PENGARUH LAMA PEMBERIAN PAKAN YANG DIFERMENTASI DENGAN Lactobacillus TERHADAP KUALITAS KARKAS AYAM BROILER

MEGANSYAH, REFI and Palupi, Rizki and Muhakka, Muhakka (2018) PENGARUH LAMA PEMBERIAN PAKAN YANG DIFERMENTASI DENGAN Lactobacillus TERHADAP KUALITAS KARKAS AYAM BROILER. Undergraduate thesis, Sriwijaya University.

	Text RAMA_54231_05041181419020.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy
Preview	Text RAMA_54231_05041181419020_0016097208_0019126802_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (728kB) | Preview
	Text RAMA_54231_05041181419020_0016097208_0019126802_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (31kB) | Request a copy
	Text RAMA_54231_05041181419020_0016097208_0019126802_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (95kB) | Request a copy
	Text RAMA_54231_05041181419020_0016097208_0019126802_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (52kB) | Request a copy
	Text RAMA_54231_05041181419020_0016097208_0019126802_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (6kB) | Request a copy
	Text RAMA_54231_05041181419020_0016097208_0019126802_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (32kB) | Request a copy
	Text RAMA_54231_05041181419020_0016097208_0019126802_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy

Abstract

The purpose of this study is to determine influence of the length of feeding diet fermented with lactobacillus to broiler carcass quality. This research wasperformed in broiler farm at PT Satwa Utama Integrasi from July to September 2017. This study used a completly randomized design (RAL) with 4 treatments and each treatment consisted of 4 replications. The treatment in this study was the length of feeding diet fermented with lactobacillus, namely : P1 (Length of feedingdiet fermented with lactobacillus for 2 weeks), P2 (Length of feeding diet fermented with lactobacillus for 3 weeks), P3 (Length of feeding diet fermented with lactobacillus for 4 weeks), P4 (Length of feeding diet fermented with lactobacillus for 5 weeks). Parameters observed were live weight, carcass percentage and abdominal fat percentage. The results showed that the provision of diet fermented with lactobacillusfor 4 weeks is able to increase live weight of 17,80%, and 8,84% of carcass percentage as well as able to decrease 12,90% of abdominal fat in broiler chicken.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Chicken broiler, fermented feed, quality carcass
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation S Agriculture > SF Animal culture > SF94.5-99 Feeds and feeding. Animal nutrition
Divisions:	05-Faculty of Agriculture > 54231-Animal Husbandry (Animal Science) (S1)
Depositing User:	Mr. Muhammad Irwan
Date Deposited:	23 Oct 2019 07:03
Last Modified:	23 Oct 2019 07:05
URI:	http://repository.unsri.ac.id/id/eprint/12596

Actions (login required)

View Item