PERSENTASE KARKAS DAN ORGAN DALAM BROILER PADA BERBAGAI LEVEL PENAMBAHAN FERMENTASI TEPUNG DAUN MURBEI DALAM RANSUM
PERCENTAGE OF BROILER CARCASS AND INTERNAL ORGANS AT VARIOUS LEVELS OF ADDITION OF FERMENTED MULBERRY LEAF FLOUR IN THE RATION
Abstract
Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan fermentasi tepung daun murbei (Morus alba L) dalam ransum terhadap persentase karkas, persentase organ dalam dan lemak abdominal broiler. Penelitian menggunakan 200 ekor DOC broiler strain Mabar tanpa pemisahan jenis kelamin yang dipelihara selama empat minggu. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan lima ulangan, yaitu P0 (tanpa fermentasi tepung daun murbei), P1 (5% fermentasi tepung daun murbei), P2(10% fermentasi tepung daun murbei), P3(15% fermentasi tepung daun murbei). Parameter yang diamati meliputi bobot akhir, persentase karkas, persentase lemak abdominal, persentase bobot hari, jantung dan limpa. Data dianalisis menggunakan analisis ragam (ANOVA) dan dilanjutkan dengan uji Duncan taraf 5%. Hasil penelitian menunjukkan bahwa penambahan fermentasi tepung daun murbei memberikan pengaruh nyata terhadap bobot akhir dan persentase karkas broiler (P<0,05), serta cenderung menurunkan akumulasi lemak abdominal. Perlakuan P2 menghasilkan bobot akhir tertinggi dan keseimbangan performa produksi terbaik, sedangkan persentase karkas tertinggi diperoleh pada perlakuan P3. Meskipun P3 tertinggi secara persentase, P2 tetap yang terbaik secara bobot absolut. Penambahan fermentasi tepung daun murbei hingga level 15% tidak memberikan pengaruh negatif terhadap bobot hati, jantung dan limpa, yang menunjukkan bahwa perlakuan tersebut aman terhadap fungsi fisiologis organ dalam. Disimpulkan bahwa fermentasi tepung daun murbei berpotensi digunakan sebagai bahan pakan fungsional dalam ransum ayam broiler dengan level penambahan optimal sebesar 10%.
ABSTRACT
This study aimed to evaluate the effects of dietary inclusion of fermented mulberry leaf meal (Morus alba L.) on production performance, carcass quality, and internal organ responses of broiler chickens. A total of 200 day-old chicks (DOC) of the Mabar strain, without sex differentiation, were reared for four weeks. The experiment was arranged in a Completely Randomized Design (CRD) consisting of four treatments and five replications: P0 (diet without fermented mulberry leaf meal), P1 (5% fermented mulberry leaf meal), P2 (10% fermented mulberry leaf meal), and P3 (15% fermented mulberry leaf meal). The observed parameters included final body weight, carcass percentage, abdominal fat percentage, and the relative weights of the liver, heart, and spleen. Data were analyzed using analysis of variance (ANOVA), followed by Duncan's Multiple Range Test at a 5% significance level. The results showed that dietary inclusion of fermented mulberry leaf meal significantly affected the final body weight and carcass percentage of broilers (P<0.05) and tended to reduce abdominal fat accumulation. Treatment P2 resulted in the highest final body weight and the best overall production performance, whereas the highest carcass percentage was observed in treatment P3. Although P3 produced the highest carcass percentage, P2 remained superior in terms of absolute body weight and overall biological performance. The inclusion of fermented mulberry leaf meal up to a level of 15% had no adverse effects on the relative weights of the liver, heart, and spleen, indicating that the treatment was safe for the physiological functions of internal organs. It can be concluded that fermented mulberry leaf meal has the potential to be used as a functional feed ingredient in broiler diets, with an optimal inclusion level of 10%.
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