PEMAKAIAN ONGGOK FERMENTASI DALAM RANSUM TERHADAP PERFORMA AYAM BURAS PERIODE PERTUMBUHAN | Zendy

Evi Irawati | Zendy; Mirzah Mirzah | Zendy; Gita Ciptaan | Zendy

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PEMAKAIAN 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

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%.

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