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Pakistan Journal of Nutrition
  Year: 2013 | Volume: 12 | Issue: 10 | Page No.: 903-906
DOI: 10.3923/pjn.2013.903.906
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S and P Mineral Supplementation of Ammoniated Palm Leaves as Ruminant Feed

Suyitman , Lili Warly and Evitayani

This study aims to obtain the best combination of mineral S and P levels on ammoniation palm leaves in order to improve the digestibility of palm leaves as ruminant feed. The study was conducted starting on June 17, 2013 until October 17, 2013. Ammoniated palm leaf samples supplemented with mineral sulfur and phosphorus are subjected to Proximate and Van Soest analysis in Ruminant Nutrition Laboratory of the Faculty of Animal Science Andalas University, Padang. The method used in this study is an experimental method using a factorial randomized block design (3x3) with 3 replications. The first factor is the treatment of mineral Sulfur with 3 levels: S0 = 0.0%, S1= 0.2% and S2 = 0.4% of DM. The second factor is the mineral P in 3 levels, ie P0 = 0.0%, P1 = 0.27% and P2 = 0.54% of the DM. Parameters measured were dry matter digestibility (IVDMD) organic matter, crude protein, NDF, ADF, cellulose, hemicellulose and characteristic rumen fluid: pH of the rumen fluid, the levels of VFA, NH3-N content of rumen fluid.
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  •    In-vitro Digestibility of Palm Leaf Waste Treated with Different Processing Methods
  •    Effects of Using Different Levels of Oil Palm Fronds (FOPFS) Fermented with Phanerochaete chrysosporium plus Minerals (P, S and Mg) Instead of Napier Grass on Nutrient Consumption and the Growth Performance of Goats
  •    Effect of Cassava Leaf Meal Supplementation on In vitro Digestibility of Ammoniated Palm Leaf Enriched with Sulphur and Phosphorus Minerals
  •    The Effects of P, S and Mg Supplementation of Oil Palm Fronds Fermented by Phanerochaete chrysosporium on Rumen Fluid Characteristics and Microbial Protein Synthesis
How to cite this article:

Suyitman , Lili Warly and Evitayani , 2013. S and P Mineral Supplementation of Ammoniated Palm Leaves as Ruminant Feed. Pakistan Journal of Nutrition, 12: 903-906.

DOI: 10.3923/pjn.2013.903.906






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