Influence of additive fermented cassava pulp with residues from noodle factory on nutritive values, feed intake, and nutrient digestibility in beef cattle

Abstract

The objective of this study was to investigate the Influence of fermented residues from industrial factory on nutritive values, feed intake, and nutrient digestibility in beef cattle. Using four beef cattle with 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%. The results indicated that beef cattle fed all 4 treatments did not affect on body weight change and voluntary feed intake (P>0.05). While, dry matter and organic matter digestibility were the highest in beef cattle fed CN2 and CN3. Crude protein digestibility was the highest in beef cattle fed CN2 (37.69 %), when compare with CN3 was not significant different (P>0.05). Moreover, digestible organic matter intake, digestible organic matter fermented in the rumen and metabolizable energy were high in beef cattle fed CN2 and CN3. It could be concluded that cassava pulp fermented with residues from noodle factory can increase nutrient digestibility, especially CN2 and CN3 affected were estimated energy intake was the highest