In vitro rumen fermentation characteristics due to Acanthopora muscoides (L.) Bory supplementation
In this study, a red macroalgae species, Acanthopora muscoides (L.) Bory was processed as a supplement Pennisetum purpureum cv. Gama Umami was used to evaluate their in vitro ruminant methane characteristics. This parameter will give us insight into the fermentation product from the feed degradation...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/18/bioconf_icosia2024_04002.pdf |
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| author | Hidayah Nur Sofia Firda Nasywa Kustantinah Astuti Andriyani Hanim Chusnul Noviandi Cuk Tri |
| author_facet | Hidayah Nur Sofia Firda Nasywa Kustantinah Astuti Andriyani Hanim Chusnul Noviandi Cuk Tri |
| author_sort | Hidayah Nur |
| collection | DOAJ |
| description | In this study, a red macroalgae species, Acanthopora muscoides (L.) Bory was processed as a supplement Pennisetum purpureum cv. Gama Umami was used to evaluate their in vitro ruminant methane characteristics. This parameter will give us insight into the fermentation product from the feed degradation process condition in the rumen. A complete randomized block design with four treatments and four replications was used, with a time of rumen fluid collection as a block. The treatments consisted of control (only Pennisetum purpureum cv. Gama Umami as a basal diet) and supplementation Acanthopora muscoides (L.) Bory at 2.5, 5.0, and 7.5% organic matter (OM). The result showed that supplementing Acanthopora muscoides (L.) Bory up to 7.5.0% OM on Pennisetum purpureum cv. Gama Umami increased (P<0.01) total volatile fatty acid (VFA) production, propionate proportion, and microbial protein synthesis. Those treatments decreased (P<0.01) the proportion of acetate, butyrate, and acetate propionate ratio without disturbing pH value and NH3 concentration. The conclusion was Pennisetum purpureum cv. Gama Umami supplemented with Acanthopora muscoides (L.) Bory 7.5% OM is the best treatment in this study to increase rumen fermentation characteristics. |
| format | Article |
| id | doaj-art-cc99ecc172b04ca5b23d87c5a1c5b67e |
| institution | DOAJ |
| issn | 2117-4458 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj-art-cc99ecc172b04ca5b23d87c5a1c5b67e2025-08-20T02:48:27ZengEDP SciencesBIO Web of Conferences2117-44582025-01-011670400210.1051/bioconf/202516704002bioconf_icosia2024_04002In vitro rumen fermentation characteristics due to Acanthopora muscoides (L.) Bory supplementationHidayah Nur0Sofia Firda Nasywa1Kustantinah2Astuti Andriyani3Hanim Chusnul4Noviandi Cuk Tri5Faculty of Animal Science, Universitas Gadjah MadaBachelor student of Animal Science Faculty, Universitas Gadjah MadaFaculty of Animal Science, Universitas Gadjah MadaFaculty of Animal Science, Universitas Gadjah MadaFaculty of Animal Science, Universitas Gadjah MadaFaculty of Animal Science, Universitas Gadjah MadaIn this study, a red macroalgae species, Acanthopora muscoides (L.) Bory was processed as a supplement Pennisetum purpureum cv. Gama Umami was used to evaluate their in vitro ruminant methane characteristics. This parameter will give us insight into the fermentation product from the feed degradation process condition in the rumen. A complete randomized block design with four treatments and four replications was used, with a time of rumen fluid collection as a block. The treatments consisted of control (only Pennisetum purpureum cv. Gama Umami as a basal diet) and supplementation Acanthopora muscoides (L.) Bory at 2.5, 5.0, and 7.5% organic matter (OM). The result showed that supplementing Acanthopora muscoides (L.) Bory up to 7.5.0% OM on Pennisetum purpureum cv. Gama Umami increased (P<0.01) total volatile fatty acid (VFA) production, propionate proportion, and microbial protein synthesis. Those treatments decreased (P<0.01) the proportion of acetate, butyrate, and acetate propionate ratio without disturbing pH value and NH3 concentration. The conclusion was Pennisetum purpureum cv. Gama Umami supplemented with Acanthopora muscoides (L.) Bory 7.5% OM is the best treatment in this study to increase rumen fermentation characteristics.https://www.bio-conferences.org/articles/bioconf/pdf/2025/18/bioconf_icosia2024_04002.pdf |
| spellingShingle | Hidayah Nur Sofia Firda Nasywa Kustantinah Astuti Andriyani Hanim Chusnul Noviandi Cuk Tri In vitro rumen fermentation characteristics due to Acanthopora muscoides (L.) Bory supplementation BIO Web of Conferences |
| title | In vitro rumen fermentation characteristics due to Acanthopora muscoides (L.) Bory supplementation |
| title_full | In vitro rumen fermentation characteristics due to Acanthopora muscoides (L.) Bory supplementation |
| title_fullStr | In vitro rumen fermentation characteristics due to Acanthopora muscoides (L.) Bory supplementation |
| title_full_unstemmed | In vitro rumen fermentation characteristics due to Acanthopora muscoides (L.) Bory supplementation |
| title_short | In vitro rumen fermentation characteristics due to Acanthopora muscoides (L.) Bory supplementation |
| title_sort | in vitro rumen fermentation characteristics due to acanthopora muscoides l bory supplementation |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2025/18/bioconf_icosia2024_04002.pdf |
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