Substitution effects of chili leaves powder for copra meal in ruminant feed on In vitro rumen fermentation characteristics

Chili is a vegetable that is most widely grown in tropical countries. Commercial processing of chili produces a large amount of diverse agricultural by-products representing one of the most essential and promising energy and protein-rich sources of animal feed. After the chili was separated, the chi...

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Bibliographic Details
Main Authors: Maharani, Sinta, Fidriyanto, Rusli
Format: Conference Proceeding
Language:English
Subjects:
Acetic acid
Animal feed
Chemical composition
Fermentation
Organic matter
Propionic acid
Proteins
Substitutes
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Summary:Chili is a vegetable that is most widely grown in tropical countries. Commercial processing of chili produces a large amount of diverse agricultural by-products representing one of the most essential and promising energy and protein-rich sources of animal feed. After the chili was separated, the chili leaves were produced as the main residues. The aim of this study was to evaluate the substitution effects of chili leaf powder (CLP) for copra meal in ruminant feed on in vitro rumen fermentation. The experiment was arranged in a randomized complete block design with 5 different chili leaf powder concentrations (DC-0: 0%, DC-25: 25%, DC-50: 50%, DC-75: 75%, DC-100: 100%) as copra meal substitute in concentrate feed as treatments and 4 different rumen mixtures as a block. The results showed that the increase of CLP concentration was followed by increasing crude fiber and protein. Furthermore, ether extract and NFE were decreased. The chemical composition of the CLP and CM were significantly (P
ISSN:0094-243X
1551-7616
DOI:10.1063/5.0118525