PEMBERIAN TEPUNG ISI RUMEN YANG DIFERMENTASI DENGAN PROBIOTIK DAN PENAMBAHAN Spirulina sp TERHADAP KUALITAS TELUR AYAM RAS PETELUR

• Main Author: ALASA NAYANG DIANDRA, 061411131009
• Format: Theses and Dissertations NonPeerReviewed
• Language: English; Indonesian
• Published: 2018
• Subjects: SF481-507 Poultry. Eggs
• Online Access: http://repository.unair.ac.id/78064/1/KH.246-18%20Dia%20p%20abstrak.pdf; http://repository.unair.ac.id/78064/2/KH.246-18%20Dia%20p.pdf; http://repository.unair.ac.id/78064/; http://lib.unair.ac.id
• Institution: Universitas Airlangga

This research was to know the influence feeding of rumen content meal which is fermented by probiotic and added with Spirulina sp towards egg quality of layer chicken. This research used 25 laying hens which are 20 weeks old as the material. The treatment used in this research was the feeding of rumen content to the level of 5 %, 10% and 15% and addition of Sprulina sp as much as 1 % of the total amount of feed. The method was using Completely Randomized study uses a completely randomized design with 5 treatments consisting of 5 replicates. The data was analyzed by Analysis of Variance (ANOVA) and continued with Duncan multiple range test. The results showed gave not significant (p>0.05) effect on Haugh Unit (HU), egg white index, egg yolk index and egg weight, while for the color of egg yolk affacted significantly (p<0.05). The conclusion of this study is the feeding of rumen content meal which is fermented by probiotic and added with Spirulina sp on feed can maintain egg quality and addition of 1% Spirulinasp on feed consumption can result optimal of egg yolk color.