Dry matter loss, nitrogen fixation, and carbohydrate content of urea cooking products with banana corm flour as a slow-release urea supplement
Faculty of Animal Husbandry, Marine and Fisheries, Nusa Cendana University, jln. Adisucipto Penfui, Kupang 5115, East Nusa Tenggara, Indonesia.
Research Article
GSC Advanced Research and Reviews, 2024, 21(02), 521–526.
Article DOI: 10.30574/gscarr.2024.21.2.0431
Publication history:
Received on 03 October 2024; revised on 18 November 2024; accepted on 21 November 2024
Abstract:
This study evaluates dry matter loss, nitrogen fixation, and carbohydrate content of urea cooking products with banana corm flour as a slow-release urea supplement. This product results from cooking banana corm flour using a conventional cooking system and a stove. The treatments were: no urea (P0), 2% (P2), 4% (P4), and 6% (P6) urea levels. The study was designed in a completely randomized design with 4 treatments and 4 replications. The data were analyzed using analysis of variance (ANOVA) and continued with Duncan's multiple range test. The results showed that the treatment of urea level (P<0.01) significantly affected dry matter loss, nitrogen fixation, and carbohydrate content. It was concluded that the use of urea at the level of 6% in cooking with banana corm flour produced a cooking product with superior characteristics for fermentation in the rumen which was able to reduce dry matter loss, and increase nitrogen.
Keywords:
Dry matter loss; Nitrogen fixation; Carbohydrate content; Urea; Banana corm flour; Slow-release urea product
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