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(dry matter basis) ‡ªµ¤Â˜„˜nµŠ¦³®ªnµŠµ¥¡´œ›»ržµ¨r¤Â¨³„µ¦‹´—„µ¦ªœžµ¨r¤°µ‹Áž}œµÁ®˜»°Š‡ªµ¤Â˜„˜n µŠ
—´Š„¨n µª „µ¦Äo¥¼Á¦¸¥Ž¹ÉŠ¤¸ÅœÃ˜¦Á‹œÁž}œnªœž¦³„°°¥¼n 46 Áž°¦r ÁŽÈœ˜r œ´Êœ œ°„‹µ„¤´˜·šµŠÁ‡¤¸°ŠÂ°¤Ã¤Áœ¸¥¤
š¸ÉÁ„·— ¹Ê œ‹³nª¥¨—‡ªµ¤‡ªµ¤Á®œ¸¥ªÂœnœ °Š„µ¦‹´˜´ª¦³®ªnµŠ¨·„œ· œÂ¨³µ¦Á¥ºÉ°Ä¥ (cellulose) ¨oª (Jung and
Allen, 1995) ŜئÁ‹œš¸É˜„‡oµŠ°¥¼nšÎµÄ®ošµŠÄžµ¨r ¤®¤´„š¸Éŗo ¤¸Ãž¦˜¸œ®¥µ¼ Š ¹Êœ ‹µ„¦µ¥Šµœ °Š Abu Hassan
and Ishida (1992) ¡ªnµ „µ¦®¤´„šµŠÄžµ¨r¤œÊÎ µ¤´œ—oª¥¥¼Á¦¸¥šÎµÄ®oŗo šµŠÄžµ¨r¤œÊε¤´œ®¤´ „š¸É¤¸Ãž¦˜¸œ®¥µ
Á¡·É¤ ¹Êœ
Table 1. Chemical composition (dry matter basis) of experimental diet
Components Concentrate Chopped fronds (fresh) Urea level Microbial inoculation
0 2 4
DM (%) 88.96 46.53 46.48 42.79 44.39 44.07
CP 20.84 4.20 6.91 12.21 14.00 7.70
EE 4.33 1.34 0.95 1.02 0.92 2.76
Ash 8.85 7.93 7.99 8.31 7.60 9.28
NDF 30.57 69.47 68.20 72.40 72.81 62.81
ADF 14.40 59.36 57.06 61.44 60.29 50.60
ADL 5.52 18.00 23.50 20.78 23.81 22.18
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