PENGARUH EKSTRAK BAWANG PUTIH DAN KUNYIT DALAM PAKAN TERHADAP BOBOT KARKAS DAN PERLEMAKAN AYAM BROILER
The objective of this research was to determine the effect of extract of garlic, turmeric and combination of both as phytobiotic sources which was given as a feed additive to broiler chicken. One hundred broiler chickens were divided into five treatments and four replications each that consist of 5...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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| _version_ | 1797034313619865600 |
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| author | , FARIHATUL UMMAH , Prof. Dr. Ir. Zuprizal, DEA. |
| author_facet | , FARIHATUL UMMAH , Prof. Dr. Ir. Zuprizal, DEA. |
| author_sort | , FARIHATUL UMMAH |
| collection | UGM |
| description | The objective of this research was to determine the effect of extract of
garlic, turmeric and combination of both as phytobiotic sources which was
given as a feed additive to broiler chicken. One hundred broiler chickens were
divided into five treatments and four replications each that consist of 5
chickens per unit, samples were taken each 1 chicken. The treatments were
R0 = The basal diet (control), R1 = The basal diet + zincbacitracin, 0.0015%,
R2 = The basal diet + extract of garlic as much 2.5% of basal diet (DM basis),
R3 = The basal diet + extract of turmeric 2%, R4 = The basal diet + extract of
turmeric and extract of garlic 2.5% (1:3). Maintenance was carried out for 6
weeks. Diet and water was given ad libitum. Data were analyzed by a
Completely Randomized Design (CRD), the differences between mean
analysed by contrast test. The results showed that there were significant
differences (P�0.05) on the abdominal fat contain (P<0.05) R0 = 2.37±0.88,
R1 = 2.69±1.19, R2 = 2.06±0.58, R3 = 1.02±0.26, R4 =1.04±0.51,
subcutaneous fat (P<0.05) R0 = 51.63±1.49, R1 = 47.07±4.57, R2 =
40.02±8.16, R3 = 43.78±1.06, R4 =40.45±4.20, and meat fat thigh (P<0.05) R0
= 7.8±1.83, R1 = 7.8±0.80, R2 = 5.2±0.96, R3 = 6.0±0.96 R4 = 5.9±0.83. The
addition of phytobiotic extract garlic, turmeric and combination of both
decrease abdominal fat, subcutaneous fat, and meat thighs fat. |
| first_indexed | 2024-03-13T23:09:31Z |
| format | Thesis |
| id | oai:generic.eprints.org:125155 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:09:31Z |
| publishDate | 2013 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1251552016-03-04T08:35:19Z https://repository.ugm.ac.id/125155/ PENGARUH EKSTRAK BAWANG PUTIH DAN KUNYIT DALAM PAKAN TERHADAP BOBOT KARKAS DAN PERLEMAKAN AYAM BROILER , FARIHATUL UMMAH , Prof. Dr. Ir. Zuprizal, DEA. ETD The objective of this research was to determine the effect of extract of garlic, turmeric and combination of both as phytobiotic sources which was given as a feed additive to broiler chicken. One hundred broiler chickens were divided into five treatments and four replications each that consist of 5 chickens per unit, samples were taken each 1 chicken. The treatments were R0 = The basal diet (control), R1 = The basal diet + zincbacitracin, 0.0015%, R2 = The basal diet + extract of garlic as much 2.5% of basal diet (DM basis), R3 = The basal diet + extract of turmeric 2%, R4 = The basal diet + extract of turmeric and extract of garlic 2.5% (1:3). Maintenance was carried out for 6 weeks. Diet and water was given ad libitum. Data were analyzed by a Completely Randomized Design (CRD), the differences between mean analysed by contrast test. The results showed that there were significant differences (P�0.05) on the abdominal fat contain (P<0.05) R0 = 2.37±0.88, R1 = 2.69±1.19, R2 = 2.06±0.58, R3 = 1.02±0.26, R4 =1.04±0.51, subcutaneous fat (P<0.05) R0 = 51.63±1.49, R1 = 47.07±4.57, R2 = 40.02±8.16, R3 = 43.78±1.06, R4 =40.45±4.20, and meat fat thigh (P<0.05) R0 = 7.8±1.83, R1 = 7.8±0.80, R2 = 5.2±0.96, R3 = 6.0±0.96 R4 = 5.9±0.83. The addition of phytobiotic extract garlic, turmeric and combination of both decrease abdominal fat, subcutaneous fat, and meat thighs fat. [Yogyakarta] : Universitas Gadjah Mada 2013 Thesis NonPeerReviewed , FARIHATUL UMMAH and , Prof. Dr. Ir. Zuprizal, DEA. (2013) PENGARUH EKSTRAK BAWANG PUTIH DAN KUNYIT DALAM PAKAN TERHADAP BOBOT KARKAS DAN PERLEMAKAN AYAM BROILER. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=65320 |
| spellingShingle | ETD , FARIHATUL UMMAH , Prof. Dr. Ir. Zuprizal, DEA. PENGARUH EKSTRAK BAWANG PUTIH DAN KUNYIT DALAM PAKAN TERHADAP BOBOT KARKAS DAN PERLEMAKAN AYAM BROILER |
| title | PENGARUH EKSTRAK BAWANG PUTIH DAN KUNYIT DALAM PAKAN TERHADAP BOBOT KARKAS DAN
PERLEMAKAN AYAM BROILER |
| title_full | PENGARUH EKSTRAK BAWANG PUTIH DAN KUNYIT DALAM PAKAN TERHADAP BOBOT KARKAS DAN
PERLEMAKAN AYAM BROILER |
| title_fullStr | PENGARUH EKSTRAK BAWANG PUTIH DAN KUNYIT DALAM PAKAN TERHADAP BOBOT KARKAS DAN
PERLEMAKAN AYAM BROILER |
| title_full_unstemmed | PENGARUH EKSTRAK BAWANG PUTIH DAN KUNYIT DALAM PAKAN TERHADAP BOBOT KARKAS DAN
PERLEMAKAN AYAM BROILER |
| title_short | PENGARUH EKSTRAK BAWANG PUTIH DAN KUNYIT DALAM PAKAN TERHADAP BOBOT KARKAS DAN
PERLEMAKAN AYAM BROILER |
| title_sort | pengaruh ekstrak bawang putih dan kunyit dalam pakan terhadap bobot karkas dan perlemakan ayam broiler |
| topic | ETD |
| work_keys_str_mv | AT farihatulummah pengaruhekstrakbawangputihdankunyitdalampakanterhadapbobotkarkasdanperlemakanayambroiler AT profdrirzuprizaldea pengaruhekstrakbawangputihdankunyitdalampakanterhadapbobotkarkasdanperlemakanayambroiler |