Provision of Indigofera zollingeriana and turmeric (Curcuma domestica) in quail rations on in vitro value of dry matter and protein digestibility

Abstract

Abstract Animal husbandry development has an important role in the effort to meet the needs of animal protein in the community. Digestion of feed substances is one of the benchmarks in determining the quality of feed ingredients, in addition to their chemical composition. To study digestibility and fermentation in the digestive tract, a very successful and widely used method is the In-vitro technique. Turmeric ( Curcuma domestica ) is a plant that pledged as phytobiotic feed additive group at poultry. Indigofera zollingeriana is a legume plant that has the potential as a feed ingredient for protein sources with high protein content along with relatively low fibre content and a high digestibility rate. This plant is very good as a source of forage feed in poultry. The design used in this study was a completely randomized design (CRD) with 4 treatments and 5 replications. The composition of the research treatment was as follows: without TPDI and turmeric flour (P0), substituting 6% soybean meal protein with 10% TPDI and 2.5% turmeric flour (P1), substituting 9% soybean meal protein with 15% TPDI and 2, 5% turmeric flour (P2), 12% substitution of soybean meal protein with 20% TPDI and 2.5% turmeric flour (P3). Changes observed were dry matter digestibility and protein digestibility. The results showed that the substitution of soybean meal protein with Indigofera zollingeriana shoot flour at different levels and the addition of turmeric significantly affected dry matter digestibility and protein digestibility (p<0.05). The average digestibility of dry matter P1 gave a significantly lower difference with P2 and P3 (p<0.05) and in P3 protein digestibility the difference was significantly lower with P0 and P1 (p<0.05). This study concludes that the administration of Indigofera zollingeriana at the level of 10% and 2.5% turmeric was able to improve dry matter digestibility by 84.96% and protein digestibility by 35.99%.

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