THE INFLUENCE OF PHYSICAL AND FERIVIENTATION TREATMENT ON THE CORN COB DEGRADATION

Abstract

Fifteen percent of maize by product is corn cob. The production of corn cob in East Java and D.I Yogyakarta respectively are 1.695.673 tons/year are 84.068,68 tons/year. Because of corn cob texture is coarse and hard so the farmers is rare to use as a feed. The aim of this research was to know the influence of physical and fermentation on the degradation of corn cob. This research use a 2 x 2 factorial completely random design. First factor was a physical treatment (coarse and fine) and the second factor was an inoculums type (Aspergillus niger and probion). The measurement of degradation was by in-sacco technique which use an Onggole cross cattle that fistulated on the rumen. The parameters were washing loss (a), degradability of water insoluble (b) and degradation rate constant (c) that measured on dry matter (DM), crude protein (CP) and crude fibber (CF). DM degradation. a value on corn cob use Probion as inoculum was 25.65% higher (P<0.05) than A niger (19.22%); b value was influence both of by physic and fermentation treatment. b value on corn cob use A niger as inoculum was 44.78% higher (P<0.05) than Probion (32.53%). b value on a coarse type was 46.33% higher (P<0.05) than on fine type (30,98%). CP degradation. a value on corn cob use A niger was 38.76% higher (P<0.05) than on Probion inoculum (22,64%); a value on coarse type was 30.57% higher (P<0.05) than on fine type (24.88%). b value on coarse fine was 24,l4% higher (P<0.05) than on fine type (l3.93%). c value on coarse type was 2.38 hours higher (P<0.05) than on fine type (0.65 hours). CF degradation. a value on com cob use Probion was 24.33% higher (P<0.05) than on A niger (-1,57%); b value on coarse type was 51.15% higher (P<0.05) than on fine type (38.77%). It was concluded that corn cob nutritive value can be increased by physical treatment on coarse type combined by fermentation using Probion.