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G. Ciptaan
Fakultas Peternakan Universitas Andalas Padang
Agriculture, Biological Sciences & Forestry

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PEMAKAIAN ONGGOK FERMENTASI DALAM RANSUM TERHADAP PERFORMA AYAM BURAS PERIODE PERTUMBUHAN Evi Irawati; Mirzah Mirzah; G. Ciptaan
Jurnal Peternakan Vol 13, No 2 (2016): September 2016
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v13i2.2418

Abstract

The aims of this research was to study the effect of using fermented onggok in ransum to native chicken performance. The design used was completely randomized design (CRD) with 5 treatment i.e : R1 (10%), R2 (15%), R3 (20%), R4 (25%) and R5 (30%) with 4 replications. The ransum was composed with  protein (18%) and  calorie (2900 kcal/kg). Result of research shows that using fermented onggok had highly significant effect (P< 0.05) towards the feed consumption, body weight gain and feed conversion  of buras. It was concluded that using fermented onggok could increase highly body weight at level 15%.
Co-Authors Irawati, Evi Mirzah Mirzah