The Effect of Sorghum Varieties (Sorghum bicolor (L.) Moench) and Protein Levels on Chemical Composition and In Vitro Digestibility of Fermented Complete Feed

摘要

This research aimed to determine the effect of sorghum varieties and protein levels on chemical composition and in vitro digestibility of fermented complete feed. The data were analysed by complete random design of 2 x 3 factorial patterns;;two varieties sorghum forage, namely BMR and Super-2, were used to formulate complete feed with 3 different protein levels, 8;;9.5;;and 11%. Complete feed was fermented for 3 days, each of them were carried out by 3 replications. Fermented complete feed samples were analyzed for the chemical composition include dry matter (DM) content, organic matter (OM), crude fiber (CF), crude protein (CP), and in vitro digestibility i.e., DM, OM, and CF. Fermented complete feed of BMR variety has better chemical composition and digestibility value of CP than Super-2 variety, but it gives the same result to the digestibility of DM and OM. Fermented complete feed at 11% CP level has the best chemical composition and digestibility value. The 11% of CP was the best level to formulate sorghum forage fermented complete feed.