Research Article
Disability and Nitrogen Retention of Native Chicken Returns That Contain Bread Flour
@INPROCEEDINGS{10.4108/eai.21-12-2020.2305844, author={Luh Suariani and Ni Ketut Etty Suwitari and Ni Made Yudiastari}, title={Disability and Nitrogen Retention of Native Chicken Returns That Contain Bread Flour}, proceedings={Proceedings of the 3rd Warmadewa Research and Development Seminar, WARDS 2020, 21 December 2020, Denpasar-Bali, Indonesia}, publisher={EAI}, proceedings_a={WARDS}, year={2021}, month={4}, keywords={digestibility; retention; ration; native chicken}, doi={10.4108/eai.21-12-2020.2305844} }- Luh Suariani
Ni Ketut Etty Suwitari
Ni Made Yudiastari
Year: 2021
Disability and Nitrogen Retention of Native Chicken Returns That Contain Bread Flour
WARDS
EAI
DOI: 10.4108/eai.21-12-2020.2305844
Abstract
One of the alternative feed ingredients that can be used as a source of energy in rations and provides a good chance is bread waste flour from bread that has been rejected for less than 1 week, then the bread is withdrawn from the market. This bread can still be used because it has nutritional content, namely Crude Protein 6.47%, Crude Fat 24.34%, Crude Fiber 0.85, Ash 1.90% and Metabolic Energy 2952Kcal / kg. The principle of determining the digestibility of nutrients is to calculate the number of nutrients consumed minus the number of nutrients released through feces (Ranjhan, 1980). The design used in this study was a completely randomized design (CRD) with 5 (five) treatments and 3 (three) replications, namely 0%, 10%, 20%, 30% and 40%. The provision of bread waste flour up to 30% can improve the digestibility of dry matter, organic matter, crude protein and Nitrogen retention of native chicken rations.
