Nilai nutritif fermentasi campuran ampas sagu dan ekskreta ayam dalam ransum ayam broiler

HEHANUSSA, Sylvia Ch.H, Dr.Ir. Supadmo, MS

2005 | Tesis | S2 Ilmu Peternakan

Penelitian ini bertujuan untuk mengetahui perubahan kandungan nutrisi dan kecernaan protein in vitro dari ampas sagu - ekskreta ayam yang difermentasi dengan effective microorganism-4, dan untuk mengetahui penampilan serta kualitas fisik dan kimia daging dan karkas ayam broiler yang diberi bahan pakan tersebut sebagai campuran ransum. Penelitian ini dilakukan dalam 2 tahap, yaitu tahap I fermentasi campuran ampas sagu - ekskreta ayam dengan perbandingan 1 : 1, dan dilanjutkan dengan analisis kimia untuk mengetahui komposisi nutrien, analisis kecernaan protein secara in vitro, dan pengukuran energi metabolis secara in vivo. Tahap II adalah percobaan secara biologis dengan menggunakan ampas sagu dan ekskreta ayam fermentasi dalam ransum ayam broiler pada beberapa level yaitu 0% (R0), 4% (R1), 8% (R2) dan 12% (R3). Masing-masing perlakuan diulang sebanyak 5 kali, dan tiap ulangan terdiri dari 5 ekor ayam broiler. Variabel yang diamati pada tahap I adalah komposisi kimia, kecernaan protein secara in vitro, dan energi metabolis in vivo. Pada tahap II Variabel yang diamati adalah konsumsi pakan, pertambahan berat badan, konversi pakan, kualitas fisik karkas (berat hidup, berat dan persentase karkas, persentase lemak abdominal) dan kualitas kimia daging (kadar air, protein dan lemak). Data yang diperoleh pada tahap I dianalisis secara deskripsi, kecuali kecernaan protein in vitro dan energi metabolis in vivo dianalisis dengan menggunakan T-test. Tahap II dianalisis dengan rancangan acak lengkap pola searah dan bila ada perbedaan antar perlakuan dilanjutkan dengan uji Duncan Multiple Range Test. Hasil penelitian tahap I menunjukkan bahwa fermentasi campuran ampas sagu-ekskreta ayam menyebabkan penurunan bahan kering, bahan organik, ETN, ekstrak eter, abu dan fosfor, sedangkan protein kasar dan kalsium meningkat. Kecernaan protein in vitro ampas sagu-ekskreta ayam fermentasi lebih baik dibanding tanpa fermentasi, sedangkan energi metabolis ampas sagu-ekskreta ayam tanpa fermentasi lebih baik dibanding yang difermentasi. Hasil penelitian tahap II menunjukkan bahwa penggunaan ampas sagu-ekskreta ayam fermentasi sampai level 8% memberikan pertambahan berat badan, berat hidup, berat dan persentase karkas, dan kadar lemak daging yang lebih baik dibanding kontrol (0%). Penggunaan sampai 12% tidak berpengaruh nyata terhadap konsumsi pakan, persentase lemak abdominal, kadar air dan protein daging.

This research was conducted with the objectives of finding out the change of nutritive content and in vitro protein digestibility of the mixtures of sago waste and chicken excreta which was fermented using effective microoreganism-4. Another variables being observed were those of carcass physical quality as well as the meat chemical quality. This research was performed in two phases. Phase I, fermentation of sago waste mixed with chicken excreta 1:1, and continued with chemical analysis to determine the nutrition composition and followed by in vitro analysis of protein digestibility and in vivo metabolizable energy. The phase II was biological experiment using the respective fermented materials in broiler rations with the level of 0% (R0), 4% (R1), 8% (R2) and 12% (R3). Each dietary treatment had five replications with five broiler chickens each. Variables being observed in phase II were those of feed consumption, body weight gain, feed conversion, live weight, carcass percentage, abdominal fat percentage, and chemical quality of the flesh. Data being obtained from phase I were analysed descriptively, except in vitro protein digestibility and metabolizable energy were analysed using T-test. Data from phase II was analysed using Analysis of Variance following a one way Completely Randomized Design, and differences between means were tested using Duncan Multiple Range Test. The result from phase I indicated that the fermentation processes had caused reduction on dry matter, organic matter, ETN, ether extract and dust. On the other hand, crude protein was shown increased. In vitro protein digestibility of the fermented materials were shown better than the not fermented materials. Metabolizable energy of the not fermented materials were shown better than the fermented materials. The results from the phase II indicated the use of fermented mixtures up to 8% in broiler rations had increased body weight, live weight and carcass percentage, and fat flesh content which were better than birds receiving control ration. The use of 12% fermented materials in the ration had no significant effect on feed consumption, abdominal fat percentage, as well as water contents and protein of the flesh

Kata Kunci : Pakan Ayam Broiler,Fermentasi,Ampas Sagu dan Ekskreta Ayam,Nutrisi,Broilers, Fermentation, Effective Microorganism, Sago Waste, Chicken Excreta