Abstract
This study was conducted to evaluate the effects of different levels of protein sources in a concentrate cassava peel diet on volatile fatty acid (VFA) concentration and efficiency of microbial protein synthesis (EMPS) by in vitro method. The five diet treatments in this study consisted of cassava meal (CM), cassava peel (CP), cassava leaves (CL) and moringa leaves (ML) with the proportion applied were T1=CM70% + CP20% + CL5% + ML5%; T2=CM60% + CP20% + CL10% + ML10%; T3=CM50% + CP20% + CL15% + ML15%; T4=CM40% + CP20% + CL20% + ML20%; T5=CM30% + CP20% + CL25% + ML25%. The experiment used a randomized block design with five treatments and three replications. The results showed that increasing the level of protein sources in the ration tended to increase the value of total VFA, acetate, propionate, CO2, and CH4 in which T3 had the highest values. However, the effect of treatments were significant in EMPS value (P<0.01). It was concluded that increasing levels of cassava and moringa leaves in the concentrate cassava peel diet tended to increase the value of total VFA, acetate, propionate, butyrate, CO2, and CH4 which led to a significant increase in EMPS values.
Highlights
Carbohydrates are fermented by rumen microbes to produce volatile fatty acids (VFA) which consist of 60-70% acetic acid, 15-20% propionic acid, and 10-15% butyric acid [1]
This study aimed to evaluate the effects of different levels of protein sources in a concentrate cassava peel diet on VFA concentration and efficiency of microbial protein synthesis (EMPS) by in vitro method
Materials used were set of tools for volatile fatty acids (VFA) and efficiency of microbial protein synthesis (EMPS) analysis and feedstuffs consisted of cassava meal (CM), cassava peel (CP), cassava leaves (CL) obtained from Ngajum, Malang, and moringa leaves (ML) took from Kambingan Village, Tumpang, Malang
Summary
Carbohydrates are fermented by rumen microbes to produce volatile fatty acids (VFA) which consist of 60-70% acetic acid, 15-20% propionic acid, and 10-15% butyric acid [1]. The concentration of VFA is influenced by the level of feed ingredient fermentability in the rumen [2] Apart from their function as a source of energy for the host, VFAs serve as a source of carbon skeletons as well as ATP for microbial protein synthesis [3]. Cassava (Manihot utilissima Crantz) is a major plant in Indoneisa with 19.3 million tons production in 2018 [6] This perennial plant contains high energy in the root [7] and a high protein in the leaves [8]. This study aimed to evaluate the effects of different levels of protein sources in a concentrate cassava peel diet on VFA concentration and efficiency of microbial protein synthesis (EMPS) by in vitro method
Sign-in/Register to view highlights & summary 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 callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
