Heating Effect on Rumen Digestion of Protein Feeds Fermented by Lactid Acid Bacteria

Abstract

Abstract This study aimed to measure the in vitro digestibility of protein feeds as a product of Lactic acid bacteria (LAB) fermentation with different levels of molasses addition and incubation time. The LAB fermentation of protein feeds experiment had treatments given in the form of addition of molasses with levels of 0%, 3%, and 5% as well as at different incubation times of 0, 1, and 2 weeks. The best result of LAB fermentation was then protected from the rumen digestion by a heating treatment, carbohydrate, and fat addition. The parameter observed includes levels of pH and lactic acid production for LAB fermentation of protein feeds experiment and dry matter (DMD), organic matter (OMD), and crude protein digestibility (CPD) for protected rumen digestion experiment. Result showed that the lowest pH were 4.65±0.02, reached at the treatment with one week incubation (p<0.05) and 0% molasses addition (p<0.05). The highest lactic acid content were 1.82±0.10 mg/g fermentation feed based on treatment one weeks incubation (p<0.05) and 0% molasses addition (p>0.05). The highest content of protein showed at the treatment with two weeks incubation (p>0.05) and 5% molasses addition (p<0.05). Heating treatment had no significant compared to control, with the result respectively DMD 42.48±4.08%; 38.62±6.31%, OMD 53.21±4.74%; 49.71±5.62%, and CPD 38.15±4.71%; 34.88±2.72% (p>0.05). Fermentation could improve the nutrient quality of concentrate, but further research is needed to find ways to protect fermented concentrate.