Rumen digestibility of lactic acid-steeped cassava using nylon bag technique

Abstract

The effects of cassava meal steeped in lactic acid on the degradation rates of dry matter and starch contents in the rumen were investigated. In this study, the nylon bag technique was used to determine dry matter and starch degradation kinetics of cassava meal steeped in 0%, 0.5% and 1.0% lactic acid (in a ratio of 1 to 1 wt/vol.). Three rumen fistulated cattle were used to assess in situ DM disappearance. Duplicates of each 5 g of cassava meal steeped in lactic acid were incubated in a nylon bag in the rumen of each cattle for 2, 4, 8, 16, 24, 48 and 72 h. Results reveal that rumen digestibility of dry matter and starch increased with increased incubation time (P < 0.05). However, at 48 and 72 h after incubation, cassava meal steeped in 1% lactic acid had lower (P<0.01) rumen digestibility of dry matter; while at 24, 48 and 72 h after incubation, the digestibility of starch was significantly lower (P < 0.01) when compared with that of the control diet and cassava meal steeped in 0.5% lactic acid. Cassava meal steeped in 1% lactic acid demonstrated significantly lower fraction degradation rate at 0.02 (P < 0.05) which was associated with increased time digestion of dry matter and starch. It can be concluded that the treatment of cassava meal with 1% lactic acid decreased the degradation rates of dry matter and starch contents in the rumen (77.8% and 78.5%, respectively).