PENGARUH PENGGUNAAN TEPUNG DAUN PEPAYA DALAM MENINGKATKAN KECERNAAN TEPUNG BULU AYAM SECARA IN VITRO

Imsya, Afnur and Palupi, Rizki (2008) PENGARUH PENGGUNAAN TEPUNG DAUN PEPAYA DALAM MENINGKATKAN KECERNAAN TEPUNG BULU AYAM SECARA IN VITRO. Agria, 4 (2). pp. 29-31. ISSN 1829-779X

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      Abstract

      The experiment was conducted to evaluated the effect of using papaya leaves flour to increase digestibility (in vitro) of feather meal. This experiment was carried out at Laboratorium Dasar Bersama (LDB) and Agriculture Techology Laboratory, Sriwijaya University from May to October 2006. The experiment design was Completely Randomized Design (CRD) with 4 treatments and 3 replications. The treatments were 4 levels of papaya leaves flour i.e.0%, 7.5%, 15% and 22.5%. Parameter that measured was dry metter digestibility, organic matter digestibility and level of N-NH3 rumen liquid. The data were analized using Anova and the analyzed using Duncan's multi range test. The result showed that treatment significantly different (P<0.05) affect dry matter digestibility, organic matter digestibility and level of N-NH3 it was concluded that papaya leaves flour could use to increase digestibility of feather meal by in vitro method. The optimal level of papaya leaves flour level was 15%.

      Item Type: Article
      Uncontrolled Keywords: Feather meal, Papaya Leave Flour, Digestibility
      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/2186

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