Substitution of Concentrate with a Mixture of Moringa leaf (Moringa oleifera L.) and Cassava Pulp and Their Impact on in Vitro Fermentability and Digestability

Imma Rahmawati, Dyah Wahyuni, Dwi Ayu Dian Irmawaty, Risca Dwi Aryanti, Tidi Dhalika, Budi Ayuningsih, U. Hidayat Tanuwiria, Mansyur Mansyur, Mochamad Djajuli, Harun Djuned, Iman Hernaman

Abstract


The aim of this study was to study the use of a mixture of Moringa leaves with cassava pulp (MLCP) to replace concentrate and its impact on in vitro fermentability and digestibility. The study was conducted experimentally using a completely randomized design consisting of 5 treatments and 4 replications. Basal treatment in 40% rice straw as a source of fiber and 60% concentrate, then concentrate was replaced with MLCP in stages, namely 15%, 30%, 45%, and 60%. MCLP has a ratio of 43%:57% based on dry matter. The resulting data were analyzed by Duncan's test. The results showed that MLCP in replacing concentrate had a significant effect (P<0.05) on fermentability and digestibility. MLCP at a level of 30% produced the highest ammonia, volatile fatty acid, total gas, and dry matter digestibility (P<0.05) compared to other treatments, namely 6.49 mM, 139.78 mM, 130.45 mL, and 66.13% with a total of 9.41 x 1012/mL bacteria. The digestibility value had a significant (P<0.05) relationship with ammonia and a very significant (P<0.01) relationship with volatile fatty acids and total gas. It could be concluded that MLCP as much as 30% cauld replace the concentrate and produced the best fermentability and digestibility.

Keywords: moringa leaf, fermentability, digestibility, concentrate, cassava, ruminants

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References


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DOI: http://dx.doi.org/10.33772/jitro.v9i3.26806

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