Pengaruh Suplementasi Chlorella Terhadap Daya Cerna Serat Kasar Dan Kadar Total Lemak Telur Pada Ayam Petelur = Fiber Digestybility Influence And Egg Total Lipid Level Of Laying Hens Supplemented Chlorella

• Main Authors: Vaiga Miriami, Tutik Juniastuti, Bambang Poernomo S.
• Format: Article PeerReviewed
• Language: Indonesian; Indonesian
• Published: Poultry Diseases Centre 2009
• Subjects: SF481-507 Poultry. Eggs; Including veterinary genetics, ethology, anatomy, physiology, embryology, pathology
• Online Access: http://repository.unair.ac.id/59218/1/karil%2010%20%28fiber%20digestybility%20influence%29.pdf; http://repository.unair.ac.id/59218/2/peerreview%20karil%2010%20%28fiber%20digestybility%29.pdf; http://repository.unair.ac.id/59218/
• Institution: Universitas Airlangga

This study was conducted to know the influence of Chlorella supplementation on the fiber digestibility and levei of egg total lipid. Twenty-one Lohman's strain laying hens which age of sixteen week were randomly devided into three dietary treatment groups (n=7), namely P0 P1 and P2 respectively. Control group were fed treatment with basal diet containing 14% protein, treatment with basal diet and 2,5% Chlorella suppementation and treatmer,t with basal diet and 5% Chlorella suplementation. The treatment was giving for eight weeks period. Fecal sample were collected to determine the fiber digestibility, while egg total lipid level was analyzed by Soxlet method. The result of the experiment showed that the fiber digestibility of diet suplemented with Chlorella were signi{icantly different (p<0,05) better than the basal diet containing 14% protein. Tlte Atlorella suplementation of the diet showed were significantly different (p<0,05) increased egg total lipid level between each of group.