PERTUMBUHAN DAY OLD DUCK (DOD) ITIK LOKAL PEDAGING (Anas domesticus) YANG DIBERI RANSUM AMPAS TAHU FERMENTASI

Dedhi yustendi, Mulyadi Mulyadi

Abstract


The use of tofu dregs as a feed ingredient formulated in local meat duck (Anas domesticus) rations has not been optimized by breeders, one of the contributing factors is that fresh tofu dregs cannot be stored for a long time. Fresh tofu dregs only last 3 days, so a treatment is needed to increase the shelf life of tofu dregs for longer. One of the treatments applied is fermentation. With fermentative treatment, the tofu dregs shelf life can reach 1-2 weeks. Furthermore, to determine the weight gain of ducks during DOD, a study was conducted using a completely randomized design (CRD) with 4 treatments and 4 replications. The treatments given are; A0 = rations without fermented tofu pulp, A1 = rations containing 20% fermented tofu dregs, A2 = rations containing 30% fermented tofu dregs and A3 = rations containing 60% fermented tofu dregs. Treatment rations were given to ducks aged 1- 4 weeks DOD with a duration of 1 month. During the provision of rations, observations and data collection of weight gain were carried out every week. The results showed that there was a difference in body weight gain (P <0.05) between ducks given the A3 ration and ducks that were given rations without the addition of fermented tofu pulp (A0).

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References


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