ग्लोबल जर्नल ऑफ बायोलॉजी, एग्रीकल्चर एंड हेल्थ साइंसेज

अमूर्त

EFFECT OF palm kernel cake - cassava MIXED FERMENTATION PRODUCT USED TOWARD broiler carcass WEIGHT PIECEs

Sukaryana, Y.

This study was conducted at Lampung State Polytechnic, which is to assess the influence of fermented palm kernel cake (PKC) - cassava (C) mixed against the percentage of broiler carcass weight pieces. Mixture of palm kernel cake (PKC) - cassava (C) is 60: 40 fermented by Trichoderma viride 0.2% dose for 8 days. Research was done using a complete randomized design (CRD) with a treatment rate of fermentation as 0% (T0), 10% (T1), 20% (T2), and 30% (T3) of the total ration with 5 replications. Animal experiments was as much as 200 bird day old chick (DOC) broilers strain CP-707 produced by PT Charoen Pokphand Jaya Farm. Ration in the form of building blocks; concentrate, corn yellow, and fermentation products are palm kernel cake (60%) - cassava (40%) mix were fermented by Trichoderma viride 0.2% for 8 days. Ration treatments arranged with 20-22% protein content with the level of 3000-3200 kcal/kg metabolizable energy. Broilers reared for 5 weeks and were given rations and drinking water ad-libitum. Chickens were given Newcastle disease (ND) vaccine at the 3rd days by eye drops and at the 21 day of life through drinking water. The variables measured were percentage of carcass weight pieces are pieces of carcass weight ratio (carcass the front, the back of the carcass, breast, wings, thighs and back) with carcass weight multiplied by 100%. Based on the results of this study concluded that the percentage of carcass weight piece front and rear carcass highest levels of use indicated in the treatment of fermentation products as much as 10%, namely the percentage of the front of the carcass (35.95%), the back of the carcass (37.71%), chest (20.48% ), wing (15.47%), thigh (19.96%), and back (17.75%).