scholarly journals Kualitas Kerabang Telur pada Berbagai Itik Petelur Lokal di Balai Pembibitan dan Budidaya Ternak Non Ruminansia (BPBTNR), Ambarawa

2016 ◽  
Vol 18 (2) ◽  
pp. 107
Author(s):  
Eka Fitriani ◽  
Sri Isdadiyanto ◽  
Silvana Tana
Keyword(s):  
Feed Additive ◽  
Eggshell Thickness ◽  
Measured Variable ◽  
Central Java ◽  
Adequate Food ◽  
Randomized Design ◽  
Significant Difference ◽  
Increase Productivity ◽  
Egg Shell

Duck (Anas platyrhynchos) was one type of potential poultry producing eggs. Efforts to increase productivity can be done through the selection of good breeding stock, provision of adequate food in quantity and quality as well as the provision of additional feed (feed additive). Calcium carbonate was a mineral needed by a group of ducks for egg shell formation. The purpose of the research was quality of the local duck eggs Pengging include ducks, duck Tegal and duck Magelang  based on the quality of its shell. This study uses a completely randomized design (CRD) with three treatments (Pengging duck, duck Ducks Tegal and Magelang) and 6 replication.The measured variable was the index of egg shell, eggshell weight, eggshell thickness and eggshell calcium. Data were analyzed using Analysis of Variance (ANOVA) with a differentiating factor is the type of duck. Real different data analyzeda further test using Least Significant Differences Test (LSDT) at the level of 95%. The results of this research indexshowed that ducks Tegaland duck Pengging no significant difference but significantly different with Magelang ducks. Weight eggshell and eggshell thickness showed no significantly different for the three types of local ducks. Eggshell calcium levels showed that Magelang ducks and duck Pengging no significant difference but significantly different with Tegal ducks.Conclusion of the study was index eggshell and eggshell calcium could affect the quality of the eggshell. Keywords: Local Ducks in Central Java, the index of egg shell, eggshell weight, eggshell thickness, eggshell calcium.

Pengaruh penggunaan tepung daun sambiloto (andrographis paniculata nees) sebagai feed additive terhadap kualitas telur itik mojosari

2017 ◽  
Vol 5 (2) ◽  
pp. 92-99
Author(s):  
Moh Yunus Bahtiar ◽  
Dyah Lestari Yulianti ◽  
Aju Tjatur Nugroho Krisnaningsih
Keyword(s):  
Field Experiments ◽  
Egg Yolk ◽  
Feed Additive ◽  
Shell Weight ◽  
Egg Weight ◽  
Feed Material ◽  
Randomized Design ◽  
Significant Difference ◽  
Haugh Unit

Abstrak Penelitian ini bertujuan untuk mengetahui bagaimana kualitas telur itik Mojosari yang diberi feed additive tepung daun sambiloto pada pakan. Materi yang digunakan 100 ekor itik Mojosari, telur itik dari berbagai perlakuan dan ulangan pakan basal berupa complete feed serta tepung daun sambiloto (TDS). Metode yang digunakan adalah metode percobaan lapang menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan 4 ulangan, perlakuan yang diterapkan adalah P0 : pakan + 0% TDS, P1 : pakan + 0,2% TDS, P2 : pakan + 0,4% TDS, P3 : pakan + 0,6% TDS dan P4 : pakan + 0,8% TDS. Variabel yang diamati adalah berat telur, tebal kerabang, berat kerabang, haugh unit dan skor kuning telur. Adapun data yang didapat pada penelitian ini dianalisis sidik ragam apabila terdapat pengaruh pada perlakuan maka dilanjutkan dengan uji beda nyata terkecil (BNT). Hasil penelitian menunjukkan bahwa penggunaan TDS sebagai feed additive pada P3 memberikan perbedaan yang nyata (P<0,05) terhadap berat kerabang (9,16±0,64 g) dan pada P1 tidak berpengaruh nyata  (P<0,05) pada haugh unit (106,61±3,15), tetapi pada P0, P2 dan P4 menunjukkan tidak berbeda nyata (P>0,05) terhadap berat telur (59,02±3,88 g ; 61,58±2,34 g ; 63,10±5,27 g)  tebal kerabang (0,55±0,05 mm ; 0,56±0,12 mm ; 0,67±0,17 mm) serta skor kuning telur (8,50±2,38 ; 10,25±0,57 ; 10,75±1,29). Dapat disimpulkan bahwa pemberian feed additive TDS dilevel 0,6 % pada pakan itik Mojosari dapat meningkatkan berat kerabang dan pada level 0,2 % dapat meningkatkan nilai haugh unit telur itik Mojosari, akan tetapi tidak dapat meningkatkan berat telur, tebal kerabang dan skor kuning telur itik Mojosari.   Abstract The purpose of this research is to find out how the quality of Mojosari duck eggs are fed feed additive of bitter leaf starch on the feed. Material used 100 ducks Mojosari, duck eggs from various treatments and replication of basal feed in the form of complete feed and bitter leaf flour (TDS). The method used was field experiments using Completely Randomized Design (RAL) with 5 treatment 4 replications, the treatment applied was P0: feed + 0% TDS, P1: feed + 0.2% TDS, P2: feed + 0.4% TDS, P3: feed + 0.6% TDS and P4: feed + 0.8% TDS. The variables observed were egg weight, thickness of the shell, weight of shell, haugh unit and egg yolk score. The data obtained in this study was analyzed variance if there is influence on the treatment then continued with the smallest real difference test (BNT). The results showed that the use of TDS as feed additive on P3 gave significant difference (P <0,05) to shell weight (9,16 ± 0,64 g) and at P1 gave significant difference (P <0.05) at Haugh units (106.61 ± 3.15), but at P0, P2 and P4 showed no significant differences (P> 0.05) with respect to egg weight (59.02 ± 3.88 g; 61.58 ± 2.34 G; 63.10 ± 5.27 g) shell thickness (0,55 ± 0,05 mm; 0,56 ± 0,12 mm; 0,67 ± 0,17 mm) and egg yolk score (8,50 ± 2.38; 10.25 ± 0.57; 10.75 ± 1.29). Based on the result of the research, it can be concluded that giving feed additive of TDS at 0,6% at feed of Mojosari duck can increase shell weight and at level 0,2% can increase haugh unit of Mojosari duck egg, but can not increase egg weight, thick of kerabang And egg yolk score of Mojosari ducks.

scholarly journals Evaluasi Penggunaan Silica+® sebagai Feed Additive terhadap Metabolisme Mineral, Status Kesehatan dan Kualitas Ekskreta Broiler

2017 ◽  
Vol 41 (3) ◽  
pp. 285
Author(s):  
Gusma Gama Maradon ◽  
Sumiati Sumiati ◽  
Rita Mutia ◽  
Wiwin Winarsih
Keyword(s):  
Health Status ◽  
Mineral Metabolism ◽  
Feed Additive ◽  
Blood Profile ◽  
E Coli ◽  
Tibia Bone ◽  
Randomized Design ◽  
Zn Content ◽  
High Nutrient

This study aimed to evaluate dietary inclusion of silica+® on mineral metabolism, health status and excreta quality of broilers. This study used a completely randomized design (CRD) with 6 treatments and 6 replications (40 birds of each). The treatments were high nutrient diet (T1), T1 + silica+® 200 ppm (T2), low nutrient diet (T3), T3 + silica+® 200 ppm (T4), feed contain local feedstuff (rice bran) (T5), T5 + silica+® 200 ppm (T6). Parameters measured were minerals consumption, minerals retention, mineral content of the tibia, blood profile (erythrocytes, hemoglobin, hematocrit, leukocytes, differentiation of leukocytes and ratio H/L) and excreta quality (pH, water content and ammonia). The results showed that using silika+® 200 ppm increased (P <0.05) mineral consumption and excretion in low nutrient diet (T4), lowered (P <0.05) retention of Ca and Zn in high nutrient diet (T2), lowered (P<0.05) retention of Zn in low nutrient diet (T2), increased (P<0.05) Ca content in tibia bone in high nutrient diet (T2), increased Ca and Zn content in the tibia (P <0.05) in feed contain ricebran (T6), decreased the amount of fecal NH3 (P <0.05) in feed contain ricebran (T6), lowered E. coli in high nutriet diet (T2) and feed contain ricebran (T6). The conclusion of this study that silica+® could be used as feed additive to increase Ca and Zn deposition in tibia bone, lowering fecal NH3, lowering E. coli in ileum withouth any effect to the health status of broilers.

Improving the Quality of Broiler Duck Carcasses with the Addition of Meniran Plan (Phylanthus niruri L.) Extract as a Feed Additive

2021 ◽  
Vol 5 (2) ◽  
pp. 201-205
Author(s):  
Lestariningsih Lestariningsih ◽  
Fatra Nonggala Putra
Keyword(s):  
Feed Additives ◽  
Feed Additive ◽  
Human Consumption ◽  
Carcass Quality ◽  
Alternative Feed ◽  
Operational Costs ◽  
Randomized Design ◽  
Level 3 ◽  
Completely Randomized Design

The purpose of this research was to determine the improvement of the carcass quality of broiler ducks with the addition of meniran extract as a feed additive. This is based on the fluctuating price of feed 70 – 80% is part of the operational costs and the prohibition on the use of antibiotics requires alternative feed additives that are safe for human consumption. This research was carried out in Juni – August 2021 in Dayu Village, Nglegok District Blitar Regency. The method used is experimental with 4 treatments and 3 replications. The design used is Completely Randomized Design. The result showed that giving meniran extract as a feed additive could improve the carcass quality of broiler duck including carcass weight and carcass percentage and dit not have a significant effect on slaughter weight. It is recommended to use meniran plan extract level 3% to improve the carcass quality of broiler ducks.

scholarly journals Conservation of Alstroemeria cut flowers stored under refrigeration

2020 ◽  
Vol 43 ◽  
pp. e50016
Author(s):  
Vanessa Cury Galati ◽  
Ana Carolina Corrêa Muniz ◽  
João Emmauel Ribeiro Guimarães ◽  
Claudia Machado Fabrino Mattiuz ◽  
Ben Hur Mattiuz
Keyword(s):  
Storage Period ◽  
Postharvest Quality ◽  
Cut Flowers ◽  
Floral Longevity ◽  
Randomized Design ◽  
Significant Difference ◽  
Relative Water ◽  
Peroxidase Enzymes ◽  
Storage Temperatures

Alstroemeria flowers have shown great importance in the world trade of cut flowers due mainly to its beauty and wide variety of colors. However, the durability of its inflorescences is usually hampered by the rapid yellowing of the leaves, which impairs their decorative quality. Cut flowers require the use of technologies to improve postharvest quality and floral longevity. This research aimed to study the postharvest conservation of inflorescences of Alstroemeria cv. Ajax at different storage temperatures. Floral stems were placed in containers with distilled water and stored at four temperatures (4, 8, 12, and 22ºC) for 12 days. The following analyses were performed: fresh mass variation, respiratory activity, relative water content, soluble and reducing carbohydrate contents, polyphenol-oxidase and peroxidase enzymes, pigments (anthocyanin and carotenoids), and longevity. The experiment was conducted in a completely randomized design, the results were submitted to analysis of variance (ANOVA), and the effect of treatments submitted to F-test. Significant differences were compared using the least significant difference (LSD) at 95% confidence interval (p ≤ 0. 05). The temperatures of 8 and 12ºC were effective in maintaining the postharvest quality of inflorescences during storage period, as they remained turgid due to transpiration reduction caused by low temperatures, and longevity reaching 46 and 22 days, respectively.

scholarly journals Vegetable pigments in sorghum-based diets for laying hens

2020 ◽  
Vol 12 ◽  
Author(s):  
Donaldo Antônio Nunes Junior ◽  
Heder José D’Avila Lima ◽  
Jean Kaique Valentim ◽  
Laura Aline Zanelatto Souza ◽  
Nayara Emanoelle Matos e Silva ◽  
...  
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Energy Sources ◽  
Natural Pigment ◽  
Randomized Design ◽  
Significant Difference ◽  
Egg Yolks ◽  
Completely Randomized Design

The main objective of this research is to evaluate the inclusion of different natural pigment solutions in diets formulated with maize and sorghum solutions on the growth performance and egg quality of commercial laying hens created in hot climates. Throughout the conduction of this experiment, were used 252 laying hens of the Hisex Brow, in a completely randomized design, with six treatments, seven repetitions, and six birds per plot. The experimental diets were assigned with different energy sources and adding pigmentation solutions, diet 1 (corn), diet 2 (corn + annatto), diet 3 (corn + carrot), diet 4 (sorghum), diet 5 (sorghum + annatto), diet 6 (sorghum + Carrot).  Afterward, being evaluated the performance and quality of eggs. It was observed significant difference with reference t egg production, egg weight (g), gem weight (g), the weight of shell (g), albumin in weight (g), and gem coloration (tons) among the treatments. There was no difference in the parameters of performance and quality of eggs evaluated, only the variable yolk color had a significant effect between treatments. Replacing the energy source of the corn diet with sorghum in the diet of laying hens at peak production provides similar performance and egg quality, which can be a substitute for quality and efficiency. The use of annatto and carrots as a natural pigmentation promotes greater pigmentation of the egg yolks of laying Hisex Brown eggs and does not impair the performance of the birds.

scholarly journals Post harvest evaluation of physical-chemical parameters of mechanically damaged Tahiti acid limes

2010 ◽  
Vol 1 (2) ◽  
pp. 79
Author(s):  
Michel Shoiti Tamura ◽  
Roselene Ferreira Oliveira ◽  
Simone Correia Molina ◽  
Edmar Clemente
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Post Harvest ◽  
Physical Chemical ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Solids Content

<p>From harvest to consumption, fruit and vegetables suffer a series of mechanical damages which, depending on their sensitiveness, may cause damages that put their final quality at risk. This work had as its objective evaluate the post harvest quality of mechanically damaged &lsquo;Tahity&rsquo; acid limes. The experiment was carried out in a completely randomized design, with 3 repetitions and 7 fruits per treatment, mechanical damages were then evaluated by cutting and impacting in comparison to healthy fruits (control), and maintained for periods of 0, 3. 6, 9, 12, 15 and 18 days, thus obtaining a 3 x 7 factorial experiment. Analyses were made throughout the 18 days, so as to determine the total soluble solids content (expressed in &deg;Brix); titratable acidity (in g of citric acid. 100mL<sup>-1</sup>); ratio (relationsoluble solids and titratable acidity); vitamin C (expressed in mg of ascorbic acid 100mL<sup>-1</sup>) and pH. The results obtained showed that there was significant difference in the chemical parameters evaluated, mainly those submitted to damaging treatment.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v1i2.20</p>

scholarly journals Efek Penambahan Probiotik terhadap Pertumbuhan Cacing dan Kualitas Kompos yang Dihasilkan

2019 ◽  
Vol 2 (2) ◽  
pp. 179-187
Author(s):  
Ereminas Nirigi ◽  
Sucahyo Sucahyo ◽  
Jacob La Oktulseja
Keyword(s):  
Total Body Length ◽  
Lumbricus Rubellus ◽  
Cow Dung ◽  
Total N ◽  
Randomized Design ◽  
P Content ◽  
Significant Difference ◽  
Total Body ◽  
Total P

This study aims to determine the effect of Petro Gladiator® probiotic on the growth of earthworms (Lumbricus rubellus), in terms of the length and weight of earthworms to determine the compost produced from probiotics and earthworms (Lumbricus rubellus). This study used a Completely Randomized Design (CRD) with 3 treatments and 4 replications. The sample of this study is 3 kilograms of earthworms with hand sorting. The results showed that administration of Petro Gladiator® Probiotic has a significant effect (α <0.05) on the increase in total body length of earthworms, while from the weight gain of compost in treatment of different Petro Gladiator® probiotic, there was no significant difference with the Tuket test (α = 0.05). The administration of probiotics significantly (α <0.05) increased the percentage of total N and P content, and decreased total K content. The addition of Petro Gladiator® probiotics has an effect on the length and weight of earthworms. The addition of Petro Gladiator® probiotics also improves the quality of compost, N-total, P-total, organic matter and decreases the C / N ratio. Keywords : Earthworm, compost, cow dung medium, probiotics.

scholarly journals Influence of temulawak (Curcuma xanthorrhiza) flour addition in ration to digestibility of dry matter and organic matter on male local lamb

2008 ◽  
Vol 6 (2) ◽  
pp. 52-57
Author(s):  
PRABOWO EDY DAMASTO ◽  
SUDIYONO SUDIYONO ◽  
Y.B.P. SUBAGYO
Keyword(s):  
Organic Matter ◽  
Dry Matter ◽  
Animal Husbandry ◽  
Dry Matter Intake ◽  
Feed Additive ◽  
Dry Matter Digestibility ◽  
Central Java ◽  
Randomized Design ◽  
Curcuma Xanthorrhiza ◽  
Organic Matter Digestibility

Damasto PE, Sudiyono, Subagyo YBP. 2008. Influence of temulawak (Curcuma xanthorrhiza) flour addition in ration to digestibility of dry matter and organic matter on male local lamb. Biofarmasi 6): 52-57. Lamb livestock is one of supplier from animal protein in Indonesia, which potential to be developed, but the management system used was still traditional. One of important factor in lamb livestock productivity is feed, therefore the fulfillment of feed, either from its quantity and quality, is absolutely necessary. Besides that, to increase consumption, growth, digestibility, health, and feed efficiency, the livestock needs the existence of feed additive. Feed additive is a special substance that intending to be enhanced in livestock ration for its certain purpose. In this research, feed additive substance was temulawak (Curcuma Xanthorrhiza Roxb) flour. The purpose of this research was to find out the influence of temulawak flour addition in ration to the digestibility of dry matter and organic matter on male local lamb. This research had been done from September 13th, 2007 until November 23rd, 2007 on Minifarm of Animal Husbandry Program of Agriculture Faculty, Sebelas Maret University, which located in Jatikuwung, Gondangrejo, Karanganyar, Central Java. The research used a Completely Randomized Design (CRD). This research used 16 lambs with 12.07±1.11 kg of body weight, divided into four treatments, i.e. P0, P1, P2, and P3, each treatment was consisted of four replications, and each replication used one male local lamb. The treatments were P0 = 0% temulawak flour (as a control), P1 = 0.5% temulawak flour, P2 = 1% temulawak flour, and P3 = 1.5% temulawak flour. The parameters observed were dry matter intake, organic matter intake, dry matter digestibility, and organic matter digestibility. The result of this research for each treatment (P0, P1, P2, P3) on dry matter intake was 681.97, 667.48, 695.72, and 688.04 grams/lamb/day, on organic matter intake were 589.91, 576.64, 600.76, and 595.68 grams/lamb/day, on dry matter digestibility were 64.76, 63.20, 68.27, and 68.39%, and on organic matter digestibility were 70.63, 68.75, 73.15, and 73.44%. Analysis variance showed the different result was not significant at all of parameters and treatments. The conclusion was the addition of temulawak flour until the level of 1.5% from total ration had no effect on dry matter intake, organic matter intake, and dry matter and organic matter digestibility on male local lamb.

scholarly journals Effect of Watermelon Rind (Citrullus lanatus) Addition on the Chemical and Sensory Quality of Sorghum Based Mumu

2019 ◽  
pp. 1-15
Author(s):  
S. T. Gbaa ◽  
S. A. Ahemen ◽  
M. O. Eke ◽  
P. O. Ochelle
Keyword(s):  
Sensory Evaluation ◽  
Citrullus Lanatus ◽  
Nutrient Content ◽  
State University ◽  
Sorghum Flour ◽  
Randomized Design ◽  
Watermelon Rind ◽  
Composite Flours ◽  
Significant Difference

Aims: The aim was to evaluate the effect of watermelon rind addition on chemical and sensory properties of sorghum based mumu. Study Design: The experimental design used was the complete randomized design (CRD) and the Data obtained was subjected to Analysis of Variance (ANOVA) followed by Tukey’s Least Significant Difference(LSD) test to compare treatment means; differences was considered significant at 95% (P≤0.05) (SPSS Version 21 software). Place and Duration of Study: Department of Chemistry, Benue State University, Makurdi, Benue State, Nigeria, between June 2018 and March 2019. Methodology: Sorghum-based mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted sorghum flour and roasted partially defatted groundnut flour respectively and included with 0, 10, 15 and 20% watermelon rind powder respectively which were known as sample A, B, C and D accordingly and sample A was used as control. Subsequently, proximate composition, selected minerals and vitamins were determined using standard methods. Sensory evaluation was also conducted. Results: The addition of watermelon rind powder to sorghum-based mumu showed a significantly higher (P < 0.05) on the protein, ash and fibre. Their values ranged from  13.67 to 15.97%, 1.99 to 3.17% and 1.33 to 1.67% respectively, while moisture, crude fat and carbohydrate decrease with values ranged from 12.35 to 10.70%, 2.07 to 1.94% and 68.59 to 66.55% respectively. The energy values ranged from 347 to 348.76 Kcal/100 g). The results obtained from different minerals tested ranged as follows for phosphorus (124.10 to 155.67mg/100g), for magnesium (1.36 to 2.90 mg/100 g), for calcium (12.28 to26.67 mg/100 g) and for potassium (59.29 to 72.79 mg/100 g). Vitamins ranged from A (14.93 to 15.25 ug/100 g), C (5.97 to 8.12mg/100g), B1 (0.43 to 0.54mg/100g) and B2 (0.01 to 0.13 mg/100 g). Sensory evaluation results showed that the acceptability of the samples decreased significantly (P < 0.05) with increased level of watermelon rind powder. Conclusion: The sorghum -based mumu supplemented with watermelon powder at 10% and 15% should be adopted since their sensory scores were high and the nutrient content significantly increased.

scholarly journals Study on Optimization of Yeast Level and Duration for Aerobic and Anaerobic Fermentation for Production of Jack Fruit (Artocarpus heterophyllus L.) Wine

2020 ◽  
pp. 12-19
Author(s):  
S. K. Anil ◽  
Praveen Gidagiri ◽  
R. Hamsa ◽  
Praveen Jholgikar
Keyword(s):  
Ph Value ◽  
Anaerobic Fermentation ◽  
Content Increase ◽  
Alcohol Content ◽  
Randomized Design ◽  
Significant Difference ◽  
Cold Condition ◽  
Completely Randomized Design ◽  
Aerobic And Anaerobic

The present investigation on Optimization of yeast level and duration for aerobic and anaerobic fermentationfor production of jack fruit (Artocarpus heterophllyus L.) wine was carried out in the department of Post Harvest Technology, Kittur Rani Channamma College of Horticulture (University of Horticultural Sciences, Bagalkot), Arabhavi, during the year 2010-2011. It consisting of different treatments viz T1 –20 g of yeast for 100 Kg of must+24 hrs aerobic and 7 days anaerobic fermentation, T2-30 g of yeast for 100 Kg of must+24 hrs aerobic and 7 days anaerobic fermentation, T3–20 g of yeast for 100 Kg of must+24 hrs aerobic and 14 days anaerobic fermentation, T4 –30 g of yeast for 100 Kg of must+24 hrs aerobic and 14 days anaerobic fermentation, T5 –20 g of yeast for 100 Kg of must+48 hrs aerobic and 7 days anaerobic fermentation, T6 –30 g of yeast for 100 Kg of must+48 hrs aerobic and 7 days anaerobic fermentation, T7 –20 g of yeast for 100 Kg of must+48 hrs aerobic and 14 days anaerobic fermentation and T8 –30 g of yeast for 100 Kg of must+48 hrs aerobic and 14 days anaerobic fermentation. The experiment was laid out in a completely randomized design with three replications. The main objective was to standardize the optimum yeast level and duration required for aerobic and anaerobic fermentation and also to study various biochemical and organoleptic quality of wine recorded at regular interval during the storage of wine. The highest TSS was maintained in treatment T1 (10.47) and T4 (10.47) in cold condition and in ambient condition T1 (10.43) followed by T2 (10.35) shows highest TSS. The pH value increases from 3.36 (fresh wine) to 3.89 (6 MAS in cold) and 3.84 (6 MAS in ambient) and acidity will decrease from 0.59 to 0.49 (Cold) and 0.52 (ambient). Alcohol content increase from 7.46 to 8.12 percent (Cold) and 8.04 (Ambient). Tannin per cent were showed non significant difference and decreasing trend can be seemed over period of aging, T8 (30 g of yeast + 48 hrs aerobic and 14 days of anaerobic fermentation) observe the highest per cent of tannins throughout the investigation.

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