Indonesian Journal of Animal and Veterinary Sciences

83 - 89

Authors: Cecep Hidayat, S. Iskandar, T Sartika

One hundred and sixty KUB pullets of 22 weeks of age (KUB = Kampung chicken selected for egg production) were previously raised on different dietary protein level during starter-grower period. During starting period, chicks (0-12 weeks of age) were given dietary protein of: 16% crude protein, CP (R1); 17.5% CP (R2); 19% CP (R3); 20.5% CP (R4); 22% CP (R5). All dietary treatments were iso-energy of 2800 kcal ME (metabolisable energy)/kg. During growing period (12-22 weeks) each group of treatment chick was divided into two regimes of dietary protein levels. One was subjected to the same as treatments given during starting period, and the other one was given diet with reduced dietary protein content up to 1.5%. The treatments were R1-1, having dietary protein of 16.0%; R1-2, having dietary protein of 14.5%; R2-1, having dietary protein of 17.5%; R2-2, having dietary protein of 16.0%; R3-1, having dietary protein of 19.0%; R3-2, having dietary protein of 17.5%; R4-1, having dietary protein of 20.5%; R4-2, having dietary protein of 19.0%; R5-1, having dietary protein of 22% and R5-2, having dietary protein of 20.5%. The energy content of all dietary treatments was the same for all treatments 2800 kkal ME/kg. The hens were then grouped into the treatment as the treatment groups of growing period of 12-22 weeks. Hens were then raised on laying diet, containing 17.11% CP (crude protein) with 2728 kcal ME/kg. The results showed that the change of dietary treatment, given during growing period, influenced (P < 0,05) first lay weight, first egg weight, weight gain, egg weight, egg width, egg volume of KUB hens age of 22-42 weeks. And the dietary protein treatment, given during starter and growing period, influenced (P < 0.05) first lay body weight, first lay age, feed consumption, egg weight, egg length, egg width of KUB hens age of 22-42 weeks. Key Words: KUB Chicken, Starting and Growing Dietary Protein, Egg Production

98 - 103

Authors: Hendra Herdian, L. Istiqomah, A. Febrisiantosa, D. Setiabudi

Many studies have reported that the Morinda citrifolia (pace plant) was a useful material for human health. However the exploration of this plant on rumen fermentation is still needed. Therefore, a research was done to study the effect of M. citrifolia leaf on fermentation characteristics of rumen fluid consisted of protozoa defaunated process, VFA composition, NH3 content, rumen microbial protein content, gas and methane production using in vitro techniques. Rumen fluid obtained from two fistulated Ongole crossbreed cattle fed with forage and concentrate feed ration (70 : 30). The fluid was incubated at 39ºC for 48 hours. The treatment on the rumen fluid consisted of control treatment: 100% (200 mg DM) kolonjono forage substrate (Penisetum purpureum) and M. citrifolia treatments: kolonjono forage plus M. citrifolia (equivalent saponin) 3; 6; 9; and 12 mg DM, respectively. The treatment of M. citrifolia leaf addition showed declined patterns in the number of protozoa population (P < 0.05) compared to control. There was no effect of M. citrifolia treatment on VFA composition and NH3 content (P > 0.05). Microbial protein content in rumen fluid increased (P < 0.05) by M. citrifolia treatments compared to control. Effect of M. citrifolia treatments on the gas production was not significantly different (P > 0.05) compared to control, while M. citrifolia treatments reduced the methane gas production of (P < 0.05) compared to control. It was concluded that M. citrifolia leaf has potential as a limiting agent of protozoa population and methane gas production in rumen. Key words: M. citrifolia, Defaunated, Saponin, In Vitro

112 - 125

Authors: Bambang Ngaji Utomo, R.R. Noor, c. Sumantri, I Supriatna, E.D. Gurnadi

Katingan cattle is one of Indonesian animal genetic resources located in Katingan District, Central Kalimantan. The Katingan cattle is predicted to be extint, therefore it is necessary to conserve the cattle. Breed characterization is the primary step in any conservation program. Characterization was done using 10 microsatellite markers to evaluate the genetic diversity of Katingan Cattle in three subpopulations and their genetic relationship with some other local cattle. A total number of 72 random whole blood of Katingan samples consisted of Pendahara (20 samples), Buntut Bali (20 samples), and Tumbang Lahang (32 samples) were used. The samples of Bali, PO, and Limousine Cattle were 11, 6, and 3 respectivelly. The number of 136 aleles were found with the variation from 9 aleles (ILSTS089) to 18 aleles (ILSTS013) and the average of the alele was 13.6 aleles per locus. A number of alel from Tumbang Lahang was higher (10.8 aleles) than Pendahara (10.4 aleles) and Buntut Bali subpopulation (7.3 aleles). Some loci produced polymorphic diagnostic aleles which varied from 1-7 types of allele. HEL013 and BM1818 had four aleles, while ILSTS026 and ILSTS089 had five and six aleles respectively. ILSTS029 and ILSTS036 had seven aleles. The diagnostic aleles were also found in Tumbang Lahang subpopulastion, as well as in Pendahara, and Buntut Bali. Heterozigositas values of Pendahara, Buntut Bali, and Tumbang Lahang subpopulation were 0.454, 0.478, and 0.529 respectively. While the average of heterozigositas (Ĥ) was 0.492. Subpopulation of Tumbang Lahang was closer genetically to Pendahara (0.169) than Buntut Bali (0.173) and also the subpopulation was closer genetically to PO cattle (0.259) when compared to Buntut Bali (0.311) and Pendahara (0.329). The population of Katingan cattle was within one kluster with PO Cattle. Key Words: Katingan Cattle, Microsatellite, Genetic Diversity

140 -152

Authors: Sri Usmiati, W. Broto, H. Setiyanto

Dadih is an original dairy product from West Sumatera processed traditionally. It is a spontaneous fermentation of buffalo milk at room temperature for 48 hours in a bamboo tube, has no standard of processing and quality. Dadih is potentially to be develop into probiotic products (functional food) that can be enjoyed by the public widely. Development of cow's milk dadih is necessary since buffalo milk is available only in certain area. Product and characteristic information of cow milk dadih using probiotic of lactic acid bacteria starter has not been known. The research objective was to determine the characteristics of cow milk dadih that used starter of probiotic lactic acid bacteria during storage at room temperature (27oC) and cold temperature (4oC). The study was designed using a factorial randomized block design pattern 12x3 at room temperature and 12X4 at cold temperatures, with the number of repeatation of 3 times. Treatment consisted of: (i) starter formula (A) using a single bacterium or a combination of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium longum, and (ii) storage time (B). Observed parameters included pH value, titrable acidity, the total plate count, and in-vitro probiotic testing (bacterial resistance to bile salts and low pH) of cow milk dadih. The results showed that L. acidophilus early exponential phase was at the hour 3rd, L. casei at the hour 4th and B. longum on the 3rd of which is used as the optimum time of mixing two or more bacteria in the manufacture of cow milk dadih. The volume of starter used was 3% with time fermentation of 48 hours at room temperature (27-30oC). Cow milk dadih that was stored for 7 days at room temperature (27-30oC) and for 21 days at cold temperatures (4-10oC) was able to maintain viability of bacteria to bile salts and low pH at 1010-1012 cfu/ml with percentage resistance varied. The cow milk dadih using a combination starter of B. longum with other probiotics on the composition of 1:1 had a resistance to bile salts which were relatively constant after the dadih was kept for 21 days at cold temperature. Cow milk dadih with a starter of probiotic bacteria still qualify as a probiotic product with good quality that storaged up to 4 days at room temperature and 21 days in cold temperatures. Key Words: Dadih, Probiotic, Lactobacillus Acidophilus, Lactobacillus Casei, Bifidobacterium Longum