English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

ABSTRAK.  Penelitian ini bertujuan mengetahui efek pemberian pakan terbatas dan tepung bawang putih terhadap kadar protein dan kolesterol daging ayam pedaging. Dalam penelitian ini digunakan ayam pedaging sebanyak 72 ekor yang dibagi atas empat perlakuan: Perlakuan I, diberikan pakan basal dan tidak diberikan tepung bawang putih, Perlakuan II, diberikan pakan basal dan diberikan tepung bawang putih 3 mg/ekor/hari, Perlakuan III setiap 4 hari diberikan pakan basal, selang 1 hari dipuasakan (24 jam), dan tidak diberikan tepung bawang putih, Perlakuan IV, setiap 4 hari diberikan pakan basal, selang 1 hari puasa (24 jam), dan saat pemuasaan diberikan tepung bawang putih 3 mg/ekor/hari. Pemuasaan dilakukan mulai umur 15 hari. Masing-masing perlakuan terdiri atas tiga ulangan. Pemberian tepung bawang putih dilakukan dengan cara dicampurkan kedalam pakan komersil dan diberikan selama dua kali (pagi dan sore). Pengambilan sampel ayam pada umur 36 hari. Variabel yang diamati yaitu: kadar protein dan kadar kolestrol daging. Data dianalisis dengan analisis varian dan dilanjutkan dengan uji Duncan taraf 5%. Hasil penelitian menunjukkan bahwa pemberian pakan terbatas dan tepung bawang putih tidak berpengaruh nyata (P>0.05) terhadap kadar protein dan kolesterol daging. Dapat disimpulkan bahwa pemberian pakan terbatas dan tepung bawang putih tidak meningkatkan kadar protein dan tidak menurunkan kadar kolesterol daging ayam pedaging. (Effect restricted feeding and garlic powder on protein content, and meat cholesterol in broilers) ABSTRACT. This study aimed to determine the effect administration restricted feeding and garlic powder on the protein and meat cholesterol.. This study used chicken broiler as much as 72 chicks which were divided into four treatments: The first treatment, the chicks were given commercial feed ad libitum and withouth garlic powder, the second treatment, the chick were given commercial feed ad libitum and supplemented by garlic powder 3 mg/ head/day, the third treatment every 4 days given feed ad libitum, an interval of one-day fasting (24 hours), and are not given garlic powder, treatment IV, every 4 days given feed ad libitum , an interval of one-day fasting (24 hours), and when fasting given garlic powder 3 mg / head / day. Every treatment consisterd on tree reapeated. Garlic powder mixed into comercial feed and given twice a day. (morning and afternoon). Taken chicks sample done when the chicks aged of 36 days. Variables observed were: protein and cholesterol. Data were analyzed by analysis of variance followed by Duncan test level of 5%. The results showed that feeding is limited and garlic powder not significantly (P >0.05) on protein and cholesterol.

Efek Pemberian Pakan Terbatas dan Tepung Bawang Putih (Allium sativum) terhadap Kadar Protein dan Kolesterol Daging pada Ayam Pedaging