Chemical composition and digestibility (in vitro) of cocoa pod husk (Theobroma cocoa L.) fermented with Aspergillus niger

Abstract

Cocoa pod husk (CPH) had low nutrition content and low digestibility when it consumed by ruminants. This research aimed to know chemical composition change, digestibility of CPH fermented with Aspergillus niger in different chopping sizes and fermentation times. Research was done in Feed Animal Laborotory, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta starting from February to September 2009. Aspergillus niger BPT was used 1,0% (DM basis). Chopping sizes were irrigular size (A1) , 1x5 cm (A2), 3x5 cm (A3), and 5x5 cm (A4). Fermentation times were 0, 5, 7, and 9 days. Analysis of CPH fermented samples was done using Proximate and Goering and Van Soest procedures. Data was analyzed using Factorial CRD, four factors for chopping size and four factors of fermentation time (4 x 4), with three replications. Digestibility of CPH fermented in the rumen was done using gas production procedure (In Vitro) from rumen liquid of Etawah grade buck. The CPH sample tested was 200 mg (DM Basis). Gas volume
increasing was recorded after incubation for 3, 6, 12, 24, 48, 72, 96 hours. Accumulated gas-ct production was calculated using P = a + b (1-e ). of the result showed that change of chemical compositions (DM, OM, CFt) after fermentation were significantly differ (P<0.05), the highest change was in A1, followed A2, A3, while the lowest was in A4. Crude protein was significantly differ (P<0,05) the highest was in A2, followed by A1, A3, and the lowest was in A4. CF from chopping sizes were not effected toward chemical compositions change. DM and CFt was significants (P<0,05)the highest after fermentation for 5 days, followed by 7 and 9 days. CP was significant (P<0,05) the highest after fermentation for 7 days, followed by 9 and 5 days. OM was significant (P<0,05) the highest after fermentation for 9 days, followed by 7 and 5 days. Chopping sizes of total degradation (a+b) were the highest of non fermentation (34,53 ml/200 mg), followed by 5 days (23,56 ml/200 mg), 7 days (20,89 ml/200 mg) and the lowest was for 9 days fermentation (18,17 ml/200 mg).