ABSTRACT: The objective of this study was to investigate the effect of drying temperatures on chemicalcomposition, rumen fermentation, and digestibility of soybean and redbean (in vitro). Soybean and redbean were dried in an oven set at four different drying temperatures: 50, 60, 70, and 80oC for 24 h in threereplicates. The dried samples were then grilled and used further for chemical composition determination(proximate analysis, Van Soest analysis, and protein fraction) and in vitro rumen fermentation assay.Parameters measured in the in vitro assay were gas production, digestibility, pH, ammonia, and volatilefatty acids (VFA). Data obtained were analyzed by using analysis of variance and a posthoc test namely Duncan’s multiple range test. Results showed that neutral detergent insoluble crude protein (NDICP) content was increased at higher drying temperature (70 or 80oC) for both soybean and redbean (P<0.05). Similar to NDICP, higher temperature led to a greater acid detergent insoluble crude protein (ADICP) of soybean as well as those of redbean (P<0.05). Higher temperature decreased gas production rate (GPR) of both beans (P<0.05). Drying of soybean at 70 or 80oC decreased crude protein digestibility (CPD) of soybean more than those of dried at 50 or 60oC (P<0.05). Higher drying temperature resulted in a lower NH3 concentration of both beans (P<0.05). In conclusion, drying temperature at 50 or 60oC was considered to be safe to maintain the nutritional quality of soybean and redbean.
Keywords: Drying, In vitro, Protein, Redbean, Soybean
Penulis: Anuraga Jayanegara
Kode Jurnal: jppeternakandd170173

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