EFEK PENAMBAHAN AIR REBUSAN DAUN SIRIH DAN DAUN JAMBU BIJI TERHADAP PRODUKSI KARKAS AYAM BROILER (The effect of addition betel leaf stew and guafa leaf to the broiler chicken carcass production)

  • Alfryano A. Ade Universitas Nusa Cendana
  • Ni Putu S. Suryatni Universitas Nusa Cendana
  • Jonas F. Theedens Universitas Nusa Cendana
Keywords: betel leaf, guafa leaf, cutting weight, carcass percentage, non-carcass percentage, abdominal percentage

Abstract

An experiment had been conducted in the chicken pen of the Faculty of Animal Husbandry, the University of Nusa Cendana for five weeks from 28 November 2019 to January 2020. The aims of this experiment were to know the effect of adding betel leaf stew and guava leaf stew to the broiler chicken carcass production in the starter period. This experiment used 96 broiler chickens strain CP 707 Charon Phokphan. The experimental method used was a complete randomized design consisting of 4 treatments and 6 replication. The treatment that was tried was: P0 = drinking water  without the addition of both ingredients (control), P1 = drinking water plus 50 ml of betel leaf stew /liter, P2 = drinking water plus 50 ml of guafa leaf stew/liter, P3 = drinking water plus 25 ml of betel leaf stew and drinking water plus 25 guafa leaf stew/liter. Variance analysis results showed that the treatment has no significant effect (P>0.05) on cutting weight, carcass percentage, non carcass percentage and abdominal fat percentage. Based on the results of this experiment it can be concluded, that the addition betel leaf stew and guava leaf stew in drinking water at 50 ml solution gives the same effect on the parameters measured.

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Published
2021-06-21
How to Cite
Ade, A., Suryatni, N. P., & Theedens, J. (2021). EFEK PENAMBAHAN AIR REBUSAN DAUN SIRIH DAN DAUN JAMBU BIJI TERHADAP PRODUKSI KARKAS AYAM BROILER (The effect of addition betel leaf stew and guafa leaf to the broiler chicken carcass production). JURNAL NUKLEUS PETERNAKAN, 8(1), 60-66. https://doi.org/10.35508/nukleus.v8i1.4236
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Articles

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