Response of Male Bali Cattle to Additioning Pineapple Skin Fermented with Lactic Acid Bacteria
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Abstract
Introduction: Bali cattle are large ruminants with unique characteristics, namely they are resistant to heat in the tropics and adapt very quickly. The growth of Bali cattle is influenced by two factors, namely genetic and environmental factors. Bali cattle with good genetics and supporting environmental factors can provide normal growth and produce good quality meat.
Objectives: The research was conducted to determine the response of male Bali cattle to feeding pineapple peels fermented by lactic acid bacteria (LAB).
Methods: The material used in this study was 9 male Bali cattle with an initial weight range of 201.00-215.50 kg which were placed in individual cages randomly based on a Completely Randomized Design into 3 treatments with 3 replications: P0=Balinese cattle ration consisting of 39%+61% ground corn + 0% rice bran + 0% fermented pineapple peel by LAB + native grass (adlibitum); P1 = Bali cattle ration consisting of 15% ground corn + 70% rice bran + 15% fermented pineapple peel by LAB + native grass (adlibitum); and P2 = Bali cattle ration consisting of 5% ground corn + 65% rice bran + 30% fermented pineapple peel LAB + native grass (adlibitum).
Results: One way ANOVA analysis showed that the addition of fermented pineapple peel in Bali cattle rations had a significant effect (P<0.05) on body weight gain, final weight, protein consumption, carcass percentage, meat index and rib eye area, whereas on dry matter consumption, FCR and carcass length had no significant effect (P>0.05). The results showed that the Bali cattle ration containing fermented LAB 30% of pineapple peel had a body weight gain of 0.62 kg/head/day, carcass percentage (55.08%), carcass length (140.00 cm); meat index (1.05%) and rib eye area (54.00 cm2) were higher with PO and P1 treatment
Conclusions: The addition of LAB fermented pineapple peel 30% in the ration gave a positive response to the production performance of male Bali cattle.
Keywords: Bali cattle, fermentation, lactic acid bacteria