PENGGUNAAN KEPALA UDANG SEBAGAI SUMBER PIGMEN DAN KITIN DALAM PAKAN TERNAK

Sahara, Eli (2011) PENGGUNAAN KEPALA UDANG SEBAGAI SUMBER PIGMEN DAN KITIN DALAM PAKAN TERNAK. JURNAL AGRIBISNIS DAN INDUSTRI PETERNAKAN, AGRINAK, 01 (1). pp. 31-35. ISSN 2088-8643

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    Abstract

    The aims of this research were to find out the influence of head shrimp in increasing yolk colour index and diet saved value of duck. This research used 28 Alabio duck (6 months old), divided into 4 treatments and 7 replicates, where 1 duck in each replication. The treatments were;R1) was 100% of basal diets (BD);R2) BD + 3% of shrimp head meals (SH);R3) BD + 6% SH and R4) BD + 9% of SH. The results of this research showed that there was no significant influence of shrimp head meals on consumption and also the ratio efficiency of diet (P>0,05). However, using 9% shrimp head meals can increase yolk colour index with the score 10 RCF. In addition, in this research, the treatments were not giving influence to egg production yet. The assumption of this, the diversity of the first time each duck egg production made the diversity of egg production. Treatment of 6% shrimp head meals was the best level in microba count test to diet (microba count in 16th day was (1,5x1000000) almost the same with first day (1,7x1000000). It mean, using head shrimp in diet influenced diet saved value, it caused decreasing of microba count (16th day) and almost the same with microba count in first day.

    Item Type: Article
    Uncontrolled Keywords: Natural Pigmen, shrimp head, yolk colour, chitin
    Subjects: S Agriculture > SF Animal culture
    Divisions: Faculty of Agriculture
    Depositing User: Ibu Eli Sahara
    Date Deposited: 22 May 2013 05:52
    Last Modified: 22 May 2013 05:52
    URI: http://eprints.unsri.ac.id/id/eprint/2080

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