In vitro fermentation characteristic and digestibility of dairy ration supplemented with Aspergillus oryzae inoculum

Abstract

In vitro experiment has been carried out to study the effect of Aspergillus oryzae inoculum (AOI) supplementation on dairy cow rations. The observed effects include the digestibility of crude protein, NDF, dry matter and organic matter in the in vitro digestive system of the ration using rumen-buffer fluid mixture. The Experiment design using complete randomize design (CRD) consist of four treatments: Control (Commercial dairy feed), C2 (Commercial dairy feed + 2 g AOI), C4 (Commercial dairy feed + 4 g AOI) and C8 (Commercial dairy feed + 8 g AOI). The additional administration of 2, 4 and 8 grams of AOI/kg rations showed a significant difference (p<0.05) of the total volatile fatty acid content. However, the ratio of acetate/propionate (A/P) was reduced significantly. The highest increase in protein, fiber and dry matter digestibility was shown by C4 treatment (supplementation of 4 g AOI/kg ration). Based on the results of this in vitro study, the supplementation of AOI to dairy cow rations improves the digestibility of nutrients in feed.