PENGARUH PEMBERIAN FERMENTASI DARI UMBI UBI KAYU DALAM RANSUM TERHADAP PENAMPILAN AYAM PEDAGING
DOI:
https://doi.org/10.51852/jpp.v2i2.238Abstract
The purpose of this experiment was looking for effect of level fermentation root cassava
on broiler ration to performance. Fermentation root cassava level in ration consisted of 0%,
5%, 10%, 15% and 20%. The experimental design of this research was Completely
Randomized Design consisted of five treatments with four replications.
The result of the experience showed the using of 20% fermentation root cassava in the
ration not significant different to the final body weight,conversion ration and components of
carcass.
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