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Journal > AGRINAK | Jurnal Agribisnis dan Industri Peternakan > HIDROLISIS ZAT MAKANAN PAKAN OLEH ENZIM CAIRAN RUMEN SAPI ASAL RUMAH POTONG HEWAN

 

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AGRINAK | Jurnal Agribisnis dan Industri Peternakan
AGRINAK: Vol. I No. 1 Tahun 2011
HIDROLISIS ZAT MAKANAN PAKAN OLEH ENZIM CAIRAN RUMEN SAPI ASAL RUMAH POTONG HEWAN
Article Info   ABSTRACT
Published date:
08 Apr 2012
 
The objectives of this experiment were to identify enzymes in rumen liquor of local and imported cattle obtained from abattoir and evaluate the application of enzymes from rumen liquor of cattle against several local feedstuffs for broiler. Enzymes were extracted by combination method of filtration, centrifugation, and precipitation with ammonium sulphate. Doses of enzyme were used at level of 0% (without rumen liquor enzyme), 0.5%, 1.0%, 1.5%, 2.0%, 2.5% and 3.0% (v/w). Optimum precipitation of the enzymes from local and imported cattle were reached at the concentration of 60 and 70 % of ammonium sulphate, respectively. Results showed that the enzymes were able to hydrolyze local feedstuffs and optimum level of enzymes for hydrolysis of rice bran, full fat soybean meal and copra meal was 2.5%, for cassava leaf meal and palm kernel meal was 2.0%, and optimum level of enzymes for broiler diet based on corn-soya was 1.0%. It is concluded that rumen liquor of cattle from abattoir contained cellulase, xylanase, mannanase, amylase, phytase and protease and the enzymes were able to hydrolyze local feedstuffs to improved quality of broiler diet composed of local feedstuffs. Keyword: Rumen liquor enzymes, local feedstuffs and broiler chickens
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