The Nutrition Waste Vegetables with Invitro Using Rumen Liquids for Feed
Journal of Food and Nutrition Sciences
Volume 6, Issue 2, March 2018, Pages: 58-62
Received: Mar. 11, 2018; Accepted: Mar. 24, 2018; Published: Apr. 16, 2018
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Murni, Doctoral Program of Agricultura science, Hasanuddin University, Makassar, Indonesia
Haryati, Faculty of Marine and Fisheries Sciences, Hasanuddin University, Makassar, Indonesia
Siti Aslamyah, Faculty of Marine and Fisheries Sciences, Hasanuddin University, Makassar, Indonesia
Herry Sonjaya, Faculty of Animal Husbandry, Hasanuddin University, Makassar, Indonesia
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Rumen fluid has enormous potential in reducing fiber content; it can utilize in hydrolyzing vegetable waste containing cellulose. This study aims to analyze the nutrition of vegetable waste Invitro using rumen fluid. This research uses a factorial pattern with the complete randomized complete design. The first factor was the dosage of rumen fluid 1%, 2%, 3%, and the second element was four days, six days, eight days, ten days in the process of fermentation of vegetable waste. The results showed that fermentation of vegetable waste with rumen fluid dose, length of incubation time, and interaction were both significant (P <0.05) affecting crude fiber content and carbohydrate content of the vegetable waste. The single-acting dose of the rumen fluid, the incubation time of the vegetable waste, and the combination of both had no significant effect (P> 0.05) on the crude fat content. The different rumen fluid dose treatment on the vegetable waste had a significant impact (p <0.05) to the crude protein content. But not the time of fermentation (p> 0.05) and the interaction of both (p> 0.05). The results concluded that to produce quality nutrition of vegetable waste should be fermented by using dose 3% rumen liquid and four days incubation.
Vegetable Waste, Rumen Fluid, Feed, Fermentation
To cite this article
Murni, Haryati, Siti Aslamyah, Herry Sonjaya, The Nutrition Waste Vegetables with Invitro Using Rumen Liquids for Feed, Journal of Food and Nutrition Sciences. Vol. 6, No. 2, 2018, pp. 58-62. doi: 10.11648/j.jfns.20180602.13
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This article is an open access article distributed under the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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