EFFECT OF MIXTURE OF BLACK SOLDIER FLY (HERMETIA ILLUCENS) LARVAE FLOUR ON PRODUCTION PERFORMANCE AND EGG QUALITY OF QUAIL (COTURNIX-COTURNIX JAPONICA)
It is important to increase protein consumption for the community, especially for people who cannot afford food of animal origin, which is generally relatively expensive. Animal proteins that are cheap enough for the public to buy include quail meat and eggs (Coturnix-coturnix japonica). Quail is on...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/55051 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | It is important to increase protein consumption for the community, especially for people who cannot afford food of animal origin, which is generally relatively expensive. Animal proteins that are cheap enough for the public to buy include quail meat and eggs (Coturnix-coturnix japonica). Quail is one of the poultry that produces animal protein for humans because its body contains protein that comes from its food. Black Soldier Fly larvae (BSF) is one of the insects that can be used as animal feed because of its high protein and fat content. This study aimed to determine the effect of the mixture of BSF larvae meal with SP-22 commercial feed on the production performance and quality of quail eggs and determine which treatment produced similar performance to the reference treatment (treatment A). This study used 80 quail with ration formulations A (100% commercial feed (CF)), B (25% BSF + 75% CF), C (50% BSF + 50% CF), D (75% BSF + 25% CF), and E (100% BSF). The results showed that there were differences in the proximate content of mixed feed formulations between commercial feed and BSF flour. Treatment E had the highest value on water content, fiber content, protein content, fat content, and phosphorus content. Meanwhile, treatment A had the highest value on ash content and calcium content. There were only significant differences in Feed Conversion Ratio (FCR), Production Egg, Haugh Unit (HU), Yolk Index (YI), and organoleptic (flavor, taste, and egg yolk color) and rations that produced similar performance to the reference treatment (treatment A) is treatment B.
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