Penampilan dan Kualitas Telur Puyuh Yang Diberi Pakan mengandung Produk Fermentasi dengan Neurospora crassa
Abstrak: An experiment was
conducted to determine the effect of feeding products fermented by Neurospora
crassa on quail performances and egg quality. 200 quail layers were randomly
allocated into 20 pens. This experiment was arranged in a completely randomized
design (CRD) with four dietary treatments: 0%, 3%, 6%, 9% and 12% product fermented by Neurospora crassa
in the diets and four replications.
Variable measured were feed comsumption, egg production, feed conversion, egg cholesterol and egg yolk colour. Data
were analized by CRD and Duncan Multiple Range Test (DMRT). Results of the
experiment indicated that feed comsumption, egg production, feed conversion
were not affected (p>0.05) but egg
cholesterol and egg yolk colour were affected (p<0.01) by using product
fermented in the diets for quails.
Results of Duncant Multiple Range Test indicated that egg cholesterol in
E treatment (used 12% products fermented)
was the lowest than other
treatment, but the highest on egg yolk colour .
The conclusion of the experiment that up to 12% products fermented by
Neurospora crassa can be used in the
diet of quail and can increase the quality of quail egg (egg low cholesterol).
Penulis: Nuraini, Sabrina, S.A
Latif
Kode Jurnal: jppeternakandd120113
