Evaluation of the Viscosity of Different Molasses and Binders in Wafer Supplements Containing Prill Fat and their Effect on Fermentability and Digestibility of Dairy Cows in Vitro
Evaluation of the Viscosity of Different Molasses and Binders in Wafer Supplements Containing Prill Fat and their Effect on Fermentability and Digestibility of Dairy Cows in Vitro
Muhammad Ambar Islahuddin1, Yuli Retnani2*, Despal2
ABSTRACT
This study aimed to evaluate the effects of different molasses viscosities and various binder options on the physicochemical quality of wafer supplements containing prill fat, as well as their impact on fermentation and digestibility in dairy cows in vitro. Molasses with viscosities of 320 mPas-1 and 6400 mPas-1 were utilized alongside pollard binders, cassava meal, and cassava waste. The experimental design employed a 2x3 factorial pattern CRD with 5 replicates. Analysis of Variance and DMRT were employed to assess treatment differences, focusing on moisture content, water activity, specific gravity, and wafer durability index. The best treatments were further evaluated in in vitro fermentability and digestibility tests using RBD with 6 treatments and 4 blocks, examining pH, NH3, Total VFA, DMD, and OMD. Polynomial Orthogonal analysis was used to determine optimal levels. Results indicated significant (p<0.05) effects of molasses viscosity and binders on wafer supplement quality. Molasses with 6400 mPas-1. Viscosity and pollard binders exhibited superior WDI (80.14%), MC, and aw values. In vitro tests demonstrated significant (p<0.05) impacts on fermentability and digestibility in dairy cows, showing potential for increased values by 2.77% initially, followed by a decline due to fat interference with rumen microbes. In conclusion, viscous molasses combined with pollard binder provided optimal physical qualities and did not compromise rumen fermentability and digestibility when supplemented in rations.
Keywords | Binder, Biohydrogenation, Dairy cattle, In vitro, Precision, Wafer supplements
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