<![CDATA[This study aims to determine the effect of commercial ration substitution with shellfish shell flour and fish oil on the percentage of broiler carcass pieces. This research was carried out at Farm Sesetan, Faculty of Animal Husbandry, Udayana University which is located on Jalan Raya Sesetan, Denpasar, and lasted for 35 days. The design used was a Complete Random Design (CRD) consisting of 4 treatments and 4 replicas, each replica consisting of 4 one-day-old broilers. The treatment consisted of P0 (feed without the addition of shellfish meal and fish oil), P1 (feed with an additional 1% shellfish meal and 0.5% fish oil), P2 (feed with an additional 1% shellfish meal and 1% fish oil), and P3 (feed with an additional 1% shellfish meal and 1.5% fish oil). The variables observed included slaughter weight, the percentage of the carcass, and the percentage of pieces of the broiler carcass, namely the breast, upper thighs, drum stick, wings, and back. The data was analyzed using analysis of variance and if there were significant differences it was followed by the Duncan test. The results showed that the combination of shellfish shell flour and fish oil had a significantly effect (P<0.05) on the slaughter weight, but no significantly (P>0.05) on the percentage of carcasses and other commercial pieces. Based on the results of the study, it was concluded that the combination of 1% shellfish flour and 1% fish oil could increase sloughter weight of the broiler but not effect on the percentage of carcass pieces. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh substitusi ransum komersial dengan tepung kulit kerang dan minyak ikan terhadap persentase potongan karkas broiler. Penelitian ini dilaksanakan di Farm Sesetan, Fakultas Peternakan Universitas Udayana yang berlokasi di Jalan Raya Sesetan, Denpasar, dan berlangsung selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 4 ulangan, masing-masing ulangan terdiri dari 4 ekor broiler berumur satu hari. Perlakuan yang diberikan yaitu, P0 (pakan tanpa penambahan tepung kulit kerang dan minyak ikan), P1 (pakan dengan tambahan 1% tepung kulit kerang dan 0,5% minyak ikan), P2 (pakan dengan tambahan 1% tepung kulit kerang dan 1% minyak ikan), dan P3 (pakan dengan tambahan 1% tepung kulit kerang dan 1,5% minyak ikan). Variabel yang diamati meliputi bobot potong, persentase karkas, serta persentase potongan karkas broiler yaitu dada, paha atas, paha bawah, sayap, dan punggung. Data dianalisis menggunakan sidik ragam dan jika terdapat perbedaan yang nyata dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa pemberian kombinasi tepung kulit kerang dan minyak ikan berpengaruh nyata (P<0,05) terhadap bobot potong, namun tidak berpengaruh nyata (P>0,05) terhadap persentase karkas dan potongan komersial lainnya. Berdasarkan hasil penelitian disimpulkan bahwa pemberian kombinasi 1% tepung kulit kerang dan 1% minyak ikan dapat meningkatkan bobot potong broiler tanpa mengubah persentase potongan karkas secara signifikan.]]>
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