Improving nutritional value of banana stem by using microorganism on chemical composition and digestibility of beef cattle using in vitro gas production technique
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Abstract
The objective of this study was to determine the improvement of nutritional values of banana tree using microorganisms on the digestibility of beef cattle by in vitro gas production technique. The experimental design was a 2X3 factorial arrangement in a completely randomized design (CRD) with 3 replications. Factor A (microorganism sources) composed of two levels which were yeast and effective microorganisms (EM). Factor B (silage time) consisted of three levels which were 0, 7 and 14 days. Cumulative gas production was recorded at 0, 2, 4, 6, 12, 24, 48, 72 and 96 h of incubation. It was found that increasing silage time of banana tree fermented with both microorganisms increased organic matter (OM), crude protein (CP) (P<0.05). However, dry matter (DM) and neutral detergent fiber (NDF) were decreased (P<0.05). Concerning sources of microorganisms, silage time and interaction between microorganism sources and silage time were not affected on the intercept value (a), gas production from the insoluble fraction (b), gas production rate constants for the insoluble fraction (c), potential extent of gas production (a+b) and cumulative gas production at 96 h. However, In vitro degradability tended to improve when silage time increased. In conclusion, microorganisms could improve the nutritional values of OM and CP. Moreover, they could increase digestibility when increased silage time. However, using microorganism fermentation for banana stem in in vivo trial should be further studied.
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References
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