Analisis Kecernaan In Vitro - Teknik Laboratorium dan Penelitian Nutrisi Makanan Ternak

Summary

The video presents a detailed in vitro analysis process for livestock feed. It begins with sample preparation, including feeding and providing water to the animals, followed by a grinding process. The samples are weighed, and rumen fluid is collected from a cow with a fistula. The samples are then incubated in a water bath with CO2 for 48 hours, followed by acid treatment with HCL and pepsin. The final step involves filtering the treated material, preparing it for further analysis. The method offers an efficient way to analyze feed characteristics without needing large numbers of animals.

Takeaways

• 😀 The in vitro analysis begins with the adaptation process, which includes providing feed and water ad libitum, followed by heating at 55°C for 2-3 days.
• 😀 The first step in sample preparation involves weighing 0.5 grams of samples with triplicate replicates for each branch.
• 😀 The sample is placed in a test tube, ensuring no contact with the tube walls, and standardized grass is used as a control sample.
• 😀 Saliva solution and rumen fluid are prepared by soaking the weighed sample in a water bath overnight before use.
• 😀 Rumen fluid is collected from cattle with a fistula, after heating water to 39°C and using a thermos for collection.
• 😀 The rumen fluid is filtered using four layers of gauze to ensure purity before use in the experiment.
• 😀 A 1:1 ratio of saliva to rumen fluid is used for the next stages of the analysis.
• 😀 In the first incubation phase, the sample mixture is placed in a water bath and exposed to CO2 flow for 48 hours, with stirring every 8 hours.
• 😀 In the second phase, 20% HCl is added in increments, followed by the addition of 5% pepsin, and the sample is incubated for another 48 hours.
• 😀 After the second incubation, the sample is filtered and vacuumed for further analysis, including PKB (protein degradation) evaluation.
• 😀 The procedure is explained in a laboratory setting, highlighting the method’s efficiency and minimal use of livestock, which is beneficial for both cost and ethical reasons.

Q & A

What is the first step in the in vitro analysis process mentioned in the script?

The first step involves the adaptation process, followed by the provision of feed and ad libitum drinking water for the animals. The animals are then placed in an oven at 55°C for 2-3 days.

What role does grinding play in the in vitro analysis?

Grinding the straw is one of the treatment steps in preparing the sample before it is used in the in vitro analysis.

How is the sample prepared for the analysis?

The sample is weighed to 0.5 grams in triplicate, ensuring it does not stick to the walls of the test tube. The sample used as a standard is Mangola grass.

What happens after the sample is prepared?

After preparation, the sample is placed in a water bath overnight before being used in the analysis.

How is the rumen fluid collected for the experiment?

Rumen fluid is collected from cattle with a rumen fistula. The fluid is then filtered using four layers of gauze.

What is the purpose of using saliva in the analysis?

Saliva is mixed with rumen fluid in a 1:1 ratio to be used in the next stages of the analysis.

What is the significance of CO2 in the process?

CO2 is used during the incubation phase. The sample mixture is placed in a water bath and continuously supplied with CO2 to maintain the right conditions.

What happens after the initial 48-hour incubation period?

After 48 hours of incubation, 20% HCl (hydrochloric acid) is added gradually, along with pepsin, to simulate the digestive process further.

What is done after adding HCl and pepsin to the sample?

The sample is incubated for an additional 48 hours, and then the material is filtered using a crucible and vacuum filtration for further analysis.

What are some of the advantages of the in vitro method used in the study?

One advantage is that it does not require a large number of animals, reducing costs and ethical concerns. It also helps eliminate residual materials, allowing for a better analysis of the characteristics of the feed ingredients.