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Akhadiyah Afrila
PS. Peternakan, Fakultas Pertanian, Universitas Tribhuwana Tunggadewi
Biochemistry, Genetics & Molecular Biology Chemistry Mathematics Physics

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EFEK PROBIOTIK PADA APLIKASI KADAR PROTEIN KASAR (PK) PAKAN YANG BERBEDA TERHADAP EFISIENSI PAKAN AYAM KAMPUNG Eka Fitasari; Akhadiyah Afrila
BUANA SAINS Vol 15, No 1 (2015)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (226.493 KB) | DOI: 10.33366/bs.v15i1.348

Abstract

The using of probiotic become crucial as a natural feed additive to increase the production of native chicken and avoid the using of antibiotic which can leave bad residue in poultry meat. This research used 2 kinds of bacteria were probiotic A (Bacillus spp) and probiotic B (mixing bacteria) on four feed treatments were BR 1 (factory feed production that contain 21-23% protein), feed formulation corn-soybean basic contain 20%, 19% and 18% crude protein. The research used Nested method, there were 8 treatments and replication 3 times. The result showed that treatments combination didn’t give significant effect (p>0.05) on feed consumption, final weight, FCR (feed consumption ratio), and carcass weight, but it gave very significant effect on meat fat (p
Co-Authors Eka Fitasari