Pengaruh Bungkil Inti dan Lumpur Sawit yang Difermentasi dengan Aspergillus sp asal Akar Bambu terhadap Kandungan Lemak Ayam Broiler
ABSTRACT: The objective of
this research was to determine the effect of palm kernel cake and palm oil
sludge fermented with Aspergillus sp derived from bamboo root on broiler’s fat
content including liver fat, abdominal fat and meat fat. Study was conducted
for 8 weeks in Experimental Farm, Animal Science Faculty Jenderal Soedirman
University, Purwokerto. Research utilized 196 male DOC strain Lohman, ration
treatments, cage and other utilities. Seven allotted rations were R0 = control
ration (without FPKC and FPOS), R1 = 7.5% FPKC, R2 = 15% FPKC, R3 = 22.5% FPKC,
R4 = 7.5% FPOS, R5 = 15% FPOS, R6 = 22.5% FPOS. Each treatment unit used 7
(seven) DOCs with 4 (four) replicates. The obtained data were subject to
analysis of variance followed by Orthogonal Contrasts. Result demonstrated that
liver fat level was 1,79 – 3,86%, abdominal fat was 0,52 – 2,04%, and meat fat
was 0,21 – 0,61%. Analysis of variance result
showed that supplementing palm kernel cake and palm oil sludge fermented with
Aspergillus sp derived from bamboo root highly significantly affected (P <
0.01) abdominal fat level, significantly affected (P < 0.05) liver fat level
but did not significantly affected (P > 0.05) broiler meat fat level.
Keywords: Fermentation; palm
kernel cake; palm oil sludge; Aspergillus sp; liver fat; abdominal fat; meat
fat
Penulis: Bambang Hartoyo,
Supadmo, Wihandoyo, Ali Wibowo
Kode Jurnal: jppeternakandd150071
