POTENSI PENAMBAHAN BAKTERI ASAM LAKTAT Lactobacillus casei DAN Lactobacillus rhamnosus TERHADAP KONSUMSI DAN KONVERSI PAKAN AYAM PEDAGING
| Main Author: | ANGGUN RAHMAWATI, 061211131062 |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | ind |
| Terbitan: |
, 2016
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| Subjects: | |
| Online Access: |
http://repository.unair.ac.id/59907/1/ABSTRAK%20KKC%20KK%20KH.%2003.17%20Rah%20p.pdf http://repository.unair.ac.id/59907/2/FULLTEXT%20KKC%20KK%20KH.%2003.17%20Rah%20p.pdf http://repository.unair.ac.id/59907/ http://lib.unair.ac.id |
Daftar Isi:
- This study was conducted to determine the potential combined of lactic acid bacteria Lactobacillus casei and Lactobacillus rhamnosus into broiler feed to improve the level of consumption and feed conversion rate of broilers. This study uses 3 treatments with 6 replications. P0 was the control group, broiler feed without the addition of lactic acid bacteria combined Lactobacillus casei and Lactobacillus rhamnosus, P1 treatment group were feed with the addition of lactic acid bacteria 0.25% Lactobacillus casei and 0.25% Lactobacillus rhamnosus, group P2 treatment feed with the addition of lactic acid bacteria 0.5% Lactobacillus casei and 0.5% Lactobacillus rhamnosus. Data were analyzed by Analysis of Variant (ANOVA) if there was a significant effect then proceed with Duncan's multiple range test with significance level of 5%. Feed consumption study results indicate there was a significant increase (p <0.05) in the group of P2 when compared with controls (P0). The addition of 0.5% Lactobacillus casei and 0.5% Lactobacillus rhamnosus in the feed showed effective results on feed conversion of broiler.