Increasing nutrition value of fermented rice hull through biofermentation of lactobacillus complex bacteria supplemented

  • Ida Bagus Gaga Partama Faculty of Animal Husbandry, Udayana University, Indonesia
  • Tjokorda Gede Belawa Yadnya Faculty of Animal Husbandry, Udayana University, Indonesia
  • Anak Agung Ayu Sri Trisnadewi Faculty of Animal Husbandry, Udayana University, Indonesia
  • I Ketut Sukada Faculty of Animal Husbandry, Udayana University, Indonesia
Keywords: Bali duck, Betle leaf meal, Nutrition value, Fermented rice hull, Blood antioxidant profile

Abstract

An experiment was carried out to determine the nutrition value and the effect of blood antioxidant profile of Bali duck of fermented rice hull through biofermentation and supplemented with betle leaf meal. A completely randomized design (CRD) with five treatments diets and four replications were used and each replicate consisted of five ducks. The treatment was diet A as control (diet without rice hull and betle leaf meal), diet B containing 10% rice hull, diet C containing 10% fermented rice hull, diet D containing10% rice hull and betle leaf meal, and diet E containing 10% fermented rice hull and betle leaf meal. The variables observed were: nutrition value of fermented rice hull, performance, and blood antioxidant profile. The results showed that fermented rice hull could improve the content of crude protein from 4.66% to 7.49%; energy extract 1.99% to 2.88%; nitrogen-free extract 8.66% to 19.01%; ash 16.41% to 23.53% and decrease the crude fiber 43.59 to 21.01%. Treatments A, B, C, D, and E were not significantly different on feed consumption (P>0.05). Provision of diet E can result in the highest of ration digestibility, antioxidant capacity, and final weight (P<0.05), and could increase of antioxidant capacity, superoxide dismutase (SOD) and decrease malondialdehyde (P<0.05) of Bali duck blood. It could be concluded that the fermented rice hull supplemented by Piper betle could improve the nutrition value of rice hull, performance, and blood antioxidant profile of Bali ducks.

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Published
2018-08-31
How to Cite
Partama, I. B. G., Yadnya, T. G. B., Trisnadewi, A. A. A. S., & Sukada, I. K. (2018). Increasing nutrition value of fermented rice hull through biofermentation of lactobacillus complex bacteria supplemented. International Journal of Life Sciences, 2(2), 73-82. https://doi.org/10.29332/ijls.v2n2.179
Section
Articles