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All Journal AGRISAINS Mitra Sains
Gobel, Minarni
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Agriculture, Biological Sciences & Forestry

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PERFORMAN PRODUKSI DAN KADAR N EKSKRETA PADA BROILER DENGAN PENGGUNAAN PAKAN NABATI DAN HEWANI PADA LEVEL PROTEIN YANG BERBEDA Hafsah, Hafsah; Gobel, Minarni; Sarjuni, Sri; Mozin, Selvy
AgriSains Vol 11, No 3 (2010)
Publisher : FAPETKAN UNTAD

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (234.127 KB)

Abstract

Penelitian ini bertujuan untuk mengetahui performan produksi dan kandungan N ekskreta ayam pedaging yang diberi pakan nabati (all grain) dan pakan hewani (non grain) dengan kadar protein yang berbeda. Percobaan didesain dalam Rancangan Acak Lengkap dengan 5 perlakuan dan 4 ulangan. Perlakuan tersebut adalah: R1 (pakan kontrol dengan kandungan protein pakan 22%; R2 (pakan nabati dengan kandungan protein pakan 19%; R3 (pakan hewani dengan kandungan protein pakan 19%; R4 (pakan nabati dengan kandungan protein pakan 16%); R5 (pakan hewani dengan kandungan protein pakan 16%). Data dianalisis dengan Multivariate Analysis of Varians (Manova) pada program SPSS versi 16 berdasarkan rancangan percobaan yang digunakan. Hasil penelitian menunjukkan bahwa perlakuan berpengaruh sangat nyata (P0,01) terhadap performan produksi yang terdiri dari konsumsi pakan, pertambahan bobot badan, konversi pakan dan persentase karkas. Jenis ransum dan kandungan protein ransum masing –masing berpengaruh tidak nyata (P>0,05) terhadap kandungan N ekskreta ayam pedaging umur 3 dan 6 minggu. Tidak terdapat perbedaan nyata antara perlakuan R3 dengan R5. Performa pertumbuhan dan persentase karkas ayam pedaging yang diberi ransum pakan hewani (non grain)lebih baik dibandingkan dengan pakan nabati (all grain).
The Inclusion of Flour Curcuma(Curcuma xanthorriza Roxb) and Red Ginger Flour (Zingiber officinale var rubrum) in the Diets with Different levels on Carcass Yields and Immunity Organs of male laying hens Suanta, I Made; Hafsah, Hafsah; Gobel, Minarni
Mitra Sains Vol 9 No 2 (2021): September
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/ms26866579.2021.v9.i2.pp114-125

Abstract

This study aimed to determine the effect of inclusion of curcuma and red ginger flour in the diets on slaughter weight, carcass (carcass and non-carcass components), meat quality (protein and fat) and immune organs of male laying hens. The research was carried out at the Teaching Farm, Faculty of Animal Husbandry and Fisheries, Tadulako University, South Sibalaya Village, Tanambulava District, Sigi Regency. This study was conducted for 7 weeks, March 4 - April 26, 2020. The study used DOC 168 male laying hens which were reared until the age of 54 days, than weighed to obtain slaughter weights for observation the carcass, meat quality, and immunity. The treatments were designed using Completely Randomized Design (CRD) with 7 treatments and 4 replications. The treatments were: Po = 100% basal diets, P1 = 0.5% curcuma flour + 99.5% basal diets, P2 = 1% curcuma flour + 99% basal diets, P3 = 1.5% curcuma flour + 98.5 % basal diets, P4 = 0.5% red ginger flour + 99.5% basal diets, P5 = 1% red ginger flour + 99% basal diets, P6 = 1.5% red ginger flour + 98.5% basal diets. Data were analyzed using ANOVA according to the research design applied. The results were shown high significant effect (P<0.01) on slaughter weight, carcass percentage, breast carcass components, immune organs (liver) and meat quality (protein and fat), and had a significant effect (P<0, 05) on carcass components ( thighs) and non carcass components (legs). The highest slaughter weight and carcass percentage were obtained from treatment P6 (red ginger flour with a level of 1.5% in the diets). The conclusion of this research that the inclusion of curcuma and red ginger flour can be applied in the diets up to 1.5% in male laying hens feed.
Co-Authors Hafsah Hafsah Selvy Mozin Sri Sarjuni Suanta, I Made