Proceedings of the 3rd Warmadewa Research and Development Seminar, WARDS 2020, 21 December 2020, Denpasar-Bali, Indonesia

Research Article

Characteristics of Broiler Chicken Meat Given with Fermented Bean Sprouts Ration

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  • @INPROCEEDINGS{10.4108/eai.21-12-2020.2305849,
        author={Ni Ketut Sri Rukmini and Ni Ketut  Mardewi and I Gusti Ayu Dewi Seri Rejeki},
        title={Characteristics of Broiler Chicken Meat Given with Fermented Bean Sprouts Ration },
        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={broiler chicken; characteristics of meat; fermented bean sprouts},
        doi={10.4108/eai.21-12-2020.2305849}
    }
    
  • Ni Ketut Sri Rukmini
    Ni Ketut Mardewi
    I Gusti Ayu Dewi Seri Rejeki
    Year: 2021
    Characteristics of Broiler Chicken Meat Given with Fermented Bean Sprouts Ration
    WARDS
    EAI
    DOI: 10.4108/eai.21-12-2020.2305849
Ni Ketut Sri Rukmini1,*, Ni Ketut Mardewi1, I Gusti Ayu Dewi Seri Rejeki1
  • 1: Animal Husbandry Department, Faculty of Agriculture, Universitas Warmadewa, Denpasar, Bali-Indonesia
*Contact email: srirukmini9999@gmail.com

Abstract

Broiler Chickens are a contributor to protein for humans. In the maintenance of broilers, the cost of feed can reach 60-70% and the total cost of production so that alternative feeds are needed which are cheap, easy to obtain and contain good nutrition. The use of bean sprouts waste in rations, the protein content is quite high, but the crude fiber is also high, so it is necessary to carry out fermentation to increase digestibility. The characteristics of meat can change due to impaired nutritional digestion. The purpose of this study was to determine the characteristics of broiler chicken meat fed fermented bean sprouts rations. This study used a complete equipment design (CRD). The results showed that the provision of rations added with fermented bean sprouts flour had an insignificant difference (P> 0.05) on water content. pH, cooking losses, water holding capacity and meat color. Based on the results of the study, it can be concluded that the differences in the treatment given did not affect the characteristics of broiler chicken meat and fulfilled the meat quality classification standards.