Pengaruh Ransum yang Mengandung Azolla microphylla terhadap Indeks Kuning, Indeks Putih dan Haugh Unit Telur Ayam
Abstract
ABSTRAK. Penelitian ini bertujuan untuk mengetahui pengaruh ransum yang mengandung azolla (Azolla microphylla) terhadap indeks kuning telur, indeks putih telur dan haugh unit telur ayam. Azolla merupakan tanaman paku air yang pertumbuhan cepat dan dapat dijadikan bahan pakan alternatif untuk ayam petelur. Penelitian menggunakan 48 ekor ayam petelur strain ISA Brown berumur 54 minggu di Fakultas Peternakan, Universitas Padjadjaran. Penelitian ini dilakukan secara eksperimental dengan metode Rancangan Acak Lengkap (RAL) dengan 4 perlakuan (P0= ransum tanpa azolla; P1= ransum dengan 5% azolla; P2= ransum dengan 10% azolla; dan P3= ransum dengan 15% azolla) dan 6 ulangan. Hasil penelitian menunjukkan bahwa ransum yang mengandung azolla berpengaruh tidak nyata (P>0,05) terhadap indeks putih telur, indeks kuning telur dan haugh unit telur. Penggunaan azolla sampai taraf 15% menghasilkan nilai yang sama terhadap indeks kuning telur, indeks putih telur dan haugh unit telur ayam.
(Growth and production of Indigofera zollingeriana in post-sand mining land with addition Fertilizer and mycorrhizae)
ABSTRACT. This study aimed to determine the effect of a ration containing azolla (Azolla microphylla) on the yolk index, albumen index, and haugh unit of layers. Azolla is a water fern that grows fast and can be used as an alternative feed ingredient for laying hens. The study used 48 laying hens of the ISA Brown strain aged 54 weeks at the Faculty of Animal Husbandry, Padjadjaran University. This research was conducted experimentally using a completely randomized design (CRD) with 4 treatments and 6 replications for each treatment, P0 (ration without azolla), P1 (ration with 5% azolla), P2 (ration with 10% azolla), and P3 (ration with 15% azolla). The results showed that the ratio containing Azolla had no significant effect (P>0.05) on the yolk index, albumen index, and haugh unit of layers. The use of Azolla up to 15% level produces the same value on the yolk index, albumen index, and haugh unit of layers.
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DOI: https://doi.org/10.17969/agripet.v24i1.33500
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