摘要：The aims of this experiment was to study the inhibition effect of betel leaf meal (BLM) addition into concentrate diet on mastitis causing bacteria and on rumen fermentation condition. The study consisted of five dietary treatments of BLM level in concentrate feed, i.e., 0%, 2%, 4%, 6%, and 8% and four replicates of each treatment. The treatment diets together with napier grass in ratio of 40 : 60 were fermented using rumen liquor. All treatments were examined their antibacterial activity before and after fermentation. After four hours fermentation, supernatant of each samples were analyzed for VFA, NH3, number of bacteria and protozoa. Dry matter (DM) and organic matter (OM) digestibility were analyzed after 48 h fermentation. The results showed that before fermentation, 8% BLM addition caused the bigest (P<0.05) inhibition diameter of Staphylococcus spp. growth compared to other lower levels. However after fermentation there were no significant differences among the addition levels of BLM. Two per cent of BLM addition produced higher VFA (P<0.05) than the other addition levels. Ammoniaconcentration, dry matter (DM) and organic matter (OM) digestibility were not different among the treatments. Addition of BLM significantly (P<0.01) decreased protozoa number, but did not affect bacterial count. It is concluded that the addition of 2% BLM in concentrate feed can be used effectively to inhibit the growth of mastitis causing bacteria (Staphylococcus spp.) and does not disturb rumen fermentation condition.
其他摘要：Penelitian ini bertujuan untuk mengkaji pengaruh penambahan tepung daun sirih (Piper betle L.) dalam konsentrat terhadap bakteri penyebab mastitis dan kondisi fermentasi rumen. Penelitian ini terdiri atas lima perlakuan pakan (0%, 2%, 4%, 6%, dan 8% level tepung daun sirih dalam konsentrat) dan empat ulangan. Pakan perlakuan beserta rumput gajah dengan perbandingan 40 : 60 kemudian difermentasi menggunakan cairan rumen. Aktivitas antibakteri sebelum dan setelah difermentasi diuji pada setiap perlakuan. Setelah empat jam fermentasi, supernatan setiap sampel diambil untuk pengujian VFA, NH3 , total bakteri dan protozoa. Selanjutnya, KCBK dan KCBO dianalisis setelah 48 jam. Hasil penelitian ini menunjukkan bahwa sebelum difermentasi semakin tinggi level tepung daun sirih (dari 0% sampai 8%) mengakibatkan diameter hambat yang semakin luas (P<0,05) terhadap pertumbuhan Staphylococcus spp. Namun setelah difermentasi tidak terdapat perbedaan nyata di antara level daun sirih. Hasil fermentasi in vitro menunjukkan bahwa level tepung daun sirih berpengaruh nyata (P<0,01) terhadap VFA, tetapi tidak berpengaruh nyata terhadap konsentrasi NH3, KCBK, dan KCBO. Level tepung daun sirih nyata menurunkan (P<0,01) populasi protozoa, tetapi tidak berpengaruh nyata terhadap total bakteri. Dapat disimpulkan bahwa penambahan 2% tepung daun sirih dalam konsentrat dapat digunakan sebagai penghambat pertumbuhan bakteri penyebab mastitis dan tidak mengganggu kondisi fermentasi rumen.
