Authors:

WIRA SUSANA I W., I M. NURIYASA, N. W. SITI

Abstract:

“The research aims at analyzing the effect of fish flour replacement with fermented wine waste in rations to thebroiler performances. It was conducted using a Complete Random Design with 5 treatments and 5 replications..The treatments were ration using 10% of fish flour and without (0%) waste of fermented wine (R0); ration using7.5% of fish flour, and 2.5% waste of fermented wine (R1); ration using 5% of fish flour, and 5% waste of fermentedwine (R2); ration using 2.5% of fish flour and 7.5% waste of fermented wine (R3); ration without (0%) fish flourand 10% waste of fermented wine (R4). Variables observed were performance including feed consumption, bodyweight gain, final body weight and feed conversion. The results showed that final weight , weight gain and feedconsumption was highest on R1 treatment compared to R0, R2, R3, and R4 (P <0.05). In contrast, the value of feedconversion was similar (P> 0.05). It can be concluded that the highest ferformance on broiler fed ration using 7.5%of fish flour, and 2.5% waste of fermented wine.”

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PDF:

https://jurnal.harianregional.com/mip/full-41422

Published

2018-02-28

How To Cite

I W., WIRA SUSANA; NURIYASA, I M.; SITI, N. W.. PENGARUH PENGGANTIAN TEPUNG IKAN DENGAN LIMBAH WINE ANGGUR TERFERMENTASI TERHADAP PERFORMANS BROILER.Majalah Ilmiah Peternakan, [S.l.], v. 21, n. 1, p. 29-31, feb. 2018. ISSN 2656-8373. Available at: https://jurnal.harianregional.com/mip/id-41422. Date accessed: 28 Aug. 2025. doi:https://doi.org/10.24843/MIP.2018.v21.i01.p06.

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ABNT, APA, BibTeX, CBE, EndNote - EndNote format (Macintosh & Windows), MLA, ProCite - RIS format (Macintosh & Windows), RefWorks, Reference Manager - RIS format (Windows only), Turabian

Issue

Vol 21 No 1 (2018): Vol 21, No 1 (2018)

Section

Articles

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