PERFORMA AYAM DAN KUALITAS TELUR DENGAN PENGGUNAAN RANSUM YANG MENGANDUNG ONGGOK FERMENTASI DENGAN Neurospora crassa

Nuraini, Nuraini and Sabrina , Sabrina and Latif, Suslina A (2008) PERFORMA AYAM DAN KUALITAS TELUR DENGAN PENGGUNAAN RANSUM YANG MENGANDUNG ONGGOK FERMENTASI DENGAN Neurospora crassa. Working Paper. Fakultas Peternakan. (Unpublished)

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Abstract

An experiment was conducted to determine the effect of feeding tapioca by-products fermented by Neurospora crassa on layer performances and egg quality. 200 layers were randomly allocated into 20 pens. This experiment was arranged in a completely randomized design with four dietary treatments: 0%, 10%, 20% and 30% tapioca by product fermented by Neurospora crassa in the diets and five replications. Variable measured were feed comsumption, egg production, feed conversion, egg cholesterol and egg yolk colour. Results of the experiment indicated that feed comsumption, egg production, feed conversion, egg cholesterol and egg yolk colour were affected (p<0.05) by using in the diets for layers. Results of Duncant Multiple Range Test indicated that feed comsumption, egg production, and egg yolk colour in D treatment (used 30% tapioca by-products fermented) were the highest than other treatment, but the lowest on feed conversion and egg cholesterol. The conclusion of the experiment that up to 30% tapioca by-products fermented by Neurospora crassa can be used in the diet of layer. Key words: tapioca by product fermented, Neurospora crassa ,layer performances, egg cholesterol

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