SUPLEMENTASI PROBIOTIK Saccharomyces spp.Kb-13 DALAM RANSUM TERHADAP PRODUKSI, KARAKTERISTIK KUALITAS TELUR, DAN KOLESTEROL KUNING TELUR AYAM LOHMANN BROWN
| Main Author: | Bidura, I G. N. G. |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | ind |
| Terbitan: |
Fakultas Peternakan Universitas Udayana
, 2019
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| Online Access: |
https://ojs.unud.ac.id/index.php/mip/article/view/57713 https://ojs.unud.ac.id/index.php/mip/article/view/57713/33707 |
Daftar Isi:
- Penelitian ini dilakukan untuk menentukan efek dosis Saccharomyces spp.Kb-13 (isolasi dari cairan rumenkerbau) sebagai probiotik pada kinerja produksi, karakteristik kualitas telur, dan kadar kolesterol kuning telurayam Lohmann Brown. Seratus dua puluh ayam petelur Lohmann Brown umur 72 minggu digunakan dalampercobaan rancangan acak lengkap (RAL) dengan 4 macam perlakuan, yaitu: S0: tanpa pemberian probiotik; S1:Dengan penggunaan 0,10% Saccharomyces spp.Kb-13; S2: dengan penggunaan 0,20% Saccharomyces spp.Kb-13;and S3: dengan penggunaan 0,30% Saccharomyces spp.Kb-13. Hasil penelitian menunjukkan bahwa pemberianSaccharomyces spp.Kb-13 secara nyata (P<0,05) dapat meningkatkan berat telur total, efisiensi penggunaanpakan, warna kuning telur, persentase kuning dan kulit telur, dan ketebalan cangkang. Suplementasi probiotik kedalam diets ternyata tidak berpengaruh nyata (P>0,05) terhadap konsumsi ransum, indek telur, HU, dan BJ telur.Administrasi 0,20-0,30% Saccharomyces spp.Kb-13 menghasilkan kadar kolesterol kuning yang lebih rendah(P<0,05). Disimpulkan bahwa penerapan dalam diet 0,20-0,30% Saccharomyces spp.Kb-13 meningkatkan massatelur, efisiensi pakan, warna kuning telur, persentase kuning telur dan kulit telur, dan ketebalan cangkang telur,serta menurunkan kadar kolesterol dalam yolk pada ayam petelur Lohmann Brown
- This study was conducted to determine the effect of Saccharomyces spp. KB-13 dose (isolated from buffalorumen fluid) as a probiotic on egg production performance, egg quality characteristics, and yolk cholesterol levelsin Lohmann Brown laying hens. One hundred and twenty 72-week Lohmann Brown laying hens were used in acomplete randomized design (CRD) experiment with 4 treatments, namely: S0: without probiotics; S1: with theuse of 0.10% Saccharomyces spp. KB-13; S2: with the use of 0.20% Saccharomyces spp. KB-13; and S3: with theuse of 0.30% Saccharomyces spp. KB-13, respectively. The results showed that administration of Saccharomycesspp.Kb-13 significantly (P<0.05) were increased total egg weight, feed efficiency, egg yolk color, percentage of yolkand eggshell, and shell thickness. The addition of probiotics into diets apparently did not have a significant effect(P>0.05) on the feed consumption, egg index, HU, and BJ of eggs. Administration 0.20-0.30% Saccharomycesspp.Kb-13 decreased yolk cholesterol levels (P<0.05). It was concluded that the application in the diet 0,20-0,30%Saccharomyces spp. KB-13 increased egg mass, feed efficiency, egg yolk color, egg yolk and eggshell percentage,and eggshell thickness, and reduced cholesterol levels in yolk in Lohmann Brown laying hens.