Production Performance of Peking Ducks with Feeding of Fermented Yeast Culture Pineapple Peel (Saccharomyces cereviceae)

Djoko, Kisworo Production Performance of Peking Ducks with Feeding of Fermented Yeast Culture Pineapple Peel (Saccharomyces cereviceae). Department of Sciences Education. Faculty of Teacher Training and Education Mataram University, Jalan Majapahit 62 Mataram, Lombok NTB 83125..

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Abstract

Abstract: Poultry production performance is reflected by body weight gain, ration conversion and carcass percentage. This study was conducted with the aim of knowing the optimum level of use of fermented pineapple peel in the ration on production performance and carcass percentage of male Peking ducks. The research material was male Peking duck aged 3 weeks with initial body weight of 343.90 ± 0.90 g. 240 male Peking ducks were placed randomly in battery cages based on a Completely Randomized Design with 6 treatments and 5 replications, namely P0=ration without fermented pineapple peel (FPP); P1=the ration contains 5% FPP; P2=ration contains 10% FPP; P3=the ration contains 15% FPP; P4= ration contains 20% FPP and P5=the ration contains 25% FPP. Based on One way ANOVA analysis and Duncan's test, it was found that the use of fermented pineapple peel 10% significantly (P<0.05) increased the final body weight (1.693g/head), body weight gain (1.350 g/head), and carcass percentage (55.25%). From the results of the study, it can be concluded that the optimum level of use of fermented pineapple peel with yeast culture on body weight gain, slaughter weight, carcass weight and carcass percentage, respectively: 8.80%; 8.40%; 7.25% and 9.50%.

Item Type: Article
Keywords (Kata Kunci): Keywords: Fermentation, production performance, yeast culture
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Peternakan
Depositing User: Ir Djoko Kisworo, M.Sc., Ph.D
Date Deposited: 13 Sep 2022 14:36
Last Modified: 13 Sep 2022 14:36
URI: http://eprints.unram.ac.id/id/eprint/31763

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