Pengaruh Penggunaan Wheat Bran yang Difermentasi Aspergillus niger terhadap Nilai Energi Metabolis Ransum Ayam Broiler

Abstract

Wheat bran (WB) is a by product of wheat processing industry which is potential as poultry feed ingredient. The problem of using wheat bran as poultry feed was relatively low in available energy and protein, due to high of crude fiber. It necessary to ferment the wheat bran to increase the nutrients availability. The objective of this study was to determine the metabolizable energy of broiler diets contained fermented wheat bran (WBF). The treatment diets were R0 (diet without WB or WBF), R1 (diet contained 15% of WB), R2 (diet contained 15% of WBF), R3 (diet contained 20% of WBF), R4 (diet contained 25% of WBF), and R5 (diet contained 30% of WBF). The diets contained 3150 kcal/kg ME and 20% crude protein according to Leeson and Summers (2005). This research used Completely Randomized Design (CRD) with 6 treatments and 4 replications, was used 30 broilers aged 35 days, 24 broilers were fed the test diets and 6 broilers tasted to measure endogenous energy. The data obtained were analyzed using analysis of variance (ANOVA) and further tested using orthogonal contrast test toward significantly different data. The research results indicated that the energy consumption and energy excretion was not significantly affected due to the treatments. The treatments significantly decreased (P<0,01) the metabolizable energy (AME, AMEn, TME, TMEn) of 12.04%; 16.71%; 25.33%; 23.89%; and 24.89% compared with control. It is concluded that the usage of unfermented or fermented wheat bran 15-30% decreased the metabolizable energy of broiler diets