PENGARUH PEMBERIAN FERMENTASI DARI UMBI UBI KAYU DALAM RANSUM TERHADAP PENAMPILAN AYAM PEDAGING
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Politeknik Pembangunan Pertanian Bogor
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The purpose of this experiment was looking for effect of level fermentation root cassavaon broiler ration to performance. Fermentation root cassava level in ration consisted of 0%,5%, 10%, 15% and 20%. The experimental design of this research was CompletelyRandomized Design consisted of five treatments with four replications.The result of the experience showed the using of 20% fermentation root cassava in theration not significant different to the final body weight,conversion ration and components ofcarcass.