Daging Ayam Broiler Sehat dengan Pengaturan Ransum

Abstract

Penelitian bertujuan untuk menghasilkan daging broiler yang sehat dikonsumsi, menghasilkan ransum yang ideal untuk ayam broiler, sehingga kadar lemak dan kolesterol daging dapat diturunkan serendah mungkin, dan mengetahui lama pembatasan ransum terhadap persentase karkas, daging, kadar lemak dan kolesterol ayam broiler. Penelitian ini terdiri dari dua Tahap yang saling berhubungan, hasil dari Tahap I akan dilanjutkan pada Tahap II. Penelitian ini berlangsung di Fakultas Peternakan Universitas Hasanuddin. Tahap I menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan dan 6 ulangan: A0 (kontrol) : Ransum Tanpa Penambahan Tepung Rumput Laut; A1 : Ransum dengan Penambahan Tepung Rumput Laut 3% ; A2 : Ransum dengan Penambahan Tepung Rumput Laut 5% ; A3 : ransum dengan penggunaan tepung rumput laut 7%. Data yang diperoleh dianalisis analisis rancangan acak lengkap yang dilanjutkan dengan uji F pada tingkat ketelitian 5%.Hasil penelitian menunjukkan bahwa perlakuan dengan penggunaan tepung rumput laut sampai level 7% secara nyata berpengaruh pada kadar lemak daging, namun tidak berpengaruh terhadap bobot hidup , persentase lemak abdominal, kolesterol, LDL (Low Density Lipoprotein), HDL (High Density Lipoprotein) dan trigliserida. analisis rancangan acak lengkap yang dilanjutkan dengan uji F pada tingkat ketelitian 5%. Kata kunci: Broiler, Sehat, Ransum dan Kadar Kolesterol The research aims to produce healthy broiler meat consumed, produce rations that are ideal for broiler chickens, so that the fat and cholesterol levels of meat can be reduced as low as possible, and know the duration of ration restriction on the percentage of carcasses, meats, fat levels and cholesterol of broiler chickens. This research consists of two interrelated phases, the results of Phase I will be continued in Phase II. This research took place at the Faculty of Animal Science, Hasanuddin University. Phase I used a completely randomized design (CRD) with 4 treatments and 6 replications: A0 (control): Ration without addition of seaweed flour; A1: Ration with Addition of Seaweed Flour 3%; A2: Ration with Addition of Seaweed Flour 5%; A3: ration using 7% seaweed flour. The data obtained were analyzed by complete random design analysis followed by the F test at a precision level of 5%. The results showed that the treatment with the use of seaweed flour up to 7% level significantly affected the levels of meat fat, but did not affect the body weight, the percentage of abdominal fat, cholesterol, LDL (Low Density Lipoprotein), HDL (High Density Lipoprotein) and triglyceride. Complete randomized design analysis followed by the F test at a precision level of 5%. Keywords: Broiler, Healthy, Rations and Cholestrol Levels