PEMAKAIAN ONGGOK FERMENTASI DALAM RANSUM TERHADAP PERFORMA AYAM BURAS PERIODE PERTUMBUHAN
Abstract: 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%.
Keywords: native chicken,
performance, fermented, onggok
Penulis: Evi Irawati, Mirzah,
G. Ciptaan
Kode Jurnal: jppeternakandd160216
