Chemical Quality of Broiler Chicken Rations in Finisher Phase Containing Fermented Bean Sprout Waste Flour

Abstract

Green bean sprout waste is obtained from its production with the basic ingredients and sellers. This waste product is one of the potential ingredients in broiler chicken ration and a source of vegetable protein. However, the fiber and protein contents of bean sprouts are high, and therefore need to be fermented to improve digestibility and nutritional quality. This research, therefore, aims to determine the nutrient content of broiler chicken rations in the finisher phase containing fermented bean sprouts waste flour by proximate analysis in the laboratory. This study was conducted using a Completely Randomized Design (CRD) with 4 treatments and 3 replications. The treatments consisted of rations without fermented bean sprouts waste flour (TLTF) (P0), 3% TLTF (P1), 6% TLTF (P2), and 9% TLTF (P3). The variables analyzed were crude protein, fiber, and fat of the ration. The results of this study showed that the provision of fermented bean sprouts wastes flour for broiler chicken ration in the finisher phase significantly affected (P <0.05) the variables of protein, fiber, and fat. In conclusion, an increase of crude protein and fiber in broiler chicken rations with 6% TLTF was the closest to the standard requirement in the finisher phase.

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“…The nutritional composition of the research ratio (Table 3.4) is a factor that affects the slaughter weight. The balance of protein and energy is important in preparing poultry rations [16]. The increase in fermented rice bran levels led to a rise in the research ratio's energy metabolism, protein, and fat content [17].…”