scholarly journals PERUBAHAN KANDUNGAN ASAM FITAT DAN ASAM AMINO ESENSIAL BAHAN-BAHAN ORGANIK PAKAN YANG DIFERMENTASI RAGI TEMPE

2021 ◽  
Vol 8 (1) ◽  
pp. 42-56
Author(s):  
Arina Muniroh ◽  
Imam Suja'i ◽  
Aji Wibowo ◽  
Henry Kasman Hadi Saputra ◽  
Etyn Yunita ◽  
...  

Changes in the Contents of Phytic Acid and Essential Amino Acids of Animal Feed Organic Materials Fermented by Tempe Starter The contents of antinutrients and nutrients are important in the selection of feed ingredients, especially for monogastric animals. The aim of this study is to determine the change in the contents of antinutrient phytic acid and nutrient essential amino acid in selected organic materials. Nine organic ingredients of agro-industrial by-products, namely rice bran, coffee skin, cassava bagasse, corn, coconut dreg, soy bean meal, pollard, corn gluten feed (CGF), and copra meal were fermented in solid state using tempeh starter for 48 hours at 30°C. Dense mycelia overgrowing evenly on the top, bottom, and cross-sliced surfaces was observed on rice bran, maize and copra meal substrates. These 3 selected organic materials were then analysed for the content of phytic acid and essential amino acids. The results showed that the lowest decrease (75.80%) in phytic acid content occurred in maize, namely from 18.49 ± 0.41 mg g-1 (before fermentation) to 4.48 ± 0.19 mg g-1 (after fermentation). The highest increase (59%) of total essential amino acids occurred in copra meal, namely from 38,991.89 ± 447.12 mg kg-1 (before fermentation) to 61,816.56 ± 894.24 mg kg-1 (after fermentation). Kandungan antinutrisi dan nutrisi merupakan hal penting dalam pemilihan bahan pakan, terutama untuk hewan monogastrik. Penelitian ini bertujuan mengetahui perubahan kandungan antinutrisi asam fitat dan nutrisi asam amino esensial pada bahan organik tertentu yang terpilih. Sembilan bahan organik yang merupakan hasil samping agroindustri, yakni dedak padi, kulit kopi, onggok, jagung, ampas kelapa, bungkil kedelai (soy bean meal), dedak gandum (pollard), produk samping jagung corn gluten feed (CGF), dan bungkil kopra difermentasi padat menggunakan ragi tempe selama 48 jam pada suhu 30°C. Miselium yang tumbuh subur, padat, dan merata pada permukaan atas, bawah, dan irisan melintang teramati pada dedak padi, jagung, dan bungkil kopra. Tiga bahan organik terpilih ini kemudian dianalisa kandungan asam fitat dan asam amino esensialnya. Hasil menunjukkan bahwa penurunan terbesar (75,80%) kandungan asam fitat terjadi pada jagung, yakni dari 18,49 ± 0,41 mg g-1 (sebelum fermentasi) menjadi 4,48 ± 0,19 mg g-1 (setelah fermentasi). Peningkatan tertinggi (59%) asam amino esensial total terjadi pada bungkil kopra, yakni dari 38.991,89 ± 447,12 mg kg-1 (sebelum fermentasi) menjadi 61.816,56 ± 894,24 mg kg-1 (setelah fermentasi).

2020 ◽  
Vol 33 (7) ◽  
pp. 1148-1155
Author(s):  
Su A Lee ◽  
Jong Young Ahn ◽  
Ah Reum Son ◽  
Beob Gyun Kim

Objective: The objective was to determine standardized ileal digestibility (SID) of crude protein (CP) and amino acids (AA) in cereal grains and various co-products fed to growing pigs.Methods: Ten feed ingredients tested were barley (9.3% CP), lupin kernels (31.1% CP), and wheat (11.3% CP) as cereal grains, and 2 sources of corn gluten feed produced in China (21.6% CP) and Korea (24.6% CP), corn gluten meal (65.3% CP), lupin hulls (11.6% CP), rice bran (14.5% CP), soybean meal (44.8% CP), and wheat bran (15.4% CP) as co-products. Ten experimental diets were formulated to contain each ingredient as a sole source of N and an N-free diet was used to correct basal endogenous losses of CP and AA. All diets also contained 0.5% Cr2O3 as an indigestible index. A replicated 11×6 incomplete Latin square design with 11 dietary treatments, 6 periods, and 22 animals was employed. Twenty-two barrows with an initial body weight of 64.6±4.9 kg were equipped with a T-cannula in the distal ileum. An experimental period consisted of a 4-d adaptation period and a 2-d collection period.Results: The SID of CP in the barley, lupin kernels, wheat, 2 sources of corn gluten feed, corn gluten meal, lupin hulls, rice bran, soybean meal, and wheat bran were 84.7%, 90.5%, 90.4%, 77.4%, 74.6%, 89.5%, 90.4%, 74.4%, 86.9%, and 63.4% (standard error of the mean [SEM] = 5.3, p = 0.006), respectively. The respective SID values of Lys were 75.5%, 88.4%, 83.9%, 74.7%, 62.4%, 80.3%, 83.9%, 78.5%, 88.0%, and 71.2% (SEM = 3.3, p<0.001), and the SID values of Met were 83.6%, 88.7%, 89.4%, 85.7%, 78.3%, 88.9%, 89.4%, 85.3%, 91.1%, and 77.0% (SEM = 2.4, p<0.001), respectively.Conclusion: The ileal digestibility of protein and amino acids varies among the feed ingredients fed to pigs.


2014 ◽  
Vol 83 (3) ◽  
pp. 225-231
Author(s):  
Iveta Maskaľová ◽  
Vladimír Vajda ◽  
Marek Krempaský ◽  
Lukáš Bujňák

Knowledge of the profile of amino acids of the rumen-undegradable protein can help in the formulation of diets to provide amino acids that complement microbial protein as well as supply amino acids, which are most limiting for milk production. Three non-lactating cows fitted with rumen cannulas were used to determine the effect ofin siturumen degradation on crude protein and amino acid profile of rumen-undegraded protein of feedstuffs. The obtained values of rumen degradability of crude protein with significant difference (P< 0.001) between feeds ranged from 20.3 to 76.3% (mean 62.0 ± 17.9%) and values of total amino acids ranged from 30.9% in corn gluten meal to 83.8% in corn gluten feed (mean 67.5 ± 16.4%). Anin vitromodified 3-step method was used to determine intestinal digestibility. Intestinal digestibility of undegraded protein varied from 54.5 ± 1.4% in raw soybean to 95.2 ± 1.0% in corn gluten feed. The absorbable amino acid profile of rumen-undegraded protein for each feedstuff was compared with profiles of the original feedstuff and the rumen-exposed undegraded protein. Absorbable lysine (9.3 ± 1.1 g/kg of crude protein) was higher in products of soybean and sunflower cake. Corn gluten feed and meal supplied more absorbable methionine (3.6 ± 0.6 g/kg of crude protein). This study showed that the digestibility factor of crude protein and amino acid based onin situandin vitromethods for thermal treatment of protein feeds can be used in models to optimize the amino acid nutrition of dairy cows and expand knowledge about rumen degradability and ileal digestibility of amino acids in feedstuffs.


2018 ◽  
Vol 31 (9) ◽  
pp. 1481-1490 ◽  
Author(s):  
Yakui Li ◽  
Zhongchao Li ◽  
Hu Liu ◽  
Jean Noblet ◽  
Ling Liu ◽  
...  

2011 ◽  
Vol 73 (2) ◽  
pp. 153-158 ◽  
Author(s):  
Menghe H. Li ◽  
Edwin H. Robinson ◽  
Brian G. Bosworth ◽  
Daniel F. Oberle ◽  
Penelope M. Lucas

1988 ◽  
Vol 71 (5) ◽  
pp. 1204-1210 ◽  
Author(s):  
S.L. Gunderson ◽  
A.A. Aguilar ◽  
D.E. Johnson ◽  
J.D. Olson

Author(s):  
J.J. Sindt ◽  
Sean P. Montgomery ◽  
T.B. Farran ◽  
H.J. LaBrune ◽  
R.D. Hunter ◽  
...  

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 112-112
Author(s):  
Richard B Omidiwura ◽  
Adebisi F Agboola ◽  
Taiwo O Makinde ◽  
Grace O Oyebode

Abstract An experiment was conducted to investigate the effect of rice bran (RB) and Ronozyme® WX on apparent and true ileal amino acid (AA) digestibility coefficients in broiler chicks using a regression approach. Two hundred and forty 21-day-old Abor Acre plus chicks were randomly allotted to six diets with varying levels of RB (100, 200 and 300 g/kg) without (0g/kg) or with Ronozyme® WX (25g/kg) supplementation in a 2x3 factorial arrangement using a randomized complete block design. Each treatment had 5 replicates with 8 birds each. The birds were fed for 5 days (d 22–26). On d 26, digesta was sampled from distal ileum. Data were analyzed using general linear model at α0.05. Lysine had the highest concentration among the essential amino acids (AAs) while the lowest concentration was observed for threonine. Rice bran at 10% for the essential amino acids with enzyme was significantly higher but compared with concentrations of RB at 10% and 20% without enzyme. There were no significant differences among the true ileal amino acid digestibility coefficients except lysine (10% RB) without enzyme (0.91) which was significantly higher than 20% RB with enzyme (0.84) but similar to other treatments. Rice bran with enzyme had a significant (P &lt; 0.05) interactive effect on the apparent ileal digestibility coefficients of arginine, histidine, isoleucine methionine and phenylalanine. When RB was supplemented with enzyme, a significant (P &lt; 0.05) interactive effect on true ileal digestibility coefficients of arginine and methionine was observed. Rice bran-enzyme interaction had no significant effect on the non-essential AAs. The slopes of the regression lines ranged from 0.77 (arginine) to 0.98 (phenylalanine). In conclusion, enzyme supplementation did not significantly influence the digestibility coefficients of AA in rice bran. However, the inclusion of 10% and 20% RB supplemented with Ronozyme® can help to improve the methionine content in rice bran.


2020 ◽  
Vol 19 (1) ◽  
pp. 1264-1274
Author(s):  
Babak Darabighane ◽  
Farzad Mirzaei Aghjehgheshlagh ◽  
Ali Mahdavi ◽  
Bahman Navidshad ◽  
John K. Bernard

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