PENGARUH PAKAN LEGUM TERHADAP METABOLISME PROTEIN DAN EFISIENSI FERMENTASI RUMEN PADA SAPI PERAH: REVIEW

Indah Nur Zakiyah; Alivia Naila Wijaya; Muhammad Merza Syahendra; Muhammad Tri Wijaya Kusuma; Ulfa Nurrofingah; Ainun Nafisah

doi:10.58300/jps.v4i3.1521

Authors

Indah Nur Zakiyah Universitas Sultan Ageng Tirtayasa
Alivia Naila Wijaya
Muhammad Merza Syahendra
Muhammad Tri Wijaya Kusuma
Ulfa Nurrofingah
Ainun Nafisah

DOI:

https://doi.org/10.58300/jps.v4i3.1521

Keywords:

Fermentasi rumen, Legum, Metabolisme Protein, Sapi Perah

Abstract

This review aims to examine the role of legume-based feed in improving protein metabolism and rumen fermentation efficiency in dairy cows. The study was conducted using a literature review approach based on the analysis of recent scientific journals relevant to protein metabolism and rumen fermentation. The findings indicate that several types of legumes, such as Indigofera zollingeriana, Leucaena leucocephala, and Sesbania grandiflora, contain high protein levels (20–35%) and bioactive compounds, including tannins and saponins. These compounds play a crucial role in regulating microbial activity in the rumen, reducing excessive protein degradation, and enhancing nitrogen utilization efficiency. Legume supplementation also helps maintain rumen pH stability and increases the production of volatile fatty acids, particularly propionate, which reflects improved energy fermentation efficiency. The combination of easily degradable protein and natural bioactive compounds makes legumes a promising functional feed source. Overall, the inclusion of legumes with moderate tannin levels can enhance protein metabolism, reduce methane emissions, and support an efficient, sustainable, and environmentally friendly dairy production system.

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