Improving the Nutritional Value and Rumen Fermentation Profile of Oil Palm Fronds by Autoclaving and Ammoniation with Different Levels of Urea
Saitul Fakhri1*, Heni Suryani2, Teja Kaswari1, Munawwaroh Pane1, Neneng Hariyati1, Dodi Rolis Limbong1, Anuraga Jayanegara3, Daniel Komwihangilo4
1Department of Nutrition and Feed Science, Faculty of Animal Husbandry, Jambi University, Jambi, Indonesia; 2Department of Animal Science, Feed Technology Study Program, Politeknik Negeri Lampung, Lampung, Indonesia; 3Department of Nutrition and Feed Technology, Faculty of Animal Science, IPB University, Bogor, Indonesia; 4Tanzania Livestock Research Institute (TALIRI), Dodoma, Tanzania.
*Correspondence | Saitul Fakhri, Department of Nutrition and Feed Science, Faculty of Animal Husbandry, Jambi University, Jambi, Indonesia; Email: sfakhri@unja.ac.id
Figure 1:
Cell wall compositions of ammoniated-steamed OPF with varies of urea (% DM).
Figure 2:
Relationship between urea level in ammoniated-steamed OPF and rumen degradation at 72 h post-incubation.
Figure 3:
Relationship between urea level in ammonitated-steamed OPF and MBO at 72 h post-icubation.
Figure 4:
Graphic representation of gas production profile of b and a+b as a function of urea level.
Figure 5:
Gas production profile of each treatment during the 72-hour incubation period.
Figure 6:
Relationship between urea levels in ammoniated-steam OPF and rumen NH3 concentration after incubation with buffered rumen fluid for 72h.