Feed Durability and Feed Quality of Concentrate Feed with Addition of Monosodium Glutamate Manufacturing by-products

Abstract

This research was conducted at the Nutrition and Animal Feed Laboratory, Beef Cattle Research Institute, Grati, Pasuruan, East Java. This study aimed to determine the effect of the addition of MSG by-product on the durability and nutritional content of the concentrate. The material used in this research was concentrate, which contained several raw materials and was added with MSG by-product with several levels. The treatments applied were: Treatment A: 5 Kg Concentrate (C) + 12% MSG by product (OP); Treatment B: C + 16% OP; Treatment C: C + 20% OP; and Treatment D: C + 24% OP. Observations on variables were carried out for 4 weeks, and the data obtained were analyzed descriptively. The results showed that until the fourth week of storage, there were no differences in flavor, clumpiness, louse, and fungus in treatments A, B, C, and D. In the color of the concentrate, it was known that treatment D had a brownish color but was the darkest when compared to the other treatments and the dust produced by treatment A appears to have the highest dust. However, it was found that the total acid content in treatment D has the highest total acid content, as a result of adding the highest OP concentration and resulting in the highest total acid formation when fermentation occurs during the feed shelf life. Based on these data, it can be concluded that adding OP to the concentrate could maintain its durability and quality until the fourth week of storage in the feed warehouse.