Evaluation of ensiled soy sauce by-product combined with several additives as an animal feed

Vet World Vol.13 May-2020 Article-16

Research Article

Veterinary World, 13(5): 940-946

https://doi.org/10.14202/vetworld.2020.940-946

Sadarman Sadarman^1,2, Muhammad Ridla³, Nahrowi Nahrowi³, Roni Ridwan⁴, and Anuraga Jayanegara³

1. Study Program of Nutrition and Feed Science, Graduate School of IPB University, Bogor, Indonesia.
2. Department of Animal Science, Sultan Syarif Kasim State Islamic University, Pekanbaru, Indonesia.
3. Department of Nutrition and Feed Technology, Faculty of Animal Science, IPB University, Bogor, Indonesia.
4. Research Center for Biotechnology, Indonesian Institute of Sciences, Cibinong, Indonesia.

Background and Aim: The present experiment aimed to evaluate the use of different additives, i.e., lactic acid bacteria (LAB) inoculant, tannin extract, and propionic acid, on the chemical composition, fermentative characteristics, and in vitro ruminal fermentation of soy sauce by-product (SSB) silage.

Materials and Methods: SSB was subjected to seven silage additive treatments: Fresh SSB, ensiled SSB, ensiled SSB+LAB, ensiled SSB+2% acacia tannin, ensiled SSB+2% chestnut tannin, ensiled SSB+0.5% propionic acid, and ensiled SSB+1% acacia tannin+1% chestnut tannin+0.5% propionic acid. Ensiling was performed for 30 days in three replicates, and each replicate was made in duplicate. The samples were evaluated for their chemical composition and silage fermentation characteristics and were tested in an in vitro rumen fermentation system.

Results: In general, the nutrient compositions did not differ among the tested SSBs in response to the different additives used. The addition of tannins, either acacia or chestnut, and propionic acid significantly decreased the pH of the ensiled SSB (p<0.05). The addition of several additives (except LAB) decreased the ammonia concentration in SSB silage (p<0.05). The total volatile fatty acids in the in vitro rumen fermentation profile of the ensiled SSB were not significantly altered by the various additives applied. The addition of some additives, i.e., ensiled SSB+LAB and ensiled SSB+2% acacia tannin, reduced the digestibility values of the SSB (p<0.05). Different silage additives did not significantly affect methane production, although the addition of acacia tannins tended to result in the lowest methane production among treatments.

Conclusion: The use of additives, particularly 2% acacia tannins, can reduce proteolysis in SSB silage. Keywords: additive, feed, silage, soy sauce, tannins.

Keywords: additive, feed, silage, soy sauce, tannins.

How to cite this article: Sadarman S, Ridla M, Nahrowi N, Ridwan R, Jayanegara A (2020) Evaluation of ensiled soy sauce by-product combined with several additives as an animal feed, Veterinary World, 13(5): 940-946.

Received: 21-11-2019 Accepted: 15-04-2020 Published online: 19-05-2020

Corresponding author: Anuraga Jayanegara E-mail: anuraga.jayanegara@gmail.com

DOI: 10.14202/vetworld.2020.940-946

Copyright: Sadarman, et al. This article is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http:// creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.