The In Vitro Digestibility of Rice Straw Fermented by Different Level of Fortified Rumen and Fermentation Times

Abstract

This experiment was aimed to study the interactive effect of fortified rumen content levels and fermentation times on the in vitro digestibility of rice straw. Rice straw of Cisadane var. were fermented using different levels of the fortified rumen content (10, 15, and 20% of dry matter) for 4, 6, and 8 weeks. The fermented rice straw then were determined its NDF and ADF contents and its in vitro dry matter and organic digestibility (IVDMD and IVOMD), respectively. The treatments were alloted to completely randomized design with a 3 x 3 of factorial pattern. Data were anlyzed using ANOVA and polynomial orthogonal test were used to study the pattern of each treatment effect. The interactive effect of treatments did not affect the parameters observed significantly, but the fortified rumen content levels increased linearly (P<0.05) the IVDMD and IVOMD of rice straw. The fermentation times increased (P<0.05) the ADF content of rice straw in a quadratic manner. The fortified rumen content level of 20% and fermentation time of 8 weeks improved the in vitro digestibility of rice straw. The data of an experiment from in vitro digestibility is needed to establish this rice straw processing. Keywords : rice straw, fermentation, rumen, digestibility, in vitro