Efisiensi Penggunaan Energi Metabolis Ransum Berbasis Onggok yang Difermentasi Bacillus amyloliquefaciens pada Ayam Broiler
Abstract: An experiment was
conducted to determine the effects of using Bacillus
amyloliquefaciens-fermented tapioca by-products (onggok) on the metabolism
energy differences in the diets to the performance of broilers. Eighty unsexed
three day old broiler chicks were randomly allocated into 20 pens (four chicks/pen).
This experiment was arranged in a completely randomized design with four
dietary treatments (3000, 2900, 2800 and 2700 kkal/kg for broilers) of energy
metabolism in diets and five replications. Measured variables were feed
consumption, average body weight gain, feed conversion, carcass percentage,
abdominal fat percentage and income over feed cost (IOFC). Results of the
experiment indicated that feed consumption, average body weight gain, feed
conversion, carcass percentage, abdominal fat percentage and income over feed
cost (IOFC) were not affected (P>0.05) by levels of metabolism energy in the
diets for broilers. In conclusion, Bacillus amyloliquefaciens-fermented tapioca
by-products (onggok) can be included up to 40% with energy metabolism 2700 kkal/kg
in broilers diets and improved the efficiency of metabolizable energy.
Penulis: Wizna
Kode Jurnal: jppeternakandd080093
