THE UTILIZATION OF BANANA STEM JUICE AS A TANNIN SOURCE TO PROTECT PROTEIN FEED FROM DEGRADATION IN THE RUMEN: IN VTTRO PROTEIN DIGESTIBILITY

Abstract

Study was conducted to evaluate the in virro digestibility of soybean meal mixed
with banana stem juice as a tannin source to protect protein feed from degradation in the rumen. Banana stem juice was mixed with soybean meal as a protein source, at three concentration levels namely 1:1; 1:2; and 1:3 (w/v) as first factor. The mixture then heated at 60°C and at 90°C (as second factor), in a forced-air oven before grinding and passing through 60-mesh screen in a Willey mill. Samples then
incubated in the rumen fluid and followed by incubation with pepsin solution, to
determine in vitra protein digestibility. The experiment was arranged using 3 x 2
factorial designs with three replications. The results showed that in vitro Protein
digestibility in rumen liquid was not significantly afiected by concentration levels
but was aifected by heating. Protein digestibility of soybean meal mixed with
banana stem juice and heated at 60°C was 47% lower compared to untreated
soybean meal (23.41 vs. 43.5%). In vitro protein digestibility of treated soybean
meal heated at 90°C was significantly higher than heated at 60°C (81.89 % vs
23.41%). Suggesting that protein can be protected from degradation in the rumen.
when mixed with banana stem juice and heated at 60°C. Protein digestibility of
treated soybean meal incubated in rumen fluid followed by pepsin solution was not
afiected by heating (91.82 vs. 90.13). This indicated that un-degraded protein in the
rumen of treated soybean meal dried at 60°C could be digested in the post rumen
digestive tract, which is represented by pepsin digestion. Therefore it can be can be
concluded that soybean meal treated with banana stem juice can protect protein from in vitro rumen degradability