The effect of urea levels on in-vitro digestibility and rumen fermentation characteristic of ammoniated oil palm trunk
The purpose of this research to evaluate the effect of urea levels for ammoniated of oil palm trunk on in vitro digestibility and rumen fermentation characteristics. The treatment was A0 = Oil palm trunk without treated (control), A1: ammoniated oil palm trunk using 2% urea; A2: ammoniated oil palm...
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Indonesian Society for Knowledge and Human Development
2020
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my.ums.eprints.258622020-09-01T01:31:42Z https://eprints.ums.edu.my/id/eprint/25862/ The effect of urea levels on in-vitro digestibility and rumen fermentation characteristic of ammoniated oil palm trunk Azhary Noersidiq Marlida, Yetti Mardiati Z.M. Zain Anwar Kasim Fauzia Agustin Nurul Huda Q Science (General) The purpose of this research to evaluate the effect of urea levels for ammoniated of oil palm trunk on in vitro digestibility and rumen fermentation characteristics. The treatment was A0 = Oil palm trunk without treated (control), A1: ammoniated oil palm trunk using 2% urea; A2: ammoniated oil palm trunk using 4% urea; A3: ammoniated oil palm trunk using 6% urea; A4: ammoniated oil palm trunk using 8% urea; A5: ammoniated oil palm trunk using 10% urea. The variables measured were in vitro digestibility such as dry matter, organic matter, crude protein and fiber fractions (NDF, ADF, cellulose and hemicellulose), concentration of NH3 and total of volatile fatty acid (VFA) and pH value. Data was analyzed using SAS program with analysis of variance test (ANOVA) and Duncan's multiple range test (DMRT). The results obtained showed that the using of urea with various levels of oil palm trunk ammoniation was significant (P<0.01) increased in vitro digestibility of dry matter (IVDM), organic matter (IVOM), crude protein (IVCP) and fiber fraction digestibility, pH value, NH3 and total of VFA concentration compared to control (A0). It can be concluded that the using of level 6% urea gave the best result for ammoniation of oil palm trunk such as IVDM: 45.91%, IVOM: 46.33%, IVCP: 61.51% and in vitro digestibility of NDF: 43.34%, ADF: 38.20%, cellulose: 44.28%, hemicellulose: 63.25% whereas pH: 7.02, NH3: 9.02 mg/100 ml and total VFA: 99.57 mM respectively. © 2020, Insight Society. Indonesian Society for Knowledge and Human Development 2020 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/25862/1/The%20effect%20of%20urea%20levels%20on%20in-vitro%20digestibility%20and%20rumen%20fermentation%20characteristic%20of%20ammoniated%20oil%20palm%20trunk.pdf Azhary Noersidiq and Marlida, Yetti and Mardiati Z.M. Zain and Anwar Kasim and Fauzia Agustin and Nurul Huda (2020) The effect of urea levels on in-vitro digestibility and rumen fermentation characteristic of ammoniated oil palm trunk. International Journal on Advanced Science, Engineering and Information Technology, 10 (3). pp. 1258-1262. ISSN 2088-5334 https://10.18517/ijaseit.10.3.11574 |
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Q Science (General) Azhary Noersidiq Marlida, Yetti Mardiati Z.M. Zain Anwar Kasim Fauzia Agustin Nurul Huda The effect of urea levels on in-vitro digestibility and rumen fermentation characteristic of ammoniated oil palm trunk |
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The purpose of this research to evaluate the effect of urea levels for ammoniated of oil palm trunk on in vitro digestibility and rumen fermentation characteristics. The treatment was A0 = Oil palm trunk without treated (control), A1: ammoniated oil palm trunk using 2% urea; A2: ammoniated oil palm trunk using 4% urea; A3: ammoniated oil palm trunk using 6% urea; A4: ammoniated oil palm trunk using 8% urea; A5: ammoniated oil palm trunk using 10% urea. The variables measured were in vitro digestibility such as dry matter, organic matter, crude protein and fiber fractions (NDF, ADF, cellulose and hemicellulose), concentration of NH3 and total of volatile fatty acid (VFA) and pH value. Data was analyzed using SAS program with analysis of variance test (ANOVA) and Duncan's multiple range test (DMRT). The results obtained showed that the using of urea with various levels of oil palm trunk ammoniation was significant (P<0.01) increased in vitro digestibility of dry matter (IVDM), organic matter (IVOM), crude protein (IVCP) and fiber fraction digestibility, pH value, NH3 and total of VFA concentration compared to control (A0). It can be concluded that the using of level 6% urea gave the best result for ammoniation of oil palm trunk such as IVDM: 45.91%, IVOM: 46.33%, IVCP: 61.51% and in vitro digestibility of NDF: 43.34%, ADF: 38.20%, cellulose: 44.28%, hemicellulose: 63.25% whereas pH: 7.02, NH3: 9.02 mg/100 ml and total VFA: 99.57 mM respectively. © 2020, Insight Society. |
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Article |
author |
Azhary Noersidiq Marlida, Yetti Mardiati Z.M. Zain Anwar Kasim Fauzia Agustin Nurul Huda |
author_facet |
Azhary Noersidiq Marlida, Yetti Mardiati Z.M. Zain Anwar Kasim Fauzia Agustin Nurul Huda |
author_sort |
Azhary Noersidiq |
title |
The effect of urea levels on in-vitro digestibility and rumen fermentation characteristic of ammoniated oil palm trunk |
title_short |
The effect of urea levels on in-vitro digestibility and rumen fermentation characteristic of ammoniated oil palm trunk |
title_full |
The effect of urea levels on in-vitro digestibility and rumen fermentation characteristic of ammoniated oil palm trunk |
title_fullStr |
The effect of urea levels on in-vitro digestibility and rumen fermentation characteristic of ammoniated oil palm trunk |
title_full_unstemmed |
The effect of urea levels on in-vitro digestibility and rumen fermentation characteristic of ammoniated oil palm trunk |
title_sort |
effect of urea levels on in-vitro digestibility and rumen fermentation characteristic of ammoniated oil palm trunk |
publisher |
Indonesian Society for Knowledge and Human Development |
publishDate |
2020 |
url |
https://eprints.ums.edu.my/id/eprint/25862/1/The%20effect%20of%20urea%20levels%20on%20in-vitro%20digestibility%20and%20rumen%20fermentation%20characteristic%20of%20ammoniated%20oil%20palm%20trunk.pdf https://eprints.ums.edu.my/id/eprint/25862/ https://10.18517/ijaseit.10.3.11574 |
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