The Effect of The Addition of Fermentation Broth from Fruit and Vegetable Waste on Sheep Rumen Metabolites in vitro

Abstract This study aimed to determine the content and the effect of adding Fermentation Broth (FB) from fruit and vegetable waste on rumen metabolite production at different doses. The research was conducted in two stages: the ɦrst stage determined the content of FB, and the second stage assessed the in vitro dose of FB in sheep. Variables tested included acetic acid, butyric acid, propionic acid, lactic acid, total Favonoids, N total, succinic acid, Yeast Mold Number, Ca, Mg, Na, and pH. In the first stage, titration and atomic absorption spectrophotometry (AAS) methods were used. The results showed that organic compounds in FB included acetic acid (5,852.5 µL/L), lactic acid (2,512.5 µL/L), minerals (Mg, Ca, and Na), N total, and total Ravonoids (0.48%), while propionic acid, butyric acid, and succinic acid were not detected. The second stage proceeded with dosage testing through fermentative and hydrolytic methods, employing a randomized block design (RBD) with a 5 × 3 factorial arrangement, analyzed using an orthogonal polynomial test. The first factor (A) involved the addition of FB at doses of 0 µl, 150 µl, and 300 µl in a diet consisting of rice straw and concentrate. The second factor (B) involved the addition of FB at the same doses (0 µl, 150 µl, and 300 µl) in a diet of ammoniated rice straw and concentrate. The results indicated that different FB dosages had a highly significant effect (P<0.05) on all variables, whereas different feed types significantly affected (P<0.05) only KcBO. No interaction was observed between feed type and dosage across all variables (P>0.05).