Nutrition profile and rumen fermentation of Tithonia diversifolia fermented with Lactobacillus bulgaricus at different times and doses

Authors

  • Roni Pazla Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, Andalas University, Padang, West Sumatra, Indonesia
  • Novirman Jamarun Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, Andalas University, Padang, West Sumatra, Indonesia
  • Fauzia Agustin Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, Andalas University, Padang, West Sumatra, Indonesia
  • Arief Arief Department of Animal Production Technology, Faculty of Animal Science, Andalas University, Padang, West Sumatra, Indonesia
  • Elihasridas Elihasridas Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, Andalas University, Padang, West Sumatra, Indonesia
  • Ramaiyulis Ramaiyulis Animal Production Technology Study Program, Agricultural Polytechnic Payakumbuh, Lima Puluh Kota, Indonesia
  • Gusri Yanti Faculty of Social, Science and Education, Prima Nusantara Bukittinggi University, West Sumatra, Indonesia
  • Laily Rinda Ardani Graduate Program, Faculty of Animal Science, Andalas University, Padang, West Sumatra, Indonesia
  • Laras Sukma Sucitra Graduate Program, Faculty of Animal Science, Andalas University, Padang, West Sumatra, Indonesia
  • Zaitul Ikhlas Graduate Program, Faculty of Animal Science, Andalas University, Padang, West Sumatra, Indonesia

Keywords:

Fermentation time; inoculum dose; Lactobacillus bulgaricus; nutritional profile; Tithonia diversifolia; rumen characteristics.

Abstract

Objective: This study aims to investigate the nutritional composition and rumen fermentation attributes of the tithonia plant (Tithonia diversifolia) treated with Lactobacillus bulgaricus bacteria at different fermentation durations and doses. Materials and Methods: In this research, an experimental approach employed a factorial pattern with two factors as treatments with three replications using a complete randomized design. The primary factor was the dose of L. bulgaricus inoculum, with concentrations at 2% and 3%. The secondary factor examined during the study revolved around the duration of fermentation, offering three time frames of 1 day, 3 days, and 5 days for analysis. The inoculum of L. bulgaricus contained 65 × 1015 CFU/ml. Results: The use of L. bulgaricus bacteria on tithonia plants (T. diversifolia) with different inoculum doses and fermentation times demonstrated a highly significant effect and significant disparities (p < 0.05). In phytic acid content, nutrient content (crude protein (CP), crude fiber, crude fat, and dry matter (DM)), and in vitro digestibility, which includes DM, organic matter (OM), CP, volatile fatty acids (VFA), NH3, and gas production. However, it did not show any significant interaction between pH and OM content. Conclusion: The optimal results of nutrient profiling and in vitro digestibility, including DM, OM, CP, rumen pH, VFA, NH3 (ammonia), and gas production, were observed when the tithonia plant (T. diversifolia) was fermented using L. bulgaricus with 3% inoculum doses and a fermentation time of 5 days.

Adv. Vet. Anim. Res., 11(1): 146-152, March 2024

http://doi.org/10.5455/javar.2024.k759

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Published

2024-03-31

How to Cite

Pazla, R., Jamarun, N., Agustin, F., Arief, A., Elihasridas, E., Ramaiyulis, R., Yanti, G., Ardani, L. R., Sucitra, L. S., & Ikhlas, Z. (2024). Nutrition profile and rumen fermentation of Tithonia diversifolia fermented with Lactobacillus bulgaricus at different times and doses. Journal of Advanced Veterinary and Animal Research, 11(1), 146–152. Retrieved from https://banglajol.info/index.php/JAVAR/article/view/76088

Issue

Vol. 11 No. 1 (2024)

Section

Original Articles

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Copyright (c) 2024 Roni Pazla

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