The influence of Palm Kernel Cake and Rice Bran Fermentation Product Mixture to the Broiler Carcass Quality

International Journal of Science and Engineering. 2011;2(1):1-3 DOI 10.12777/ijse.2.1.1-3

 

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Journal Title: International Journal of Science and Engineering

ISSN: 2086-5023 (Print); 2302-5743 (Online)

Publisher: Diponegoro University

Society/Institution: Department of Chemical Engineering, Diponegoro University

LCC Subject Category: Technology: Technology (General) | Science: Science (General)

Country of publisher: Indonesia

Language of fulltext: English

Full-text formats available: PDF

 

AUTHORS

Yadi Priabudiman (Animal Husbandry-Lampung State Polytechnic, Jl.Soekarno-Hatta 10, Bandar Lampung, Indonesia)
Yana Sukaryana (Animal Husbandry-Lampung State Polytechnic, Jl.Soekarno-Hatta 10, Bandar Lampung, Indonesia)

EDITORIAL INFORMATION

Peer review

Editorial Board

Instructions for authors

Time From Submission to Publication: 8 weeks

 

Abstract | Full Text

The purpose of this research was to study the effect of the use of palm kernel cake (PKC) and rice bran (RB) fermentation products mixture to the percentage of broiler carcass weight pieces. Research using completely randomized design (CRD) with treatments of the fermentation product usage rate of   0% (P0), 10% (P1), 20% (P2), 30% (P3) and 40% (P4) of the total ration of 4replications.  Variables measured were percentage of carcass weight ratio cut    pieces  of carcass weight (carcass front, rear carcass, breast meat, wings, back, and thigh) with carcass weight multiplied by 100%. The results showed that the percentage of carcass weight piece front and rear carcass was shown at P3.