Improving Nutritional Quality of Cocoa Pod (Theobroma cacao) through Chemical and Biological Treatments for Ruminant Feeding: In vitro and In vivo Evaluation

• DOI: 10.5713/ajas.13.0798
• Publication Date: 2015-02-04T06:32:09Z
• Authors: Erika B. Laconi; Anuraga Jayanegara
• Keywords: Theobroma; Latin square; COCOA BEAN

Cocoa pod is among the by-products of cocoa (Theobroma cacao) plantations. The aim this study was to apply a number treatments in order improve nutritional quality for feeding ruminants. subjected different treatments, i.e. C (cocoa without any treatment or control), CAm pod+1.5% urea), CMo pod+3% molasses), CRu rumen content) and CPh molasses+Phanerochaete chrysosporium inoculum). Analysis proximate Van Soest’s fiber fraction were performed on respective treatments. pods then an vitro digestibility evaluation by incubation fluid-buffer medium, employing randomized complete block design (n = 3 replicates). Further, vivo (35% inclusion level total mixed ration) conducted young Holstein steers (average body weight 145±3.6 kg) with 5×5 latin square arrangement 5 Each experimental period lasted 30 d; first 20 d feed adaptation, next sampling liquid, last 7 measurements N balance. Results revealed that lignin content reduced significantly when treated urea, molasses, P. (p<0.01) following effectiveness: CPh>CAm>CRu>CMo. Among all improved dry matter organic (p<0.05) pod. Average daily gain receiving higher than control increase 105% 92%, respectively. Such concomitant retention proportion intake those (p<0.05). It can be concluded from either urea effective improving nutritive value Keywords: Pod; Digestibility; Rumen; Steer; Treatment