Efek Taraf Protein dan Suplementasi Probiotik terhadap Fermentabilitas dan Kecernaan Ransum Sapi Potong in vitro

Abstract

This experiment was aimed at studying the addition of solid or liquid probiotic into beef cattle rations at various protein levels on in vitro fermentability and digestibility. The experiment used factorial randomized block design 3 x 3 with 3 replicates. Factor A was rations treatment with three levels of protein and iso-calori form TDN 60%: A1 = forage + concentrate (CP 10%), A2 = forage + concentrate (CP 12%), and A3 = forage + concentrate (CP 14%). Factor B was of probiotics suplementation: B1 = without probiotic, B2 = 0.25% solid probiotic, and B3 = 0.10% liquid probiotic. The data were analyzed using analysis of variance (ANOVA), the difference between treatments were tested with contrast orthogonal. Results showed that A2 ration affected significantly concentrations of ammonia and bacterial population (P<0.01). Probiotic treatment had a significant influence on microbial protein synthesis (P<0.05); results also showed that suplementation of 0.25% solid probiotic was better in improving microbial protein synthesis compared to those without probiotic and 0.10% liquid probiotic