Fitasari, Eka (2012) Similariy PENGGUNAAN ENZIM PAPAIN DALAM PAKAN TERHADAP KARAKTERISTIK USUS DAN PENAMPILAN PRODUKSI AYAM PEDAGING. Universitas Tribhuwana Tunggadewi, Malang, Indonesia.
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1. PENGGUNAAN ENZIM PAPAIN DALAM PAKAN TERHADAP KARAKTERISTIK USUS DAN PENAMPILAN PRODUKSI AYAM PEDAGING (1).pdf Download (3MB) | Preview |
Abstract
This research was aimed to evaluate the influence of papain enzyme on fee, intestinal characteristic, microflora and the broiler production performance. There were used 4 treatments : P1 (control), P2 (papain 0.050% w/w), P3 (papain 0.075 w/w), and P4 (papain 0.100%). Observed variables were; intestinal characteristic (pH, intestinal viscosity, intestinal proteolitic enzyme activity, ileum villi height and number) and production performance (consumption, weight gain, feed convertion, carcass weight, and income over feed cost/IOFC). This study was carried out in Randomized Complete Design. The significant influence, tested with Duncan’s Multiple Range test. The result showed that the treatments gave significant difference (p<0.05) on intestinal pH, weight gain, feed converstion, carcass weight, and gave very significant difference (p<0.01) on intestinal digest viscosity and IOFC. It was concluded that, utilization 0.050% papain seems to improve intestinal characteristic and broiler production performance
| Item Type: | Other |
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| Subjects: | S Agriculture > SF Animal culture |
| Divisions: | Faculty of Medicine, Health and Life Sciences > School of Biological Sciences |
| Depositing User: | Eka Fitasari |
| Date Deposited: | 23 Dec 2019 02:23 |
| Last Modified: | 22 Dec 2020 02:00 |
| URI: | http://repository.unitri.ac.id/id/eprint/801 |
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