PENGARUH SUBTITUSI PAKAN KOMERSIAL MENGGUNAKAN OATF TERHADAP BERAT DAN HAUGH UNIT (HU) TELUR BURUNG PUYUH (Coturnix coturnix japonica)

• Main Author: SANDI EKA YANUANSA, 061211133084
• Format: Theses and Dissertations NonPeerReviewed
• Language: English; Indonesian
• Published: 2017
• Subjects: QL671-699 Birds; QP1-(981) Physiology
• Online Access: http://repository.unair.ac.id/60466/1/ABSTRACT%20KKC%20KK%20KH.%2086.17%20Yan%20p.pdf; http://repository.unair.ac.id/60466/2/FULLTEXT%20KKC%20KK%20KH.%2086.17%20Yan%20p.pdf; http://repository.unair.ac.id/60466/; http://lib.unair.ac.id
• Institution: Universitas Airlangga

The purpose of this research was to determine the substitution of tapioca by-product and tofu by-product fermented with Rhizopus oligosporus and added with fishmeal to egg weight and Haugh unit of quail. This experimental animal used were 100 quail (Coturnix coturnix japonica) that randomly divided into 4 treatments with 5 replicates each treatment. Treatments P0 (100% commercial feed), P1 (5% substitution), P2 (10% substitution), and P3 (15% substitution). The results showed that substitution of tapioca by-product and tofu by-product fermented with Rhizopus oligosporus and added with fishmeal to comercial feed has no significant difference (p > 0.05) in the egg weight and Haugh unit of quail (Coturnix coturnix japonica).