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

Yadi , Priabudiman, and Yana , Sukaryana (2010) The influence of Palm Kernel Cake and Rice Bran Fermentation Product Mixture to the Broiler Carcass Quality. International Journal of Science and Engineering, 2 (1). pp. 1-3. ISSN 20865023

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Official URL: http://ejournal.undip.ac.id/index.php/ijse/article...

Abstract

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.

Item Type:Article
Subjects:T Technology > TP Chemical technology
Divisions:Faculty of Engineering > Department of Chemical Engineering
Faculty of Engineering > Department of Chemical Engineering
ID Code:36241
Deposited By:teknik kimia
Deposited On:03 Oct 2012 14:07
Last Modified:03 Oct 2012 14:07

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