Characteristics of Broiler Chicken Meat Given with Fermented Bean Sprouts Ration

Rukmini, Ni Ketut Sri and Mardewi, Ni Ketut and Seri Rejeki, I Gusti Ayu Dewi (2021) Characteristics of Broiler Chicken Meat Given with Fermented Bean Sprouts Ration. In: WARDS 2020, 21 December 2020, Denpasar-Bali, Indonesia.

[thumbnail of PDF]
Preview
Text (PDF)
eai.21-12-2020.2305849.pdf - Published Version

Download (161kB) | Preview

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 that alternative feeds are needed which are cheap, easy to obtain and contain good nutrition. 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 equipment 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 meat and fulfilled the meat quality classification standards.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: broiler chicken; characteristics of meat; fermented bean sprouts
Subjects: H Social Sciences > H Social Sciences (General)
Depositing User: EAI Editor IV
Date Deposited: 21 May 2021 06:29
Last Modified: 21 May 2021 06:29
URI: https://eprints.eudl.eu/id/eprint/3580

Actions (login required)

View Item
View Item