Fat protection with Cinnamomun Burmanii: Its effect on fermentation parameters and rumen microbial activity

Abstract

This study aims to determine the effect of fat protection with Cinnamomun burmanii on fermentation parameters and rumen microbial activity. As much as 5% CPO (Crude Palm Oil) as a source of dietary fat, was protected with Cinnamomun burmanii powder with levels of 0%, 1%, 2%, 3% and 4%. The in vitro fermentation test used the rumen fluid of local female sheep as a source of microbes, which was taken by trokared. The parameters observed were NH3, pH, CMC−ase activity, microbial protein and the number of protozoa in rumen fluid. The data obtained were analyzed statistically variance using a completely randomized design. The difference in mean values between treatments was further tested with Duncan’s New Multiple Range Test. The results showed that the higher level of Cinnamomun burmanii for protection of dietary fat, increased (P<0.01) microbial protein, but decreased (P<0.01) NH3 levels and the numbers of protozoa in rumen fluid in vitro test. It can be concluded that the protection of fat with Cinnamomun burmanii has no negative effect on the fermentation parameters and rumen microbial activity.