Penelitian ini bertujuan untuk mengetahui kualitas telur ayam Isa Brown umur 100-104 minggu yang diberi ransum komersial dengan tambahan tepung kulit kerang. Penelitian dilaksanakan di Desa Pesedahan, Kecamatan Manggis, Karangasem, Bali, dan berlangsung selama 4 minggu. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan, dan setiap ulangan menggunakan 5 ekor ayam. Perlakuan yang diberikan yaitu; ransum komersial tanpa tambahan tepung kulit kerang (A), ransum komersial dengan tambahan 1% tepung kulit kerang (B), ransum komersial dengan tambahan 2% tepung kulit kerang (C), ransum komersial dengan tambahan 3% tepung kulit kerang (D).Variabel yang diamati adalah berat telur, indeks telur, berat kerabang telur, tebal kulit telur, Haugh Unit, pH telur, dan warna kuning telur. Hasil penelitian ini menunjukkan bahwa pemberian ransum komersial dengan tambahan tepung kulit kerang 1%, 2%, dan 3% memberikan hasil yang secara statistik tidak berbeda nyata (P>0,05) terhadap berat telur, indeks telur, berat kerabang telur, tebal kulit telur, Haugh Unit, pH telur dan warna kuning telur dibandingkan dengan perlakuan kontrol (A). Berdasarkan hasil penelitian ini dapat disimpulkan bahwa pemberian tepung kulit kerang dengan 1%, 2% dan 3% pada ayam Isa Brown umur 100–104 minggu tidak berpengaruh terhadap kualitas telur yang meliputi berat telur, indeks telur, berat kerabang telur, tebal kulit telur, Haugh Unit, pH telur dan warna kuning telur serta belum mampu meningkatkan kualitas telur pada warna kuning telur sedangkan kualitas telur pada berat telur, indeks telur, berat kerabang, tebal kulit telur, Haugh Unit, dan pH masih memiliki kualitas yang baik. Kata kunci : kualitas telur, tepung kulit kerang, isa brown
The purpose of this 10-week study was to examine the impact of fermented dragon fruit peel (Hylocereussp) juice in drinking water on the performance and quality of Japanese quail eggs. A total of 200 two-week-old quails were included using a completely randomized design that included five treatments and four replications, each with ten quails. R0 = drinking water without dragon fruit peel juice; R1 =drinking water containing 1% dragon fruit peel juice; R2 =drinking water containing 1% fermented dragon fruit peel juice; R3 =drinking water containing 3% dragon fruit peel juice; R4 =drinking water containing 3% fermented dragon fruit peel juice. The performance and quality of the Japanese quail eggs were measured.The study’s findings revealed that treatments R2, R3, and R4 significantly improved quail performance, body weight gain, final body weight, FCR, and egg quality, weight, HU, and yolk color when compared to R0. Keywords: dragon fruit peel juice, performance, eggs quality, Japanese quail
The objective of this study was to study the quality of eggs coming from Isa Brown chickens nourished with fermented dragon fruit peel (Hylozereus polyrhizus) dietary for 4 weeks. The experimental design used was Completely Randomized Design (CRD) with 3 treatments for 5 replications in which each consisted of 10 chickens; so that the total number of chickens was 150 heads aged 85 weeks. The given treatments were R0: feed without fermented dragon fruit peel flour +1% Calcium. Calcium in their diet. Variable observed: egg production, egg weight, exterior and interior eggshell weight, egg thickness, HU. The results showed that treatment of R0, R1, and R2 are not significantly different (P>0.05) for yolk colors, pH, Index but % egg production, egg weight, HU, egg thickness R1 and R2 is significantly different (P>0.05) than R0. Conclude this research that quality of egg Isa Brown gave ration fermentation four skin dragon fruit (Hylocereus polyrhizus) 5% (R1) and with fermentation dragon fruit peel flour + 1% Calcium (R2) increase the egg production, egg weight, HU, egg thickness.
Penelitian ini bertujuan untuk mengetahui pengaruh pemberian tepung kulit kerang pada ransum komersial terhadap persentase karkas ayam Isa Brown umur 105 minggu. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL) dengan empat perlakuan tiap perlakuan menggunakan 5 ulangan dan setiap ulangan menggunakan 3 ekor ayam Isa Brown. Keempat perlakuan tersebut adalah perlakuan A ransum komersial tanpa tepung kulit kerang, B ransum komersial dan 1% tepung kulit kerang, C ransum komersial dan 2% tepung kulit kerang, D ransum komersial dan 3% tepung kulit kerang. Variabel yang diamati dalam penelitian ini antara lain bobot potong, bobot karkas, persentase karkas, persentase dada, persentase sayap, persentase paha dan persentase punggung. Hasil penelitian menunjukan bahwa persentase paha pada perlakuan B dan D nyata (P<0,05) lebih tinggi dibandingkan dengan perlakuan A dan C. Berdasarkan dari hasil penelitian ini dapat disimpulkan bahwa pemberian tepung kulit kerang pada level 1% dan 3% pada ransum komersial dapat meningkatkan persentase paha, namun tidak dapat meningkatkan bagian bobot potong, bobot karkas, persentase karkas, persentase dada, persentase sayap dan persentase punggung ayam Isa Brown umur 105 minggu. Kata Kunci : tepung kulit kerang, persentase karkas, ayam isa brown
The aim of the study was to determine the effect of calcium from seashells flour in commercial rations on the internal organs of isa brown chickens aged 104 weeks, carried out in Pesedahan Village, Manggis District, Manggis Regency, Karangasem for 4 weeks. Using a completely randomized design (CRD) with four treatments consistend of five replications used three isa brown chikens. The treatments given were commercial rations whithout adding seashells flour (P0/control), commercial ransum plus 1%, 2% and 3% calcium seashells flour (P1, P2, and P3). The variables observed were hearth weight, liver weight, pancreatic weight, bile weigthand spleen weight. The results showed that the addition of calcium shellfish flour 1%, 2%, and 3% in commercial rations had no significant effect on hearth weight, liver weight, pancreatic weight, bile weigthand spleen weight. Based on the results of the study it can be concluded that the addition of calcium seashells flour 1%, 2%, and 3% in commercial rations did not affect heart weight, liver weight, pancreatic weight, bile weigth and spleen weight
This study aims to determine the performance of production, the feasibility of financial and Break Even Point of broiler chicken with the closed house system. The research starting from February 2020 until March 2020 in UD. Pande located in Pejeng Village, Tampaksiring District, Gianyar Regency. This study used primary and secondary data. Variables observed in this study is the performance of production broiler chickens include: body weight, we- ight gain, Feed Conversion Ratio (FCR), depletion and Performance Index (IP), as well as the feasibility of financial include: Net Present Value (NPV), Internal Rate of Return (IRR), Net Benefit per Cost (Net B / C), Pay Back Period (PBP) and Break Even Point (BEP). The data research analyzed with quantitative descriptive analysis. The results of the research study show that the average harvesting age of broiler chickens is 34 days, the average harvest weight 1,880 kg, the average body weight gain 1,836 kg, the average FCR 1.583, the average depletion 3,82%, the average performance index 328,81. Based on the results of financial analysis, this farm produces NPV 103,772,930, IRR 16,35%, Net B/C 1.40, Pay Back Period within 0.37 years, BEP within 9.97 years, BEP of production live chickens of 132,600 kg/year, BEP, of the price of live chickens Rp. 14.924/kg. Based on these results, it can be concluded that the broiler chickens reared with the closed house partnership system are good and feasible to run.
Tujuan penelitian ini adalah untuk mengetahui pengaruh bahan tray karton,kayu, kawat untuk menyimpantelur ayam Isa Brown pada suhu kamar selama 28 hari. Metode yang digunakan dalam penelitian ini adalahRancangan Acak Lengkap (RAL) dengan 3 perlakuan (karton, kayu , kawat) dengan 6 ulangan dan setiap ulanganterdiri dari 10 butir. Variabel yang diamati baik eksterior dan interior telur, Haugh Unit dan kandungan nutrisitelur. Hasil penelitian menunjukkan bahwa perlakuan material tray karton, kayu, kawat tidak berpengaruh nyata(P> 0,05) terhadap kualitas eksterior telur, sedangkan perlakuan dengan kayu dan kawat berpengaruh nyata (P<0,05) terhadap pH, Haugh Unit dan kandungan protein dan lemak telur dibandingkan dengan tray karton. Darihasil penelitian dapat disimpulkan material tray karton, kayu , kawat tidak mempengaruhi kualitas eksterior telur,tetapi tray kayu dan kawat mempengaruhi kualitas interior pH, Haugh Unit, dan kandungan nutrisi protein danlemak telur ayam Isa Brown disimpan pada suhu kamar selama 28 hari.Kata kunci: karton, kualitas, kayu, kawat, telur
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