Evaluasi Kualitas Nutrien Dedak Gandum Hasil Olahan Enzim yang Diproduksi Aspergillus niger dan Trichoderma viride pada Ransum Ayam Broiler

Abstract

An addition of crude enzyme from I . niger ald T uiride was done to increase nutrien quality ofwheat branwilhan additionofcommercial enzyme as acomparison Nutient compositiul metabolizable energy and performance ofbroiler were parameten observed to evaluate the improvement. Enzymes from A. niger, T viride and commercial enzyme were capable of decreasing fiber and increasing meabolizable energr ofwheat bran. Crude fiber content ofwheat bran decrcased by 14.86Yo,8.240/o and0.36%, tue metabolizable energr increased by 8.25%, 7.98Y, amd2,22Vo when wheat bran was treated with enzrymes from l. niger, T. viride and commercial enryme, respectively. Excetr forwfuat branteated with commercial enrymg utilizalion of wheat bran-treated enz:ymes from ,4. niger and T. viride could increase feed intake, daily gain and final weight ofbroilers. However, the anzyme addition did not improve feed conveniorl It is concluded that the addition ofenzymes fromA. niger andT viide could improve nutient quality ofwheat bran.