EVALUASI PENGGUNAAN DEDAK FERMENTASI TERHADAP BERAT,VOLUME DAN KETEBALAN CANGKANG TELUR ITIK KHAKI CAMPBELL
| Main Author: | SUPRIYATNO, YOGA |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2008
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/7714/1/EVALUASI_PENGGUNAAN_DEDAK_FERMENTASI_TERHADAP_BERAT.pdf http://eprints.umm.ac.id/7714/ |
Daftar Isi:
- The research has been conducted on November 19th until December 11th 2007. The research was placed on duck farming Mr. Budi Hartono in Mangleawan Village, Pakis District, Malang Regency and Nutrition Laboratory Animal Husbandry Faculty at Muhammadiyah University of Malang. The purpose of this research were to know the effect of the evaluation of bran fermentation usage at egg weight, egg volume, and egg shell thick of Khaki Campbell ducks. The material were used 60 of duck layer, placed on 20 floks. Which were 4 treatments of Bran Fermentation 0 %, 10%, 20%, and 30% respectivecelly and replicated bised on 5 times, each flock consist of 3 ducks. The variable were measured in this research were the egg weight, egg volume and egg shell. Study was used experimental methods by Completely Randomized Design (CRD) and if based on variance analysis. The average of egg weight in the treatment were T0 = 69,82; T1= 70,85; T2= 71,32; T3= 71,50. The average of egg volume in the treatment were T0= 65,24; T1= 66,64; T2= 67,8; T3= 67,4. The average of egg shell in the treatment were T0= 0,358; T1= 0,326; T2= 0,378; T3= 0,39. Based on the statistical analysis the evaluation of the function bran fermentation in the feeds not significant effect (P>0,05) to the egg weight and egg volume but significant effect to the egg shell. The conclusion from this research the evaluation of the function bran fermentation on feeding not significant effect (P>0,05) to egg weight and egg volume but significant effect (P<0,01) to egg shell in Khaki Campbell ducks.