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The Effect Levels of Cassava Leaf and Palm Kernel Meal Fermented Used Bacillus amylolicofaciens in Laying Duck Feed
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The Effect Levels of Cassava Leaf and Palm Kernel Meal Fermented Used Bacillus amylolicofaciens in Laying Duck Feed
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Journal Article
The Effect Levels of Cassava Leaf and Palm Kernel Meal Fermented Used Bacillus amylolicofaciens in Laying Duck Feed
2021
Overview
This study aims to determine the level of administration of a mixture of cassava leaves and palm kernel meal fermented with Bacillus amyloliquefaciens in rations on egg index, shell thickness, shell strength and color index of duck egg yolk. This study used 160 laying ducks aged 14 months and weighing ± 1500g. This research method is an experimental method using a completely randomized design (CRD), with 4 treatments and 4 replications. The treatment is feed that uses a mixture of cassava leaves and fermented palm kernel cake (CLPKCF). The treatments were Ration A 0% CLPKCF, Ration B 6% CLPKCF, Ration C 12% CLPKCF and Ration D 18% CLPKCF, each experimental unit consisted of 10 laying kamang ducks. The results of the analysis of diversity showed that the application of the CLPKCF mixture in the ration of laying ducks had no significant effect (P > 0.05) on the egg index, shell thickness, shell strength and color index of duck egg yolk. The conclusion of this research is the use of CLPKCF ration up to 18% level in the ration can maintain the quality of duck eggs. In this condition, the egg index was 0.80, the shell thickness was 0.28, the shell strength was 4.73 kg / mm and the egg yolk color index was 14.83.
