The Influence of Fermented Feed to the Exterior and Interior Quality of Pegagan Duck Eggs

Sandi, Sofia and ., Miksusanti and Sahara, Eli and Lubis, Fitri Nova Liya (2013) The Influence of Fermented Feed to the Exterior and Interior Quality of Pegagan Duck Eggs. International Journal of Chemical Engineering and Application (IJCEA), 4. pp. 38-41. ISSN 2010-0221

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      Abstract

      The aims of this research was to find out the influence of complete feed bades on fermented local ingredients to the exterior and interior quality of pegagang duck eggs. Completed feed based on fermented local ingredients (C.F.B.F.L) with commercial feed was mixed every weeks in accordance with the level of treatment. Feeds were arranged with protein content (18%) and metabolism energy (2900 kcal/kg) in accordance with recommendations of NRC. As many as sixty pegagang duck aged 4 months were used in the study. Completely random design was used in this research, with 5 treatments and 4 replicates. Each of these repeats were placed 3 ducks and kept for 3 months. The treatment consisted of R0 (100% commercial feed), R1 (25% C.F.B.F.L) + 75% commercial feed), R3 (50% C.F.B.F.L) + 50% commercial feed), R4 (75% C.F.B.F.L) + 25% commercial feed), R5 (100% C.F.B.F.L). The result showed that the giving of complete feed based on fermented local ingredients effected the value of egg index, yolk egg score, thickness of eggshell, and wholeness and cleanliness of eggs. It was concluded that the increasing level of giving complete feed based on fermented local ingredients, the higher value of egg index and yolk egg score, but the thickness of eggshell was getting lower.

      Item Type: Article
      Uncontrolled Keywords: Exterior and interior eggs quality, local ingredients, Pegagang duck
      Subjects: S Agriculture > SF Animal culture
      Divisions: Faculty of Agriculture
      Depositing User: Ibu Sofia Sandi
      Date Deposited: 22 May 2013 05:53
      Last Modified: 22 May 2013 05:53
      URI: http://eprints.unsri.ac.id/id/eprint/2104

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