Sandi, Sofia and Miksusanti, Miksusanti and Nova, Fitri Liya Lubis (2013) The Influence of Fermented Feed to the Exterior and Interior Quality of Pegagan Duck Eggs. International Journal of Chemical Engineering and Application (IJCEA), 4. pp. 38-41. ISSN 2010-0221
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Abstract
The aims of this research was to find out the influence of complete feed based on fermented local ingredients to the exterior and interior quality of pegagan duck eggs. Complete feed based on fermented local ingredients (C.F.B.F.L) with commercial feed was mixed every weeks in accordance with the level of treatment. Feeds were arranged with protein content (18%) and metabolism energy (2900 kcal/kg) in accordance with recommendations of NRC. As many as sixty pegagan duck aged 4 months were used in the study. Completely random design was used in this research, with 5 treatments and 4 replicates. Each of these repeats were placed 3 ducks and kept for 3 months. The treatment consisted of R0 (100% commercial feed), R1 (25% C.F.B.F.L + 75% commercial feed), R3 (50% C.F.B.F.L + 50% commercial feed), R4 (75% C.F.B.F.L + 25% commercial feed), R5 (100% C.F.B.F.L). The results showed that the giving of complete feed based on fermented local ingredients effected the value of egg index, yolk egg score, thickness of eggshell, and wholeness and cleanliness of eggs. It was concluded that the increasing level of giving complete feed based on fermented local ingredients, the higher value of egg index and yolk egg score, but the thickness of eggshell was getting lower
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Index Terms—Exterior and interior eggs quality, local ingredients, Pegagan duck |
| Subjects: | Q Science > QD Chemistry > QD1-999 Chemistry |
| Divisions: | 08-Faculty of Mathematics and Natural Science > 47201-Chemistry (S1) |
| Depositing User: | backup admin |
| Date Deposited: | 24 Jan 2020 08:15 |
| Last Modified: | 24 Jan 2020 08:15 |
| URI: | http://repository.unsri.ac.id/id/eprint/25240 |
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