KINERJA PRODUKSI AYAM PETELUR YANG DIBERI PAKAN DENGAN KADAR PROTEIN BERBEDA DAN PENAMBAHAN ASAM GUANIDINO ASETAT

TESA ANDRIANA, Dr. Ir. Chusnul Hanim, M. Si; Asih Kurniawati, S.Pt., M.Si.

2017 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui kinerja produksi ayam petelur yang diberi pakan dengan kadar protein berbeda dan penambahan asam guanidino asetat. Sebanyak 288 ekor ayam petelur strain Lohmann Brown umur 60 minggu dibagi ke dalam empat perlakuan pakan, masing-masing perlakuan menggunakan enam pengulangan dan setiap pengulangan terdiri dari 12 ekor ayam. Perlakuan pakan terdiri dari P16 (protein 16% dan tanpa asam guanidino asetat), P16AGA (protein 16% dan asam guanidino asetat 0,10%), P18 (protein 18% dan tanpa asam guanidino asetat), dan P18AGA (protein 18% dan asam guanidino asetat 0,10%). Pengamatan perlakuan dilakukan selama 12 minggu. Variabel yang diteliti antara lain produksi telur (Hen Day Average), berat telur, konsumsi pakan, konversi pakan, dan income over feed cost. Berdasarkan hasil penelitian dapat diambil kesimpulan bahwa semakin tinggi kadar protein pakan dan dengan penambahan asam guanidino asetat mampu meningkatkan produksi telur, menurunkan konsumsi pakan dan konversi pakan (P<0,01), namun tidak berpengaruh terhadap berat telur. Ayam yang diberi pakan dengan kadar protein 18% dan adanya penambahan asam guanidino asetat 0,10% menunjukkan hasil yang paling baik dan efisien, ditinjau dari kinerja produksi dan income over feed cost.

This study was conducted to identified the performance of laying hens were fed in different protein level and supplemented with guanidino acetic acid. Two hundred and eighty eight hen layers Lohmann Brown 60 weeks were divided into four groups of feeding treatments, each treatment consisted of six replications and each replication consisted of 12 laying hens. The treatments of feed were P16 (protein 16% and without guanidino acetic acid), P16AGA (protein 16% and guanidino acetic acid 0.10%), P18 (protein 18% and without guanidino acetic acid), dan P18AGA (protein 18% and guanidino acetic acid 0.10%). Observations of the treatment were conducted during 12 weeks. Data collected were egg production (Hen Day Average), egg weight, feed consumption, feed conversion and income over feed cost. It could be concluded that laying hens fed with high protein level and supplemented with guanidino acetic acid could increased egg production, decreased feed consumption and feed conversion (P<0,01), but didn’t affect egg weight. Moreover, laying hens fed with protein level 18% and the supplemented with guanidino acetic acid 0.10% showed the best result and more efficient in the performance and income over feed cost.

Kata Kunci : Ayam Petelur, Kinerja Produksi, Protein, Asam Guanidino Asetat