WARDOYO, ANDI (2008) EVALUASI PENGGUNAAN DEDAK FERMENTASI TERHADAP TAMPILAN PRODUKSI ITIK KHAKI CAMPBELL. Other thesis, University of Muhammadiyah Malang.
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This research was started from November 19, 2007 until December 11, 2007 in Mr. Budi Hartono’s farm at Desa Mangliawan Kecamatan Pakis and in Nutrition Laboratory of Husbandry and Fisheries Faculty of University Of Muhammadiyah Malang.. The Purpose of this research is to know the effect of using rice bran fermentation at production performance of Khaki Campbell ducks. That consists of feed intake, hen day product and feed conversion rate. The material in this research was used sixty layers of khaki Campbell ducks. This research used experiment method with Complete Random Design (CRD) by using four treatments. There are T0 = 0 % rice bran fermentation + 30 % rice bran (the control), T1 = 10 % rice bran fermentation + 20 % rice bran, T2 = 20 % rice bran fermentation + 10 % rice bran, T3 = 30 % rice bran fermentation + 0 % rice bran. Each the treatment needs to be replayed for five times. The average of feed intake in the treatment is T0 = 152.22 gram, T1 = 135.21 gram, T2 = 152.06 gram, and T3 = 133.40 gram. The average of Hen Day Product is T0 = 69.33 percent, T1 = 47.51 percent, T2 = 68.40 percent, and T3 = 48.41 percent. The average of FCR in the treatment is T0 = 2.12, T1 = 1.92, T2 = 2.13, T3 = 1.86. The conclusion from the research is about the evaluation of rice bran fermentation usage at production performance of Khaki Campbell ducks is significant effect to feed intake, and Feed Conversion Rate and also it has the high significant effect to Hen Day Product of Khaki Campbell ducks.
|Item Type:||Thesis (Other)|
|Subjects:||S Agriculture > SF Animal culture|
|Divisions:||Faculty of Agriculture & Animal Husbandry > Department of Animal Scince|
|Depositing User:||Rayi Tegar Pamungkas|
|Date Deposited:||09 Jun 2012 03:07|
|Last Modified:||09 Jun 2012 03:07|
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