Abstract
Dietary Swietenia mahagoni as Tannin Source to Increase in-vitro Nutrients Digestibility
Highlights
The primary source of protein for ruminants comes from microbial protein and rumen undegradable protein (Ørskov, 1992; Das et al, 2014; Ruzic-Muslic et al, 2014)
This study aims to determine the effect of Swietenia mahagoni as a tannins source on rumen in-vitro fermentation, rumen hydrolytic enzyme activity, and nutrient digestibility
The pH value of the rumen affects the production of NH3 and volatile fatty acids (VFA) because microbial activity in the rumen is influenced by pH (Russell and Wilson, 1996; Castillo-González et al, 2014; Harun and Sali, 2019)
Summary
The primary source of protein for ruminants comes from microbial protein and rumen undegradable protein (Ørskov, 1992; Das et al, 2014; Ruzic-Muslic et al, 2014). Rumen microbes can degrade more than 60% of the protein to produce amino acids followed by deamination to NH3, and some that are not degraded are categorized as rumen undegradable protein (Kamalak et al, 2005; Liu et al, 2019). High-quality protein is needed to provide amino acids to support ruminant productivity. Protein protection is an effort to reduce protein degradation by rumen microbes (Atole and Bestil, 2014). Protein protection will increase the amount of protein digested in the intestinal tract, which is considered a rumen undegradable protein (Boucher et al, 2009; Arisya et al, 2019). According to Ganai et al (2019) and Singh et al (2019), protein protection is carried out by heat treatment, chemical
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