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<p>The use of macroalgae as an alternative feed supplement in ruminant diets has gained attention due to the potential impact on fermentation dynamics and nutrient utilization. This study investigates the effect of <i>Acanthophora spicifera</i>, a red macroalga, on rumen fermentation parameters using an in vitro approach. Understanding how different levels of <i>A. spicifera</i> supplementation influence fermentation profiles could contribute to sustainable livestock nutrition strategies. An in vitro rumen fermentation trial was carried out using the syringe gas production technique. Five dietary treatments were tested: a control diet consisting of 100% king grass (<i>Pennisetum purpupoides</i>, CON); the control diet supplemented with <i>A. spicifera</i> at 4%, 6%, and 8% of dry matter (AC4, AC6, and AC8, respectively); and a diet consisting entirely of <i>A. spicifera</i> (AC100). Fermentation parameters measured included total gas production, in vitro dry matter degradation (IVDMD), in vitro organic matter degradation (IVOMD), short-chain fatty acid (SCFA) concentrations, ammonia-N (NH₃) concentration, methane production, and fermentation medium pH after incubation. The study revealed that total gas production was reduced (<i>P</i> &lt; 0.05) in the AC100 treatment compared to all other treatments. IVDMD and IVOMD were also significantly lower in the AC100 group but remained unaffected in diets supplemented with up to 8% <i>A. spicifera</i>. Short-chain fatty acids (SCFA) production showed significant differences, with higher acetate, propionate, and butyrate concentrations in AC4, AC6, and AC8 compared to the AC100 treatment. NH<sub>3</sub> concentration increased in the AC100 treatment, while methane production and pH were similar across all treatments. The study showed that <i>A. spicifera</i> up to 8% DM in a basal forage diet did not negatively impact rumen fermentation, indicating its potential as a sustainable feed supplement. However, a complete replacement of the forage with <i>A. spicifera</i> reduced (<i>P</i> &lt; 0.05) fermentation efficiency. Further research is needed to explore the long-term effects of <i>A. spicifera</i> inclusion in ruminant diets and its influence on microbial populations and nutrient utilization.</p>

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Rumen fermentation profile in response to different levels of red macroalgae (Acanthophora spicifera) supplementation

  • 期刊论文

  • 发表日期：

    2025年11月18日

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  • Hendra Herdian,
  • Ahmad Sofyan,
  • Awistaros Angger Sakti,
  • Rusli Fidriyanto,
  • Jasmadi Jasmadi,
  • Ismi Choirul Muna,
  • Lilis Hartati,
  • Dedy Kurnianto,
  • Taufik Kurniawan,
  • I Nyoman Guna Darma,
  • Pustika Ratnawati,
  • Alek Ibrahim

摘要

The use of macroalgae as an alternative feed supplement in ruminant diets has gained attention due to the potential impact on fermentation dynamics and nutrient utilization. This study investigates the effect of Acanthophora spicifera, a red macroalga, on rumen fermentation parameters using an in vitro approach. Understanding how different levels of A. spicifera supplementation influence fermentation profiles could contribute to sustainable livestock nutrition strategies. An in vitro rumen fermentation trial was carried out using the syringe gas production technique. Five dietary treatments were tested: a control diet consisting of 100% king grass (Pennisetum purpupoides, CON); the control diet supplemented with A. spicifera at 4%, 6%, and 8% of dry matter (AC4, AC6, and AC8, respectively); and a diet consisting entirely of A. spicifera (AC100). Fermentation parameters measured included total gas production, in vitro dry matter degradation (IVDMD), in vitro organic matter degradation (IVOMD), short-chain fatty acid (SCFA) concentrations, ammonia-N (NH₃) concentration, methane production, and fermentation medium pH after incubation. The study revealed that total gas production was reduced (P < 0.05) in the AC100 treatment compared to all other treatments. IVDMD and IVOMD were also significantly lower in the AC100 group but remained unaffected in diets supplemented with up to 8% A. spicifera. Short-chain fatty acids (SCFA) production showed significant differences, with higher acetate, propionate, and butyrate concentrations in AC4, AC6, and AC8 compared to the AC100 treatment. NH3 concentration increased in the AC100 treatment, while methane production and pH were similar across all treatments. The study showed that A. spicifera up to 8% DM in a basal forage diet did not negatively impact rumen fermentation, indicating its potential as a sustainable feed supplement. However, a complete replacement of the forage with A. spicifera reduced (P < 0.05) fermentation efficiency. Further research is needed to explore the long-term effects of A. spicifera inclusion in ruminant diets and its influence on microbial populations and nutrient utilization.