The use of polyethylene glycol (PEG) to increase fermentability of Acacia angustissima and Acacia villosa

Abstract

This experiment was carried out with an aim for increasing fermentability and digestibility of Acacia angustissima and A, villosa by using polyethylene glycol (PEG) at different levels. The levels of PEG supplemented to each legume were 0, 5 and 10% of dry weight sample. An increase in PEG level improved protein degradation of Acacia spp. without affecting VFA production and microbial population. However, the addition of PEG decreased DM and OM digestibilities although the effect on OM digestibility was not significant. The present result has not yet been able to demonstrate an optimum level of PEG as a supplement for reducing tannin effects in both Acacia spp. This study also indicated that protein of A. angustissima was more degraded in the rumen than that of A. villosa, but nutrients of this species of Acacia was more digested in the post-ruminal digestive tract than those of A. angustissima.