The purpose of this study was to determine the growth response of meat chickens due to the addition of probiotics and digestive enzymes in the fermented diet containing maggot flour and local materials. The research was carried out at Field Laboratory of Animal Science, University of Syiah Kuala-Banda Aceh, Indonesia for 66 days. A total of 100 meat chickens were designed using a completely randomized design (CRD) consisting of 5 treatments, namely P0 = 100% fermented ration (control), P1 = 0.5% probiotic + 0% digestive enzymes + 100% fermented diet, P2 = 0% probiotic + 0.5% digestive enzymes + 100% fermented diet, P3 = 0.5% probiotic + 1% digestive enzymes + 100% fermented diet, P4 = 1% probiotic + 0.5% digestive enzymes + 100% fermented diet with 4 replications. The data obtained were analyzed using ANOVA (Analysis of variance) and significant difference of data was analyzed by Duncan’s multiple distance test. The results showed that the addition of probiotics and digestive enzymes with different levels of administration in the fermented diet had a significant effect (P<0.05) on the increase in final body weight and percentage of protein retention. The best results were obtained on chicken fed on fermented diet contained 0, 5% digestive enzymes by increasing on final body weight, protein retention, feed conversion and feed efficiency which were higher than fermented feed containing probiotics. In conclusion, it was well known that digestive enzyme effected synergistically on fermented diet in increasing protein retention resulted a higher final body weight of meat chicken.

This research was conducted to find alternative antibiotics using local microorganisms which are expected to act as probiotics in the digestive tract. The local microorganisms used came from 3 types of herbs from 3 types of land. Crown flowers represent coastal land, ferns represent plantation land and lemongrass represents highland land. This study used an experimental method using a completely randomized design (CRD) with 5 treatments and each treatment had 4 replications (each replication contained 200 chickens). Treatment T1 water, T2 fermented crown flower, T3 fermented fern, and T4 fermented fragrant lemongrass each as much as 2 ml/liter of drinking water. The parameters measured were the performance and gut physical (village height and gut histology) of broiler chickens. Performance is body weight, weight gain, ration consumption, ration efficiency, performance index, and mortality. While the physical condition of the intestine is in the form of villi height and intestinal histology. The results showed that fern as a fermented herb significantly increased the performance index and improved the condition of the intestinal villi. However, the low mortality was significantly indicated by the fermented crown flowers. In conclusion, local fermented ferns have the potential as local microorganisms to replace the role of antibiotics because they can improve the performance and condition of the digestive tract of broiler chickens.

Rising duck intensively fed commercial feed requires high production costs. Processing of local feed raw materials available in the environment to be a high feed quality in order to reduce the cost. The purpose of this research was to utilize the resources of local feed ingredients using anaerobic fermentation process. The ration was based on nutritional needs of broiler ducks with 19% crude protein and metabolizable energy 3.100 kcal/kg. Water containing lactic acid bacteria (LAB) 105 cfu/g was added to ration until water content of 45%. Then ration put into airtight storage containers (silos), compacted and sealed. The experiment using a completely randomized design with 4 treatments fermentation time namely T0 = 0 days, T1 = 3 days, T2 = 6 days and T3 = 9 days. Each treatment was repeated three times. The physical quality in three days fermentation time to produce color, smell and texture was the best. Fermentation time was significantly to increases the water content, decrease pH value, but not significant to reduce dry matter content. Biological quality showed that fermentation 0-9 days no mold growth and 100% success rate. In conclusion that minimum of three days fermentation potential to be used as ducks feed system. Key Words: Anaerobic Fermentation, Ducks, Fermentation Time, Local Feed Ingredients, Lactic Acid Bacteria ABSTRAKPemeliharaan itik secara intensif menggunakan pakan komersial membutuhkan biaya produksi yang tinggi. Pengolahan bahan baku pakan yang tersedia di lingkungan sekitar menjadi pakan yang berkualitas menjadi salah satu cara untuk menekan biaya tersebut. Tujuan dari penelitian ini adalah memanfaatkan sumber daya bahan baku pakan lokal dengan menggunakan proses fermentasi anaerob. Ransum disusun berdasarkan nutrisi kebutuhan itik pedaging dengan protein kasar 19% dan energi metabolis 3.100 kkal/kg. Ransum dicampur bakteri asam laktat (BAL) 105 cfu/gram sampai kandungan air 45%, dimasukkan ke dalam wadah penyimpanan yang kedap udara (silo), dipadatkan dan ditutup rapat. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan waktu fermentasi yaitu T0 = 0 hari, T1 = 3 hari, T2 = 6 hari dan T3 = 9 hari. Perlakuan waktu nyata meningkatkan kadar air, menurunkan nilai pH, namun tidak nyata menurunkan kandungan bahan kering. Hasil penelitian menunjukkan kualitas fisik pakan fermentasi dengan waktu tiga hari menghasilkan warna, bau dan tekstur terbaik. Waktu fermentasi selama sembilan hari tidak memperlihatkan pertumbuhan jamur dan tingkat keberhasilan 100% sehingga secara biologi pakan fermentasi baik. Disimpulkan bahwa waktu fermentasi minimal tiga hari memiliki potensi yang baik sebagai cara pengolahan pakan itik.

This research was conducted aiming to find alternative antibiotics using local plants that are rich in antioxidants. The antioxidant content in plants is used as a feed additive and as an alternative to antibiotics, so that livestock products are safe from antibiotic residues. Jamblang leaf is one of the potential typical plants in Aceh which is expected to be used as an alternative to antibiotics in broiler cultivation. The study used 4 treatments of jamblang extract given into drinking water. P0 used drinking water without jamblang extract, P1 used 0.25 g/L drinking water, P2 used 0.5 g/L drinking water, P3 used 1 g/L drinking water. The study used a completely randomized design (CRD) with 4 treatments and each treatment was repeated 3 times with a total of 5 chickens per replication. The parameters measured were the physical quality of the intestinal villi (height of the intestinal villi, lumen thickness and number of glands), the population of lactic acid bacteria (LAB) in the digestive tract, and the histological condition of the intestinal villi of broiler chickens. Data were analyzed using analysis of variance. The results showed that the treatment had no significant effect (P>0.05) on the physical quality of the intestinal villi, but the treatment significantly (P<0.05) decreased the LAB population in the P2 treatment. The condition of the intestinal villi due to the treatment still stood upright compared to the control. In conclusion, jamblang extract given into drinking water has not been able to improve the physical appearance of the intestinal villi and tends to reduce the LAB population in the intestinal tract.