IN VITRO FERMENTATION CHARACTERISTICS OF PHYTOGENIC FORTIFIED DIETS FOR RUMINANT ANIMALS

Résumé

The study was carried out to estimate the chemical composition and in vitro rumen fermentation o ginger fortified diets. The diets consisted of four treatments A; Cassava peel (65%) + Moringa leaf (15%) + PKC (20%) + Ginger (0g), B: Cassava peel (65%) + Moringa leaf (15%) + PKC (20%) + ginger (200g), C: Cassava peel (65%) + Moringa leaf (15%) + PKC (20%) + ginger (300g), D: Cassava peel (65%) + Moringa leaf (15%) + PKC (20%) ginger (400g). A completely randomized design (CRD) was adopted with three replicatesper each treatment  and samples were incubated for 24hrs. The chemical composition showed that dry matter ranged from 40.86% (diet B) to 54.68% (diet D). There was no significant (p>0.05) difference in the crude protein content (13.30 – 14.88%). The crude fibre content of the samples was significantly (p<0.05) different and it ranged from 14.67 – 22.15%. The in vitro potential gas production and effective degradability of dry matter (%) values were highest (39.03mL/36.14%) in diet D. The highest proportion of cumulative gas production at 24hr incubation was observed also in diet D. Based on this study, it seems fortifying ruminant feed with ginger could improve nutrient degradability.