Similarity. EFEK PROBIOTIK PADA APLIKASI KADAR PROTEIN KASAR (PK) PAKAN YANG BERBEDA TERHADAP EFISIENSI PAKAN AYAM KAMPUNG

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

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Official URL: https://jurnal.unitri.ac.id/index.php/buanasains/a...

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
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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