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A. Sudarman
Faculty of Animal Science, Bogor Agricultural University, Jl. Agatis Bogor, Indonesia 16680
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences

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SUPPLEMENTATION EFFECTS OF TANNIN AND SAPONIN EXTRACTS TO DIETS WITH DIFFERENT FORAGE TO CONCENTRATE RATIO ON In vitro RUMEN FERMENTATION AND METHANOGENESIS Yogianto, Y.; Sudarman, A.; Wina, E.; Jayanegara, A.
Journal of the Indonesian Tropical Animal Agriculture Vol 39, No 3 (2014): September
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.39.3.144-151

Abstract

This experiment was aimed to investigate the effect of combining tannin and saponin extracts onruminal methane emission of diets with different proportion of forage to concentrate in the in vitrofermentation. The experiment was conducted in a factorial block design. The first factor was theproportion of forage:concentate in diets (70:30 and 30:70) and the second was addition of tannin andsaponin extracts (control, tannins, saponins, tannins + saponins) in the dose of 2 mg/ml. Variablesobserved were gas production kinetics, methane production, dry matter digestibility (DMD), organicmatter digestibility (OMD) and ammonia concentration. Results revealed that addition of tannins,saponins and their combination generally lowered total gas and methane production during 24 and 48 hof incubation period in both types of diets (P<0.05), but combination of tannins and saponins comparedwith their separated forms did not show any significant differences. The addition of tannins, saponinsand their combination reduced DMD, OMD and ammonia significantly (P<0.05). It can be concludedthat the addition of tannin, saponin and their combination at a dose of 2 mg/ml could reduce methaneemission but followed by a decline in the DMD, OMD and ammonia.
THE NUTRITIVE VALUES OF PUFA-CONCENTRATE SUPPLEMENTED WITH YEAST AND Curcuma xanthorrhiza Roxb STORED IN SEVERAL WEEKS Sulistyowati, E.; Sudarman, A.; Wiryawan, K. G.; Toharmat, T.
Journal of the Indonesian Tropical Animal Agriculture Vol 40, No 1 (2015): March
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.40.1.11-22

Abstract

The PUFA (polyunsaturated fatty acid)-concentrates containing fatty acid sources (roasted corn grain,roasted soy bean meal, and corn oil) was designated as PUFA- concentrate for dairy goat. There werefour PUFA-concentrates, no supplement (PC0), 0.5% or 5 g yeast (PCY), 2% or 20 g curcuma powder(PCC), and 0.5% or 5g yeast with 2% or 20g curcuma powder (PCM). These PUFA-concentrates wereevaluated for nutrients and fatty acid contents during 2, 4, and 6 weeks of storage. The application oftreatments utilized in this research was completely randomized design with repeated measurement andsplit plot statistical analysis. Results showed that the contents of dry matter, organic matter, ether extract,crude protein, N-free extract, gross energy, acid detergent fiber, Ca, P, and Saccharomyces cereviseaewere significantly (P<0.05) remained stable as caused by unchained moisture of PUFA-concentrate withcombined supplements (Y5C20) in the 6 weeks of storage. The total PUFA (P), P/S, monounsaturatedfatty acid (MUFA), and long chained fatty acid contents tended to be high in PUFA-concentrate with 2%or 20 g curcuma powder. Whereas, the PUFA-concentrate with a combination of 0.5% or 5 g yeast and2% or 20 g curcuma powder was higher in unsaturated (U) fat and the ratio of U/S. In conclusion, combining all nutrient performances during the storage of 2 to 6 weeks, the PUFA-concentrate with0.5% or 5 g yeast and 2% or 20 g curcuma powder was considered nutritionally good.
QUALITY OF MILK FATTY ACID DURING LATE LACTATION IN DAIRY GOAT FED ON PUFA-DIET SUPPLEMENTED WITH YEAST AND Sulistyowati, E.; Sudarman, A.; Wiryawan, K.G.; Toharmat, T.
Journal of the Indonesian Tropical Animal Agriculture Vol 38, No 4 (2013): (December)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.38.4.247-256

Abstract

Yeast and curcumin of C. xanthorrhiza Roxb could be added into concentrate containingpolyunsaturated fatty acid (PUFA) to improve milk fatty acid quality of dairy goat. There were fivetreatments (PD0: PUFA- diet with no additive; PDA: PUFA- diet with 3 Asifit tablets; PDY: PUFA- dietwith 5 g yeast; PDC: PUFA- diet with 20 g curcuma powder; and PDM: PUFA- diet with a mixture of 5g yeast and 20 g curcuma powder) applied onto 20 dairy goats during late lactation (4.6 ± 0.55 monthsof lactation). The treatments were allocated according to a completely completely randomized blockdesign. Results demonstrated that diet containing PUFA supplemented with 5 g yeast and 20 g curcumawere high in total fatty acid, medium chain fatty acid (MCFA), and long chain fatty acid (LCFA). Milkof goats with this treatment showed high in mono unsaturated fatty acid (MUFA) and MUFA; while itwas low in short chain fatty acid (SCFA), n6/n3 ratio, and atherogenicity index. These qualities wereoptimally considered good in terms of healthier product. Therefore, the PUFA- diet with 5 g yeast and20 g curcuma was a reasonable choice to be applied for dairy goat.
Co-Authors Anuraga Jayanegara E. Sulistyowati E. Wina K. G. Wiryawan Luh Putu Ratna Sundari T. Toharmat Y. Yogianto, Y.