Suplementasi Probiotik dan Senyawa Fitokimia terhadap Performan, Persentase Komponen Asam Lemak Terbang, Total Bakteri dan Protozoa Cairan Rumen Kambing

Abstract

ABSTRAK. Penelitian ini bertujuan untuk menginvestigasi efektivitas suplementasi probiotik Saccharomyces cerevisiae dan Acetoanaerobium noterae serta senyawa fitokimia pada tepung batang pisang (TBP) dan tepung daun albezia (TDA) terhadap performan, persentase komponen asam lemak terbang dan total koloni bakteri dan protozoa cairan rumen kambing. Ternak yang digunakan dalam penelitian adalah 25 ekor kambing jantan sedang tumbuh dengan bobot badan rata-rata 12,21±2,28 kg. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan: pakan kontrol (R0); R0 + TBP (R1); R0 + TDA (R2); R0 + Probiotik S.c (R3); R0 + Probiotik A.n (R4). Setiap perlakuan diulang sebanyak 5 kali. Parameter yang diuji adalah konsumsi bahan kering, pertambahan bobot badan harian (pbbh) dan persentase komponen asam lemak terbang serta total koloni bakteri dan protozoa cairan rumen. Data dianalisis menggunakan analysis of variance (ANOVA) dan dilanjutkan dengan uji jarak berganda Duncan. Hasil penelitian menunjukkan bahwa pemberian perlakuan memberikan pengaruh yang tidak signifikan (p0,05) terhadap seluruh parameter. Namun demikian, pemberian Saccharomyces cerevisiae (R3) cenderung meningkatkan pbbh, persentase komponen asam lemak terbang dan total bakteri cairan rumen. Pemberian tepung batang pisang (R2) cenderung memberikan pengaruh paling baik dalam mendefaunasi total protozoa cairan rumen. Diperlukan penelitian lebih lanjut untuk mengetahui pengaruh perlakuan lebih mendalam. (Supplementation of probiotics and phytochemical compound on performance, percentage of volatil fatty acid components, total of bacteria and protozoa of goat’s rumen fluid) ABSTRACT. The research was aimed to investigate supplementation effectiveness of probiotic Saccharomyces cerevisiae and Acetoanaerobium noterae and phytochemical compound from stem banana flour and albezia leaf flour on performances, percentage of volatil fatty acid components, and total of bacteria and protozoa of goat’s rumen fluid. A total 25 head of buck in growing period was used with average body weight of 12.21±2.28 kg. The research used Completely Randomized Design (CRD) with five treatments: Control (R0); R0+stem banana flour (R1); R0+Albizia leaf powder (R2); R0+Saccharomyces cerevisiae (R3); RO+ Acetoanaerobium noterae (R4). Each treatments replicated five times. Parameter tested were dry matter consumption, average daily gain (ADG), percentage of fatty acid components, and total of bacterial colonies and protozoa in rumen fluid. Data were analyzed by analysis of variance (ANOVA) and continued with Duncan’s multiple range test. The result showed that all treatments no significant affected (p0,05) on all parameter. However, supplementation of Saccharomyces cereviseae (R3) tended to increase average daily gain, percentage of volatil fatty acid components and total of bacterial colonies in rumen. Supplementation of stem banana flour (R2) tended to have the best effect on protozoa defaunating in rumen fluid. Further research is needed to determine the effect of more profound treatment.

Keywords

• probiotik
• fitokima
• fermentasi
• rumen
• kambing
• probiotic
• phytochemical
• fermentation
• goat