DISABILITY AND NITROGEN RETENTION OF NATIVE CHICKEN RETURNS THAT CONTAIN BREAD WASTE FLOUR Luh Suariani 1), Ni Ketut Etty Suwitari 2), Ni Made Yudiastari 3).
1Program Studi Peternakan, Fakultas Pertanian Universitas Warmadewa
email: aniekwidiarsa[at]ymail.com
2Program Studi Peternakan, Fakultas Pertanian Universitas Warmadewa
email: ettysuwitary62[at]yahoo.co.id
3Program Studi Peternakan, Fakultas Pertanian Universitas Warmadewa
email: mdyudiastari[at]yahoo.com
Abstract
One of the alternative feed ingredients that can be used as a source of energy in rations and provides a good chance is bread waste flour from bread that has been rejected for less than 1 week, then the bread is withdrawn from the market. This bread can still be used because it has nutritional content, namely Crude Protein 6.47%, Crude Fat 24.34%, Crude Fiber 0.85, Ash 1.90% and Metabolic Energy 2952Kcal / kg. The principle of determining the digestibility of nutrients is to calculate the amount of nutrients consumed minus the number of nutrients released through feces (Ranjhan, 1980). The design used in this study was a completely randomized design (CRD) with 5 (five) treatments and 3 (three) replications, namely 0%, 10%, 20%, 30% and 40%. The provision of bread waste flour up to 30% can improve the digestibility of dry matter, organic matter, crude protein and Nitrogen retention of native chicken rations.
