parameters (rumen pH, microbial protein content, and total volatile fatty acid content). Data were analyzed using one way ANOVA design, and the significance of differences were tested using Kruskall-Wallis test for the physical qualities data and Duncan’s New Multiple Range Test (DMRT) test for in vitro rumen fermentation parameters. Results showed that the combination of E and TV at different level did not affect odor and the fungi appearance parameters (P≥0.05), however, it significantly affected P≤0.05) color change from blackish (1.64) in P0 to brownish in P1, P2 and P3 of 2.44; 2.69; and 2.80, respectively. The pH also decreased significantly (P≤0.05) by 10.67%.  Treatment also did not affect the rumen pH, microbial protein content, and total volatile fatty acid content (P≥0.05). It is concluded that the combination of the EM4® 25%: Trichoderma viridae 75% on peanut-hull based feed supplement fermentation gives the best result on color and pH fermented feed product without affecting the rumen fermentation process.en-US
dc.formatapplication/pdf
dc.identifierhttp://medpub.litbang.pertanian.go.id/index.php/jitv/article/view/2079
dc.identifier10.14334/jitv.v25i1.2079
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/10418
dc.languageeng
dc.publisherIndonesian Center for Animal Research and Development (ICARD)en-US
dc.relationhttp://medpub.litbang.pertanian.go.id/index.php/jitv/article/view/2079/2086
dc.relationhttp://medpub.litbang.pertanian.go.id/index.php/jitv/article/downloadSuppFile/2079/147
dc.rightsCopyright (c) 2020 Indonesian Journal of Animal and Veterinary Sciencesen-US
dc.sourceJurnal Ilmu Ternak dan Veteriner; Vol 25, No 1 (2020): MARCH 2020; 19-25en-US
dc.source2252-696X
dc.source0853-7380
dc.subjectEM4®, In Vitro Rumen Fermentation, Peanut Hull, Physical Quality, Trichoderma viridaeen-US
dc.titleEffect of Mix Culture Bacteria and Fungi in Fermented Peanut Hulls-Based Feed Supplement on Physical Quality and In Vitro Rumen Fermentation Parametersen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Effect of Mix Culture Bacteria and Fungi in Fermented Peanut Hulls-Based Feed Supplement on Physical Quality and In Vitro Rumen Fermentation Parameters.pdf
Size:
384.19 KB
Format:
Adobe Portable Document Format
Description:
Download
Collections
Jurnal Ilmu Ternak dan Veteriner