PENGARUH PEMBERIAN UMBI UBI KAYU FERMENTASI MENGGUNAKAN STARTER TEMPE TERHADAP KUALITAS TELUR PADA AYAM RAS PETELUR FASE PRODUKSI I

ASMEIRUL, AHMAD and Fariani, Armina (2005) PENGARUH PEMBERIAN UMBI UBI KAYU FERMENTASI MENGGUNAKAN STARTER TEMPE TERHADAP KUALITAS TELUR PADA AYAM RAS PETELUR FASE PRODUKSI I. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of the study was to know the effect of fermented cassava mixed with by rice bran by Tempe Starter on egg quality of laying hens Production Phase I. The study was carried out in animal cage, Cambai, Prabumulih, South Sumatera. Started from June until October, 2004. The experiment was arranged in a Completely Randomized Design with four treatments and five replications. The treatmens were fermented cassava in ration at level of 0 %, 2.5 %, 5 %, and 7.5 %. Variabels observed were egg weight, haugh unit (HU), egg yolk colour, and shell thickness. The results of study showed that utilization of 7.5 % fermented cassava on diets was no significantly effect on egg weight, haugh unit (HU), egg yolk colour, and shell thickness.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	ayam ras
Subjects:	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:	Mrs Beta Ria Febrianti
Date Deposited:	19 Aug 2022 07:54
Last Modified:	19 Aug 2022 07:54
URI:	http://repository.unsri.ac.id/id/eprint/77541

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