Performa Domba Yang Diberi Complete Feed Kulit Buah Kakao Terfermentasi

Abstract

INTISARIPenelitian ini bertujuan untuk mengetahui performa domba yang diberi complete feed kulit buah kakao (KBK) terfermentasi. Domba ekor tipis umur 1-1,5 tahun sebanyak 15 ekor digunakan dalam penelitian ini dengan pemberian pakan dan air minum secara ad libitum. Perlakuan yang dicobakan adalah K yang merupakan pakan kontrol terdiri dari hijauan (sumber serat) + konsentrat, NF merupakan complete feed dari kulit buah kakao (sumber serat) + konsentrat tanpa fermentasi dan F merupakan complete feed dari kulit buah kakao (sumber serat) + konsentrat yang melalui proses fermentasi (CFF) dengan perbandingan antara sumber serat dan konsentrat adalah 40% : 60%. Variabel yang diamati adalah konsumsi pakan, pertambahan bobot badan, konversi pakan, feed cost per gain dan income over feed cost. Hasil penelitian menunjukkan bahwa complete feed berpengaruh nyata terhadap konsumsi bahan kering (BK), bahan organik (BO), protein kasar (PK), serat kasar (SK), lemak kasar (LK) dan total digestible nutrients (TDN), sedangkan pertambahan bobot badan harian dan konversi pakan tidak berbeda nyata terhadap formulasi complete feed. Rerata konsumsi BK, BO, PK, SK, LK, dan TDN berturut-turut adalah 87,72; 78,21; 10,12; 12,21

Effect of Material and Fermentation Time on Quality and Digestibility of Complete Feed, Average Daily Gain of Bligon Goat and Farmer’s Income

“…The average of body weight of goat at the end of this research were 16 kg with TDN consumption were 506.58 g/head/day (R 0 ), 428.15 g/head/day (R 1 ) and 438.53 g/head/day (R 2 ). Consumption of TDN in this research was similar to the results research done by Kamalidin et al (2012) being 351.08 g/ head/day (fed with conventional feed) and 532.39 g/head/day (fed with complete feed fermentation). Kearl (1982) stated that the TDN requirement of goats to reach the body weight gain of 50 g/head/day is 38.05 g/kg BW 0.75 .…”

“…Based on Table 6, it can be explained that the lower feed costs did not always provide a better profit. Average farmer's income in this research was lower than research done by Kamalidin et al (2012) goat fed with fermented complete feed (CBC) resulted income IDR. 139,203.15.…”

“…Djaafar et al (1996) stated that the degree of acidity (pH) which is optimum for the activity of lactic acid bacteria ranged from three to seven. Kamalidin et al (2012) The decrease of pH value during fermentation process was due to the soluble carbohydrate in complete feed that was available in sufficient quantities, so that it supports the activity of lactic acid bacteria to produce organic acids that was useful to lower the pH in the fermentor. Aside of soluble carbohydrates, protein content of complete feed was also low (11-12%) so that the opportunity of Clostridium bacteria to dominate also become lower.…”

Feeding Effect of Soybean Meal Tannins Protected Against Nitrogen Balance of Thin Tailed Sheep

“…Dry mater consumption is measured based on metabolic body weight (DMI 0,75 ) analyzed using ANOVA also affect not significant (P>0.05) with an average ranging between 88.29 to 91.72 g/kg 0,75 (Table 2), Hal it indicates that the protection of soybean meal does not give effect to the experimental unit caused by the type and form of feed given to each experiment the same. Described by Kamalidin et al (2012) and Yulistiani et al (2010) states that the different types and forms of feed ingredients that make up the ration may lead to differences in the level of palatability which ultimately led to differences in the amount of feed consumed by livestock. Results were much higher than the results reported by Sunarso (2012) that the male goats PE DMI 0,75 by king grass silage ranged from 36.97 to 54.98 (g/kg 0,75 ).…”

Penggunaan Baglog Pelepah Sawit Fermentasi Jamur Pleurotus ostreatus untuk Pakan Ternak Kambing

“…Murni et al (2008) menambahkan bahwa faktor pembatas utama pemanfaatan pelepah sawit yaitu rendahny a protein kasar berkisar 2,11 % dan tingginya kandungan serat kasar mencapai 46,75 % yang menyebabkan konsumsi dan palatabilitas menurun pula. Hal ini sesuai dengan pendapat Kamalidin et al (2012) bahwa perbedaan jenis dan bentuk bahan pakan yang menyusun ransum dapat menimbulkan perbedaan tingkat palatabilitas yang pada akhirnya menyebabkan perbedaan jumlah pakan yang dikonsumsi oleh ternak. Ditambahkan oleh Anggorodi (1994) Febrina et al (2014); Kamalidin et al (2012).…”