NUTRIENT CONTENT OF BROILER RATIONS SUBSTITUTED WITH PROBIOTIC FERMENTED BAKERY WASTE

Abstract

This study aims to determine the nutrient content of broiler rations that are substituted with probiotic fermented bakery waste. The research was conducted at the Laboratory of Animal Nutrition and Feed, Faculty of Animal Husbandry, Udayana University, Jl. P.B. Sudirman, Denpasar. The research was conducted for 2 months using a completely randomized design (CRD) consisting of 5 treatments and 4 replicates. The broiler ration treatments were R0 (100% commercial ration without probiotic fermented bakery waste substitution); R1 (90% commercial ration + 10% probiotic fermented bakery waste); R2 (85% commercial ration + 15% probiotic fermented bakery waste), R3 (80% commercial ration + 20% probiotic fermented bakery waste, R4 (75% commercial ration + 25% probiotic fermented bakery waste). The variables observed were the percentage of ration nutrient content including dry matter, organic matter, crude protein, crude fiber, and crude fat. The results of the study showed that the percentage of dry matter, organic matter, and crude fat were not significantly different (P>0.05), while crude protein and crude fiber were significantly lower (P<0.05) than the control (R0). Based on the results of this study, it can be concluded that the nutrient content of broiler rations substituted with probiotic fermented bakery waste with substitutions of 10%, 15%, 20% to 25% decreased the content of crude fiber and crude protein, but the content of dry matter, organic matter, and crude fat was the same.