Digestibility of a diet with hydroponic maize (Zea mays L.) green fodder and its effect on lamb growth

2020 ◽  
Vol 13 (11) ◽  
Author(s):  
Javier J. Cantón-Castillo ◽  
Rosendo A. Alcaraz-Romero ◽  
Ricardo A. Chiquini-Medina ◽  
A. Maya-Martínez
Keyword(s):  
Crude Protein ◽  
Nutritional Value ◽  
Daily Weight Gain ◽  
Randomized Design ◽  
Green Fodder ◽  
Growth Evaluation ◽  
Completely Randomized Design ◽  
Four Levels ◽  
Excellent Source ◽  
Lamb Growth

Objective: To determine the apparent digestibility (AD) of diets with hydroponic green corn forage (HGCF) and to evaluate its effect on the dry matter (DM) intake and daily weight gain (DWG) of lambs. Design/methodology/approach: Two experiments using four levels of inclusion (0, 20, 40, 60% DM) of HGCF in the diet were carried out. For determine the AD of diet 16 sheep were used and for the growth evaluation 20 male lambs. A completely randomized design in both studies was used. Results: A higher AD of DM and crude protein in diets with 40% and 60% of HGCF was observed (P<0.05; P<0.01). Lambs from 0 and 20% HGCF treatment had a higher DWG. A lower DM intake in 60% HGCF diet was registered (P<0.05). Limitations on study/implications: Currently there are various methods to supplement sheep during dry season, however, few are fully adapted to the needs of farmers. Hydroponic green corn forage is a valuable alternative for fast and constant production of forage with high nutritional value for sheep. Findings/conclusions: Hydroponic green corn forage has high digestibility, therefore, it can be used as an excellent source of forage in the diet of lambs, obtaining appropriate weight gains with rations that include up to 40% in the diet to replace commercial food.

scholarly journals PENGARUH PEMBERIAN ARAS UREA PADA AMONIASI RUMPUT PALUNGPUNG (Phragmites karka) TERHADAP KANDUNGAN SERAT KASAR, PROTEIN KASAR, DAN LEMAK KASAR

2018 ◽  
pp. 27-32
Author(s):  
Siti Choiriyah ◽  
Irene Ike Praptiwi ◽  
Dirwan Muchlis
Keyword(s):  
Heat Resistance ◽  
Rainy Season ◽  
Crude Protein ◽  
Nutritional Value ◽  
Crude Fiber ◽  
Urea Level ◽  
Randomized Design ◽  
Phragmites Karka ◽  
Completely Randomized Design ◽  
The Right

Availability of forage in the dry season is less than the rainy season, one of the local grasses that has heat resistance, namely clumps of palungpung (Phragmites karka). This grass is hard textured so ammonia technology is carried out. This study was to determine the right concentration of urea in ammonia of palungpung grass (Phragmites karka), and to increase the nutritional value of palungpung grass (Phragmites karka) after ammoniation. The design in this study used a Completely Randomized Design (CRD). In this design there are four (4) treatments and three (3) replications. Treatment P1 = Palungpung Grass (Phragmites karka) + Urea 0%, P2 = Palungpung Grass (Phragmites karka + Urea 4%, P3 = Palungpung Grass (Phragmites karka) + Urea 8%, P4 = Palungpung Grass (Phragmites karka) + Urea 12 %. The parameters observed were crude fiber (SK), crude protein (PK), crude fat (LK). The results of variance analysis showed that the effect of urea level on ammoniation of palumpung grass (Phragmites karka) was not significantly different (P> 0.05 ) on crude fiber and crude fat content, while significantly affecting crude protein at 12% level of 17.10%.

Growth and nutritional value of the silage of two cultivars of Pennisetum purpureum at different ages

2020 ◽  
Vol 13 (9) ◽  
Author(s):  
Cándido Enrique Guerra Medina ◽  
CARLOS HUGO AVENDAÑO ARRAZATE ◽  
Oziel Dante Montañez-Valdez ◽  
Jose de Jesus Madonado Méndez ◽  
Alejandro Ley de Coss
Keyword(s):  
Plant Height ◽  
Crude Protein ◽  
Nutritional Value ◽  
Leaf Length ◽  
Neutral Detergent Fiber ◽  
Stem Diameter ◽  
Pennisetum Purpureum ◽  
Randomized Design ◽  
Completely Randomized Design

Objetive: To evaluate the growth, chemical composition and quality of the silage of 45 d and 60 d cuts of Pennisetum purpureum sp. Gigante and Pennisetum purpureum cv. Taiwan grasses. Design/methodology/approximation: The study took place at the Germplasm Bank of the Rosario Izapa Experimental Field in Tuxtla Chico, Chiapas, Mexico. Chemical analysis of the silage determined crude protein (CP), crude fat (CF), crude fiber (CF), ash (A), neutral detergent fiber (NDF), acid detergent fiber (ADF), and pH. Plant height, leaf length, leaf width and stem diameter were also determined. A completely randomized design was used with three repetitions per treatment as per PROC GLM and means comparison using the Tukey procedure. Results: The CP content of both grasses decreased in the 45 d to 60 d period; from 7.18 % to 5.36 % in Taiwan grass and from 7.53 % to 6.05 % in Pennisetum sp. Gigante. Plant height, length and width of leaf, and stem diameter were greater in the Taiwan variety (P<0.05) at 30 d, 45 d and 60 d; the pH of the silage was similar in both grasses evaluated (P>0.05) at 45 d and 60 d. Study limitations /implications:  A review during low water periods is required (December-April). Findings/conclusions: Taiwan grass registered a greater growth rate in all periods; while Gigante grass showed higher nutritional value at 45 and 60 days of cutting.

scholarly journals Penerapan Kultur Campuran Trichoderma reesei dan Aspergillus niger dalam Meningkatkan Kualitas Putak sebagai Pakan (APPLIED MIXED-CULTURED ASPERGILLUS NIGER AND TRICHODERMA REESEI TO INCREASE PUTAK QUALITY AS FEED)

2019 ◽  
Vol 20 (1) ◽  
pp. 87
Author(s):  
Maritje Aleonor Hilakore ◽  
Suryahadi Suryahadi ◽  
Komang Wiryawan ◽  
Djumali Mangunwijaya
Keyword(s):  
Aspergillus Niger ◽  
Trichoderma Reesei ◽  
Soluble Protein ◽  
Crude Protein ◽  
Palm Tree ◽  
High Carbohydrate ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Four Levels ◽  
West Timor

Putak is a local feed in west Timor, East Nusa Tenggara Province. It is obtained from soft core of palm tree which is called gebang tree (Corypha gebanga). Putak contains high carbohydrate and fiber but low in protein. As an effort to increase the ptotein level in putak a research was conducted by fermenting it with mixed-cultured of Trichoderma reesei and Aspergillus niger. A laboratorium experimental method was used and arranged factorially in Completely Randomized Design 3 x 4 x 3 namely three inoculant levels of T. reesei (T): 5,0; 7,5 and 10,0 % (w/w), and four levels of A. niger (A) 0,5; 1,0; 1,5 and 2,0% (w/w). Mixed-cultured was done by: first, T.reesei as treatment mix with putak and incubation for two days, after that mix with A.niger, incubation for two days. The best result of this study was on combination of T.reesei 7.5% level and 1,5% of A.niger were crude protein (23.62%) and soluble protein (14.92%) was highest and fiber 10,17%. 

scholarly journals Nilai Gizi dan Organoleptik Bakso Daging Ayam Yang Ditambahkan Tepung Kacang Koro Pedang (Canavalia gladianta)

2020 ◽  
Vol 6 (2) ◽  
pp. 232
Author(s):  
Ni Made Andry Kartika ◽  
Alimuddin Alimuddin
Keyword(s):  
Chemical Composition ◽  
Moisture Content ◽  
Crude Protein ◽  
Nutritional Value ◽  
Ash Content ◽  
Crude Fiber ◽  
Average Value ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tapioca Flour

Meetball is a common food in society and has good nutritional volue. Sword koro can be used as a binder besides having better quality and protein than tapioca flour. This study aims to determine the effect koro pedang flour to the nutritional value and organoleptic value f chicken meatballs. The method used in the study was a completely randomized designconsisting of 5 teatments and repeated 5 times, namely: KO (control), K1 (chicken meatballs + koro pedang flour 20%), K2 (chicken meatballs + koro pedang flour 25%), K3 (chicken meatballs + koro pedang flour 30%) and K4 (chicken meatballs + + koro pedang flour 35%). The variables measured ware the nutritional value or chemical composition (moisture content, ash content, fat content, and crure protein), and the organoleptic value of chicken meatballs with the addition of koro pedang flour (Canavalia Gladiante). Analysis of the data used the analysis of variance based on completely randomized design CRD), from the results of different analyzes followed by the LSD test. The results showed that the nutritional value showed very significant results or all treatments (K1,K2,K3 dan K4) were significantly different(P>0.01) for crude protein, crude fiber, crude fat and ash. Maenwhile, for the water content in this treatment, no significant results were found. The highest average value is shown in the K4 tretment for protein, crude fat, crude fiber and ash. The organoleptic value showed significant results (P<0.05) on the K1 treatment for taste, color, texture and acceptance. Maenwhile, the aroma is insignificant because the aroma of the meatballs added with koro flour has a very strong and distinctive aroma

scholarly journals NILAI NUTRISI AMPAS TEBU (Bagasse) YANG DIFERMENTASI MENGGUNAKAN STARBIO® PADA LEVEL YANG BERBEDA

2017 ◽  
Vol 13 (2) ◽  
pp. 59 ◽  
Author(s):  
Rafles Rafles ◽  
Efendi Harahap ◽  
Dewi Febrina
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Nutritional Value ◽  
Animal Feed ◽  
Crude Fibre ◽  
Randomized Design ◽  
Nitrogen Free Extract ◽  
Completely Randomized Design ◽  
Fermentation Technology ◽  
Different Levels

The bagasse has potential as an alternative feed for ruminant. However,  though the high of the crude fibre and the very low in the nutritional value make them very limited in using for animal feed. To overcome the problem in order to increase nutritional value was the fermentation technology by the application of the starbio inoculums. The objective of the research was to observe the  nutrition  qualities of the bagasse with aplication of different levels of starbio. The experimental design was  a completely Randomized Design  with 4 treatments i.e. P0 (bagasse + 0% Starbio), P1 (bagasse+ 0.2% starbio), P2 (bagasse+ 0.4% Starbio), P3 (bagasse+ 0.6% Starbio) and each treatment has 5 replication, The parameters measured were pH, dry matter (DM), crude protein (CP), ether extract (EE) crude fiber (CF), ash and Nitrogen Free Extract (NFE). The results of the research indicated that pH of the  fermentation was very good (3.37-3.67), DM (66.59-68.73%), and CP 1.47-1,97%. However, there was no effect on EE, CF, ashes and NFE. The addition of 0.6% starbio was the best result to increase CP but did not affect on ash content.

scholarly journals Performance and meat chemical composition of quails fed with different sorghum levels instead of corn

2016 ◽  
Vol 46 (5) ◽  
pp. 933-936 ◽  
Author(s):  
Cíntia Amaral Moraes ◽  
Evandro de Abreu Fernandes ◽  
Márcia Marques Silveira ◽  
Julyana Machado da Silva Martins ◽  
Fernanda Heloisa Litz ◽  
...  
Keyword(s):  
Weight Gain ◽  
Crude Protein ◽  
Mineral Matter ◽  
Ether Extract ◽  
Feed Conversion ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Carcass Performance ◽  
Four Levels ◽  
The Relationship

ABSTRACT: The objective of this study was to evaluate the effect of replacing corn with sorghum in feed on performance, carcass yield, and composition of specialized meat cuts in quails. A total of 1200, 1-day-old female quails were raised up to 42 days of age. The completely randomized design consisted of four treatments with six replicates each and with 50 quails in each cage. Treatments consisted of four levels of sorghum replacement in the diet (0, 40, 60, and 100% sorghum). All birds were weighed to assess the weight gain. Feed conversion was calculated as the relationship between feed intake and weight gain. Mortality was reported daily and calculated at the end of each week. At 42 days, the birds were slaughtered and the carcass, thigh and drumstick, and breast yields were assessed. Mineral matter, ether extract, and crude protein analyses were performed using breast cuts and thigh + drumstick cuts. No significant differences were noted in cut performance, yield, or composition. Thus, it can be concluded that the ground grain sorghum can entirely replace corn in quail feed, as it does not negatively affect carcass performance, yield, and nutritional quality.

scholarly journals Chemical, physical and biological changes of white oat ensiled with different additives

2018 ◽  
Vol 19 (1) ◽  
pp. 1-10
Author(s):  
Américo Fróes Garcez Neto ◽  
Janielen da Silva ◽  
Tiago Machado dos Santos ◽  
Sergio Rodrigo Fernandes ◽  
Eduardo Michelon Nascimento
Keyword(s):  
Avena Sativa ◽  
Crude Protein ◽  
Nutritional Value ◽  
Exposure Period ◽  
Ammonia Nitrogen ◽  
Buffering Capacity ◽  
Pediococcus Acidilactici ◽  
Randomized Design ◽  
Aerobic Stability ◽  
Completely Randomized Design

SUMMARY This study evaluated the addition of inoculants on the aerobic stability, nutritional value, and fermentation and microbiological profiles of white oat silages (Avena sativa L.). The trial was carried out in a completely randomized design with three treatments and six replicates. The treatments consisted of three ensiling approaches: oat (O); oat with homofermentative bacterial inoculant (OB); and oat with bacterial-enzymatic inoculant (OBE). The aerobic stability was 9 days for silage O and 14 days for silages OB and OBE. The non-fiber carbohydrates (NFC) decreased (16.67 to 14.05% DM) and the crude protein (CP) did not change (mean of 8.98% DM) during the aerobic exposure in all silages. The buffering capacity (BC) decreased, while pH and the ammonia nitrogen (NH3-N) increased during the aerobic exposure in all silages. Independent from the aerobic exposure period, BC of OBE silage was higher than O silage (29.67 vs. 24.80 meq/100 g DM). Lactic acid bacteria count in OB silage (7.83 log CFU/g) was higher than in O and OBE silages (5.24 log CFU/g, on average). Also, the OB silage showed high enterobacteria count compared to OBE silage (2.49 vs. 0.76 log CFU/g). The inoculation with Lactobacillus plantarum, Pediococcus acidilactici and amylase enzyme at the dose of 1×105 CFU/g does not improve the aerobic stability, nutritional value and the fermentation and microbiological profiles of oat silages.

scholarly journals Performance, digestibility and carcass characteristics of feedlot dairy steers fed diets with different urea levels

2006 ◽  
Vol 58 (5) ◽  
pp. 860-867 ◽  
Author(s):  
K.A. Magalhães ◽  
S.C. Valadares Filho ◽  
P.V.R. Paulino ◽  
M.F. Paulino ◽  
R.F.D. Valadares
Keyword(s):  
Soybean Meal ◽  
Crude Protein ◽  
Dry Matter ◽  
Carcass Traits ◽  
Nutrient Digestibility ◽  
Daily Weight Gain ◽  
Urea Level ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Degradable Protein

The effects of urea levels on feed intake, digestibility and carcass traits of 27 confined cross bred steers weighing 303.25 ± 60.8kg, were evaluated. After weighing, castrating, vaccinating and a period of seven days, three steers were slaughtered at the beginning of the experiment and the remaining 24 were allotted in a completely randomized design to four isonitogenous experimental diets (12% of crude protein) and increasing level of urea on the dry matter-basis (0.0; 0.65; 1.30 and 1.65%) to replace soybean meal, so that the final content of the experimental diets were approximately 22, 37, 50 and 63% of crude protein in the form of NPN. Corn and elephant grass silages were supplied at a 70:30 ratio and the total diet had a 65:35, forage: concentrate ratio on a DM-basis. The urea level did not affect nutrient intake, except for rumen degradable protein (RDP) and total digestible nutrients (TDN) linearly increased in function of diet urea level. The nutrient digestibilities linearly increased except for ether extract and non fiber carbohydrate (NFC). A quadratic effect of diet urea level on daily weight gain and no effect of urea level on carcass traits were observed. Urea can totally replace soybean meal in diets for confined crossed dairy steers allowing gains of 1kg/day. Urea can enhance nutrient digestibility of diets.

scholarly journals The effects of different levels of protein and silymarin on the population growth and hypopharyngeal gland surface of honey bee workers (Apis mellifera meda)

2020 ◽  
Vol 36 (3) ◽  
pp. 341-358
Author(s):  
Sayed Hossaini ◽  
Mohsen Sari ◽  
Gholamhosein Tahmasbi ◽  
Morteza Chaji
Keyword(s):  
Honey Bee ◽  
Crude Protein ◽  
Hypopharyngeal Gland ◽  
Body Protein ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Four Levels ◽  
Bee Colonies ◽  
Different Levels

A pollen substitute is a valuable resource to maintain bee colonies strong and healthy, in the absence of pollen in sufficient quantities in nature. Hence, the current study was performed to investigate the effects of different levels of dietary proteins and silymarin (SM) as a natural antioxidant, on honey bee worker colonies. The study was carried out as a completely randomized design in an experiment conducted using 36 honey bee colonies in a completely randomized design with nine experimental treatments (four levels of crude protein 0, 20, 30 and 40%, two levels of silymarin 0 and 0.2 mM and pure pollen (control)), and four replications at Agricultural Sciences and Natural Resources University of Khuzestan in autumn 2015. In current study parameters such as workers in sealed broods, newborn workers bee weight, body protein and, the amount of development of Hypopharyngeal gland surface were studied. Soybean meal, maize and wheat gluten were included as pollen substitutes. Based on the results of the pre-experiment, SM supplement at a dose of two-tenths mM improved the survival of bees. Capped broods number using the divided box into squares with 2 ? 2 cm, newborn workers bee weight using the balance, body protein based on the percentage of body weight and development of the Hypopharyngeal gland surface using microscopes and micrometers were measured. The results showed that there was a significant difference between treatments in terms of laying eggs (P <0.05). The highest and lowest rate of workers in sealed broods were related to treatment containing 30% protein and SM (12467 cells) and sucrose treatment (2042 cells), respectively. Also, the highest and lowest newborn workers bee weight were related to pollen treatment and the sucrose treatment, respectively (P <0.05). Body protein of worker bees in studied treatments had significant differences (P <0.05), so that the widest and narrowest percent body protein were observed in a diet containing 30% protein and SM and sucrose treatment, respectively. The Hypopharyngeal gland surface in the colonies fed with different diets was significantly different (P<0.05) and the widest and narrowest of its surface were observed in the diet containing 30% protein and SM and sucrose treatment, respectively. According to the current results, to maximize the reproduction of bees, a diet containing 30% crude protein is proposed.

KARAKTERISTIK FISIK BUBUR INSTAN TERSUBTITUSI TEPUNG PISANG TONGKA LANGIT

2015 ◽  
Vol 4 (2) ◽  
pp. 41-44
Author(s):  
Priscillia Picauly ◽  
Gilian Tetelepta
Keyword(s):  
Water Solubility ◽  
Physical Property ◽  
Rice Flour ◽  
Absorption Index ◽  
Randomized Design ◽  
Nutrition Value ◽  
Banana Flour ◽  
Completely Randomized Design ◽  
Four Levels

Instant porridge is sereal-based food that can be combined with fruits so it will contain better nutrition. To improve the nutrition value of instant porridge then substitute of one kind of banana originally from Maluku is Tongka langit banana. A good quality of instant porridge has a high nutrition and a best physical property. This research aims to characterize of the physical properties instant porridge that are substituted by Tongka langit banana flour and the rice flour. The design that is applied is completely randomized design with four levels of treatment in comparing the substitution between Tongka langit banana flour and the rice flour as follow 20%, 40%, 60% and 80%. According to the result of this research, the physical characteristic of instant porridge that are substituted by Tongka langit banana flour are bulk density (0.84-0.89 g/mL), water absorption index (3.49-4.05%), and water solubility index (0.02-0.04%).

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