2023
DOI: 10.37090/jwputb.v7i3.1077
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Fertilitas, Daya Tetas, Dan Bobot Tetas Ayam Kub-1 Di Uptd Ternak Unggas Dinas Peternakan Dan Kesehatan Hewan Provinsi Sumatera Barat

Idrasit Paldi,
Rusfidra,
Kusnadidi Subekti

Abstract: Fertilitas, daya tetas dan bobot tetas adalah salah satu faktor keberhasilan dalam program pembibitan. Penelitian ini dilakukan di UPTD Ternak Unggas yang merupakan salah satu sentra pembibitan unggas di tingkat daerah yang fokus dalam pembibitan dan pengembangan unggas unggul salah satunya pembibitan dan pengembangan ayam KUB-1. Penelitian ini bertujuan untuk mengetahui kondisi fertilitas, daya tetas dan bobot tetas ayam KUB-1 di UPTD Ternak Unggas. Metode penelitian adalah observasi dan pengukuran dengan mel… Show more

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“…The protein content of fine bran/bran ranges from 12-14% fat around 7-9%, crude fiber around 8-13%, and ash around 9-12% (Aprillya et al, 2019;Mila & Sudarma, 2021). According to several studies, the use of 30% fermented rice bran using the probiotic Aspergillus niger as feed can increase the digestibility and growth of tilapia (Admin, 2020). Providing probiotics such as Bacillus sp., Lactobacillus sp., Aspergillus and yeast (Acetobacter) as probiotics for rice bran flour can increase the fish's digestibility of feed so that it is easily absorbed and used as a deposit for fish growth and survival (Admin, 2020).…”
Section: Introductionsmentioning
confidence: 99%
“…The protein content of fine bran/bran ranges from 12-14% fat around 7-9%, crude fiber around 8-13%, and ash around 9-12% (Aprillya et al, 2019;Mila & Sudarma, 2021). According to several studies, the use of 30% fermented rice bran using the probiotic Aspergillus niger as feed can increase the digestibility and growth of tilapia (Admin, 2020). Providing probiotics such as Bacillus sp., Lactobacillus sp., Aspergillus and yeast (Acetobacter) as probiotics for rice bran flour can increase the fish's digestibility of feed so that it is easily absorbed and used as a deposit for fish growth and survival (Admin, 2020).…”
Section: Introductionsmentioning
confidence: 99%