PENGARUH PEMBERIAN FERMENTASI DARI UMBI UBI KAYU DALAM RANSUM TERHADAP PENAMPILAN AYAM PEDAGING
Abstract
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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