The objective of this current study was to analyze the biochemical compositions of three Malaysian Channa spp. fish. The proximate analysis revealed that the protein content of Channa lucius, Channa micropeltes and Channa striatus was 19.9%, 22.1%, 23.0% (% of dry weight), respectively. The total lipid content was generally high, ranging from 5.7% to 11.9% and crude ash ranged from 1.0% to 1.8%. The major amino acids were glutamic acid, aspartic acid and lysine, ranging from 9.7% to 21.7%, and the most abundant fatty acid in Channa spp. was C16:0, ranging from 25.6% to 30.4%. The other major fatty acids detected were C22:6, C18:1 and C18:0. The level of arachidonic acid (C20:4) was unusually high in C. striatus (19.02%). The levels of DHA in these fish would also explain the use of Channa spp., especially C. striatus, which has been used for centuries for reducing pain, inflammation and promote wound healing in Malaysia.

The aim of this study was to assess the impact and efficiency of red betel leaf’s extract supplementation in the diet of dairy cattle on fermentation characteristics by in vitro.  The research method was experiment by using completely randomized design.  The treatments that were tested were R1: basal feed, R2:  R1 + 15 ppm of  red betel  leaf (Piper crocatum) extract, R3: R1 + 30 ppm of  red betel leaf (Piper crocatum) extract, R4: R1 + 45 ppm of red betel leaf (Piper crocatum) extract, R5: R1 + 60 ppm of red betel leaf (Piper crocatum) extract. The parameters measured in this study were (1)Dry MatterDigestibility (DMD),(2)Organic Matter Digestibility (OMD)  (3) total gas production  (4) methane production (CH4) and (5)  total Volatille Fatty Acid (VFA).  The data were analyzed using analysis of variance followed Orthogonal Polynomial Test.The results showed that the suplementation red batel extract in the diet of dairy cow was significant (P < 0.01) on DMD, OMD, total gas production, methane production (CH4)  and total VFA.Orthogonal Polynomial test showed the effect of treatment on Dry MatterDigestibility (DMD), total gas and CH4 gas production were in the form of cubic curve, as well as Organic Matter Digestibility (OMD) and Volatille Fatty Acid (VFA) in the form of quadrate curvewith supplementation of red betel leaf.

The aim of this study was to assess the impact and efficiency of red betel leaf’s extract supplementation in the diet of dairy cattle on fermentation characteristics by in vitro.  The research method was experiment by using completely randomized design.  The treatments that were tested were R1: basal feed, R2:  R1 + 15 ppm of  red betel  leaf (Piper crocatum) extract, R3: R1 + 30 ppm of  red betel leaf (Piper crocatum) extract, R4: R1 + 45 ppm of red betel leaf (Piper crocatum) extract, R5: R1 + 60 ppm of red betel leaf (Piper crocatum) extract. The parameters measured in this study were (1)Dry MatterDigestibility (DMD),(2)Organic Matter Digestibility (OMD)  (3) total gas production  (4) methane production (CH4) and (5)  total Volatille Fatty Acid (VFA).  The data were analyzed using analysis of variance followed Orthogonal Polynomial Test.The results showed that the suplementation red batel extract in the diet of dairy cow was significant (P < 0.01) on DMD, OMD, total gas production, methane production (CH4)  and total VFA.Orthogonal Polynomial test showed the effect of treatment on Dry MatterDigestibility (DMD), total gas and CH4 gas production were in the form of cubic curve, as well as Organic Matter Digestibility (OMD) and Volatille Fatty Acid (VFA) in the form of quadrate curvewith supplementation of red betel leaf.