Pengaruh Tingkat Penggunaan Fermentasi Tepung Daun Lamtoro (leucaena leucocephala) dan Urea terhadap Kecernaan Lamtoro Mineral Blok (LMB) pada Domba Secara In-Vitro

Abstract

Lamtoro leaves are one of the plants that have a high protein content but contain anti-nutrients. One way to reduce the anti-nutrient content in lamtoro leaves is through the fermentation process. Fermentation is the process of breaking down complex compounds into simpler compounds with the help of microorganisms. This research was conducted with the aim of determining the effect of different doses of lamtoro leaf flour and urea used in lamtoro mineral blocks (LMB) on the in-vitro digestibility of sheep. The research method used in the implementation of this study is the completely randomized design (CRD) method with a model of 3 treatments and 5 replications. The treatments given were P0 (fermentation of lamtoro leaves 0% and urea 4%), P1 (fermentation of lamtoro leaves 30% and urea 2%), P2 (fermentation of lamtoro leaves 60% and urea 0%). The parameters to be observed in the implementation of this research are dry matter digestibility, organic matter digestibility, and volatile fatty acids (VFA). The research results showed that the use of fermented lamtoro leaf flour and urea in lamtoro mineral blocks (LMB) resulted in a dry matter digestibility (DMD) of 49.11% and an organic matter digestibility (OMD) with an average of 55.62%, as well as volatile fatty acids (VFA) with an average of 114.11 mM. Based on the research results, the level of use of fermented lamtoro leaf flour (Leucaena leucocephala) and urea in lamtoro mineral blocks (LMB) in sheep in vitro didn’t have a significant effect on dry matter digestibility (DMD) but had a significantly different effect on organic matter digestibility (OMD), and had a very significantly different effect on the volatile fatty acids (VFA) of sheep