Utilization of Gamma Irradiated Aspergillus niger to Improve Oil Palm by-Product Digestibility
Abstract: This study was
conducted to determine the effect of fermentation using irradiated A. Niger on
in vitro rumen fermentation characteristics of oil palm by-products. Completely
randomized design with eight treatments and four replications was applied in
this experiment. The treatments were kernel shell (CK), palm frond (PKS), oil
palm empty bunches (TKKS), CK+PKS+TKKS (mix), fermented kernel shell (CKF),
fermented palm frond (PKSF), fermented oil palm empty bunches (TKKSF) and
fermented mix (mixF). The results showed that fermentation process reduced NDF
content of PKS and TKKS by 7.42 and 7.09% respectively. Fermentation also
decreased ADF content of TKKS by 7.35%. Maximum total gas production (a+b) of
TKKS and mix sample decreased after fermentation process (P<0.05) by 52.92
and 35.60% respectively. Total VFA production increased on kernel shell and
palm fronds samples after fermentation process (P<0.05) however CO2:CH4
ratio tended to be decrease. The conclusion of this study was the fermentation
process by irradiated A. niger improved rumen fermentation characteristics of oil
palm by-products, however more appropriate strategy is needed to reduce CH4
emissions.
Keywords: Aspergillus niger;
Degradability; Fermentation; Gamma irradiation; Oil palm by-products
Penulis: Teguh Wahyono, Nana
Mulyana, Putri Amanda, Siti Nurbayti, Suharyono
Kode Jurnal: jppeternakandd180018