Effi ciency of Metabolizable Energy in the Diets Based Tapioca By-Products (Onggok) Fermented with Bacillus amyloliquefaciens to Broilers

Abstract

An experiment was conducted to determine the effects of using Bacillus amyloliquefaciens-fermented tapioca by-products (onggok) on the metabolism energy differences in the diets to the performance of broilers. Eighty unsexed three day old broiler chicks were randomly allocated into 20 pens (four chicks/pen). This experiment was arranged in a completely randomized design with four dietary treatments (3000, 2900, 2800 and 2700 kkal/kg for broilers) of energy metabolism in diets and fi ve replications. Measured variables were feed consumption, average body weight gain, feed conversion, carcass percentage, abdominal fat percentage and income over feed cost (IOFC). Results of the experiment indicated that feed consumption, average body weight gain, feed conversion, carcass percentage, abdominal fat percentage and income over feed cost (IOFC) were not affected (P>0.05) by levels of metabolism energy in the diets for broilers. In conclusion, Bacillus amyloliquefaciens-fermented tapioca by-products (onggok) can be included up to 40% with energy metabolism 2700 kkal/kg in broilers diets and improved the effi ciency of metabolizable energy.