Influence of fermented residues from noodle factory on hematology and rumen microbial populations in beef cattle

Abstract

The objective of this study was to investigate the influence of residues from noodle factory fermented on hematology and rumen microbial populations in beef cattle. Using four beef cattle with BW 150±40 kg. All treatments were allocated into 4x4 Latin square design. Four feed treatments were no fed cassava pulp fermented with residues from noodle factory (Control), cassava pulp fermented with residues from noodle factory 70:30% (CN1), cassava pulp fermented with residues from noodle factory 60:40% (CN2), and cassava pulp fermented with residues from noodle factory 50:50% (CN3), respectively. All animals were fed concentrated 16%CP by concentrate and cassava pulp fermented with residues from noodle factory fed at 1%BW with in concentrate 0.5% and fermented mixed 0.5%. Rice straw, water and mineral salt block were offered ad libitum. The results were shown that beef cattle fed all 4 treatments were not significant (P>0.05); body weight change, ruminal pH, ruminal temperature, BUN, NH₃-N, protozoa and fungi populations.While, hematocrit was increase in beef cattle fed cassava pulp fermented with residues from noodle factory. Moreover, bacteria populations were highest in beef cattle fed CN2. Based on the present findings, it could be concluded that cassava pulp fermented with residues from noodle factory affected on hematocrit, especially CN2 was highest bacteria populations.