The Effect of Several Additives to Ramie Leaves
(Bohmeria nivea, L. GAUD) Silage Quality
Tatra, A. J., Despal, and I. G. Permana
A research to study the influence of additives on
ramie leaves silage qualities for ruminant have been studied in vitro using
completely designs. Five types of water soluble carbohydrate (WSC) and dry
matter sources as additives (RO = cassava, RJ = corn meal, RP = pollard, RG =
cassava chip flour, and RD = rice bran) have been investigated. The
fermentability of organic matter to VFA and NH3 were measured according to
General Laboratory Procedure (1966), while the rate organic matter fermentation
was measured follow the procedure of Menke et al., (1979). Value of pH and
protein degradability were measured follow procedure of Naumann dan Bassler
(1997) and Microdifusi Conway. The variable of this research consist of
physical characteristic and fermentation parameters, fermentability and
digestibility of the silages by ruminant have been determined in vitro. In
generally, physical characteristic of ramie leaf silage are green black, lactic
acid odor and softer texture. Ramie leaf silage with addition cassava chip
flour (RG) have low pH (4.06). pH parameters showed that RG acidified the
silages faster than the RP, RJ, RO and RD. The silages were categorized as
fermentable and high digestible feeds for ruminants (NH3 > 7.09 mM, VFA >
138.93 mM) and organic matter digestibility (OMD) after 5 weeks ensiling time
were around 71.14%.
Keywords: additives, fermentation characteristic,
ruminant, ramie, silage
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