Open AccessPEMAKAIAN ONGGOK FERMENTASI DALAM RANSUM TERHADAP PERFORMA AYAM BURAS PERIODE PERTUMBUHAN
Author(s) -
Evi Irawati,
Mirzah Mirzah,
Gita Ciptaan
Publication year - 2017
Publication title -
jurnal peternakan (e-journal)
Language(s) - English
Resource type - Journals
ISSN - 2355-9470
DOI - 10.24014/jupet.v13i2.2418
Subject(s) - completely randomized design , body weight , calorie , zoology , fermentation , biology , food science , feed conversion ratio , endocrinology
The aims of this research was to study the effect of using fermented onggok in ransum to native chicken performance. The design used was completely randomized design (CRD) with 5 treatment i.e : R1 (10%), R2 (15%), R3 (20%), R4 (25%) and R5 (30%) with 4 replications. The ransum was composed with protein (18%) and calorie (2900 kcal/kg). Result of research shows that using fermented onggok had highly significant effect (P< 0.05) towards the feed consumption, body weight gain and feed conversion of buras. It was concluded that using fermented onggok could increase highly body weight at level 15%.