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Volume 15 (5); September 2025

Research Paper

Dietary leucaena leaves improve growth performance and carcass quality of Vietnamese goats

Liem TN, Dung NM, Duc LM, Hai DT, Tam VTM, An LV, Anh LTQ, Chotchutima S, and Boonsaen P.

Online J. Anim. Feed Res., 15(5): 257-263, 2025; pii: S222877012500029-15

DOI: https://dx.doi.org/10.51227/ojafr.2025.29 

Abstract

The experiment was conducted at a research farm for sixteen male goats, with an average body weight of 12.32 ± 0.14 kg. They were randomly allocated into 4 groups corresponding to 4 diets and fed individually.  The diets were formulated to consist of 90% of Guinea grass (Panicum maximum) and 10% of concentrated feed as basal (in DM). Leucaena leaves were substituted at 0%, 10%, 20% and 30% of Guinea grass in four respective diets. A 2-week adaptation period was provided for the goats to the diets and feeding system before data collection. Feed intake, weight gain, feed conversion ratio, and carcass traits of goats differed significantly among the four diets (P < 0.05). The inclusion of leucaena leaves in the diets increased feed intake. As the levels of leucaena leaves in diets increased up to 30%, there were corresponding improvements in weight gain. Daily weight gain increased from 45 to 61 g/day and feed conversion ratio (FCR) decreased from 8.43 to 6.62 kg feed/kg gain. Higher leucaena inclusion improved carcass traits but did not affect loin meat quality. Economic analysis also indicated that including up to 30% leucaena leaves in the goats’ diet provides a profitable outcome for farmers. The economic impact increased with the rising levels of leucaena leaves in the goats' diet. It is recommended that leucaena leaves be utilized for goat raising in smallholder farming systems in Vietnam.

Keywords: Carcass, Feed conversion ratio, Goats, Growth, Leucaena.

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Research Paper

The influence of ripening time on the physicochemical characteristics of craft hard goat cheeses

Davydovych V, Shevchenko L, Shulyak S, Slobodyanyuk N, Nedashkivskyi V, Tomchuk V, Slyva Y, Nesterenko N, Sydorenko O, Ivaniuta A.

Online J. Anim. Feed Res., 15(5): 264-273, 2025; pii: S222877012500030-15

DOI: https://dx.doi.org/10.51227/ojafr.2025.30 

Abstract

The unique taste characteristics of craft hard cheeses made from raw goat milk, ripened using mites Acarus siro L., have contributed to increasing consumer demand enable the assessment of their quality and authenticity. In this study, 15 heads of Alpine and Yoghurt cheeses each weighing 4.5-5.0 kg were produced from raw goat milk and allowed to ripen for 12 and 18 months, respectively. Both cheeses were ripened with natural surface colonization by the mites Acarus siro L. It was found that the moisture content of Alpine cheese decreased from 43.31 on day 7 to 28.99% at 12 months of age, and the moisture content of Yoghurt cheese decreased from 46.90% on day 7 to 29.99% at 18 months. Moisture loss in both cheeses was strongly dependent on ripening time. The protein content in craft hard cheeses increased with age: from 21.45% to 28.68% in Alpine cheese and from 20.52% to 29.52% in Yoghurt cheese. Corresponding to the increase in dry matter content, fat content also increased in both varieties: from 24.45% to 31.50% in Alpine cheese and from 22.06% to 29.91% in Yoghurt cheese. A characteristic feature of both cheeses was the formation of holes, the size and distribution of varied with ripening duration. The hardness of Alpine and Yoghurt cheeses decreased with age, while the fracturability increased, reaching a minimum in the oldest cheeses, a change closely related to moisture loss. The rind of old-ripened Alpine and Yoghurt cheeses exhibited an amber color of varying intensity, with small verrucae due to the activity of the mite Acarus siro L. The observed changes in the physicochemical characteristics of young, mature, and old-ripened artisanal cheeses made from raw goat milk can serve as criteria for assessing their quality, age, and authenticity. Production of such cheeses contributes to diversifying the product range and enhancing the market competitiveness of premium goat cheeses.

Keywords: Alpine cheese, Dry matter, Mite Acarus siro L, Rind, Yoghurt cheese.

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Research Paper

Sequential culture of rumen fluid as a sustainable inoculant for in vitro ruminants feed evaluation

Rifai A, Syahrir S, and Natsir A.

Online J. Anim. Feed Res., 15(5): 274-282, 2025; pii: S222877012500031-15

DOI: https://dx.doi.org/10.51227/ojafr.2025.31 

Abstract

Rumen fluid plays a crucial role in in vitro studies for evaluating ruminant feed. Maintaining microbial activity in rumen fluid can serve as a breakthrough approach to reducing dependence on fresh rumen fluid collection by utilizing sequential culture techniques. This study aimed to assess the effectiveness of rumen microbial inoculants through sequential cultures with a 48-hour incubation period. A completely randomized design was applied with four treatments: K1 = Culture 1 (inoculant derived from fresh rumen fluid), K2 = Culture 2 (inoculant derived from Culture 1), K3 = Culture 3 (inoculant derived from Culture 2), and K4 = Culture 4 (inoculant derived from Culture 3). The test substrates included dwarf elephant grass and Indigofera zollingeriana leaves using analysis in vitro sequential cultures adapted from Tilley and Terry (1963) and the Consecutive Batch Culture (CBC) method. Parameters measured included rumen fermentation characteristics such as pH, ammonia nitrogen (N-NH₃) concentration, total volatile fatty acid (VFA) production, and dry matter digestibility. Data were analyzed using analysis of variance (ANOVA) followed by Tukey’s HSD (Honest Significant Difference) test. The results showed that the sequential culture process significantly affected in vitro rumen fermentation characteristics. The pH remained stable within the optimal range (6.67–6.78). Increased culture sequences enhanced N-NH₃ concentration, total VFA production, and dry matter digestibility. It can be concluded that rumen microbial inoculants remain effective up to the fourth sequential culture for in vitro evaluation of ruminant feeds.

Keywords: Digestibility, Dry matte, Inoculant, Microbial viability, Sequential culture

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Research Paper

Effect of egg storage duration on hatchability and egg quality of Co Lung ducks

Nhan P.

Online J. Anim. Feed Res., 15(5): 283-289, 2025; pii: S222877012500032-15

DOI: https://dx.doi.org/10.51227/ojafr.2025.32 

Abstract

This study aimed to evaluate the effects of different egg storage durations on hatchability and internal egg quality of Co Lung duck eggs. A total of 10,000 eggs were incubated across five treatments representing different storage periods (T1: 1 day, T2: 3 days, T3: 5 days, T4: 7 days, T5: 10 days). Environmental data recorded at the storage site showed daily temperature variations from 26.4°C to 32.4°C and humidity ranging from 76.3% to 82.1%. Storage time significantly affected embryonic mortality, which increased from 4.8% (T1) to 11.5% (T5), and dead-in-shell rate, which rose from 2.1% to 5.4% (P < 0.01). Hatchability significantly declined from 78.5% (T1) to 68.7% (T5). Internal egg quality also deteriorated with prolonged storage (more than 5 days). The yolk index decreased from 0.41 to 0.34, albumen index from 0.05 to 0.02, and Haugh Unit from 83.5 to 69.2, indicating significant loss of freshness. Meanwhile, yolk ratio increased while albumen ratio decreased significantly (P < 0.05), suggesting moisture redistribution. No significant changes were observed in egg weight, shell thickness, or shell ratio. Overall, storage beyond 5 days led to reduced hatchability and poorer internal egg quality. Therefore, the optimal storage duration for Co Lung duck eggs is 3 to 5 days. Farmers and hatchery managers can incubate eggs within this period to maximize hatchability and freshness.

Keywords: Co Lung duck, Egg quality, Embryonic mortality, Hatchability, Indigenous poultry breeds.

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Research Paper

Evaluation of Prunus africana bark extract as an organic alternative to synthetic growth promoters in broiler production

Ewane D, Ndam LM, Nsoyeh SK, Soh YN, Ehabe EE, and Chah KF.

Online J. Anim. Feed Res., 15(5): 290-298, 2025; pii: S222877012500033-15

DOI: https://dx.doi.org/10.51227/ojafr.2025.33 

Abstract

Concerns over synthetic inputs in organic poultry production systems prompted an evaluation of aqueous Prunus africana bark extracts as natural feed additive via drinking water. Using 210 unsexed Cobb 500 day old broiler chicks, a 42 day trial was conducted to compare graded levels of ground P. africana bark infused in drinking water to oxy-tetracycline 80 and a conventional prophylactic calendar on growth, hematology and economic response in chickens. The feed efficiency, weight gain and final weights of birds fed P. africana did not differ significantly (P > 0.05) from those in the control groups. Carcass yields between the control and prunus groups did not vary significantly (P < 0.05) except the oxyterracycline control that had significantly (P < 0.05) higher slaughter weight (1913.3 g vs. 1681.7 g), carcass weight (1681.7 g vs. 1468.3 g) and drumstick weight (233.3 g vs. 198.3 g) compared to T4 (5 g/L)_. Significant differences (P < 0.05) were observed in hematological and serum biochemistry at the starter phase (day 21) but not (P > 0.05) during the finisher phase (day 42). The unit total expenses were significantly lower (P < 0.05) for treatments with inclusions of bark extract, thereby improving their gross margins, cost-to-benefit ratios, and economic efficiency. However, a progressive increase in the concentration of bark extracts did not significantly (P > 0.05) affect the profitability of the farm enterprises. Although metabolic challenges were observed in young chicks P. aficana bark extracts improved their growth, and carcass quality thereby confirming their potential use as a natural growth promoter in broiler production in replacement of the synthetic conventional prophylactic protocols.

Keywords: Chickens, Economic efficiency, Feed-additive, Natural products, Prophylactic.

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