Produksi dan Kualitas Telur Ayam Arab Umur 22-28 Minggu pada Suhu Kandang yang Berbeda

Abstract

The production and quality of Arab chicken’s egg are influenced by the quality of parent stock, feed, and also environment. The aim of this research was to determine the production level, and egg quality of chicken’s egg from Arab chicken age 22-28 weeks at different level of temperatures. The experimental design used was completely randomized design (CRD) with three different level of temperatures as the treatment (netral, hot, and environment). The repetition was did 2 times. The results obtained at netral (24,7 oC), hot (27,9 oC), and environment (27,4 oC) temperatures were henday (43,6 ± 16,3 %; 39,3 ± 12,6 %; 26,3 ± 10,9 %), egg’s weight (37,60 ± 3,19 gram; 37,95 ± 3,20 gram; 37,83 ± 4,03 gram), egg’s shape index (0,79 ± 0,19; 0,78 ± 0,04; 0,78 ± 0,06), cleanliness (30,3 ± 31,7 %; 29,4 ± 26,0 %; 21,4 ± 30,4 %), eggshell’s weight (5,14 ± 0,51; 5,28 ± 0,53; 5,20 ± 0,65), eggshell’s thickness (0,29 ± 0,03; 0,30 ± 0,03; 0,30 ± 0,03), haugh unit of albumin (83,94 ± 7,96a; 84,05 ± 7,68a; 78,94 ± 9,09b), albumin’s weight (20,73 ± 2,53; 20,70 ± 2,35; 20,71 ± 2,50), indeks of yolk (0,46 ± 0,04; 0,45 ± 0,03; 0,45 ± 0,04), yolk’s weight (10,78 ± 1,84; 10,83 ± 1,34; 11,13 ± 1,80), and the colour of yolk (6-10; 4-10; 5-10).