PENGARUH PEMBERIAN PROBIOTIK UNTUK RUMINANSIA TERHADAP NILAI KECERNAAN BAHAN KERING, SERAT KASAR DAN PROTEIN KASAR PAKAN PADA SAPI PEDAGING

HARI BAWONO, 060911235 (2014) PENGARUH PEMBERIAN PROBIOTIK UNTUK RUMINANSIA TERHADAP NILAI KECERNAAN BAHAN KERING, SERAT KASAR DAN PROTEIN KASAR PAKAN PADA SAPI PEDAGING. Skripsi thesis, UNIVERSITAS AIRLANGGA.

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Abstract

The aims of this research were to determine the influence of probiotic use for ruminants to the digestibility value of dry matter, crude fiber and crude protein by beef cattle. Experimental animals used in this study were beef cattle of simental’s and limousine’s breed with total 16. This research was conducted by providing probiotics used to the experimental animals. The experimental design used was the controll group posttest only design with two treatments and eight replications as time of collection feces. P0 was a control group and P1 as a treatment group that given of probiotics. Result of research showed that digestibility value of dry matter, crude fiber and crude protein are all increase. Digestibility value of dry matter P1(83.94%) are higher than P0 (77.91%). Digestibility value of crude fiber P1(72.34%) are higher than P0 (58.79%). Digestibility value of crude protein P1(81.97%) also higher than P0 (64.88%)

Item Type: Thesis (Skripsi)
Additional Information: KKC KK KH. 46/14 Baw p
Uncontrolled Keywords: PROBIOTICS; ANIMALS-FOOD
Subjects: S Agriculture > SF Animal culture > SF600-1100 Veterinary medicine > SF780.2-780.7 Veterinary microbiology, bacteriology, virology, mycology
Divisions: 06. Fakultas Kedokteran Hewan
Creators:
CreatorsEmail
HARI BAWONO, 060911235UNSPECIFIED
Contributors:
ContributionNameEmail
ContributorHasutji Endah Narumi, ,drh., MP.UNSPECIFIED
Depositing User: S.Sos. Sukma Kartikasari
Date Deposited: 13 Jun 2014 12:00
Last Modified: 01 Aug 2016 03:55
URI: http://repository.unair.ac.id/id/eprint/20788
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