Pengaruh Pemberian Green Fodder Jagung dan Gabah terhadap Preferensi, Palatabilitas, Konsumsi, dan Kecernaan Nutrisi Kambing

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh pemberian green fodder untuk ternak kambing. Penambahan green fodder dalam pakan diharapkan memberi pengaruh terhadap preferensi, palatabilitas, konsumsi nutrisi, dan kecernaan nutrisi kambing. Peubah yang diamati yaitu preferensi, palatabilitas, konsumsi nutrisi (BK, PK, dan SK), dan kecernaan nutrisi (BK, PK, dan SK). Rancangan Percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan 3 perlakuan dan 3 kali ulangan. Terdiri dari 3 perlakuan (P0: 100% silase; P1: 80% silase, 20% green fodder jagung; P2: 60% silase, 30% green fodder gabah padi, 10% green fodder jagung). Hasil penelitian menunjukkan bahwa penambahan green fodder jagung (P1) dan penambahan green fodder jagung dan gabah padi (P2) untuk pakan ternak kambing dapat meningkatkan preferensi, palatabilitas, konsumsi nutrisi (PK dan SK), dan kecernaan nutrisi (BK, PK dan SK) walaupun tidak terdapat perbedaan yang signifikan.

This experiment aims to analyze the effect of green fodder for goats. The addition of green fodder in feed is expected to affect the preference, palatability, nutrient consumption, and nutrient digestibility of goats. The observed variables were preference, palatability, nutrient consumption (DM, CP, and CF), and nutrient digestibility (DM, CP, and CF). The experimental design used was a Randomized Group Design (RDG) with 3 treatments and 3 replications. It consisted of 3 treatments (P0: 100% silage; P1: 80% silage, 20% maize green fodder; P2: 60% silage, 30% rice grain green fodder, 10% maize green fodder). The results showed that the addition of green fodder maize and rice grain (P2) to goat feed can significantly increase crude protein consumption and crude fiber digestibility. The results showed that the addition of green fodder maize (P1) and the addition of green fodder maize and rice grain (P2) for goat feed can increase preference, palatability, nutrient consumption (CP and CF), and nutrient digestibility (DM, CP and CF) although there is no significant difference.