In vitro Ruminal Fermentation Characteristics of Maize-Stover-Based Diet Supplemented with Concentrates Differing Level in Cassava Leaf Tuber Silage
In vitro Ruminal Fermentation Characteristics of Maize-Stover-Based Diet Supplemented with Concentrates Differing Level in Cassava Leaf Tuber Silage
Poespitasari Hazanah Ndaru1, Kusmartono2*, Mashudi2, Ifar Subagiyo2
ABSTRACT
Cassava is widely cultivated in many tropical regions and is valued for its carbohydrate-rich tubers and protein-rich leaves. While its tubers are already used in livestock diets because of their high energy content, its leaves and peels often remain underutilized byproducts. This study evaluated the effects of a maize stover-based diet supplemented with concentrates containing varying levels (0, 5, 10, 15, 20, 25, 30, and 35%) of cassava leaf-tuber silage (CLTS) on ruminal fermentation characteristics and microbial protein synthesis. In this study, eight treatments were analysed via an in vitro two-stage incubation procedure consisting of 48 hours of ruminal fermentation followed by 24 hours of acid‒pepsin digestion. A randomized block design with three replicates per treatment was employed, and the data were analysed via ANOVA (P < 0.05). The results revealed that the level of cassava leaf-tuber silage significantly affected (P < 0.05) NH3-N and EMPS. The addition of 15% CLTS to the concentrates resulted in optimal organic matter digestibility (60.47%) and EMPS (32–33 g N/kg FOM), whereas the addition of 30–35% CLTS decreased the NH3--N value. These values remained above the 50 mg/L threshold necessary to support adequate microbial activity. It was concluded that CLTS at a level of 15% had optimal EMPS values, supported by a balanced volatile fatty acid and NH3 profile.
Keywords | Cassava product, Silage, Fermentation, Microbial efficiency, Ruminant
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June 2025
Adv. Anim. Vet. Sci., Vol. 13, Iss. 6,
