Analysis of the Kinetics Fermentability, Degradability, and Nutritive Value of Soybean Groats and Lemuru Fish Oil Protected by in-Vitro

Abstract

Objective of the research was to compare kinetics fermentability, degradability and nutritive value of protected soybean groats and lemuru fish oil using in-vitro study. Soybean groats were protected using formaldehyde whereas the lemuru fish oil was protected by Ca-salt. The protected soybean groats and lemuru fish oil were given as supplements of 5% and 10% of cattle’s dry matter ration, respectively. The experiment was conducted in the cow house experiment, the Laboratory of Biochemistry Faculty of Gadjah Mada University and the Laboratory of Nutrition and Animal Feed Faculty of Agriculture, Animal Husbandry Department, Sebelas Maret University. Fermentability and degradability of the rations were observed at 0, 3, 6, 9, 12 hours after incubation in the rumen fluids. The collected data were analyzed to calculate their mean and standard deviation, and mentioned descriptively. Results of the research showed that the kinetics of pH, VFA, NH3 and the production of ruminal microbes of soybean groats share the same pattern. Protected lemuru fish oil indicated higher kinetics in pH, VFA and microbial protein production, but lower for NH3 results. The protected soybean groats have a higher dry matter consumption compared to that of lemuru fish oil, but its organic matter and crude protein digestibility is lower. It was concluded that suplementation of protected soybean groats and lemuru fish oil gave similar kinetics fermentation, rumen degradability as well as nutritional values to the cattle rations therefore could be used as PUFA feed additive sources in cattle ration.