4.1. In Vitro Experiment
The results of the in vitro experiment were consistent with the results of Anjani et al. [
2]. In their study, there was no difference in pH, total VFA, and NH
3-N when 5% seedless noni waste was substituted into feed, but there was a difference when 10% was substituted. In this study, the ADF content of the noni meal was 47.92% of DM, and the lignin content was 14.45% of DM, which is high (
Table 1). It is known that high ADF and lignin content are reasons for the decrease in DM digestibility [
23]. However, the addition of up to 7% noni meal did not affect the DM digestibility, and these results are consistent with the study by Anjani et al. [
2]. According to a previous study by Barraza-Elenes et al. [
24], which analyzed the physiologically active substances of noni bagasse (with or without seeds) obtained through the juice extraction process from noni fruits, the tannin contents of 0, 1, 3, 5, and 7% noni meal are expected to be 0, 20.43, 61.29, 102.15, and 143.01 µg CE/g DM, respectively. Previously, Javanegara et al. [
25] reported a CH
4 reduction effect by tannin when the concentration of tannin ranged from 0 to 250 mg CE/g DM, which is 1700 times higher than the tannin concentration measured in the noni meal in this study. Consistently, supplementation of 7% did not reduce CH
4, which could be explained by the remarkably small amount of tannin in the noni meal. In this experiment, when noni was added up to 5%, TGP increased, but it showed a tendency (
p < 0.10) to decrease at 7%. In contrast, Paengkoum et al. [
26] reported a decrease in cumulative gas production by supplementing with 2–6% DM of Mangosteen-Peel enriched tannins. Additionally, Vieira and Borba [
27] suggested that supplementation with quebracho tannins at 2.5% and 5% DM suppressed cumulative gas production. This may be due to the tannin concentration. Therefore, if the noni meal concentration is increased to more than 7%, TGP may be reduced.
4.2. In Situ Experiment
In this experiment, wheat bran was used as a control to confirm the rumen degradation characteristics of noni meal. According to a previous study [
28], when K
p 3.27%/h was used, the DM ERD of wheat bran was 68.9%/h, similar to the results of the present study. In another previous study [
29], when K
p 3%/h was used, the DM ERD of wheat bran was 74.9%/h because the experiment was conducted for up to 120 h. In this study, when K
p 4%/h was used to evaluate the rumen degradation characteristics of noni meal and wheat bran, the DM ERD values were 53.46 and 62.88%/h, respectively, and the DM ERD values of wheat bran showed similar results to those of the previous study [
28,
29]. This may be due to the similar chemical compositions of noni meal and wheat bran. The chemical composition (DM basis) of the noni meal was 12.18% CP, 47.92% NDF, and 37.72% ADF. The chemical composition (DM basis) of the wheat bran was 15.22% CP, 39.63% NDF, and 12.06% ADF.
Habib et al. [
30] reported that when K
p 2%/h was used, the CP ERD of wheat bran was 85.1%/h. In this experiment, when K
p 2%/h was used, the CP ERD was calculated as 84.55%/h, confirming the accuracy of the rumen degradation characteristics obtained in this experiment. The CP-a of noni meal was 71.27%, which means that most of the protein in noni meal is composed of NH
3, NO
3, and amino acid peptides, which are immediately degraded in the rumen. According to a previous study [
31], an increase in the concentration of ammonia in the rumen causes intraruminal toxicity. However, there was no significant difference (
p > 0.05) in our in vitro study results regarding in ammonia production (
Table 4 and
Table 5), even when noni meal was supplemented up to 7%, and we thus assumed that there was no rumen toxicity. Therefore, noni meal can be used as a ruminant feed ingredient for increasing RDP.
In a previous study [
29], with respect to the NDF ERD, a negative correlation with the ADL content was reported, so the NDF ERD of noni meal was lower than that of wheat bran. In addition, another study [
23] revealed that high lignin content could lower feed digestibility. However, the results of the in vitro study (
Table 4 and
Table 5) showed that even when noni meal was supplemented up to 7%, there was no significant difference (
p > 0.05) in IVDMD.
4.3. In Vivo Experiment
The absence of any significant difference (
p > 0.05) in the milk production results (
Table 7) from the in vivo experiment might be attributable to the results of the in vitro experiment (
Table 4 and
Table 5). There was no difference (
p > 0.05) in VFA production when noni meal was added up to 7% in vitro. Therefore, supplementation of noni meal up to 7% may not negatively affect milk production in vivo. Noni contains proxeronine, which regulates the structure and function of proteins [
32], and has the effect of killing
Escherichia coli, which is associated with mastitis [
7]. Therefore, it was expected that the somatic cell count would decrease when noni meal pellets were fed, but there was no significant difference in this study (
p > 0.05). These results may be due to the use of healthy cows in both the control and treatment groups. In agreement with the results obtained in this study when animals were fed noni meal at 450 g/animal, in a previous study [
8] no change in milk yield was observed when animals were fed noni juice at 100 mL/animal. The total polyphenol content of noni was reported to be twice that of noni meal [
24]. The total polyphenol content of the noni meal fed in this in vivo experiment was 116.2 mg/kg DM. Previous studies [
33,
34] that supplied total polyphenols at a lower concentration than that used in this in vivo experiment showed the same result, with no change in milk yield. However, milk yield was increased when chestnut tannin extract at a higher concentration than that used in this in vivo experiment was fed [
35]. Therefore, it may be that there was no change in milk yield due to the low concentration of the noni meal.
A previous study [
9] reported a positive effect of significantly reducing WBCs by feeding noni pulp, and there were no significant differences in lymphocytes, red blood cells, hemoglobin, and hematocrit. Therefore, in this in vivo study, it was expected that WBCs would decrease when noni meal pellets were fed, but there was no difference. However, the same results were obtained for lymphocytes, red blood cells, hemoglobin, and hematocrit in a previous study [
9] and in this in vivo experiment. These results may be explained by a difference in the concentrations of noni used in this study and in the previous study [
9], resulting in no decrease in the white blood cell concentration. Through a previous study [
24], the total flavonoids in the noni meal fed in this study were calculated as 180 mg/kg body weight (BW). Similar to our experimental results, in a previous study [
34], when 100 mg/kg BW of alfalfa flavonoid extract was supplemented, the lymphocyte percentage decreased and the neutrophil granulocyte percentage increased. Granulocytes play an important role in innate immunity, and lymphocytes play an important role in acquired immunity. The increasing trend of the granulocyte percentage indicates that the animal’s ability to resist infection can be improved [
34]. Harizi et al. [
36] reported that flavonoids can inhibit lymphocyte activation and proliferation. Although the lymphocyte percentage showed a tendency to decrease in the treatment group as compared to the control group, it was within the normal range (>48%) [
37]. Therefore, the flavonoids in noni meal may affect the innate immunity of Holstein dairy cows.
According to a previous study [
6], when raw noni was supplemented, TCHO, TG, GLU, and BUN were significantly reduced (
p < 0.05) in the treatment group. Noni juice contains higher levels of bioactive substances than noni meal [
24]. Hence, raw noni will also contain higher levels of bioactive substances than noni meal. The previous study [
6] showed opposite results that may be attributed to feeding three times more per BW than we did in this in vivo study. Triglycerides were significantly lower in the treatment group compared to the control group. A previous study [
38] reported that triglycerides in the blood, and omega-3 fatty acids, reduce fat deposition in adipose tissue by inhibiting adipogenic enzymes and increasing β-oxidation. In addition, it is documented that omega-6 fatty acids increase membrane permeability and, thus, increase the intracellular triglyceride content [
39]. Therefore, fatty acid composition analysis of the pellets of the control group and the pellets of the treatment group was performed. There was no difference between omega-3 and omega-6 fatty acids, suggesting that changes in blood triglycerides were not due to differences in diet. According to a previous study [
40], a triglycerides concentration of 0.12 mmol/L or less can be identified as an indicator of ketosis. The concentration of triglycerides was 0.356 mmol/L in the control group and 0.265 mmol/L in the treatment group, so it was confirmed that the values in this study were within the normal range.
Vasta et al. and Aguiar et al. [
33,
41] reported that phenolic compounds affect fermentation in the rumen. Therefore, the increase in C18:1 fatty acid and decrease in C18:0 fatty acid may be due to phenolic compounds that may have inhibited
Butyrivibrio proteoclasticus and reduced bio-hydrogenation in the treatment group. Long-chain omega-3 fatty acids are converted from ALA to eicosapentaenoic acid (EPA; C20:5n3) through desaturase elongation and desaturase elongation processes such as ∆5-desaturase and ∆6-desaturase [
42]. Gilani et al. [
43] reported that tannin (polyphenol) regulates ∆9-desaturase. Noni meal contains tannins and other polyphenols, which may regulate other desaturases (∆5-desaturase and ∆6-desaturase) that induce desaturation. Therefore, 20:5n3 fatty acid may have tended to increase (
p < 0.10) in the treatment group as compared to the control group. Aguiar et al. [
33] and Purba et al. [
12] reported an increase in C18:1 fatty acid and a decrease in C18:0 fatty acid when supplementing with phenolic compounds. Their results were consistent with the results of this study. In contrast, when phenolic compounds were supplemented in previous studies [
12,
33], MUFA increased, while SFA decreased. This may be due to the high concentration of phenolic compounds supplied, resulting in the desaturation of several fatty acids. In contrast, CLA was increased when supplemented with phenolic compounds. In previous studies [
12,
33], a fat source (linoleic acid) was added together, or this may be due to a different form of the phenolic compound supplied.