In Vitro Characteristics of Concentrate Containing Different Levels of Durio zibethinus Murr Rind Flour Fermented with Pleurotus ostreatus

Abstract

Abstract The objectives of this research were to evaluate concentrate containing different levels of Durio zibethinus Murr rind flour fermented with Pleurotus ostreatus in in vitro with goat rumen fluid and fatty acid contents of the concentrate. There were three levels of fermented Durio concentrate (DC): DCA (5% fermented Durio/25% rice bran), DCB (10% fermented Durio/20% rice bran), and DCC (20% fermented Durio/10% rice bran). In averages, dry matter (DM) content was lower; while, sodium (Na), and potassium (K) were found high in DCC. As fiber fraction, lignin content is low in 5% fermented Durio. In vitro characteristics increased with higher fermented Durio in concentrate. Total fatty acid contents decreased with increasing level of fermented Durio. In conclusion, that 5% of fermented Durio could be incorporated in concentrate, potentially could be applied in dairy goat.