PEMAKAIAN ONGGOK FERMENTASI DALAM RANSUM TERHADAP PERFORMA AYAM BURAS PERIODE PERTUMBUHAN

Evi Irawati (Fakultas Pertanian dan Peternakan Universitas Islam Negeri Sultan Syarif Kasim Riau)
Mirzah Mirzah (Fakultas Pertanian dan Peternakan Universitas Islam Negeri Sultan Syarif Kasim Riau)
G. Ciptaan (Fakultas Peternakan Universitas Andalas Padang)

JURNAL PETERNAKAN
Vol 13, No 2 (2016): September 2016

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%.