PENGARUH PEMBERIAN FERMENTASI DARI UMBI UBI KAYU DALAM RANSUM TERHADAP PENAMPILAN AYAM PEDAGING

Novita Herdiana (Dosen Jurusan Penyuluhan Peternakan, STPP Bogor)

Jurnal Penyuluhan Pertanian
Vol 2 No 2 (2007)

The purpose of this experiment was looking for effect of level fermentation root cassavaon broiler ration to performance. Fermentation root cassava level in ration consisted of 0%,5%, 10%, 15% and 20%. The experimental design of this research was CompletelyRandomized Design consisted of five treatments with four replications.The result of the experience showed the using of 20% fermentation root cassava in theration not significant different to the final body weight,conversion ration and components ofcarcass.