In vitro digestibility evaluation of the addition of chestnut tannins in complete feed silage
Sadarman1,7,a, Dewi Febrina1,7,b, Dery Mastin2,c, Fitriawaty3,d, Danung Nur Adli4,7,e, Rizki Amalia Nurfitriani5,7,f, Novia Qomariyah3,7,g, M. Fadhlirrahman Latief6,h

1 Department of Animal Science, Sultan Syarif Kasim State Islamic University, Pekanbaru, Indonesia
2 Graduate School, Department of Animal Science, Sultan Syarif Kasim State Islamic University, Pekanbaru, Indonesia
3 Research Center for Animal Husbandry, Research Organization for Agriculture and Food, National Research and Innovation Agency (BRIN), Cibinong Sciences Center, Cibinong, Bogor, Indonesia
4 Department of Nutrition and Feed Technology, Faculty of Animal Science, University of Brawijaya, Malang 65145, Indonesia
5 Department of Animal Science, Politeknik Negeri Jember, East Java
6 Laboratory of Feed Technology and Industry, Faculty of Animal Science, Universitas Hasanuddin, Makassar, Indonesia
7Animal Feed and Nutrition Modelling (AFENUE) Research Group, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia.
a) sadarman[at]uin-suska.ac.id, b) hanna_suska[at]yahoo.com, c) derymastin1[at]gmail.com,
d) fitr049[at]brin.go.id, e) danungnuradli1994[at]gmail.com f) ranurfitriani[at]polije.ac.id, gnovi049[at]brin.go.id,
h) Corresponding author: fadhlirrahman[at]unhas.ac.id

Abstract

This study aimed to evaluate the effect of the addition of chestnut tannins as silage additives in complete feed on digestibility in vitro, conducted at the Dairy Livestock Laboratory, Faculty of Animal Husbandry, IPB University. The Complete Randomized Design with five treatments and five replications was used in the commercial complete feed silage. The treatments were P1 = complete feed, P2 = P1+ chestnut tannins 0.50% DM, P3 = P1+ chestnut tannins 1% DM, P4 = P1+ chestnut tannins 1.50% DM, P5 = P1+ chestnut tannins 2% DM, further ensilage for 30 days, dried, and ground with a size of 1 mm, then tested in vitro with a Random Design of Group 5 treatments and five groups based on the day of rumen fluid intake. The parameters measured were the pH of the post-incubated rumen, and the digestibility of rumen fermentation (DM, OM, CP). The data obtained was analysed based on a variety of analysis, and when inter-treatment had a real effect, it was followed by a test Duncan level of 5%. The use of chestnut tannins as silage additives to ensilaged complete feed exerts a noticeable influence (P<0.05) on digestibility and rumen fermentation products in vitro. The addition of 0.50% DM chestnut tannins resulted in higher values for DMD, OMD, and CPD with values of 56.6%, 52.9%, and 58.9%, respectively. The conclusion of this study is that the addition of 0.50% DM chestnut tannins in complete feed silage can increase the digestibility value of rumen fermentation in vitro.

Keywords: chestnut tannins, complete feed, digestibility, in vitro, silage

Topic: Agriculture adaptation to environmental changes