Pengaruh Substitusi Feses Sapi Terfermentasi dalam Ransum Komersial terhadap Bobot Karkas dan Non Karkas Ayam Broiler

Effect of Substitution of Fermented Cow Feces in Commercial Rations on Carcass and Non-Carcass Weight of Broiler Chickens

Abstract

This study aims to examine the effect of fermented cow faeces in commercial rations on carcass and non-carcass weight of broiler chickens. This study used an experimental method with a completely randomized design consisting of 4 treatments and 5 replications. Each repetition used 4 broiler chickens aged 2 weeks. The treatment given was R0 = 100% commercial ration + 0% fermented cow feces (control), R1 = 95% commercial ration + 5% fermented cow feces, R2 = 90% commercial ration + 10% fermented cow feces, R3 = 85% commercial ration + 15% fermented cow dung. The variables studied were carcass weight, non-carcass weight, abdominal fat weight, liver weight and gizzard weight.The results of the analysis of variance showed that substitution of fermented cow faeces in commercial rations had a significant (P<0.05) effect on carcass weight, non-carcass weight on abdominal fat weight and gizzard weight and had no significant effect (P>0.05) on broiler liver weight . Based on the results of the study it can be concluded that the level of substitution of fermented cattle feces in commercial rations up to 10% gave the best results for carcass weight, non-carcass weight, abdominal fat weight, gizzard weight and broiler liver weight.

ABSTRAK

Penelitian ini bertujuan untuk mengkaji pengaruh substitusi feses sapi terfermentasi dalam ransum komersial terhadap bobot karkas dan non karkas ayam broiler. Penelitian ini menggunakan metode eksperimen dengan rancangan acak lengkap yang terdiri dari 4 perlakuan dan 5 ulangan. Setiap ulangan menggunakan 4 ekor ayam broiler umur 2 minggu. Perlakuan yang diberikan adalah R0= 100% ransum komersial +0% feses sapi terfermentasi (kontrol), R1= 95% ransum komersial + 5% feses sapi terfermentasi, R2= 90% ransum komersial + 10% feses sapi terfermentasi, R3= 85% ransum komersial + 15% feses sapi terfermentasi. Variabel yang diteliti adalah bobot karkas, bobot non karkas, bobot lemak abdominal, bobot hati dan bobot gizzard. Hasil analisis ragam menunjukkan bahwa substitusi feses sapi terfermentasi dalam ransum komersial berpengaruh nyata (P<0,05) terhadap bobot karkas, bobot non karkas, bobot lemak abdominal, dan bobot gizzard dan berpengaruh tidak nyata (P>0,05) terhadap bobot hati ayam broiler. Berdasarkan hasil penelitian dapat disimpulkan bahwa level substitusi feses sapi terfermentasi dalam ransum komersial hingga 10% memberikan hasil yang lebih baik terhadap bobot karkas, bobot non karkas, bobot lemak abdominal, bobot gizzard dan bobot hati ayam broiler.

kata kunci : Ayam broiler, Bobot karkas, Bobot non karkas, Feses sapi terfermentasi