Effect of Boiling time on In-vitro Nutrients Digestibility, Rumen Fluid Characteristics and Tannin content of Mangrove (Avicennia marina) Leaves as Animal Feed Novirman Jamarun (1), Arief (1), Roni Pazla (1), Gusri Yanti (2)
1) Staff of Animal Science Faculty, Andalas University
2) Ph.D Student at Graduate School of Faculty of Animal Science, Andalas University
Abstract
Feed is one of main factors of livestock business, include ruminant animals production. Main feeds problem was obstacle for farmers are limited availability of forages. Its necessary for found another alternative forage with large quantities, easily get and low cost. One of plants for alternative forages are Mangrove ( Avicennia marina) leaves. Although have large quantities, but using it limiting factors because tannins and polyphenol include on as low digestibility. Boiling it in water can reduce tannin levels. This study aims found best time of boiling of Avicennia marina leaves as an alternative forage on in-vitro nutrients digestibility rumen fluid characteristics and Tannin content. This study to determine boiling effect on in-vitro nutrients digestibility, rumen fluid characteristics and tannin level of mangrove. The research used Randomized Block Design (RBD) with 4 treatments and 5 replications. Treatments are boiling time of Avicennia marina leaves with 15% (w/v) ash water for: 0 minutes (P0), 5 minutes (P1), 10 minutes (P2) and 15 minutes (P3). Results of experiment showed that boiling time with ash water gave a significantly different effects (P <0.01) on in-vitro digestibility of dry matter, organic matter, VFA and NH3 production and tannin content. Conclusion of studied could concluded optimum boiling time for Avicennia marina leaves was for 10 minutes which indicate: in-vitro digestibility of dry matter (72.06%), organic matter (73.36%), VFA (117 mM ), NH3 (4.57 mg/100 ml), pH (6.73) and tannin conten (10.27 %) which suitable for rumen microbes growth.
