Effect of fermented Banana peel on Broiler Carcass

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dc.creatorTNI, Koni
dc.date2013-12-09
dc.date.accessioned2018-06-04T06:48:35Z
dc.date.available2018-06-04T06:48:35Z
dc.date.issued2013-12-09
dc.descriptionThis experiment was conducted to examine effect of inclusion of fermented banana peel by Rhyzopus oligosporus in diets on slaughter weight, carcass weight  and carcass percentage, weight and percentage abdominal fat of broiler. The experiment was done based on Completely Randomized Design with four treatments and four replications and each replication consisted of six chickens. The treatment were R0 = without banana peel fermented, R1 = 5% banana peel fermented, R2 = 10% banana peel fermented, R3 = 15% banana peel fermented. Data of the experiment were analyzed, using ANOVA and then continued with Duncan's Multiple Range Test. Result showed that level of fermented banana peel affected slaughter weight and carcass weight. However carcass persentage, weight and percentage of abdominal fat was not affected by treatment. Banana peel fermented by Rhizopus oligosporus could can be used maximally 10% in broiler ration. Key Words: Banana Peel, Rhyzopus oligosporus, Slaughter Weight, Carcass Weight, Abdominal Faten-US
dc.formatapplication/pdf
dc.identifierhttp://medpub.litbang.pertanian.go.id/index.php/jitv/article/view/315
dc.identifier10.14334/jitv.v18i2.315
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/3383
dc.languageeng
dc.publisherIndonesian Animal Sciences Societyen-US
dc.relationhttp://medpub.litbang.pertanian.go.id/index.php/jitv/article/view/315/315
dc.rightsCopyright (c) 1970 Indonesian Journal of Animal and Veterinary Sciencesen-US
dc.rightshttp://creativecommons.org/licenses/by/4.0en-US
dc.source2252-696X
dc.source0853-7380
dc.sourceIndonesian Journal of Animal and Veterinary Sciences; Vol 18, No 2 (2013): JUNE 2013; p.153-157en-US
dc.titleEffect of fermented Banana peel on Broiler Carcassen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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