EVALUASI NILAI ENERGI TERMETABOLISME SEMU (AME) DAN ENERGI TERMETABOLISME SEJATI (TME) PADA TIGA VARIETAS UMBI TALAS (Colocasia sp) UNTUK PAKAN AYAM PEDAGING

ANDI SUSANTO

Abstract


The aim of this research was to know the effect of value Apparent Metabolizable Energy (AME) and True Metabolizable Energy (TME) the taro kinds and this research was to now which of value Apparent Metabolizable Energy (AME) and True Metabolizable Energy (TME) at broiler.
This research used ten broilers of 38 days with the same weight. The method used in this research is an RAL that three treatment and the here repeated group. The data resulted from this research were analyzed by variant analysis (Anava) and follow up experiment of Smallest Real Difference (BNT).
This research result the average of AME and TME of each treatment A1 = 3363,035 cal/gr and 3392,320 cal/gr, A2 = 3322,956 cal/gr and 3352,243 cal/gr and A3 = 3748,235 cal/gr and 3777,522 cal/gr. After analyzed by variant analysis it shows that taro variety give a real effect to the broiler (P<0,01)
It can be concluded the research was taro variety give a real effect to AME and TME. The value Apparent Metabolizable Energy (AME) and True Metabolizable Energy (TME) taro at broiler the best buring taro (3748,235 cal/gr and 3777,522 cal/gr), padang taro (3363,035 cal/gr and 3392,320) and manalagi taro (3322,956 cal/gr and 3352,243 cal/gr).
It is suggested that giving was buring taro because buring taro have AME and TME highest from padang taro and manalagi taro, and real advanced research another taro variety

Keywords


Pakan Ternak, Umbi Talas, Ayam Pendaging