PENGARUH SUPLEMENTASI ENZIM XILANASE DARI CAIRAN RUMEN SAPI PADA RANSUM TERHADAP PENAMPILAN DAN PERLEMAKAN AYAM PEDAGING

FATHONAH, AYU FAJAR , Ir. Chusnul Hanim, M.Si

2011 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh suplementasi enzim xilanase dari cairan rumen dalam ransum terhadap penampilan dan kadar lemak pada ayam pedaging. Enam puluh ekor ayam pedaging dikelompokkan dalam 4 macam perlakuan berdasarkan suplementasi enzim xilanase dalam ransum yaitu 0 g/kg, 0,75 g/kg 1,5 g/kg/ dan 2,25 g/kg/, tiap perlakuan terdiri dari 5 ekor dan tiap perlakuan terdiri dari 3 kali ulangan. Ayam dipelihara selama 42 hari, pada minggu pertama pakan yang diberikan berupa pakan komersial, pada minggu berikutnya pakan yang diberikan berupa formulasi ransum dengan suplementasi enzim xilanase. Selama penelitian dilakukan pengukuran terhadap konsumsi pakan dan bobot badan sehingga pertambahan bobot badan (ADG) dan konversi pakan dapat diketahui. Pada umur 42 hari ayam dipotong kemudian diambil sampel daging dan kulit subkutan pada punggung untuk penentuan kadar lemak. Data yang diperoleh dianalisis variansi pola searah dan dilanjutkan dengan uji beda mean Duncan’s multiple range test (DMRT) jika perlakuan menunjukkan perbedaan yang signifikan. Hasil analisis penambahan enzim xilanase berpengaruh terhadap konsumsi pakan dan kadar lemak daging tetapi tidak berpengaruh terhadap ADG, konversi pakan dan kadar lemak subkutan. Konsumsi pakan dengan perlakuan 0 g/kg, 0.75 g/kg, 1.5 g/kg, 2.25 g/kg sebesar 180.3 g, 3170.36 g, 3190.10 g, 3152.5 g. Penambahan enzim xilanase pada level 0 g/kg, 0.75 g/kg, 1.5 g/kg dan 2.25 g/kg tidak berpengaruh terhadap konsumsi pakan, namun penambahan dari level 1.5 g/kg menjadi 2.25 g/kg menyebabkan penurunan konsumsi pakan sebesar 1.2 %. Kadar lemak daging pada perlakuan 0 g/kg, 0.75 g/kg, 1.5 g/kg dan 2.25 g/kg sebesar 1.23%, 1.77%, 141% dan 3.05%, penambahan enzim xilanase pada level 2.25 g/kg dapat meningkatkan kadar lemak daging sebesar 147.96%. Berdasarkan hasil penelitian dapat diambil suatu kesimpulan bahwa penambahan enzim xilanase tidak berpengaruh terhadap penampilan ayam pedaging tetapi dapat meningkatkan kadar lemak daging. Kata kunci: Enzim xilanase, Cairan rumen, Ayam pedaging, Penampilan, Lemak daging, Lemak subkutan.

This study was conducted to determine the effect of rumen fluid xylanase supplementation in the diet on performance and fat content of broiler. Sixty broilers were grouped into 4 types of treatment based on the level of xylanase supplementation, those were 0 g/kg, 0.75 g/kg, 1.5 g/kg and 2.25 g/kg rasion. Each treatment consisted of 3 replication and each replication had 5 chicken. Those chickens reared for 42 days, the first week the chickens received commercial rasion, in the next week it was aded in the diet based on the treatmen. Variables measured were weight gain, feed intake, average daily weight gain (ADG), feed conversion (FCR), meat and subcutaneous fat content. Data were analyzed variance using one way dessign, if there were any real impact, test was followed by Duncan’s Multiple Range Test (DMRT). The supplementation of xylanase affect feed intake and meat fat content, but there were not effect on ADG, feed conversion and subcutaneous fat content. Feed consumption with treatment 0 g/kg, 0.75 g/kg, 1.5 g/kg, and 2.25 g/kg were 3180.3 g/bird, 3170.36 g/bird, 3190.10 g/bird, and 3152, 5 g/bird. Supplementation of xylanase enzyme at the level 0.75 g/kg, 1,5 g/kg and 2.25 g/kg did not significantly affect feed intake, but supplementation xylanase 2.25 g/kg feed intake decreased 1.2% compare with supplementation xylanase 1,5 g/kg. Meat fat content in treatment 0 g/kg, 0.75 g/kg, 1.5, and 2.25 g/kg were 1.23 %, 1.77 %, 141 %, and 3.05 %, supplementation of xylanase at the level of 2.25 g/kg increased meat fat content 147.96% compared with control. It can be concluded that supplementation of xylanase does not effect on performance broiler but supplementation xylanase 2.25 g/kg raised meat fat content. Key words : Xylanase, Rumen fluid, Broiler, Performance, Meat fat content, Subcutaneous fat content.

Kata Kunci : Enzim xilanase, Cairan rumen, Ayam pedaging, Penampilan, Lemak daging, Lemak subkutan