Effect of Storage Time and Physical form of Diet with Formulated from Local Feed Based On Nutrient Composition of the Diets
Hafsah1), Fatmawati1), Sri Sarjuni1), Anantesya Hera Dini2
Faculty of Animal Husbandry and Fishery Tadulako University, Palu 94118 Indonesia
Student of Animal Science Department Faculty of Animal Husbandry and FisheryTadulako University Palu Indonesia
Corresponding author: [email protected]
Abstract
The aim of this experiment is to evaluate the effect of storage time and physical form of with formulated of local feed based on nutrient composition (water, protein, and fat) of the diets. . The study was designed with a factorial randomized block design. The first factors consist of 2 (two) block ie. PM (mash) and PP (pellet), and the second factors consist of 6 treatments of storage ie. M0 ( 0 week); M2 ( 2 week); M4 ( 4 weekk); M6 (6 wk); M8 ( 8 wk). Each treatment get 8 replications. Data were analyzed according to the design used. Variables observed are : water, protein, and fat content of the diets.The results was shown that the treatment of physical form and storage time affected significantly (P
<0.05) on water content, protein and fat content of the diets. The longer the storage of the diets the water content increased, however the content of protein and fat were reduced. The conclusion that the used of local feed in diets formulation that processing into feed pellets can maintain the quality of protein and fat during storage.
Keywords: diets composition, local feed, mash, pellet, storage time
Introduction
Feed is one important factor in poultry industry, because it is a source of nutrients for growth, production and reproduction of the animals. Growth depend on the nutrient content of the feed that consumed by animal, if the feed contains nutrients with good quality then it will be able to achieve optimal growth. Poultry were given ration with sufficient nutrient content and balanced requirement can provide better growth (Amrullah, 2003).
Quality of nutrients in diets affected by the environment, storage, and processing. The feed material is expressed both physically if it meets several criteria for the water content of 12% - 14%, free of fleas or other insects, not broken, smell, taste, the outward appearance remains unchanged (Handari, 2002).
Besides the physical quality of the feed is also influenced by the particle size, shape and characteristics of the feedstuff (Retnani et al., 2009). Further stated that
the storage of feed ingredients affect the nutrient quality of these feeds, as with prolonged storage can provide an opportunity for the insects to breed and damage the nutrient composition. Winarno (1984) reported that the water content of the feed may affect the resistance to microbial attack. Feed that has been providing quality processing different nutrients than not through the treatment process.
Pellet is one physical feed form that has undergone a process of mechanical processing through compaction. Novriani D. (2006) reported that the factors affecting pellet quality that is the production process, production equipment and raw materials used. Nutirien content of the feed is influenced by the quality of feed used, feed ingredients which both provide good quality of nutrients. The aimed of this study was to observed the effect of storage time and physical form of diets that formulated of local feed based on nutrient composition (water, protein, and fat) of the diets.
Methodology
This research was conducted in Laboratory NMT Faculty of Animal Husbandry and Fishery Tadulako University, using local feed ingredients such as corn, rice bran, fish meal, soya beans, Moringa leaf powder and turmeric powder.
Formulation composition rasum following composition: corn (58%), bran (13%), fish meal (12%), soybeans (11%), Moringa leaf powder (5%) and turmeric (1%) with a protein content of 20.34 % and 2786.74 kcal ME. The treatment is designed to use RAK factorial design. Factor 1 is the treatment of the physical form of feed consisting of two physical forms that feed mash (PM) and pellets (PP). Factor 2 is the storage time with 5 treatment ie. M0 (storage 0 wk); M2 (deposit 2 wk); M4 (storage 4 wk); M6 (storage 6 wk); M8 (8 wk of storage).
Each treatment get 8 replications. Data were analyzed according to the design used (Steel and Torrie, 1993). Variables observed that the levels of protein, fat and water content of the feed.
Results and Discussion
Research data on nutrient composition based on the analysis of water cntent, protein content and fat content listed in Table 1.
Results were shown the treatment storage time provides a significant effects(P <0.05) on the water, protein, and fat contents of the diets The longer the storage of the diets the water content increases. The water content of the diets of mash form M0 (9.52%) and M8 (14.21%) with the increased of 33%., meanwhile in pellet form value (9.52% - 8.27%). The increased water content of the diets during storage of mash form due to the absorption of water from the environment during storage. While on treatment of physical form of diets affect significantly (P
<0.05) on water content. Feed form of mash has higher moisture content than the pellet form. It is caused by the pores in the component feed pellet form denser so that the lower water absorption. Syarief and Halid (1993) reported that the water content of the feed influenced by their constituent material, storage duration and
degree of such materials. The water content affect the quality of the feed and the higher the water content, the higher the level of damage.
Table 1. Average percentage (%) of water, crude protein, and crude fat of each
Variables Storage time (weeks)1
M0 M2 M4 M6 M8
Water: PM 9,52a 10,62a 10,72a 11,14a 14,21b
PP 9,52a 6,30b 6,85b 7,99b 8,27a
Protein: PM 21,26a 21,77a 18,31b 17,29b 16,41c
PP 21,26a 20,11a 17,76b 17,65b 16,40c
Fat: PM 6,33a 6,19a 5,95a 5,80a 2,88b
PP 6,33a 5,72a 5,37a 5,29a 5,14a
PM = mash form; PP = pellet form; 1 Average of 8 replicates A different letter on the line showed significant differences (P<0,05)
Winarno (1984) states that the water content of the material will affect the resistance against insects and microbes. Based on a commercial poultry feed SNI maximum water content is 14% (Khalil, 1991; Handari R.D., 2002; Mulyadi, 2013). The longer the storage caused the protein level decreases. Feed with 4 weeks of storage time reduced protein content of 13.87% (from 21.26%
decreased to 8.31%), while the 8 weeks were reduced of 22.81% (from 21.26%
decreased to 16, 41%). Khalil and Suryahadi (1997) found that the storage time may affect the quality of the protein that caused by damage the component of amino acid. The same results was found from the fat contents of the diets. Hafsah et al (2015) stated that the fat content of local feed are relatively the same as the feed manufacturers and provide no significant effect on growth performance of broiler. It was affected by raw materials, processing and storage.
Conclusion
The results showed that the storage time can affect the composition of the feed quality as specially in the content of water, crude protein and crude fat. The longer the storage time could be increased the water content of the feed from M0 (9.52%) and M8 (14.21%), which can cause feeding damage. Increased levels of water with 8 weeks of storage is 33%. At the protein level of feed with a reduction in the 8 weeks 22.81% (from 21.26% decreased to 16.41%) and a reduction in fat content of 54.50% (from 6.33% to 2.88% decline).
Acknowledgements
The authors would like to thanks to Ministry Research, Technology and Higher Education, that provided research funding in the skim project of excellent
research universities (PUPT) in 2016.
References
Amrullah I.K. 2003. Laying Hen Nutrition. Lembaga Satu Guningbudi. Bogor Dewi, P. 2001. Physical properties of fish feed pellet form by spraying hot water and the addition of tapioca starch adhesive. Skripsi. Faculty of Animal Science Agricultural University, Bogor
Handari, R. D. 2002. Technology and Quality Control of Feed in PT. Charoen Pokphand Sidoarjo East Java. PKL Report. Faculty of Animal Science, Universitas Gadjah Mada. Yogyakarta
Hafsah, Hidayat, Fatmawati, M.Sagaf, Mappiratu, and T.Sapan. 2015. Evaluation of local feed in broiler diets in small scale farm in Palu Central Suawesi.
Proceedings. The 6th ISTAP. International Seminar on Tropical Animal Production. Faculty of Animal Science, Universitas Gadjah Mada.
Yogyakarta. Page: 94-99
Khalil, 1991. The influence of water content and particle size on the physical properties of local feed: pile density, pile compaction density and specific gravity.Media Peternakan Vol. 22 (1) : 1-11
Khalil dan Suryahadi. 1997. Quality Control in the Feed Industry. Poultry Indonesia Ed. 213 (November): 45-62
Mulyadi, Y. 2013. The use of functional feed toward the performance of production and quality for Arabic Chicken‘s eggs. Jurnal Ilmu Ternak.
Vol.13(2)= 27-33
Novriani D. 2006. Effect of substitution of maize with sorghum and broken Rice as starch source on physical pellet quality of broiler finisher ration.
Skripsi. Fakultas Peternakan Institut Pertanian Bogor. Bogor
Retnani, Y.; Y.Harmiyanti; D.A.P.Fibrianti and L.Herawati. 2009. The effect of using syntetic binder on physical quality of chicken ration. Journal of Agrifet Vol. 9 (1): 1-9
Steel R.G.D. and Torrie J.H. 1993. Principles and Prosedure of Statistical Approach. Mac Graw Hill Book Company, USA
Syarief, R dan H. Halid. 1993. Food Storage Technology. Arcan. Jakarta Winarno, F. G., 1984. Food Chemistry and Nutrition. Gramedia, Jakarta.
Effect of Storage Time and Physical form of Diet with Formulated from Local Feed Based On Nutrient Composition of the Diets
Hafsah1), Fatmawati1), Sri Sarjuni1), Anantesya Hera Dini2
Faculty of Animal Husbandry and Fishery Tadulako University, Palu 94118 Indonesia
Student of Animal Science Department Faculty of Animal Husbandry and FisheryTadulako University Palu Indonesia
Corresponding author: [email protected]
Abstract
The aim of this experiment is to evaluate the effect of storage time and physical form of with formulated of local feed based on nutrient composition (water, protein, and fat) of the diets. . The study was designed with a factorial randomized block design. The first factors consist of 2 (two) block ie. PM (mash) and PP (pellet), and the second factors consist of 6 treatments of storage ie. M0 ( 0 week); M2 ( 2 week); M4 ( 4 weekk); M6 (6 wk); M8 ( 8 wk). Each treatment get 8 replications. Data were analyzed according to the design used. Variables observed are : water, protein, and fat content of the diets.The results was shown that the treatment of physical form and storage time affected significantly (P
<0.05) on water content, protein and fat content of the diets. The longer the storage of the diets the water content increased, however the content of protein and fat were reduced. The conclusion that the used of local feed in diets formulation that processing into feed pellets can maintain the quality of protein and fat during storage.
Keywords: diets composition, local feed, mash, pellet, storage time
Introduction
Feed is one important factor in poultry industry, because it is a source of nutrients for growth, production and reproduction of the animals. Growth depend on the nutrient content of the feed that consumed by animal, if the feed contains nutrients with good quality then it will be able to achieve optimal growth. Poultry were given ration with sufficient nutrient content and balanced requirement can provide better growth (Amrullah, 2006).
Quality of nutrients in diets affected by the environment, storage, and processing. The feed material is expressed both physically if it meets several criteria for the water content of 12% - 14%, free of fleas or other insects, not broken, smell, taste, the outward appearance remains unchanged (Handari, 2002).
Besides the physical quality of the feed is also influenced by the particle size, shape and characteristics of the feedstuff (Retnani et al., 2009). Further stated that
the storage of feed ingredients affect the nutrient quality of these feeds, as with prolonged storage can provide an opportunity for the insects to breed and damage the nutrient composition. Winarno (1984) reported that the water content of the feed may affect the resistance to microbial attack. Feed that has been providing quality processing different nutrients than not through the treatment process.
Pellet is one physical feed form that has undergone a process of mechanical processing through compaction. Novriani D. (2006) reported that the factors affecting pellet quality that is the production process, production equipment and raw materials used. Nutirien content of the feed is influenced by the quality of feed used, feed ingredients which both provide good quality of nutrients. The aimed of this study was to observed the effect of storage time and physical form of diets that formulated of local feed based on nutrient composition (water, protein, and fat) of the diets.
Methodology
This research was conducted in Laboratory NMT Faculty of Animal Husbandry and Fishery Tadulako University, using local feed ingredients such as corn, rice bran, fish meal, soya beans, Moringa leaf powder and turmeric powder.
Formulation composition rasum following composition: corn (58%), bran (13%), fish meal (12%), soybeans (11%), Moringa leaf powder (5%) and turmeric (1%) with a protein content of 20.34 % and 2786.74 kcal ME. The treatment is designed to use RAK factorial design. Factor 1 is the treatment of the physical form of feed consisting of two physical forms that feed mash (PM) and pellets (PP). Factor 2 is the storage time with 5 treatment ie. M0 (storage 0 wk); M2 (deposit 2 wk); M4 (storage 4 wk); M6 (storage 6 wk); M8 (8 wk of storage).
Each treatment get 8 replications. Data were analyzed according to the design used (Steel and Torrie, 1993). Variables observed that the levels of protein, fat and water content of the feed.
Results and Discussion
Research data on nutrient composition based on the analysis of water cntent, protein content and fat content listed in Table 1.
Results were shown the treatment storage time provides a significant effects(P <0.05) on the water, protein, and fat contents of the diets The longer the storage of the diets the water content increases. The water content of the diets of mash form M0 (9.52%) and M8 (14.21%) with the increased of 33%., meanwhile in pellet form value (9.52% - 8.27%). The increased water content of the diets during storage of mash form due to the absorption of water from the environment during storage. While on treatment of physical form of diets affect significantly (P
<0.05) on water content. Feed form of mash has higher moisture content than the pellet form. It is caused by the pores in the component feed pellet form denser so that the lower water absorption. Syarief and Halid (1993) reported that the water content of the feed influenced by their constituent material, storage duration and
degree of such materials. The water content affect the quality of the feed and the higher the water content, the higher the level of damage.
Table 1. Average percentage (%) of water, crude protein, and crude fat of each
Variables Storage time (weeks)1
M0 M2 M4 M6 M8
Water: PM 9,52a 10,62a 10,72a 11,14a 14,21b
PP 9,52a 6,30b 6,85b 7,99b 8,27a
Protein: PM 21,26a 21,77a 18,31b 17,29b 16,41c
PP 21,26a 20,11a 17,76b 17,65b 16,40c
Fat: PM 6,33a 6,19a 5,95a 5,80a 2,88b
PP 6,33a 5,72a 5,37a 5,29a 5,14a
PM = mash form; PP = pellet form; 1 Average of 8 replicates A different letter on the line showed significant differences (P<0,05)
Winarno (1984) states that the water content of the material will affect the resistance against insects and microbes. Based on a commercial poultry feed SNI maximum water content is 14% (Khalil, 1991; Handari R.D., 2002; Mulyadi, 2013). The longer the storage caused the protein level decreases. Feed with 4 weeks of storage time reduced protein content of 13.87% (from 21.26%
decreased to 8.31%), while the 8 weeks were reduced of 22.81% (from 21.26%
decreased to 16, 41%). Khalil and Suryahadi (1997) found that the storage time may affect the quality of the protein that caused by damage the component of amino acid. The same results was found from the fat contents of the diets. Hafsah et al (2015) stated that the fat content of local feed are relatively the same as the feed manufacturers and provide no significant effect on growth performance of broiler. It was affected by raw materials, processing and storage.
Conclusion
The results showed that the storage time can affect the composition of the feed quality as specially in the content of water, crude protein and crude fat. The longer the storage time could be increased the water content of the feed from M0 (9.52%) and M8 (14.21%), which can cause feeding damage. Increased levels of water with 8 weeks of storage is 33%. At the protein level of feed with a reduction in the 8 weeks 22.81% (from 21.26% decreased to 16.41%) and a reduction in fat content of 54.50% (from 6.33% to 2.88% decline).
Acknowledgements
The authors would like to thanks to Ministry Research, Technology and Higher Education, that provided research funding in the skim project of excellent
research universities (PUPT) in 2016.
References
Amrullah I.K. 2003. Laying Hen Nutrition. Lembaga Satu Guningbudi. Bogor Dewi, P. 2001. Physical properties of fish feed pellet form by spraying hot water
and the addition of tapioca starch adhesive. Skripsi. Faculty of Animal Science Agricultural University, Bogor
Handari, R. D. 2002. Technology and Quality Control of Feed in PT. Charoen Pokphand Sidoarjo East Java. PKL Report. Faculty of Animal Science, Universitas Gadjah Mada. Yogyakarta
Hafsah, Hidayat, Fatmawati, M.Sagaf, Mappiratu, and T.Sapan. 2015. Evaluation of local feed in broiler diets in small scale farm in Palu Central Suawesi.
Proceedings. The 6th ISTAP. International Seminar on Tropical Animal Production. Faculty of Animal Science, Universitas Gadjah Mada.
Yogyakarta. Page: 94-99
Khalil, 1991. The influence of water content and particle size on the physical properties of local feed: pile density, pile compaction density and specific gravity.Media Peternakan Vol. 22 (1) : 1-11
Khalil dan Suryahadi. 1997. Quality Control in the Feed Industry. Poultry Indonesia Ed. 213 (November): 45-62
Mulyadi, Y. 2013. The use of functional feed toward the performance of production and quality for Arabic Chicken‘s eggs. Jurnal Ilmu Ternak.
Vol.13(2)= 27-33
Novriani D. 2006. Effect of substitution of maize with sorghum and broken Rice as starch source on physical pellet quality of broiler finisher ration.
Skripsi. Fakultas Peternakan Institut Pertanian Bogor. Bogor
Retnani, Y.; Y.Harmiyanti; D.A.P.Fibrianti and L.Herawati. 2009. The effect of using syntetic binder on physical quality of chicken ration. Journal of Agrifet Vol. 9 (1): 1-9
Steel R.G.D. and Torrie J.H. 1993. Principles and Prosedure of Statistical Approach. Mac Graw Hill Book Company, USA
Syarief, R dan H. Halid. 1993. Food Storage Technology. Arcan. Jakarta Winarno, F. G., 1984. Food Chemistry and Nutrition. Gramedia, Jakarta.
