DOI: 10.36347/sjavs.2018.v05i04.009

Pages: 244-250

Abstract: The purpose of this research was to analyze the effect of Patikan Kerbau (Euphorbia hirta L) flour on the in-vitro rumen fermentation and digestibility using goat rumen fluid. The materials of the research were rumen fluid of goats, forage, tofu waste and E. hirta flour. The research method was experimental using Randomized Block Design with 6 treatments and 4 groups of goat rumen fluid as replication. The treatments of this experiment were herbal supplements in feed with different formulations: P0= control feed (forage 60%: concentrate 40%); P1= P0 + 5% E. hirta (dry matter basis); P2= P0 + 10% E. hirta; P3= P0 + 15% E. hirta; P4= P0 + 20% E. hirta, and P5= P0 + 25% E. hirta. The measured variables were pH rumen fluid, concentration of N-NH3, concentration of total VFA, dry matter digestibility and organic matter digestibility in the rumen fluid incubation 48 hour. Data were analyzed using variance (ANOVA), if there any differences in treatment, then continued with Duncan Multiple Range Test (DMRT). The result of the research showed that supplementation of E. hirta in feed did not significantly (P>0.05) affect on rumen pH, but it highly significant affected (P<0.01) on the total VFA concentration, N-NH3 concentration, dry matter and organic matter digestibility of feed. Conclusion of the research was the supplementation of E. hirta can affect the in-vitro rumen fermentation and digestibility. The best treatment is the supplementation of E. hirta flour 15% (P3) in feed because it can increase the concentration of total VFA, concentration of N-NH3, dry matter in vitro digestibility and organic matter in vitro digestibility without changing the rumen fluid pH.