Amomum compactum Soland ex Maton ADDITION AS ESSENTIAL OIL SOURCE AND ITS EFFECT ON RUMINAL FEED FERMENTATION BY IN VITRO ANALYSIS
Essential Oil (EO), as feed additive, has positive effect on ruminal feed fermentation by increasing feed efficiency and reducing methane production. This research was done to studied java cardamom (Amomum compactum Soland ex Maton) effect, be essential oil source as feed additive, on ruminal feed fermentation. In vitro gas production technique was used in this research to elaborate the effect of cardamom on nutrient digestibility of substrate and parameters of fermentation in rumen. Cardamom meal was added into feed sample equal to end concentration of EO in fermentation medium as much as 0, 25, 50, 75 and 100 mg/l. Substrate of fermentation consist of Pennisetum purpureum, rice bran and wheat pollard. Addition of cardamom have no effect on substrate dry matter digestibility except at 100 mg/l was decreased. Protein digestibility in all added cardamom fermentation were lower than control, whereas organic matter and crude fiber digestibility increased up to 13.5 and 24% at level of EO 100mg/l respectively. Fermentation parameters including volatile fatty acid (acetate, propionate, butyrate) production, pH and microbial protein synthesis did not affected by cardamom addition except ammonia concentration. Methane production and protozoa population also did not change by the treatment. In conclusions of this study that, utilization of java cardamom as feed additive have positive effect on ruminal feed fermentation by increase organic matter and crude fiber digestibility and reduce protein digestibility.
Amomum compactum Soland ex Maton, essential oil, ruminal fermentation, methane
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