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Objective: The study was conducted to determine the effect of Leucaena at different proportions and doses of molasses on the nutritional quality, silage fermentation characteristic, and in vitro digestibility of corn stover silage. Materials and Methods: The study was designed in a completely randomized factorial design 3*3 pattern. The first factor was the proportion addition of Leucaena, i.e., L0 (0%), L15 (15%), L30 (30%), and L45 (45%) of inclusion of Leucaena on the dry matter (DM) basis of corn stover. The second factor was the dose of inclusion of molasses, i.e., M2 (2%), M4 (4%), and M6 (6%) on the fed basis of silage. Each treatment had five replications. The variables observed included chemical composition [DM, organic matter (OM), crude protein (CP), crude fiber (CF), hemicellulose, acid detergent fiber, and neutral detergent fiber], silage fermentation characteristics (pH and NH3-N), DM digestibility (DMD), and OM digestibility (OMD) under in vitro conditions. Results: The result shows that the inclusion of Leucaena in the proportion of 30%-45% is very effective in increasing and improving the chemical composition of corn stover silage, significantly suppresses the content of CF, and increases the CP content of the silage. Likewise, the inclusion of molasses at a dose of 4% also positively contributed to the quality of the resulting silage, especially its effect in suppressing the buffer capacity of proteins resulting in low pH values and NH3-N concentrations in silage. Conclusions: It was concluded that the inclusion of Leucaena in 30%-45% and the inclusion of molasses at a dose of 4% is very effective in increasing and improving the chemical composition, silage fermentability characteristics, and rumen degradation of corn stover silage. [ABSTRACT FROM AUTHOR]

Objective: The study was conducted to determine the marbling score, fat and meat color, cholesterol, high-density lipoprotein (HDL), low-density lipoprotein (LDL), and physical--chemical content of male Bali beef fed fermented pineapple peel. Materials and Methods: Twelve heads of male Bali cattle with an initial weight of 168.46 ± 11.95 kg were put into individual cages at random based on a completely randomized design with three treatments and four heads of Bali cattle as replicates, namely T0 = NG + (39% MC + 61% RB + 0% fermented pineapple peel); T1 = NG + (10% MC + 70% RB + 20% fermented pineapple peel with yeast culture); and T2 = NG + (15% MG + 65% RB + 20% pineapple peel fermented by lactic acid bacteria). The sample of Bali cattle meat used in testing the research variables was the LD muscle, with as many as 24 samples for each treatment. The data were analyzed based on the analysis of variance using the Statistical Product and Service Solutions software program, following Duncan's test with 5% confidence. Results: The results showed that the treatment T2 could increase the marbling quality of the meat from 2.58% to 4.00%. The cholesterol content (80 mg/100 gm), HDL (60 mg/100 gm), LDL (10 mg/100 gm), water-holding capacity (36.10%), cooking loss (29.16%), tenderness/shear force (4.08 kg/cm2), crude protein (22.99%), crude fat (4.23%), and meat collagen (1.65%) were determined. Conclusions: Adding 20% of fermented pineapple peel by lactic acid bacteria to the ration can improve the quality of marbling, produce cholesterol, and the physical--chemical value of meat that meets the Indonesian National Standard. [ABSTRACT FROM AUTHOR]