PENGARUH PENGGUNAAN TEPUNG AZOLLA DALAM PAKAN TERHADAP PERFORMANS DAN KUALITAS KARKAS AYAM BROILER

Paramita, Nila Pradjana, Dr. Soemitro Parmowijoto, M.Sc

1992 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

P E N G A R U H P E N G G U NA A N T E PU N G A Z O L L A D A L A M PA K A N T ER H A DA P P E R FO R M A N S D A N K U A L IT A S KA R K AS AYA M B R O IL E R Ni l a P r a d j n a P a r a m i t a ( 2 2 5 7/P T) I N T I S AR I P e n e li t i a n se l a m a l i m a b u l a n d i J u r us a n Nu t r i si d a n M a k a n an T e r na k F a k u l t a s P et e r na k a n U GH b e r tu ju ar i u n t u k m e n g et a h u i p e n g a r u h p e n g g u n a an t e p un g A z o l l a d a l a r n p a k a n d a n j e n i s k e l a m in t er h a d a p p e r f o r ma n s d an k u a li t a s k a rk a s a y a m b r o i le r . S e r a t u s er i am p ul u h e k o r a y ai a b r o i l e r s t ra i n Hu b b a r d b e ru m u r t u j u h h a ri d i ba g i dal a r n l i m a p e r la k u a n p aka n ya n g m e n g a n du n g t e pu n g Az o l l a 0% , 5 %, 1 9 % , 1 5% se r t a 2 0% tep u n g A z o ll a, d e n g a n u l an g a n d e l a p a n k a l i u n t u k t i ap p er l a ku a n . P e ne l i t i a n i n i d i s u s u n b e r d a s a r R and o m i z e d C o m p l e t e l y fi l n n k D e s ig n ( RC B D ). U n t u k a n a li s i s k i m i a d a g i n g s e b a g a i b l ok a da l a h j e n i s k e l am i n d a n l ok a s i ot o t ya i t u p a h a d a n d a d a de n g an u l a n g a n s e ba n ya k 16 ka l i. B a s i l p e n e l i ti a n m en u n j uk k a n ba h wa p e n gg u n a an t epu n g A z o l l a d a l arn p ak a n a y a m b r oi l e r t id a k m e n un j u k k a n p e n g ar u h t e r ha d a p ka d a r a ir d a g i n g , k a d a r l e m a k d a g i n g s e r t a ka d a r p r o te i n d a g i n g s e d an g k an k o ns u m s i p a k an m e n i n gk a t , p e rt a m - bah a n b e r a t b a d a n m en u r un, k o nv e r s i p a k a n me n u n ju k k a n ad an y a ke n a i ka n, p e rs e n ta s e k a r k a s d an p e rs er i t a s e l e m a k a b d om i n a l m en u n j u k k a n a d a ny a p e nu r u na n (P < 0 , 0 1 ). K ad a r l e mak d a g i n g pa h a a y a m ja n t a n d a n a y a m b e t i n a m e nu n j u kk a n h a s i l y an g l eb i h ti n g g i (P < 0,0 1) d i b a n d i n g k a d a r l e m a k d ag i n g d a d a . K a d ar .p r o te i n da g in g p a h a l e b i h r e nd a h d an be r b e d a (P < 0, 0 1) t er h a da p k a d ar p ro t e in d a g i n g d a d a, s e d a n g k a n k a d a r a i r t i d ak me n u n j u k k a n a d a n y a p e rb e d a an y a n g ny a t a . S e c a r a k e s e l u r u h an d a p a t d i k at a ka n b a h w a p e ng g u n a an t e p u ng Az o l l a se b a g a i b a ha n p a k a n t e r n a k a k a n m en y e b a b ka n p e n u r u na n p e r f o rm a ns da n k en a i k a n k u a l i t a s t e t ap i s a m p a i a r a s 1 5 % t i d ak m en u n ju k k an p e r b ed a a n y a n g b e r ma k n a. A p a bil a h a s il p e n e l i t i a n in i a k a n d i te r a p k a n b a g i ba g i p a r a p et e r na k d i r a s a p er l u a da n y a ti n j au a n d a r i s eg i e k o n o m i. ( K a t a k u n c i : T e p u n g A z o ll a, P e r f o rm a ns , K u a l it a s Ka r k a s , A ya m B r o i l e r )

T H E EF F EC T O F AZOLLA M E A L UT I L IZA T I ON I N R A T I O N ON TH E P E RF O R MA N C E A N D C A R C A S S QU A L IT Y O F B R O I LER C H ICK E N A N i la P ra d j n a P ar a m it a ( 2 2 5 7/P T ) AB S T R A C T A f iv e m o nt h exp e r i m e nt a t t he Nu t r it i on a n d A n i m al Nu t r it i o n D e p a r t men t , F a cul t y of A n i m a l H us b a n dr y G M U w a s c o nd u c ted t o i n v e s t i g a t e t h e e f f e c t o f Az o l l a m e al u ti l i - z at i o n i n t h e r a t io n o n p e rfo r m anc e a n d c a r ca ss q u al i t y o f b r o il e r c h ic k en . On e hu nd r e d a n d s i x t y u n s e x ed D O C b r o i l er ch i ck e n o f H u bb a r d st r ai n at s e v en d ay s o l d w er e u se d in t he s t u - d y , a n d w e r e ran d o mly d i v i d e d into f i v e ra t io n t r ea t m en t s , na m e ly 0% , 5% , 1 0%, 1 5% a n d 2 0% A z o lla me a l w it h eig h t r e - p l ic a t i o n s . T h e s ta t i sti c a l a n al y s is w e re do ne b y u si n g a na l ys i s o f v a ria n c e f r o m RCBD d es i g n . F o r t h e c he m ic a l a na l y s i s o f m e a t t he bloc k was s e x and m u s c le l o c a ti o n w a s th i g h a n d b r e a st w i t h r e p l i cat i o n of 1 6 ti m e s . T h e r esu l ts i n d i cat ed that th e r e w er e n o si g n if i c ant e ff e ct s d u e t o A z o lla m e a l o n w a t er c on t e nt , f a t and pr o - t e i n c o n t e n t s , w h i l e t h e f e e d con s u m p t i on i n cre a s ed , a ve r a ge o f da i l y g a i n ( A D G ) d e c reas e d a n d f e e d c on v e r si o n i n c reas e d , c a rc a s s p e r ce n t a ges a nd a b d o m in a l f a t d e c r ea s e d si g ni f ic a nt l y (P < 0 . 01). T h e fat con t e n t o f th i gh f o r ma l e and f e ma l e b r oi l e r w as s i g n if i c ant l y h i g h e r ( P < 0 . 0 1 ) t h a n t h e f a t co n t en t o f b r e a s t m u s cle a nd t h e p r ot e in c o n t e nt o f t h i g h w a s lo w e r (P < 0 . 0 1 ) t h a n t h e b read mu s c le. O n the c o n tr a r y, n o si g n i f ica n t d i f f er e n c e f o r w at e r c o nte n t was ob t a i ne d . I t w a s c o n c l u ded t h a t t h e A z o ll a m e a l u t il i z at i o n in bro i l er d i e t d e c rea s e d t h e p erf o r m anc e s and i n c r e a sed th e q u a l i t y , b u t u p t o 1 5% l e v e l d i d n o t a f fe c t s i gn i fi c a nt l y . S ho u l d t h e r e s u lt s b e a ppli ed t o t he f ar m e r, i t ne ed s t o be obs e r v ed t he ec o n o m ica l c a l c u l a tio n . ( Ke y W or d s : A z o ll a M e a l , Pe r f o rm a n c e , C a r ca s s Q u a l i ty, Bro i l e r Ch i c k en ).

Kata Kunci : tepung Azolla, performans, kualitas karkas, ayam broiler