Evaluation Of Commercial Feed Replacement With Beer Desserts And Ingredients Feed Fermented To Quality And Quantity Of Male Laying Chicken Meat

Abstract

Male laying chickens need careful consideration of feed factors so that profits can be maximized, therefore we need to create feed that is quite economical. Therefore, this research uses beer dregs which are nutritionally high in protein and relatively cheap in price. The fermentation process in beer making increases the protein content in beer dregs, and the availability of amino acids that are easily digested . The material used in this research was male laying hens of the finisher period (40 days to 60 days old). The experimental method used a Completely Randomized Design (CRD) with 4 treatments and 4 replications, each replication consisting of 4 chickens and the total sample used was 64 male laying hens in the finisher period. The treatment given is P1 = 100% commercial feed, P2 = 90% commercial feed + 10% ABJF + IT, P3 = 80% commercial feed + 20% ABJF + TI, P4 = 70% commercial feed + 30% ABJF + IT. The results of the study showed that the replacement of feed with beer dregs and fermented corn (ABJF) + fish meal (TI) had a very significant effect (P<0.01) on the tenderness of the meat of laying roosters, but did not show a real effect (P>0.05). on the increase in carcass percentage, abdominal fat, and meat pH value. The results of research on replacing commercial feed with ABJF + IT in laying roosters in the finishing period can increase meat tenderness as seen from the high results of the meat tenderness test. With the highest meat tenderness value, P3 was obtained with a feed substitution concentration of ABJF + TI of 30%. However, it had no effect on carcass percentage, abdominal fat, and meat pH value. Suggestions from this research include replacement of substitute feed (ABJF) + IT which can be used up to 30% levels. And further in-vivo research can be carried out on the use of ABJF + TI substitute feed with levels above 30%.