EFFECT OF FERMENTATION WITH RUMEN LIQUOR ON THE NUTRITIVE VALUE AND RUMEN DEGRADATION CHARACTERISTICS OF SOME FIBROUS FEEDS FOR RUMINANTS IN SEMI-ARID NIGERIA

H. A. Modu-Kagu, A. I. Zarah, I. D. Mohammed

Abstract


This study determines the effect of fermentation with rumen liquor on the nutritive value and rumen degradation characteristics of some locally available fibrous feeds. Nine (9) different rations were formulated based on the 60:40 ratio of energy to protein. The result of the proximate analysis showed that rations fermented with rumen liquor recorded an increase in crude protein content which ranged from 8.87 to 15.78 % when compared to the control which varied from 6.51 to 10.89 %. The ash content of the control ranged from 6.50 – 11.00 % and increased when fermented with rumen liquor with a range of 6.71 – 11.51%. The nitrogen free extract ranged from 43.33 – 53.17 % for control and increased when the rations were fermented with rumen liquor 48.70 – 56.36 %. A decrease in crude fibre content from (29.07 – 37.16 %) to (21.80 – 29.77 %) was observed. Ether extract, acid detergent fibre and neutral detergent fibre contents followed the same trend as that of crude fibre. The rate of dry matter disappearance of the control and the rations fermented increased with incubation time. Rations fermented with rumen liquor had the highest dry matter disappearance at 96 hrs. The dry matter degradation after 48 hours was above 60% in formulations fermented with rumen liquor. In conclusion fermentation with rumen liquor had increased the crude protein content and degradability of these feedstuffs and could therefore improve intake and utilization by ruminant livestock.

Keywords


degradation characteristics, fermentation, fibrous feeds, nutritive value, rumen liquor, semi-arid

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References


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