Effects of cinnamon bark meal (Cinnamomum burmanni Ness ex Bl) as protein protection agent on in vitro rumen fermentation characteristic

Abstract

This experiment aimed to investigate the effect of protein protection on diet contained cinnamon bark meal as cinnamaldehyde source on rumen fermentation characteristics and in vitro gas production kinetics. Five experimental diets (Pennisetum purpureum (60%): wheat pollard (30%): soybean meal (10%)) added with cinnamon bark meal equal to cinnamaldehyde level as much as 0, 200, 400, 600, 800 mg based on dry matter (DM) and each treatment was replicated for 3 times. Fermentation parameters were measured by incubating the sample in a rumen liquor buffer that was taken from a rumen fistulated Bali cattle using Menke and Steingass gas production technique. The gas produced was recorded at 2, 4, 6, 8, 12, 24, 36 and 48 h of the incubation. The kinetics of gas production was analyzed using the Fit Curve. Results of this experiment showed that there were no significant (P>0,05) different among treatments on the rumen fermentation characteristic (pH, NH3, total volatile fatty acid (VFA) production, and molar proportions of the main VFA), total gas production and kinetics of gas production. It was concluded that adding the cinnamon bark meal as cinnamaldehyde source was no adverse effects on rumen fermentation.