Abstract
The aim of this study was to examine the effect of different periods of fermentation of chicken litter on in vitro volatile fatty acids (VFA) and ammonia (NH3) concentrations. This study used a completely randomized design (CRD) with 4 treatments and 4 replications. The treatments tested were T0 = fermentation 0 weeks, T1 = fermentation 3 weeks, T2 = fermentation 6 weeks and T3 = fermentation 9 weeks. The parameters observed in the study were the concentration of VFA and NH3 fermentation litter. The results showed that the concentration of VFA and NH3 was not significantly affected by the length of ripening, with the average value concentration of VFA total fermented litter ranging from 70 – 85 mM while the concentration of NH3 in the fermented litter was 18,84 – 23,28 mg/100 ml. The conclusion of the study was that different fermentation times did not affect the concentration of total VFA and NH3 concentrations.
Highlights
Penelitian ini bertujuan untuk mengkaji pengaruh lama peram yang berbeda pada fermentasi litter terhadap konsentrasi volatile fatty acids (VFA) total dan amonia (NH3) secara in vitro
The results showed that the concentration of VFA and NH3 was not significantly affected by the length of ripening, with the average value concentration of VFA total fermented litter ranging from 70 – 85 mM while the concentration of NH3 in the fermented litter was 18,84 – 23,28 mg/100 ml
Efek perbedaan sumber protein dan rasio urea-molases dalam pakan suplemen yang ditambahkan dalam ransum terhadap produksi mikrobia rumen secara in vitro
Summary
Materi penelitian adalah litter ayam fermentasi pada lama peram yang berbeda. Bahan yang digunakan yaitu litter ayam, urea, starter, mineral, tetes, garam, litter fermentasi, aquades, larutan Mc Dougall, cairan rumen sapi segar, larutan pepsin HCl 0,2%, es batu, larutan H2SO4 15%, larutan NaOH 0,5 N, larutan HCl 0,5 N, larutan indikator PP (Phenol Phtalein 0,1%), larutan natrium nitroprusida, larutan fenol, larutan pengoksidasi. Alat yang digunakan dalam penelitian ini adalah timbangan analitik, tabung fermentor, pipet, waterbath Memmert dengan suhu 39 – 400C, sentrifuge Hettich Universal 320 R, enlenmeyer Duran 250 ml, kompor listrik, tabung suling khusus, labu destilasi, tabung leibag dan spektofotometer UV Vis 640 nm. Metode yang digunakan dalam penelitian terdiri dari 4 tahap utama yang meliputi rancangan penelitian, tahap fermentasi, tahap pengambilan data dan analisis data
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