Abstract
Indonesia has the biggest sago palm forest and cultivation as well as its rich of genetic diversities. Sago planting area in Indonesia has a land area more than 5.5 million hectare (85% of world’s sago land area). Currently, the use of sago only focuses on the starch contained in it. Sago hampas is starchy lignocellulosic by-product generated from pith of sago palm after starch extraction. Sago hampas in Indonesia is very abundant, cheaply and not used optimally. Due to its fiber and starch content, sago hampas could be utilized as animal feed especially for ruminants. Sago hampas are limited in their use in making ruminants feed, because it has a high crude fiber and low protein content. Therefore, before the sago hampas is given as ruminant feed, the quality of sago hampas needs to be improve by processing technology. One method of processing sago hampas that can be applied is fermentation. The present study showed that of the utilization of sago hampas had a positive effect on ruminants performance. This review aims to examine the potential of sago hampas as basal feed ruminant as well as efforts to improve their nutritional value.
Highlights
The development of livestock in Indonesia is currently faced with the problem of providing feed, both in terms of quantity and quality
Sago hampas can be used as an energy source because of its high nitrogent free extract (NFE) content of 76.51%, but it should not be used as a single feed because of its low crude protein (CP) content [26]
Sago hampas based on the nutritional content that they contain have great potential to be used as feedstuffs for ruminants
Summary
The development of livestock in Indonesia is currently faced with the problem of providing feed, both in terms of quantity and quality. The problem in the utilization of sago hampas as a feedstuffs is due to the low protein and high crude fiber content [3]. This causes sago hampas to have low digestibility because it is difficult to be degraded by rumen microbes. Several efforts can be made to improve the quality of sago hampas through processing technology, for example by fermentation This effort aims to improve the digestibility, palatability, and nutritional value of sago hampas. This review aims to examine the potential of sago hampas when used as ruminant feed and efforts to improve its nutritional quality
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
