Utilization of fermented cassava skin ration on carcass weight and percentage of broiler carcass
Melfiyanto Bili Mori, Ni Made Ayu Gemuh Rasa Astiti *, Ni Ketut Mardewi

Faculty of Agriculture, Warmadewa University, Denpasar, Indonesia
* E-mail: ayugemuh[at]gmail.com

Abstract

The purpose of this study was to determine the effect of fermented cassava peel flour on carcass weights and carcass parts of broilers. This study uses 45 broiler CP-707 strains. The design used was a completely randomized design with 3 replications. The treatments given were fermented cassava skin ration treatment consisting of 5 levels, namely: without fermented cassava skin flour (P0), fermented cassava skin flour 3% (P1), fermented cassava skin flour 6% (P2), fermented cassava skin flour 9 % (P3), and cassava peel flour fermented 12% (P4). The application of fermented cassava peel at 9% level in the 6-week broiler ration did not significantly influence all observed variables, but administration at the 6% level tended to increase carcass weight, chest weight, thigh weight, and wing weight. While the provision of fermented cassava peel flour at a rate of 12% in the ration had a significant effect in reducing carcass weight and weight of broilers at 6 weeks. The results showed that the fermentation of cassava peel flour in rations up to 6% tended to increase carcass weight, chest weight, thigh weight, and wing weight, whereas at 12% had a significant effect. in reducing carcass weight and wing weight of broilers at 6 weeks.

Keywords: Broiler, fermentation, carcass, Cassava peel

Topic: Chemistry