Konsumsi dan Kecernaan Bahan Kering Serta Berat Akhir Ayam Pedaging Jantan yang Diberi Pakan Substitusi Biskuit Afkir Terfermentasi

• Main Authors: Prastito, Hidanah, Sri
• Format: Article PeerReviewed
• Language: Indonesian; Indonesian; Indonesian
• Published: FKH Unair 2003
• Subjects: SF600-1100 Veterinary medicine; SF811-909 Veterinary medicine of special organs, regions, and systems
• Online Access: http://repository.unair.ac.id/83209/1/Bukti%20C09%20Konsumsi%20dan%20Kecernaan%20.....-compressed.pdf; http://repository.unair.ac.id/83209/2/Peer%20Review%20Bukti%2009.pdf; http://repository.unair.ac.id/83209/3/Bukti%209%20Konsumsi%20dan%20Kecernaan%20Bahan%20Kering%20serta%20Berat%20Akhir%20A%20yam%20Pedaging%20Jantan%20yang%20Diberi%20Pakan%20Substitusi%20Biskuit%20Afkir%20Terfermentasi%20%282%29.pdf; http://repository.unair.ac.id/83209/; http://journal.unair.ac.id/download-fullabstrak-97-mkh524fbf3d9fabs.pdf
• Institution: Universitas Airlangga

The aim of this study was to understand the effect of fermented was biscuits in the commercial feeding for consumption and the dry matters digesbility of feed and the last weight of the broiler. The study used 40 male broiler and were divided in 4 kinds of treatment. In P0 treatment using commercial feeding in PI treatment using commercial feeding and 10% of the fermented waste biscuits. In P2 treatment using commercial feeding and 20% of the fermented waste biscuits. In P3 treatment using commercial feeding and 30 % of the fermented waste biscuits. All treatment the feed were givcn ad libitum from 23 days of age until 44 days of age. The results showed that the substitution had no effect of lamentai waste hiscutts ainst the dry matter digestibility, but had effect against decrease of the dry matter consumption and the last weight of broiler at 10% and 20% substitution. AI the 30% substitution had no significant effect against the commercial feeding dry matter consumption and last weight of broiler Keywords: fermented waste biscuits, the food consumption. the dry matter digestibility, broiler