POTENSI DEDAK PADI BERENZIM FITASE DALAM PAKAN BASAL TERHADAP KUALITAS INTERNAL TELUR AYAM STRAIN ISA BROWN
| Main Author: | DWI NOVIA RATNA, 061511133132 |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | ind |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
http://repository.unair.ac.id/80922/1/ABSTRAK%20KH%2018%2019%20Rat%20p.pdf http://repository.unair.ac.id/80922/2/FULLTEXT%20KH%2018%2019%20Rat%20p.pdf http://repository.unair.ac.id/80922/ http://lib.unair.ac.id |
Daftar Isi:
- The purpose of this study is to know thw effect of fermentation rice bran with fitase enzime to internal egg quality (haugh unit, yellow egg index and colour of egg yolk). Twenty-four laying hens were divided into six groups. The experimental design in this study us Completely Randomized Design. The treatment consisted of formula feed plus rice bran with phytase enzymes with different concentration, P0(-) (formula feed and 0% rice bran phytase enzimes), P0(+) (formula feed, 0% rice bran phytase enzimes and 2% lemuru oil), P1 (formula feed, 5% rice bran phytase enzimes and 2% lemuru oil), P2 (formula feed, 10% rice bran phytase enzimes and 2% lemuru oil), P3 (formula feed, 15% rice bran phytase enzimes and 2% lemuru oil) and P4 (formula feed, 20% rice bran phytase enzimes and 2% lemuru oil). The making of ration is based on iso protein (18,022%). Respectively showed that there were no significant difference (p>0.05) in haugh units, yellow egg index and colour of egg yolk.