S.A. Latif
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Penggunaan Ampas Sagu Ampas Tahu Fermentasi dengan Monascus purpureus dalam Ransum Terhadap Performa Puyuh Petelur Latif, S.A.; Nuraini, Nuraini; Mirzah, Mirzah; Djulardi, A.
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 13, No 2 (2011): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.13.2.125-129.2011

Abstract

The aim of this research is to know the effect of utilization of combination sago rotb waste and tofu waste fermented by Monascus purpureus in egg quail (Coturnix-coturnix japonica) ration on their egg performance. About 200 quails were used in completely randomized design with 4 treatments (0.5%; 10% and 15%) of different level of combination sago rotb waste and tofu waste fermented in ration, and each treatment are replicated for 5 times. Ration are arranged iso protein (20%) and iso calory (2,800 kcal/kg). The parameters are: egg production, egg weigth and body weight. The result showed that the utilization of combination of sago rotb and tofu waste fermented by Monascus purpureus was not affected egg quail performance significantly (P>0.05). Inconclusion, the utilization of combination sago rotb waste and tofu waste fermented by Monascus purpureus until 15% in quail ration increased egg production with quail day scoring 80%, egg weight is 9.70 g/egg, and body weight is 56.12 g/quail.
Penampilan dan Kualitas Telur Puyuh yang Diberi Pakan Mengandung Produk Fermentasi dengan Neurospora crassa Nuraini, Nuraini; Sabrina, Sabrina; Latif, S.A.
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 13, No 3 (2011): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.13.3.234-240.2011

Abstract

An experiment was conducted to determine the effect of feeding products fermented by Neurospora crassa on quail performances and egg quality. 200 quail layers were randomly allocated into 20 pens. This experiment was arranged in a completely randomized design (CRD) with four dietary treatments: 0%, 3%, 6%, 9% and 12% product fermented by Neurospora crassa in the diets and four replications. Variable measured were feed comsumption, egg production, feed conversion, egg cholesterol and egg yolk colour. Data were analized by CRD and Duncan Multiple Range Test (DMRT). Results of the experiment indicated that feed comsumption, egg production, feed conversion were not affected (P>0.05) but egg cholesterol and egg yolk colour were affected (P<0.01) by using product fermented in the diets for quails. Results of Duncant Multiple Range Test indicated that egg cholesterol in E treatment (used 12% products fermented) was the lowest than other treatment, but the highest on egg yolk colour . The conclusion of the experiment that up to 12% products fermented by Neurospora crassa can be used in the diet of quail and can increase the quality of quail egg (egg low cholesterol).