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Pakistan Journal of Nutrition

Year: 2018 | Volume: 17 | Issue: 10 | Page No.: 462-470
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Authors

Roni Pazla

Roni Pazla

Novirman Jamarun

Mardiati Zain

Arief

Keywords

Research Article

Microbial Protein Synthesis and in vitro Fermentability of Fermented Oil Palm Fronds by Phanerochaete chrysosporium in Combination with Tithonia (Tithonia diversifolia) and Elephant Grass (Pennisetum purpureum)

Roni Pazla Roni Pazla's LiveDNA, Novirman Jamarun, Mardiati Zain and Arief
Objective: The aim of this research was to measure microbial protein synthesis (MPS) in Phanerochaete chrysosporium and determine its in vitro nutrient digestibility and fermentability of fermented oil palm fronds (FOPF) under supplementation with Ca, P and Mn minerals and grown with tithonia (T) and elephant grass (EG). Methodology: This study used a randomized block design consisting of four treatment groups: T1 = 20% FOPF+16% T+64% EG, T2 = 40% FOPF+12% T+48% EG, T3 = 60% FOPF+8%, T+32% EG and T4 = 80% FOPF+4% T+16% EG. Four replicates were used per treatment. The data were analyzed using one-way analysis of variance (ANOVA) and differences among the means were tested using Duncan’s multiple range tests (DMRT) with 5 and 1% confidence intervals. The variables measured were crude protein (CP) digestibility (CPD), cellulose digestibility (CD), ammonia (NH3) concentration, total volatile fatty acid (VFA) content and fluid ruminal pH values as indicators of fermentability and MPS. Results: The results showed that CPD, CD, NH3 concentration, VFA content and MPS were the highest (p<0.01) in the T1 treatment. However, pH was lowest (p<0.01) in T1. Conclusion: The combination of 20% FOPF+16% T+64% EG had the best effect on MPS, in vitro nutrient digestibility and fermentability.
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How to cite this article

Roni Pazla, Novirman Jamarun, Mardiati Zain and Arief, 2018. Microbial Protein Synthesis and in vitro Fermentability of Fermented Oil Palm Fronds by Phanerochaete chrysosporium in Combination with Tithonia (Tithonia diversifolia) and Elephant Grass (Pennisetum purpureum). Pakistan Journal of Nutrition, 17: 462-470.

DOI: 10.3923/pjn.2018.462.470

URL: https://scialert.net/abstract/?doi=pjn.2018.462.470

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