ABSTRAKPenelitian bertujuan untuk mengkaji pengaruh fermentasi tepung Azolla microphylla dalam pakan terhadap penggunaan protein ayam kampung persilangan. Materi penelitian adalah 80 ekor anak ayam kampung persilangan (ayam kampung dan ayam ras tipe petelur) umur 5 minggu dengan bobot rata-rata 469,80 ± 38 g (CV = 3,33%). Penelitian menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dengan 4 ulangan dan tiap ulangan terdiri dari 5 ekor. Perlakuan yang diuji sebagai berikut: T0 (Pakan tanpa tepung Azolla microphylla terfermentasi), T1 (Pakan dengan 10% tepung Azolla microphylla terfermentsi), T2 (Pakan dengan 15% tepung Azolla microphylla terfermentasi), T3 (Pakan dengan 20% tepung Azolla microphylla terfermentasi). Parameter yang diukur adalah konsumsi protein, kecernaan protein kasar, retensi nitrogen dan bobot badan. Data yang diperoleh diolah dengan ANOVA dan dilanjutkan dengan Uji Duncan taraf 5%. Hasil penelitian menunjukan penggunaan tepung Azolla microphylla terfermentasi berpengaruh nyata (P<0,05) terhadap konsumsi protein dan bobot badan, namun tidak diperoleh pengaruh nyata (P>0,05) terhadap kecernaan protein kasar dan retensi nitrogen. Kesimpulan dari penelitian ini adalah tepung Azolla microphylla hingga level 20% dapat menurunkan konsumsi protein dan bobot badan akan tetapi dapat memberikan kecernaan protein dan retensi nitrogen yang sama.Kata kunci: ayam kampung persilangan, fermentasi, protein, tepung Azolla microphylla ABSTRACTThe research was aimed to evaluate the effect of Azolla microphylla fermented powder in the diet to use protein of crossbreed native chicken (male native chicken x female laying hen). The research material was 80 chicks crossbreed native chicken age of 4 weeks with an average body weight of 469.80±38 g (CV = 3.33%). Research used Completely Randomized Design (CRD) with be composed of 4 treatments with 4 replications and each replication consisting of 5 tails. The feeding treatments were: T0 (diet without fermented Azolla microphylla flour), T1 (diet with 10% fermented Azolla microphylla flour), T2 (diet with 15% fermented Azolla microphylla flour), T3 (diet with 20% fermented Azolla microphylla flour). Parameters measured were protein consumption, crude protein digestibility, nitrogen retention. The data were analyzed using ANOVA and continued by Duncan's multiple range test. The result showed that the use of fermented Azolla microphylla flour was significantly effected (P<0.05) on protein consumption, but not a significant effect on crude protein digestibility and nitrogen retention. The conclusion of this study is Azolla microphylla fermented powder to level 20% can reduce protein consumption and body weight but can give the same protein digestion and nitrogen retention.
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