Kecernaan dan Fermentabilitas Tandan Kosong Sawit yang di Fermentasi dengan Mikroba Tanah secara in- vitro

Abstract

Abstraet The objective of this researchwas to determine the effect affermentation by soil rrticrtsbes on the in vitro DM, NDF, ADF digestibility and fermentabiliry characteristics of palm ernpty bunch. Pctrm ernpty bunch is fermented by lWri soil microbes insculum / kg DM with length of 0. I, 2 and 3 weeks fermentation at aerobic candition. Digestibility was determined afier 48 h incubation with rumen Jluid of Tilley and Terry techniqwe. Data were analyzed as a Block randomized Design. Digestibility af DM,, NDF atd ADF, were dffirence among trentmeltts. In vitro DM digestibility after 48 h was higher for 2 weeks affermentation (5A,36Yo) thanfor 0, 1, and 3wkfermentation (33,72,48,Ag, and 46,36 yo) e <0,05). In vitro ADF digestibility afier 48 h was also higher for 2 week^s of fermentation (34.88 Ya) thanfor 0, I, and 3 wkfermentation (20,9, 29,73, and 26.) (p< 0.05). The cmerage of pII was non dffirence among treatment. Concentration of NH3 was increase for all treatment, and concentration of VFA was also higher for 2 weelrs fermentation (113,46 mM.k was concluded thot palm empty bunchfermented by soil microbesfar length of 2 weel