Dilaga Syamsul Hidayat, Putra Ryan Aryadin, Pratama Anggriawan Naidilah Tetra, Yanuarianto Oscar, Amin Muhamad, Suhubdy Suhubdy
Laboratory of Ruminant/Herbivore Nutrition, Faculty of Animal Science, University of Mataram, Mataram, Indonesia.
Department of Animal Science, Faculty of Agriculture, Sriwijaya University, Palembang, Indonesia.
J Adv Vet Anim Res. 2022 Dec 31;9(4):625-633. doi: 10.5455/javar.2022.i632. eCollection 2022 Dec.
The study was conducted to determine the effect of inoculants of different types and doses on the nutrient quality and digestibility of fermented rice bran.
The study was designed using a completely randomized design with a 3 × 3-factorial pattern. The first factor was the type of inoculum, consisting of (SC), Effective Microorganism-4, and Saus Burger Pakan (SBP). The second factor is inoculum doses, which are as follows: levels 2%, 4%, and 6%. The variables measured included chemical composition, fiber fraction content, dry matter digestibility and organic matter digestibility.
The results showed that the type of inoculation treatment and the doses of inoculation did not affect the dry matter (DM) content of fermented bran, and the organic matter content of fermented bran was only affected by the inoculation dose factor ( < 0.05). The highest crude protein and Extract Ether (EE) were obtained in the SBP inoculants, which increased linearly with increasing inoculation doses ( < 0.05). While a significant decrease ( < 0.05) occurred in crude fiber content. The cellulose, hemicellulose, lignin, acid detergent fiber (ADF), and neutral detergent fiber (NDF) fractions were significantly lower in the SBP treatment as the dose increased. The SBP inoculant type produced the highest DMD ( < 0.05) but showed a response that was not different from the SC inoculant treatment for OMD. Increasing inoculation doses of 2%, 4%, and 6% linearly increased the DMD and OMD of fermented bran ( < 0.05). Overall, inoculant application on fermented bran showed an interaction effect except for the components of DM, EE, ADF, NDF, and DMD of fermented bran.
It was concluded that the SBP at 6% and their combination resulted in the best chemical quality and digestibility of rice bran.
本研究旨在确定不同类型和剂量的接种剂对发酵米糠营养品质和消化率的影响。
本研究采用完全随机设计，采用3×3析因模式。第一个因素是接种剂类型，包括（SC）、有效微生物-4和香肠汉堡饲料（SBP）。第二个因素是接种剂剂量，如下：2%、4%和6%水平。测量的变量包括化学成分、纤维组分含量、干物质消化率和有机物消化率。
结果表明，接种处理类型和接种剂量对发酵麸皮的干物质（DM）含量没有影响，发酵麸皮的有机物含量仅受接种剂量因素影响（<0.05）。SBP接种剂中粗蛋白和乙醚提取物（EE）含量最高，且随接种剂量增加呈线性增加（<0.05）。而粗纤维含量显著下降（<0.05）。随着剂量增加，SBP处理中的纤维素、半纤维素、木质素、酸性洗涤纤维（ADF）和中性洗涤纤维（NDF）组分显著降低。SBP接种剂类型产生了最高的干物质消化率（<0.05），但对有机物消化率而言，其反应与SC接种剂处理无差异。接种剂量从2%、4%增加到6%可使发酵麸皮的干物质消化率和有机物消化率呈线性增加（<0.05）。总体而言，除发酵麸皮的DM、EE、ADF、NDF和DMD成分外，接种剂对发酵麸皮的应用显示出交互作用。
得出结论，6%的SBP及其组合可使米糠的化学品质和消化率最佳。
