Disability and Nitrogen Retention of Native Chicken Returns That Contain Bread Flour

Suariani, Luh and Suwitari, Ni Ketut Etty and Yudiastari, Ni Made (2021) Disability and Nitrogen Retention of Native Chicken Returns That Contain Bread Flour. In: WARDS 2020, 21 December 2020, Denpasar-Bali, Indonesia.

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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provides a good chance is bread waste flour from bread that has been rejected for less than 1 week, then the bread is withdrawn from the market.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 number 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.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: digestibility; retention; ration; native chicken
Subjects: H Social Sciences > H Social Sciences (General)
Depositing User: EAI Editor IV
Date Deposited: 21 May 2021 06:31
Last Modified: 21 May 2021 06:31
URI: https://eprints.eudl.eu/id/eprint/3594

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