Cacao pod husk is a potential tropical resources that is widely utilized as animal feed. The presented study aimed to investigate rumen metabolic activities of (Theobroma cacao L.) pod husk fermented with lingzhi mushroom (Ganoderma lucidum) at different concentration and incubation time. A completely randomized factorial was applied in this study consisting of two factors; lingzhi mushroom concentration (K1 = 7.5%; K2 = 15%) and incubation time (L1 = 15 d; L2 =30 d; L3 = 45 d) with 3 replicates. All samples of cacao pod husk were analyzed to determine NH3 concentration, volatile fatty acid (VFA) concentration and gas production. Gas production was periodically collected at 2, 4, 6, 8, 10,12, 24, 48 and 72 h after incubation. The result of study indicated that there was significant interaction (P<0.01) between the concentration of G.lucidum and incubation time on NH3 concentration of rumen liquid. The highest concentration of NH3 was found at 7.5% G.lucidum concentration for 45 d incubation (14.70mM). G.lucidum concentration significantly affected (P<0.01) VFA concentration in which samples inoculated with the level of 7.5% G.lucidum was higher compared to that of 15% G.lucidum (125.16 mM vs 113.94 mM). This study concluded that cacao pod husk fermented with lingzhi mushroom at different concentration time influencing metabolic activities of the rumen.
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