PENGARUH PENGGUNAAN HIDROLISAT TEPUNG BULU KOMERSIAL DALAM PAKAN AYAM BROILER JANTAN UMUR 3 - 6 MINGGUTERHADAP KARKAS DAN KARAKTERISTIK FISIK DAG ING

Ayati, Drs. Muhammad Ramal, M. Sc

1997 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan hidrolisat tepung bulu komersial dari aras 0 sampai dengan 10% terhadap karkas dan karakteristik fisik daging ayam broiler jantan berumur 6 minggu. Tujuh puluh lima ekor ayam broiler strain Hubbard jantan digunakan untuk lima perlakuan pakan. Setiap perlakuan pakan terdiri dari 5 ulangan dan setiap ulangan terdiri dari 3 ekor ayam. Pakan yang digunakan Ro, Ri, R2, R3, dan R4 berturut-turut mengandung hidrolisat tepung bulu komersial (HTBK) 0, 2,5, 5,0, 7,5 dan 10,0%. Kelima pakan disusun atas isoprotein ( PK 20%) dan isokalori (3200 kcal ME/kg). - Ayam ditempatkan dikandang litter beralaskan sekam yang dilengkapi dengan tempat pakan dan tempat air minum. Pemeliharaan dilakukan selama 6 minggu dengan pemberian pakan dan air minum secara ad libitum. Setelah 6 minggu, ayam diambil secara acak 1 ekor setiap petak kandang sehingga diperoleh 5 ekor setiap perlakuan dan disembelih untuk memperoleh data bobot potong, bobot karkas dan persentase bobot karkas, serta karakteristik fisik daging yang pengujiannya meliputi uji pH, daya ikat air, susut masak dan keempukan daging. Data yang terkumpul dianalisis dengan analisis variansi rancangan acak lengkap pola searah. Dari penelitian dapat disimpulkan bahwa pakan yang mengandung HTBK tidak berpengaruh secara nyata terhadap variabel yang diukur, sehingga penggunaan HTBK dapat dipakai sampai aras 10,0% dalam pakan ayam broiler jantan umur 6 minggu. (Kata kunci : Hidrolisat Tepung Bulu Komersial, Pakan, Karkas, Karakteristik Fisik Daging, Broiler Jantan)

This experiment was conducted to study the influence of commercial feather meal hydrolisate certain level 0% - 10% in broiler diets on carcass and physical characteristic on meat of six weeks old of male broiler. Seventy five male broilers Hubbard strain were used in this experiment. They were devided into 5 groups based on dietary treatment with five replications of three bird each. The first dietary trearment was without commercial feather meal hydrolisate. The second dietary treatment was up to fifth containing 2.5, 5.0, 7.5, and 10.0% commercial feather meal hydrolisate. The broilers diets were isoproteine (CP 20%) and isocalorie (ME 3200 kcal/kg). The broilers were placed in stabel littered with rice hull and completed with feeder and drink cup. Having care for 6 weeks by diets and gave drink in ad libitum. After 6 weeks, five broilers were randomly taken from each dietary treatment and subsequently slaughtered to obtain data of slaughter weight, carcass weight and percentage of carcass weight and quality of carcass by determining pH, water holding capacity (WHC), Cooking loss and tenderness. Data were analyzed using variance analyze of completely randomized design. The result this experiment showed that no influence from dietary treatment containing commercial feather meal hydrolisate compared with control diet. Based on the result of this experiment, it was concluded that no influence of dietary commercial feather meal hydrolisate on over all variables. Commercial feather meal hydrolisate could be used until of 10.0% in diets of six weeks old of male broilers. (Key words : Commercial Feather Meal Hydrolisate, Diets, Carcass, Physical Characteristic On Meat, Male Broiler)

Kata Kunci : Hidrolisat Tepung Bulu Komersial, Pakan, Karkas, Karakteristik Fisik Daging, Broiler Jantan