Feed evaluation PBMT 3: Pengujian Mutu Pakan
Anuraga Jayanegara
A. Physical methods --> bulk density, sensory (organoleptic) analysis B. Chemical methods --> proxymate analysis, Van Soest‘s analysis, energy, protein quality (chemical score, essential amino acid index) C. Biological methods --> in vitro fermentation systems, in vivo feeding trials
Department of Nutrition and Feed Technology
A. Physical methods Bulk Density Metode Fisik
Metode Kimia
Metode Biologi
Mudah Dilakukan
Lebih Akurat
Lebih Akurat
Kurang Akurat
Membutuhkan Waktu dan Biaya
Membutuhkan Waktu dan Biaya
Uji Organoleptik, Rapid Test
Analisa Proksimat, Van Soest, Rapid Test
Sampel
Lakukan Penimbangan terhadap Contoh
Gelas Ukur 1000 ml
Hitung Berat Contoh dalam Gram per Liter
Uji Kecernaan
( Triplo ) Hubungan bulk density dengan kualitas pakan (Giger-Reverdin, 2000)
Department of Nutrition and Feed Technology
Department of Nutrition and Feed Technology
UJI ORGANOLEPTIK/SENSORI Contoh: - Jagung: keberadaan jamur dan potensi kontaminasi mikotoksin --> warna - Dedak padi, minyak/lemak: bau tengik atau tidak - Silase: bau busuk (butirat, amonia, senyawa flavor lain) --> bau - Leguminosa: deteksi keberadaan tanin (suatu zat antinutrisi) melalui rasa pahit --> rasa - Rumput: menduga kualitas rerumputan melalui teksturnya (protein vs serat) --> tekstur
UJI ORGANOLEPTIK
Tangan, Mata, Hidung, Lidah
Tekstur
Warna
Bau
Rasa
Department of Nutrition and Feed Technology
Department of Nutrition and Feed Technology
Analisis proksimat
B. Chemical methods Nutritive Value of Feed Nutritional Availability
Fraction Sugars, Starch
Monogastric
Ruminant
Complete
Complete
Protein
High
High
Lipids
High
High
Proximate (Weende) system of analysis, Henneberg & Stohmann 1862 Feedstuff (FS)
Drying
Substrate (DM) Kjeldahl
4h, 103°C
Acid hydrolysis NH3 distillation
Crude protein (XP)
Ether extraction
Crude lipid (XL)
Hot acid and base
Crude fibre (XF)
500°C
Crude ash (XA)
CP=N x 6.25
Water content
Pectin
High
Complete
Hemicellulose
Low
Partial
Cellulose
Low
Partial
Lignin / Cutin
Indigestible
Indigestible
(adapted from Van Soest, 1966 and 1967) Department of Nutrition and Feed Technology
(estimated by mass difference)
Department of Nutrition and Feed Technology
OM=DM-XA
Nitrogen free extract (NFE, XX)
Analisa air: Menggunakan oven dengan temperatur sedikit di atas temperatur didih air, misalnya 105oC. Analisa abu: Abu adalah bagian dari sisa pembakaran dalam tanur dengan temperatur 400-600oC yang terdiri atas zat-zat anorganik atau mineral. Analisa protein kasar: Protein kasar adalah semua zat yang mengandung nitrogen. Dalam protein rata-rata mengandung nitrogen 16%. Metode yang sering digunakan dalam analisa protein adalah metode Kjeldahl yang melalui proses destruksi, destilasi, titrasi dan perhitungan.
Department of Nutrition and Feed Technology
Department of Nutrition and Feed Technology
Analisa lemak kasar: Metode ekstraksi soxhlet dengan pelarut organik seperti petroleum ether. Analisa serat kasar: Fraksi dari karbohidrat yang tidak larut dalam basa dan asam encer setelah pendidihan masing-masing 30 menit. Bahan ekstrak tanpa nitrogen (Beta-N): Merupakan fraksi karbohidrat yang umumnya mudah tercerna antara lain pati dan gula.
Department of Nutrition and Feed Technology
Department of Nutrition and Feed Technology
Analisis serat Van Soest: Detergent Fibre System Cellulose Crude protein (XP)
protein, amino acids, ammonium compound, amides od acides, nitrogenous glycosides, B vitamins
Crude lipid (XL)
fats, oils, waxes, organic acids, pigments, sterols, vitamins A, D, E, K
Crude fibre (XF)
cellulose, hemicellulose, lignin
Hemicellulose
Pectin
Protein macro- and microminerals
Crude ash (XA)
Nitrogen free extract (NFE, XX)
starch, sugars, fructosans, hemicellulose, pectin, organic acids, resins, tannins, pigments, water soluble vitamins
Lignin Lipids
Department of Nutrition and Feed Technology
Van Soest 1964
glycoproteins (polypeptide backbone + carbohydrate side chains), cross-linked to pectic substances, may have sites for lignification, extraction requires destructive conditions, function: structural role, cell signalling (growth and guidance of pollen tube) Lignin: Polymer of phenolics, esp. phenylpropanoids, strengthening agent, resists fungal/pathogen attack Suberin, wax, cutin: variety of associated lipids for strength and waterproofing
Hemicellulose
Digestiblity
Soluble Protein, Lipids, Pectin
Cellulose, Lignin, insoluble Ash 72% H2SO4
Acid detergent lignin
(pectic polysaccharides), easiest to remove from wall (hot water, dilute acid), form gels, function: determining wall porosity, providing charged wall surface for cell-cell adhesion, cell-cell recognition, pathogen recognition etc.
Department of Nutrition and Feed Technology
Hemicellulose, Cellulose, Lignin, Ash Acid detergent solution
Acid detergent fibre
(„Cross-linking glycans“), diverse group of carbohydrates, common xyloglucans and glucuronarabinoxylans, soluble in strong alkali, β-1,4 backbone + short side chains, form H-bonds with cellulose
Substrate (DM) Neutral detergent solution
Neutral detergent fibre
β-1,4-glucan, cellobiose + residues, forms microfibrils by intra-molecular and inter-molecular H-bonds, mechanical strength, highly crystalline or „amorphous“ regions
Cellulose
Lignin, insoluble Ash 500 °C
Lignin
insoluble Ash Department of Nutrition and Feed Technology
Department of Nutrition and Feed Technology
Comparison of Detergent & Proximate System Detergent system
Nitrogenous
Non-nitrogenous
NPN compounds, proteins ND soluble (cell contents)
Proximate system CP
lipids, ether soluble substances
CL
water soluble substances, pectins, starch
ND insoluble (cell wall) (NDF)
AD soluble
insoluble proteins
hemicellulose
AD insoluble (ADF)
H2SO4 soluble lignified proteins
alkali soluble lignin cellulose
H2SO4 insoluble Department of Nutrition and Feed Technology
Other Methods to Determine Nutrient Contents Starch/ Enzymatic: Degradation and quantification of glucose/sugar Cell wall monomers (degradability of different sources, solubilisation) Refractometer: Estimation of the concentration of a starch solution by its refraction index (solubility, co-extractions) Protein
Colorimetric assays: (Bradford, Neuhoff) reaction of protein with dyes relative to standard (different staining, extractability) Amino acid composition: Hydrolysis and quantification of AA by mass spectrometry (expensive, time consuming)
Lipids
Chromatography: Extraction and quantification by HPLC (extractability, oxidation, quantification)
Department of Nutrition and Feed Technology
NFE
insoluble lignin (ADL)
CF
Department of Nutrition and Feed Technology
Energy: Maintenance and Production Growth MJ/kg Cattle Calf Pigs
34 15 26
Lactation MJ/kg
Reproduction MJ/kg Cattle 25 Calf -Pigs 15
Cattle 5.3 Calf -Pigs 7.3 Maintenance MJ/ kg0.75 Cattle Calf Pigs
• Fasting metabolism • Maintenance requirements Department of Nutrition and Feed Technology
0.48 0.52 0.44
39.8
Protein
23.9
18.4
Energy in foetus, placenta…
39.8
Milk energy (protein, fat)
Fat (triglycerides)
Fat deposit
17.6
Protein gain
17.6
Basal asal metabolic rate
Polysaccharides (starch)
Metabolisable energy
Heat loss due to energy conversion
Energy content (MJ/kg) gross physiological Gross energy
Source
Determination of energy requirements
Digestible energy
Energy Content of the Main Nutrients
Urine and Gas energy DE = GE - EF
Lebih lanjut tentang analisa energi
ME = DE - (Eu + Eg)
Faecal energy
IME = MEm* W0.75 + MEpf* ∆W + MEc* ∆Wc + MEl* L (+ MEo* no) Department of Nutrition and Feed Technology
Next: C. Biological methods (in vitro and in vivo techniques)
Department of Nutrition and Feed Technology
Department of Nutrition and Feed Technology
Thank you for your attention! “Tawazun itu optimum“
Department of Nutrition and Feed Technology
Department of Nutrition and Feed Technology
