PENGARUH HERBAL FERMENTASI TERHADAP PERFORMA AYAM KAMPUNG SUPER

HALIMI, HALIMI and Lubis, Fitri Nova Liya (2021) PENGARUH HERBAL FERMENTASI TERHADAP PERFORMA AYAM KAMPUNG SUPER. Undergraduate thesis, Sriwijaya University.

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Abstract

The growth and productivity of free-range chickens are influenced by good feed, to increase the nutritional content of the ration by adding fermented herbs. The use of fermented herbs is not dangerous if consumed, because it does not leave any residue in the meat. The use of fermented herbs is also expected to replace the use of chemical drugs in the maintenance process. The use of fermented herbs is an alternative where ingredients are easy to find, such as ginger, turmeric, and ginger. This study aims to determine the effect of herbal fermentation on ration consumption, body weight gain, and ration conversion of native chickens. This study used 100 native chickens aged 1 day which were obtained from Bogor Regency, West Java. This study used a completely randomized design (CRD) with 5 treatments and 4 replications. The treatments consisted of: A (rations), B (rations + 2% fermented herbs), C (rations + 4% fermented herbs), D (rations + 6% fermented herbs), and E (rations + 8% fermented herbs). The variables observed included live weight, carcass percentage, and intestinal digesta pH of native chickens. The results of this study indicated that the administration of fermented herbs had no significant effect (P> 0.05) on ration consumption, body weight gain, and native chicken ration conversions

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Ayam kampung, herbal fermentasi, performa Ayam Kampung Super
Subjects: S Agriculture > SF Animal culture > SF481-507 Poultry. Eggs
Divisions: 05-Faculty of Agriculture > 54231-Animal Husbandry (Animal Science) (S1)
Depositing User: HALIMI HALIMI
Date Deposited: 14 Sep 2021 03:47
Last Modified: 14 Sep 2021 03:47
URI: http://repository.unsri.ac.id/id/eprint/53687

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