Pengaruh Penambahan Minyak Ikan Lemuru dan Probiotik Isi Rumen pada Pakan terhadap Kualitas Fisik Telur Ayam Ras

Ebby, Anggid Windu (2022) Pengaruh Penambahan Minyak Ikan Lemuru dan Probiotik Isi Rumen pada Pakan terhadap Kualitas Fisik Telur Ayam Ras. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

This study aims to determine the physical quality and content of omega 3 in laying hens eggs were added with lemuru fish oil and rumen contents probiotics. This study was carried out for one month from July until August 2021 at legijaya farm, wirolegi village, sumbersari district, and jember regency. This study used a completely randomized design faktorial pattern with A0 (without the addition of fish oil), A1 (addition of fish oil 0.3%), A2 (addition of fish oil 0.6%), B0 (without the addition of rumen probiotics), B1 (addition of rumen content probiotic 0.3%), and B2 (addition of rumen content probiotic 0.6%). Each faktor was interacted, that 9 treatments were obtained and each treatment was repeated 4 times. The research data were analyzed by statistical analysis using variance and continued with the Duncan Multiple Ranget Test if there was significant difference (P <0.05) between treatments. The results showed that interaction of adding lemuru fish oil was 0.3% and without adding rumen contents probiotics had a significant effect (*) on the proportion of egg yolks (25.57%), adding lemuru fish oil 0.6% without adding rumen content probiotic had a significant effect (*) to the color index (11.26%) and adding 0,6% lemuru fish oil and 0,3% rumen content probiotic had significant effect (*) for haugh unit (61,31). However, the interaction of the addition of lemuru fish oil and rumen content probiotics had no significant effect on egg weight, egg white proportion, egg yolk and white index. Giving lemuru fish oil and rumen content probiotic of 0.6% had a very significant effect (**) on omega 3 content (259.96 mg/100 g egg).

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