The feed is the main challenge for a livestock farm, especially during the dry season when feed production is low. Such conditions may cause low livestock productivity due to insufficient nutrient intake. The provision of high-quality forages from grasses and legumes are limited by land competition for various developmental reasons. Therefore, an opportunity to provide feed for livestock is through the utilization of agro-industrial by-products such as soy sauce by-product. The objective of the present study was to evaluate soy sauce by-products on the addition of tannins, i.e., Acacia mangium Wild. (AT) and chestnut tannin (CT) using an in vitro rumen fermentation technique. The following treatments were tested: soy sauce by-product as control (R1), soy sauce by-product + 1% AT (R2), soy sauce by-product + 2% AT (R3), soy sauce by-product + 1% CT (R4), and soy sauce by-product + 2% CT (R5). The treatments were incubated in vitro with buffered-rumen fluid in four replicates, represented by three incubation units per replicate, and conducted for 24 h at 39 oC. Parameters measured in this research were in vitro gas production at regular time point intervals. Other parameters measured after the incubation were dry matter degradation, organic matter degradation, total volatile fatty acids (VFA), ammonia (NH3), and pH. Data were tested using analysis of variance (ANOVA), if there was a significant difference at P0.05) to dry matter degradation, organic matter degradation, total volatile fatty acids (tVFA), NH3, and pH. Acacia tannin was able to influence (p<0.05) the accumulation of gas production at 8, 12, and 24 h. It can be concluded that the addition of tannin, both acacia, and chestnuts up to level 2% does not interfere with the fermentation process of soy sauce by-products in the rumen an in vitro.
Abstracts
Year