Research Article
The Effect of The Use of Taro Leaf Flour on The Digestiveness of Native Chicken Rate
@INPROCEEDINGS{10.4108/eai.7-9-2021.2317688, author={Ni Ketut Etty Suwitari and Luh Suariani and Ni Made Yudiastari}, title={The Effect of The Use of Taro Leaf Flour on The Digestiveness of Native Chicken Rate}, proceedings={Proceedings of the 1st Warmadewa International Conference on Science, Technology and Humanity, WICSTH 2021, 7-8 September 2021, Denpasar, Bali, Indonesia}, publisher={EAI}, proceedings_a={WICSTH}, year={2022}, month={6}, keywords={digestibility; kampung chicken; taro leaf flour}, doi={10.4108/eai.7-9-2021.2317688} }- Ni Ketut Etty Suwitari
Luh Suariani
Ni Made Yudiastari
Year: 2022
The Effect of The Use of Taro Leaf Flour on The Digestiveness of Native Chicken Rate
WICSTH
EAI
DOI: 10.4108/eai.7-9-2021.2317688
Abstract
The alternative ingredient that can be used to feed native chickens and the ration and provide a good opportunity is taro leaf flour. Taro leaves have good nutrition, such as protein, carbohydrates, fat, calcium, phosphorus, iron, and vitamins A, B, and C. The nutritional content of taro leaves is 86.94% water content, 16.48% crude protein, and crude fiber. 17.24%, Potassium 1.45%, Phosphorus 0.4%, Fat 4.3%, BETN 30.46% and gross energy 3966 kcal/kg. The design has 5 (five) treatments and used a completely randomized design (CRD). Chickens were given treatment starting at three weeks of age, and at ten weeks of age, feces were collected. Variables observed were crude protein digestibility, N retention, dry matter digestibility, and feed organic matter digestibility. Native chicken rations added with 9% taro leaf flour resulted in crude protein digestibility, dry matter digestibility, organic matter digestibility, and optimal N retention with values of 74.15% and 92.52%, 62.00%, and 63.05%, respectively.
