Zahrina Amami (2020) Pengaruh Pemberian Isi Rumen Fermentasi Terhadap Persentase Lemak Abdominal, Usus Halus Dan Sekum Ayam Pedaging. Skripsi thesis, UNIVERSITAS AIRLANGGA.

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Abstract

This study aims to determine the effect of giving fermented rumen content of percentage of abdominal fat, small intestine, and broiler cecum. The experiment animals were thirty of two weeks old broilers, devided into five treatments and six replicates per treatment. Five different ration were, P0 was ration contains 0% fermented rument content; P1 was ration contains 5% fermented rument content; P2 was ration contains 10% fermented rument content; P3 was ration contains 15% fermented rument content; P4 was ration contains 20% fermented rument content. Experimental design was used completely randomized design with five treatments and six replications. The data were analyzed using the Analysis of Variance Statistic Method and if there were differences among the treatments, The Duncan’s Multiple Range Test was used. The result indicated that there were no significant difference (p> 0,05) in abdominal fat percentage, and significant difference (p< 0,05) in small intestine and cecum weight. The conclusion showed that the effect of giving fermented rument contents concentration 5-20% was not decrease the abdominal fat percentage, and giving fermented rument contents concentration 15-20% increase percentage small intestine and cecum of broiler.

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