Analisis Nutrien dan Fitokimia Tanaman Murdannia bracteata serta Pengaruhnya pada Karakteristik Fermentasi Rumen

Abstract

The aim of this study was to evaluate nutrients and phytochemicals composition of MB and its effect on the characteristics of ruminal fermentation. Nutrients evaluation included proximate, van soest, mineral, chlorophyll, tannin and saponin analysis. In vitro fermentation by using a randomized block design with 4 treatments (Murdannia bracteata (MB), Pennisetum purpureum (PP), Panicum maximum (PM), Brachiaria humidicola (BH)) was applied. Parameters measured were organic and dry matter digestibility (OMD, DMD), amonia and VFA production. The results showed that dry matter content, crude fiber, and NDF of MB was lower but mineral content was higher than other forages. The tannin content of MB was relatively lower than PP but higher than PM and BH. The saponin content of MB was relatively lower than BH, but higher than PP and PM. The total chlorophyll content of MB was 1.0603 mg g-1.OMD and DMD of MB was highest (P<0.01) than other forages. Ammonia concentration and total VFA production of MB was similar (P>0.05) among treatments