Characteristics of matoa plants (Pometia pinnata) as an alternatives ruminants feed
Description
The present study evaluated the characteristics and fermentation characteristics of matoa (Pometia pinnata) fruit fractions, including the seed, peel, and pulp. The weight proportion of each fraction was determined to describe fruit composition and estimate the potential availability of each by-product for feed utilization. Variations in the relative weight of the seed, peel, and pulp may influence nutrient composition and degradability characteristics. The fermentative properties of each fraction were assessed using the in vitro gas production technique under simulated ruminal conditions. Gas accumulation during incubation was used as an indicator of microbial activity and substrate degradation. Differences in gas production among fractions reflected variations in fermentable carbohydrate content and structural fiber composition. The seed fraction showed distinct fermentation characteristics compared with the peel and pulp, indicating differences in ruminal degradability and potential energy contribution. Based on the preliminary results, matoa seed flour was further evaluated as a substitute for corn in ruminant diets. The experiment examined its effects on dry matter degradability, organic matter degradability, neutral detergent fiber (NDF), acid detergent fiber (ADF), hemicellulose degradation, and cumulative gas production. Fermentation kinetics were monitored for 120 h to capture both rapidly fermentable components and slowly degradable fiber fractions. The gradual pattern of gas production throughout the incubation period provided additional information on the rate and extent of substrate degradation. Integrating degradation parameters with gas production kinetics allowed a more comprehensive evaluation of the nutritive value of matoa seed flour as an alternative energy source. The findings demonstrate the potential of matoa by-products, particularly the seed fraction, for use in ruminant feeding systems while reducing dependence on conventional feed ingredients such as corn.
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Steps to reproduce
This experiment was conducted using a Completely Randomized Design (CRD) consisting of five treatments and four replications. The treatments involved the substitution of corn flour with matoa seed flour at levels of 0% (T0), 5% (T1), 10% (T2), 15% (T3), and 20% (T4). Approximately 1.0 g of each sample was weighed into 100 mL fermentor bottles, with four additional blank bottles prepared as controls. Anaerobic medium (40 mL) was added to each bottle using a laboratory dispenser while continuously flushing with CO₂ gas. The bottles were immediately sealed with rubber stoppers and crimped with aluminum caps to maintain anaerobic conditions. McDougall’s buffer solution was prepared by dissolving 9.8 g NaHCO₃, 10.0 g Na₂HPO₄·12H₂O, 0.57 g KCl, 0.47 g NaCl, and 0.12 g MgSO₄·7H₂O in 500 mL distilled water in a 2-L Erlenmeyer flask. The mixture was stirred continuously on a hot plate at 39°C until completely dissolved (Solution 1). Separately, 5.3 g CaCl₂ was dissolved in 100 mL distilled water (Solution 2). One milliliter of Solution 2 was added to Solution 1 and mixed thoroughly. Distilled water was then added to obtain a final volume of 1,000 mL, and the pH was adjusted to neutrality using 0.1 M HCl. A thermos flask was preheated to 39°C before rumen fluid collection. Fresh rumen contents were obtained from a slaughtered cow at the municipal abattoir operated by the Jambi City Agriculture, Livestock, Fisheries, and Forestry Office. Immediately after collection, the rumen contents were filtered through two layers of cheesecloth and transferred into the preheated thermos flask. Upon arrival at the laboratory, the rumen fluid was filtered again through two layers of cheesecloth into a 1-L beaker. McDougall’s buffer was mixed with the rumen fluid at a ratio of 4:1 (40 mL buffer:10 mL rumen fluid) while continuously flushing with CO₂ to maintain anaerobic conditions. In vitro fermentation was performed following the method of Tilley and Terry (1963). All fermentor bottles were thoroughly cleaned and sterilized in an oven at 105°C before use. Each bottle received 1.0 g of sample and 50 mL of buffered rumen inoculum under continuous CO₂ flushing. The bottles were immediately sealed with rubber stoppers and aluminum caps to ensure anaerobic incubation. The sealed bottles were incubated at 39°C for 120 h. Gas production was measured using a gas syringe at 2, 4, 8, 12, 24, 36, 48, 72, 96, and 120 h of incubation. At the end of the incubation period, pH was recorded and microbial activity was terminated by adding two drops of saturated HgCl₂ solution. The fermentation kinetics were evaluated using four parameters: "a", representing gas production from the soluble fraction; "b", representing gas production from the insoluble but potentially degradable fraction; "c", representing the fractional rate of gas production from fraction "b"; and "L", representing the lag time before the onset of measurable gas production.
Institutions
- Jambi UniversityJambi, Jambi City