Characteristics of Broiler Chicken Meat Fed Fermented Bean Sprouts Waste Ration Ni Ketut Sri Rukmini, Ni Ketut Mardewi, I Gusti Ayu Dewi Seri Rejeki
Animal Husbandry Departement, Faculty of Agriculture, Warmadewa University
{srirukmini9999[at]gmail.com- mardewiketut8[at]gmail.com - Igadrejeki[at]gmail.com}
Abstract
Broiler Chickens are a contributor to protein for humans. In the maintenance of broilers, the cost of feed can reach 60-70% and the total cost of production, so it needs alternative feed that is cheap, easy to obtain and has good nutritional content. The use of bean sprouts waste in rations, the protein content is quite high, but the crude fiber is also high, so it is necessary to carry out fermentation to increase digestibility. The characteristics of meat can change due to impaired nutritional digestion. The purpose of this study was to determine the characteristics of broiler chicken meat fed fermented bean sprouts rations. This study used a complete appliance design (CRD). The results showed that the provision of rations added with fermented bean sprouts flour had an insignificant difference (P> 0.05) on water content, pH, cooking losses, water-holding capacity and meat color. Based on the results of the study, it can be concluded that the differences in the treatment given did not affect the characteristics of broiler chicken and met the meat quality classification standards.
Keywords: Broiler Chicken, Characteristics of Meat, Fermented Bean Sprouts
Topic: Strategi Kebijakan Penanggulangan Kemiskinan Ditengah Pandemi Covid-19 di Bali
