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Potency of local feed ingredients and ability of livestock to use the feed: An in-vitro study.

ABSTRACT: Objective:The study obtained data on the potential of local feed ingredients, both in quantity, quality, and continuity and to observe the absorption power and ability of livestock to use feed designed in vitro. Materials and Methods:The method uses a survey method of potential sources of animal feed and calculates the carrying capacity of ruminants and nutritional analysis of feed ingredients with proximate analysis. Feed formulations were made based on proximate analysis results of four formulas (P1, P2, P3, and P4) and tested in vitro. Results:First, Nganjuk district has the highest of the local food potential with the production of agricultural waste and agricultural industries, reaching 802,341.94 tons/year. Second, the most top carrying capacity analysis reached in Tulungagung district, which reached 62,534 ST/year or 43% of the total population of ruminants. Third, the results of the study of the quality of local feed ingredients indicate that each type of feed material has the right and proper nutrition given to ruminants. Fourth, the in vitro testing included showing P1 feed that had a very significant effect (p < 0.01) on dry matter digestibility and digestibility of organic matter of cows, respectively, 74.69% and 73.39%. Conclusion:The in vitro technique of making animal feed can be developed in the areas that have the potential to produce agricultural waste and agricultural industries to increase the carrying capacity of livestock.

SUBMITTER: Rahmawati N

PROVIDER: S-EPMC7096111 | biostudies-literature | 2020 Mar

REPOSITORIES: biostudies-literature

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Potency of local feed ingredients and ability of livestock to use the feed: An <i>in-vitro</i> study.

Rahmawati Nurina N Lisnanti Ertika Fitri EF Muladno Muladno M Atabany Afton A

Journal of advanced veterinary and animal research 20191224 1

<h4>Objective</h4>The study obtained data on the potential of local feed ingredients, both in quantity, quality, and continuity and to observe the absorption power and ability of livestock to use feed designed <i>in vitro</i>.<h4>Materials and methods</h4>The method uses a survey method of potential sources of animal feed and calculates the carrying capacity of ruminants and nutritional analysis of feed ingredients with proximate analysis. Feed formulations were made based on proximate analysis ...[more]

PMID: 32219115

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Project description:Two studies were conducted to investigate the effect of live yeast (LY) on the in vitro fermentation characteristics of wheat, barley, corn, soybean meal (SBM), canola meal, and distillers dried grains with solubles (DDGS). In Study 1, LY yeast was added directly to in vitro fermentations inoculated with feces from lactating sows, whereas as in study 2, feces collected from lactating sows fed LY as a daily supplement was used. Selected feedstuffs were digested and the residue added to separate replicated (n = 3) fermentation reactions. Study 1 was conducted in two blocks, whereas study 2 was conducted using feces collected after a period of 3 (Exp. 1) or 4 wk (Exp. 2) of LY supplementation. Accumulated gas produced over 72 h was modeled for each substrate and the kinetics parameters compared between LY and control groups. The molar ratio of the volatile fatty acids (VFAs) produced in vitro were also compared at 12 and 72 h of incubation. In study 1, in vitro addition of yeast increased (P < 0.001) the rate of gas production (Rmax). However, a yeast × substrate effect (P < 0.05) observed for total gas accumulated (A), time to half asymptote (B), and time required to reach maximum rate of fermentation (Tmax) suggested that yeast-mediated increases in extent and rate of fermentation varied by substrate. Greater total gas production was observed only for corn and SBM, associated with greater B and Tmax. Supplementation with LY appeared to increase A and Rmax although with variation between experiments and substrates. In Exp. 1, LY decreased (P < 0.05) B and Tmax. However, a yeast × substrate effect (P < 0.05) was observed for only A (for wheat, barley, corn, and corn DDGS) and Rmax (wheat, barley, corn, and wheat DDGS). In Exp. 2, LY increased (P < 0.0001) A and decreased B. However, an interaction (P < 0.05) with substrates was observed for Rmax (except SBM) and Tmax. With exception of the DDGS samples, LY supplementation increased (P < 0.05) VFA production at 12 and 72 h of incubation. Yeast increased (P < 0.05) the molar ratios of acetic acid and branch-chain fatty acids at 12 h of incubation; however, this response was more variable by substrate at 72 h. In conclusion, LY supplementation increased the rate and extent of in vitro fermentation of a variety of substrates prepared from common feedstuffs. Greater effects were observed when LY was fed to sows than added directly in vitro, suggesting effects on fermentation were not mediated directly.

Dataset Information

Potency of local feed ingredients and ability of livestock to use the feed: An in-vitro study.

Publications

Potency of local feed ingredients and ability of livestock to use the feed: An <i>in-vitro</i> study.

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