QISTHI AYUNDA RATIH, 061411133069 (2019) THE EFFECT OF FERMENTED RUMEN CONTENT MEAL ADDED WITH Spirulina sp. AS RICE BRAN SUBSTITUTION FOR MALE BROILER CHICKENS ON LOWER THIGH MEAT (M. Gastrocnemius and M. Fibularis Longus) TENDERNESS. Skripsi thesis, Universitas Airlangga.

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Abstract

The purpose of this research was to determine the effect of fermented rumen content meal added with Spirulina sp. as rice bran substitution for broiler chicken on lower thigh meat tenderness. This research was conducted for 35 days. This research used complete randomized design with five treatments and four repetitions which were T0(-) was 100% Ration, T0(+) was 100% Ration + 1% Spirulina sp., T1 was 95% Ration + 5% RCM + 6% Probiotic + 1% Spirulina sp., T2 was 90% Ration + 10% RCM + 6% Probiotic + 1% Spirulina sp., T3 was 85% Ration + 15% RCM + 6% Probiotic + 1% Spirulina sp. The data was analyzed by Analysis of Variance statistic method and if was found significant difference among the treatments then it would be analyzed further by Duncan’s Multiple Range Test. The research result did not show the significant effect (p>0.05) in increasing male broiler chicken thigh meat tenderness.

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