Enhancing ruminant feed through in vitro assessment of sago hampas fermentation as an onggok substitute

Sago hampas, a by-product of starch extraction, is promised as a ruminant feed despite inherent nutritional limitations. This study assesses the effectiveness of fermented sago hampas (FSH) as a substitute for onggok in ruminant feed. Proximate analysis post-3-day fermentation with SBP® (saus burger pakan) revealed that FSH increased crude protein (CP) content by 1.22 and decreased crude fiber (CF) content by 4.46, aligning with prior research on enhanced protein and fiber degradation in fermented sago hampas. Formulating five complete feed rations with varying levels of onggok substitution (0, 25, 50, 75 and 100), allowed for in vitro analyses encompass nutrient digestibility and rumen fermentation profiles. Results indicated that FSH did not significantly alter enzyme activity, demonstrating comparable efficiency to onggok as a source of carbohydrates and protein. FSH substitution did not affect the digestibility of nutrients such as dry matter, organic matter, CP and CF, indicating its potential as an alternative feed source. The investigation extended to the impact on rumen fermentation indicators, including pH, acetate, propionate, butyrate, total volatile fatty acids (VFA), ammonia (NH3), microbial proteins, enzyme proteins, methane (CH4) and carbon dioxide (CO2). The study found no significant differences across these parameters, suggesting that FSH does not compromise rumen function and microbial ecology. In conclusion, this research advocates for the use of FSH as a viable substitute for onggok in ruminant feed, showcasing its potential to enhance nutritional content without compromising in vitro digestibility and rumen fermentation. © 2024, Fundacion CIPAV. All rights reserved.