Effect of Local Microorganisms from Bali Cattle Rumen Fluid and Palmyra Sap on Fiber Fractions and Nutrient Composition of Fermented Rice Bran
Effect of Local Microorganisms from Bali Cattle Rumen Fluid and Palmyra Sap on Fiber Fractions and Nutrient Composition of Fermented Rice Bran
Tri Anggarini Yuniwati Foenay1, Theresia Nur Indah Koni1*, Agustinus Paga1, Oswilda Henyati1, Yosefus Frederikus da-Lopez2
ABSTRACT
Rice bran is a commonly used feed ingredient, with inclusion rates of up to 10% in poultry diets. However, its use is limited due to its high crude fiber content (24.43%) and phytic acid levels (7.1%). High crude fibre content reduces nutrient absorption, while phytic acid binds minerals, particularly phosphorus, rendering them unavailable to livestock. Previous studies reported that rumen fluid can produce cellulase enzymes that degrade crude fiber, while palmyra sap can reduce phytic acid levels in rice bran. In this study, local microorganisms (MOL NR) were sourced from a mixture of rumen fluid, palmyra sap, and sugar water, fermented for three days. This study aimed to examine the effect of different MOL NR levels on the nutritional composition and fibre fraction of rice bran fermented for six days. The study used a completely randomized design with four treatments and five replications. The treatments were P0: Rice bran without MOL NR; P1: Rice bran with 10% MOL NR; P2: Rice bran with 20% MOL NR; and P3: Rice bran with 30% MOL NR. The measured parameters included nutrient composition and fibre fractions. Data were analyzed using analysis of variance followed by Duncan’s New Multiple Range Test. The results showed that MOL NR levels significantly affected (P<0.05) the dry matter, ash content, crude fibre, and fibre fractions of the fermented rice bran but had no significant effect (P > 0.05) on crude protein and crude fat content. It was concluded that the optimal level of MOL NR was at P2 (20%).
Keywords | Fibre fractions, Nutrient composition, Palmyra sap, Rice bran, Rumen fluid
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