Utilization of fermented cassava skin ration on carcass weight and percentage of broiler carcass
| Main Author: | Astiti, Ni Made Ayu Gemuh Rasa |
|---|---|
| Format: | BookSection PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
IOP Publishing
, 2020
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| Subjects: | |
| Online Access: |
http://repository.warmadewa.ac.id/id/eprint/1352/1/Utilization%20of%20fermented%20cassava%20skin%20ration%20on%20carcass%20weight%20and%20percentage%20of%20broiler%20carcass.pdf http://repository.warmadewa.ac.id/id/eprint/1352/ |
Daftar Isi:
- The purpose of this study was to determine the effect of fermented cassava peel flour on carcass weights and parts of broiler carcasses. This study used 45 CP-707 broiler strains. The design used was a randomized design complete with 3 replications. This study uses fermented cassava peels mixed in ration with 5 level administration, namely: without fermented cassava skin flour (P0), fermented cassava skin flour 3% (P1), fermented cassava skin flour 6% (P2), fermented cassava skin flour 9 % (P3), and 12% fermented cassava peel flour (P4). The application of fermented cassava peel at 9% level in the 6-week broiler ration did not significantly affect all observed variables, but application at 6% level tended to increase carcass weight, breast weight, thigh weight, and wing weight. The fermentation of cassava peel flour at 12% in the ration had a significant effect in reducing carcass weights and weight of broilers at 6 weeks. The results showed that fermentation of cassava peel flour in rations up to 6% tended to increase carcass weight, chest weight, thigh weight, and swing weight, whereas at 12% had a significant effect in reducing carcass weight and weight of broilers at 6 weeks