Effect of boiling on in-vitro nutrients digestibility, rumen fluid characteristics, and tannin content of mangrove (Avicennia marina) leaves as animal feed

Abstract

Abstract The feed is one of the main costs of ruminant animal production. The main is the limited availability of forages. Therefore, it was necessary to found alternative forages with large quantities, easy to get, and low cost. One of the alternatives is Mangrove (Avicennia marina) leaves. Although it is available in large quantities, the presence of tannins and polyphenol causes low nutrients digestibility. Boiling mangrove leaves in water can reduce tannin concentrations and increase nutrients digestibility. This study aims to find the best boiling period effect on Avicennia marina leaves on in-vitro nutrients digestibility, rumen fluid characteristics, and tannin content. The research used Randomised Block Design (RBD) with four treatments and five replications. The treatments were boiling time of Avicennia marina leaves in husk ash water, 15% (w/v) for 0 minutes (P0), 5 minutes (P1), 10 minutes (P2) and 15 minutes (P3). The results showed that the hydrolysis time in husk ash water contributed significantly on in-vitro digestibility of dry matter, organic matter, VFA, and NH3 production, and tannin content. The best boiling time for Avicennia marina leaves was 10 minutes, producing the in-vitro digestibility of dry matter (72.06%), in-vitro digestibility of organic matter (73.36%), VFA (117 mM), NH3 (4.57 mg/100 ml), pH (6.73) and tannin content (10.27%). The result was suitable for the growth and production of rumen microbes.