Friday, June 02, 2006

Fermentation of Rice Bran to Decrease Phytate-Phosphorus by Using Rumen Liquor

R. I. Pujaningsih
Department of Animal Nutrition and Feed Science,
Faculty of Animal Agriculture Diponegoro University


Rice bran as the source of P for the monogastric animals has the highest levels of phytate. Monogastric animals, such as pigs, poultry and fish, utilize this source of phosphate poorly at the best, lacking the requisite gastrointestinal tract enzyme(s) for release of the phosphate from the organic complex of phytate. By the way, phytate phosphorus has been considered to be absorbed easily in ruminant because of microbial phytase degradation in the rumen. Knowing that rumen content at slaughterhouses presents a serious disposal problem, this study would try to use it. The aim of this study is to decrease phytate phosphorus from rice bran by using rumen liquor and following to increase phosphorus supply in poultry diets. The experimental design was selected to compare the effects of rumen liquor levels on the fermentation process. Besides, it is used also to find the best treatment and time of the fermentation. Factorial model based on completely (block) randomized design was employed through out the experiment. Two factors have been evaluated (i) the level of rumen liquor's addition (15; 30 and 45%), and (ii) the length of fermentation (0;2;4; and 6 days). Data were subjected to ANOVA using the general models procedure of SAS. Duncan and Orthogonal test was used for further analysis with level probability of 95 % and 99 %. The result of this study presented that fermentation process which used rumen liquor would slightly decreased after the fourth day of incubation period. A longer incubation period would give no further effects to the phytase activity and phytate phosphorus degradation. Compare to the standard (the use of microbial phytase), the results of mixture used 45% of rumen liquor showed relatively low.

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