Pengaruh Pemberian tepung kaki ayam broiler sebagai subtitusi tepung ikan di dalam ransum terhadap kadar protein, lemak dan bobot telur Ayam Arab (Gallus turcicus)

INDONESIA:

Ayam arab (Gallus turcicus) termasuk jenis ayam penghasil telur yang cukup tinggi. Telur mengandung nilai gizi tinggi dan berguna untuk kesehatan manusia. Tepung kaki ayam broiler mengandung sejumlah bahan aktif yaitu metionin dan linoleat yang diduga dapat meningkatkan kadar protein dan bobot telur serta menurunkan kadar lemak telur ayam arab (Gallus turcicus).

Penelitian ini bersifat eksperimental yang menggunakan ayam arab betina berumur sekitar 1 tahun sebanyak 20 ekor. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 ulangan dan 5 perlakuan, apabila terdapat perbedaan nyata maka dilanjutkan dengan uji BNT 5 %. Perlakuan yang digunakan adalah pemberian tepung kaki ayam broiler dengan konsentrasi 4%, 6%, 8%, 10%. Analisis kadungan protein dan lemak telur aya arab (Gallus turcicus) dilakukan di Laboratorium Kimia Universitas Muhammadiyah Malang, sedangkan penimbangan bobot telur dilakukan setiap hari di kandang. Data hasil penelitian terdiri dari kandungan protein telur, kandungan lemak telur, dan bobot telur.

Hasil penelitian menunjukkan bahwa pemberian tepung kaki ayam broiler berpengaruh terhadap kadar protein dan kadar lemak telur ayam arab. Adanya pengaruh tersebut diduga karena kandungan protein dan lemak yang ada pada ransum yang ditambahkan dengan tepung kaki ayam broiler ini tinggi. Sedangkan faktor yang sama tidak berpengaruh terhadap penambahan bobot telur. Hal tersebut terkait faktor genetik yang berperan dalam membentuk bobot telur. Telur ayam arab berbobot maksimal 39-43 g. Pada penelitian ini dihasilkan bobot telur 40,64 sampai 43, 26 g.

ENGLISH:

Arabian chicken (Gallus turcicus) is a type of chickenthat produces eggs highly enough which is useful for human viability. Broiler chicken feet flour contain of some active subtances there are methionin and linoleat which assured can increase the value of egg protein and egg wight and also can decrease the value of egg fat of arabian chicken (Gallus turcicus).

This research is an experimental research that uses 20 arabian females chickens aged 1 years. This study uses a completely randomized design (RAL) by 4 repetition and 5 treatments. If the calculation results differ significancely, it will be conducted further tests with BNT 0.05. The treatment used is by the addition of broiler chicken feet flour by concentration 4%, 6%, 8% and 10%.The content analysis of protein value and egg fatis conducted in the Muhammadiyah University Malang while the weighing of the egg is done in the hannery. The data of the research consist of value protein, egg fat, and egg weight.

The results of the research showed that the addition treatment of broiler chicken feet flour significantlyaffect on the increase of egg protein value and egg fat of Arabian chickens. Those significant effects are because of the protein value and fat value of the broiler chicken feet flour whice are added while same factor has no effect on increasing the egg weight. It is related to the mentioned genetic factor which playing a part in forming the egg weight. The egg weight of Arabian chickens are 39-43 g maximally. In this research the egg weights which resulted are about 40,64 until 43,26 g.