Production Performance of Peking Ducks with Feeding of Fermented Yeast Culture Pineapple Peel (Saccharomyces cereviceae)

Abstract

Poultry production performance is reflected by body weight gain, ration conversion and carcass percentage. This study was conducted with the aim of knowing the optimum level of use of fermented pineapple peel in the ration on production performance and carcass percentage of male Peking ducks. The research material was male Peking duck aged 3 weeks with initial body weight of 343.90 ± 0.90 g. 240 male Peking ducks were placed randomly in battery cages based on a Completely Randomized Design with 6 treatments and 5 replications, namely P0=ration without fermented pineapple peel (FPP); P1=the ration contains 5% FPP; P2=ration contains 10% FPP; P3=the ration contains 15% FPP; P4= ration contains 20% FPP and P5=the ration contains 25% FPP. Based on One way ANOVA analysis and Duncan's test, it was found that the use of fermented pineapple peel 10% significantly (P<0.05) increased the final body weight (1.693g/head), body weight gain (1.350 g/head), and carcass percentage (55.25%). From the results of the study, it can be concluded that the optimum level of use of fermented pineapple peel with yeast culture on body weight gain, slaughter weight, carcass weight and carcass percentage, respectively: 8.80%; 8.40%; 7.25% and 9.50%.

Carcass Characteristics and Pure Meat Production of Broiler Chickens in Traditional Markets on Lombok and Sumbawa Islands

“…The weight and carcass quality of broiler chickens circulating in the traditional markets of Lombok and Sumbawa are presented in Table 4. The results of the study ( (Soeparno, 2015), reproductive organ weight (Bulkaini, 2021), and stress levels before slaughter (Tamzil et al, 2022).…”

“…of life: Live weight was obtained by weighing broilers after being fasted for 12 hours(Bulkaini et al, 2021). b. Carcass weight: Carcass weight was obtained by subtracting live weight from the weight of the neck, head, feathers, shank (knees to fingers), and parts of the viscera except for the lungs(Bidura and Suasta, 2017).…”

“…e. Weight and percentage of edible offal (foot, neck, and head): The edible offal weight was obtained by weighing each edible offal weight, while the percentage of offal was obtained by dividing the weight of offal by live weight and multiplied by 100%. f. Pure meat weight: The weight of pure meat can be determined by weighing the weight of the meat in the chest muscles after being separated from the bones(Bulkaini, 2021).…”