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September 10, 2025Journal of Advanced Veterinary and Animal ResearchOpen Access

Effects of moisture and fermentation length on the quality and digestibility of fermented concentrate using tamanu kernel cake as the main protein source through an in vitro study

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Authors

DPDIMAS HAND VIDYA PARADHIPTAUniversitas Gadjah MadaCHChusnul HanimUniversitas Gadjah MadaAAAli AgusUniversitas Gadjah Mada

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Implication

In vitro analysis shows moisture and fermentation length influence nutrient quality and digestibility in tamanu kernel cake concentrates, suggesting optimal conditions for feed preparation.

Key Points

  • Higher aerobic stability achieved with moisture levels of 25% and 35%, enhancing nutrient retention.
  • Fermentation of 35% moisture showed improved lactate production compared to lower moisture levels, indicating better fermentation characteristics.
  • Extended fermentation reduced dry matter and crude protein, while increasing ammonia-N and lactic acid bacteria counts.
  • Shorter fermentation times, such as 2 days, improved ruminal digestibility, potentially optimizing feed efficiency.

Cite This Study

PARADHIPTA et al. (2025) studied this question.

synapsesocial.com/papers/68c23f63b210217d64796284https://doi.org/10.5455/javar.2025.l910
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