Penelitian ini bertujuan untuk mengetahui kebutuhan nutrisi ayam petelur sesuai dengan kondisi fisiologis dan lingkungan guna menunjang produktivitas ayam ras petelur melalui pemberian pakan secara free feeding choice. Penelitian ini dilaksanakan di Dusun Sidoharjo Desa Sumbung, Kecamatan Cepogo, Kabupaten Boyolali. Materi yang digunakan yaitu ayam ras petelur yang berumur 52 minggu sebanyak 30 ekor. Perlakuan yang diberikan yaitu ternak diberi pakan secara bebas pilih dengan bahan pakan premix, jagung, bekatul, dan konsentrat yang diberikan secara ad libitum terukur. Parameter yang diamati adalah konsumsi ransum, HDP, tebal dan berat cangkang, indeks putih telur, indeks kuning telur, dan indeks haugh. Hasil penelitian dianalisis secara kuantitatif melalui pembacaan data dengan grafik. Hasil penelitian menunjukkan bahwa konsumsi ransum ayam petelur lebih rendah jika dibandingkan standar, namun demikian kebutuhan nutriennya dapat terpenuhi karena kandungan nutrisi bahan pakannya baik. Hal tersebut dapat dilihat dari tingginya HDP, berat dan tebal cangkang, serta indeks telur yang baik. Ayam petelur mampu memehuni kebutuhan nutriennya dengan perlakuan free feeding choice.
The aim of the present research was to evaluate the contribution effect of calcium derived from Azolla microphylla and different mineral sources on egg shell in Arab hen. Ninety six birds of Arab hen, age was + 16 weeks, with an average body weight of 814,73 g ± 46,86 g were used as experimental animals, and were divided randomly into a randomized block design with 6 treatments and 4 replications. Feedstuffs used for dietary treatments were rice bran, yellow corn, poultry meat meal, Azolla microphylla, CaCO3, Ca2HPO4, oyster shell, palm oil, and top mix. The rations were formulated approximately iso metabolizable energy and iso protein of 3100 kkal/kg and 17% respectively. Inclusion levels of Azolla microphylla 6% in the ration were categorized as treatments, namely, Azolla microphylla 6% without different mineral source (T1); Azolla microphylla 6% and 3% CaCO3 and 6% oyster shell (T2); Azolla microphylla 6% and 3% Ca2PO4 and 6% oyster shell (T3). Conclusion of the research is that calcium retentions are not inhibited by the Azolla microphylla, moreover it can increase calcium deposited in egg shell.
Keywords: Arabian chicken, eggshell, Azolla micophylla, mineral
The increasingly advanced development of Information and Communication Technology encourages people to use it in daily life, especially during the pandemic, some activities must be carried out online. However, knowledge about the use of Information and Communication Technology has not spread thoroughly, one of which is in Hamlet Karanglo RT.08 / RW.01, Kalangan Village, Klego District, Boyolali Regency. Most of the population has not been able to use Information and Communication Technology. By holding community service in Hamlet Karanglo RT.08 can help overcome these problems and improve human resources by holding Computer Basics Training activities.
The purpose of this study was to determine the further effect of soybean oil and phycocyanin extract against the quality of macronutrient (fat, protein, lactose) and also Solid Non-Fat (SNF) in cow’s milk. Two different substances, i.e., soybean oil and different amount of phycocyanin extract was added into the milk. The result showed the increase of protein content gradually from 3.49 ± 0.230 to 3.88 ± 0.010 when phycocyanin was added. The inverse with the decreased fat content from the control sample, but after the addition of phycocyanin extract, it was increased gradually 6.15 ± 0.210 to 6.35 ± 0.21. SNF has increased from 10.61 ± 0.014 to 10.87 ± 0.007, while the decreasing level of lactose has been shown from 5.74 ± 0.021 to 5.62 ± 0.028 due to addition of phycocyanin. In conclusion, the addition of phycocyanin extract can increase the protein and SNF content of milk. This phycocyanin extract also acts as an antioxidant agent so that it can reduce the oxidation process, which might be caused by the addition of soybean oil. Soybean oil might be used as a food additive to improve the fat content of milk but must be accompanied by an antioxidant agent to prevent the oxidation process.
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