The influence of Palm Kernel Cake and Rice Bran Fermentation Product Mixture to the Broiler Carcass Quality

The influence of Palm Kernel Cake and Rice Bran Fermentation Product Mixture to the Broiler Carcass Quality

The purpose of this research was to study the effect of the use of palm kernel cake (PKC) and rice bran (RB) fermentation products mixture to the percentage of broiler carcass weight pieces. Research using completely randomized design (CRD) with treatments of the fermentation product usage rate of  ...

Full description

Bibliographic Details
Main Authors: Yadi Priabudiman, Yana Sukaryana
Format: Article
Language:English
Published: Diponegoro University 2011-12-01
Series:International Journal of Science and Engineering
Online Access:https://ejournal.undip.ac.id/index.php/ijse/article/view/1228
id doaj-0d00165ae45e4c61b68f2be8d44a5cb0
record_format Article
spelling doaj-0d00165ae45e4c61b68f2be8d44a5cb02020-11-25T02:25:40ZengDiponegoro UniversityInternational Journal of Science and Engineering 2086-50232302-57432011-12-01211310.12777/ijse.2.1.1-3956The influence of Palm Kernel Cake and Rice Bran Fermentation Product Mixture to the Broiler Carcass QualityYadi Priabudiman0Yana Sukaryana1Animal Husbandry-Lampung State Polytechnic, Jl.Soekarno-Hatta 10, Bandar Lampung, IndonesiaAnimal Husbandry-Lampung State Polytechnic, Jl.Soekarno-Hatta 10, Bandar Lampung, IndonesiaThe purpose of this research was to study the effect of the use of palm kernel cake (PKC) and rice bran (RB) fermentation products mixture to the percentage of broiler carcass weight pieces. Research using completely randomized design (CRD) with treatments of the fermentation product usage rate of   0% (P0), 10% (P1), 20% (P2), 30% (P3) and 40% (P4) of the total ration of 4replications.  Variables measured were percentage of carcass weight ratio cut    pieces  of carcass weight (carcass front, rear carcass, breast meat, wings, back, and thigh) with carcass weight multiplied by 100%. The results showed that the percentage of carcass weight piece front and rear carcass was shown at P3.https://ejournal.undip.ac.id/index.php/ijse/article/view/1228
collection DOAJ
language English
format Article
sources DOAJ
author Yadi Priabudiman
Yana Sukaryana
spellingShingle Yadi Priabudiman
Yana Sukaryana
The influence of Palm Kernel Cake and Rice Bran Fermentation Product Mixture to the Broiler Carcass Quality
International Journal of Science and Engineering
author_facet Yadi Priabudiman
Yana Sukaryana
author_sort Yadi Priabudiman
title The influence of Palm Kernel Cake and Rice Bran Fermentation Product Mixture to the Broiler Carcass Quality
title_short The influence of Palm Kernel Cake and Rice Bran Fermentation Product Mixture to the Broiler Carcass Quality
title_full The influence of Palm Kernel Cake and Rice Bran Fermentation Product Mixture to the Broiler Carcass Quality
title_fullStr The influence of Palm Kernel Cake and Rice Bran Fermentation Product Mixture to the Broiler Carcass Quality
title_full_unstemmed The influence of Palm Kernel Cake and Rice Bran Fermentation Product Mixture to the Broiler Carcass Quality
title_sort influence of palm kernel cake and rice bran fermentation product mixture to the broiler carcass quality
publisher Diponegoro University
series International Journal of Science and Engineering
issn 2086-5023
2302-5743
publishDate 2011-12-01
description The purpose of this research was to study the effect of the use of palm kernel cake (PKC) and rice bran (RB) fermentation products mixture to the percentage of broiler carcass weight pieces. Research using completely randomized design (CRD) with treatments of the fermentation product usage rate of   0% (P0), 10% (P1), 20% (P2), 30% (P3) and 40% (P4) of the total ration of 4replications.  Variables measured were percentage of carcass weight ratio cut    pieces  of carcass weight (carcass front, rear carcass, breast meat, wings, back, and thigh) with carcass weight multiplied by 100%. The results showed that the percentage of carcass weight piece front and rear carcass was shown at P3.
url https://ejournal.undip.ac.id/index.php/ijse/article/view/1228
work_keys_str_mv AT yadipriabudiman theinfluenceofpalmkernelcakeandricebranfermentationproductmixturetothebroilercarcassquality
AT yanasukaryana theinfluenceofpalmkernelcakeandricebranfermentationproductmixturetothebroilercarcassquality
AT yadipriabudiman influenceofpalmkernelcakeandricebranfermentationproductmixturetothebroilercarcassquality
AT yanasukaryana influenceofpalmkernelcakeandricebranfermentationproductmixturetothebroilercarcassquality
_version_ 1724850707504300032

Similar Items