PENGGUNAAN ENZIM PAPAIN DALAM PAKAN TERHADAP KARAKTERISTIK USUS DAN PENAMPILAN PRODUKSI AYAM PEDAGING

E. Fitasari

Abstract


This research was aimed to evaluate the influence of papain enzyme on fee, intestinal characteristic, microflora and the broiler production performance. There were used 4 treatments : P1 (control), P2 (papain 0.050% w/w), P3 (papain 0.075 w/w), and P4 (papain 0.100%). Observed variables were; intestinal characteristic (pH, intestinal viscosity, intestinal proteolitic enzyme activity, ileum villi height and number) and production performance (consumption, weight gain, feed convertion, carcass weight, and income over feed cost/IOFC). This study was carried out in Randomized Complete Design. The significant influence, tested with Duncan’s Multiple Range test. The result showed that the treatments gave significant difference (p<0.05) on intestinal pH, weight gain, feed converstion, carcass weight, and gave very significant difference (p<0.01) on intestinal digest viscosity and IOFC. It was concluded that, utilization 0.050% papain seems to improve intestinal characteristic and broiler production performance

Keywords


papain enzyme, intestinal characteristic, microflora, broiler, production performance

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DOI: http://dx.doi.org/10.33366/bs.v12i1.283

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