Fitasari, Eka and Afrila, Akhadiyah (2015) Similarity. EFEK PROBIOTIK PADA APLIKASI KADAR PROTEIN KASAR (PK) PAKAN YANG BERBEDA TERHADAP EFISIENSI PAKAN AYAM KAMPUNG. Universitas Tribhuwana Tunggadewi, Malang, Indonesia.
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5. EFEK PROBIOTIK PADA APLIKASI KADAR PROTEIN KASAR (PK) PAKAN YANG BERBEDA TERHADAP EFISIENSI PAKAN AYAM KAMPUNG (2).pdf Download (3MB) | Preview |
Abstract
The using of probiotic become crucial as a natural feed additive to increase the production of native chicken and avoid the using of antibiotic which can leave bad residue in poultry meat. This research used 2 kinds of bacteria were probiotic A (Bacillus spp) and probiotic B (mixing bacteria) on four feed treatments were BR 1 (factory feed production that contain 21-23% protein), feed formulation corn-soybean basic contain 20%, 19% and 18% crude protein. The research used Nested method, there were 8 treatments and replication 3 times. The result showed that treatments combination didn’t give significant effect (p>0.05) on feed consumption, final weight, FCR (feed consumption ratio), and carcass weight, but it gave very significant effect on meat fat (p <0,01). From the research can be concluded that the using probiotic in feed can increase feed efficiency for feed until the crude protein become 18%. Probiotic application on hightly crude protein of feed will increase meat fat.
| 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/807 |
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