The Effects of Fermentation on Banana Leaves (Musa spp.) as an Alternative Feed for Ruminant

The objectives of this study were to evaluate the nutritional value of fermented banana leaves as an alternative feed for ruminant and to compare the effects of using different additives including molasses, effective microorganisms (EM) and urea on the nutritional value in the fermented banana leaves. The banana leaves were fermented for 21 days and 35 days and each of them were divided into 3 different samples which were, sample A (control) fermented without any additives added, sample B (treated) fermented with inclusion of 3% of molasses, 3% of effective microorganisms (EM) and 0.5% of urea, and sample C (treated) fermented with inclusion of 5% of molasses, 4% of effective microorganisms (EM) and 1% of urea. After they were fermented, pH value and field assessment were taken and observed. The proximate analysis and mineral analysis were used to analyse their chemical composition for each sample. The fresh banana leaves samples were also analysed to compared the difference between fresh and fermented banana leaves. The pH value for both 21 days and 35 days were significant. Most of the mineral analysis were significant for both days except for iron content in 35 days sample. The chemical compositions were almost significant except for ether extract content and ash content for both days. The results obtained in this study suggest that fermented banana leaves could be used as alternative feed for ruminant as it contained high crude fibre content and dry matter content.