Penggunaan Limbah Industri Jamu dan Bakteri Asam Laktat (Lactobacillus sp.) sebagai Sinbiotik untuk Aditif Pakan Terhadap Kualitas Interior Telur Ayam Ras Petelur

Abstract

This study was to determine the effect of synbiotic as a feed additive of laying hens for the interior egg quality. This study used 100 laying hens which are 40 weeks old as the material. The body weight of laying hens are 1.81 ± 0.12 grams. The treatment used in this study was the addition of synbiotic to the level of 0.5%, 1.0% and 1.5%. This study uses a ration that consist of soybean meal, corn, rice bran, meat bone meal, premix and feed supplement. The research method was experiment laboratory using Completely Randomized study uses a completely randomized design with 4 treatments consisting of 5 replicates. Using 20 experimental units consisting 5 laying hens. The data was analyzed by using analysis of variance and F test at 5% level. The results showed that the addition of synbiotic did gave significant effect on egg white index, egg yolk index and Haugh units (P> 0.05), while for the color of egg yolk affacted significantly (P <0.05). The conclusion of this study was addition of synbiotic at the level of 1.0-1.5% increase egg yolk color.

Keywords

• waste herbs
• lactic acid bacteria
• symbiotic