ESTD PERPUSTAKAAN UNTAD
ESTD PERPUSTAKAAN UNTAD
| JudulPENGARUH PENAMBAHAN ENZIM FITASE DAN CALSIUM PADA RANSUM AYAM PETELUR TERHADAP WARNA KUNING TELUR, TEBAL KERABANG TELUR DAN INDEKS KUNING TELUR |
| Nama: NI KADEK WINDRI YANI |
| Tahun: 2022 |
| Abstrak ABSTRAK Enzim fitase dapat menghidrolisis asam fitat sehingga dapat meningkatkan pemanfaatan posfor (P) sekaligus mineral lain yang terikat oleh asam fitat bahan pakan. Asam fitat merupakan asam kuat, sehingga mudah berikatan dengan mineral-mineral penting membentuk ikatan kompleks berupa garam yang sukar larut. Selain itu asam fitat juga mengikat protein atau enzim-enzim pencernaan sehingga aktivitas enzim menjadi terganggu. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan enzim fitase pada ransum terhadap tebal kerabang telur, indeks kuning telur, dan warna kuning telur. Penelitian ini menggunakan ayam berpetelur umur 23 minggu sebanyak 96, dengan 6 perlakuan dan 4 ulangan. Penelitian ini menggunakan rancangan acak lengkap pola faktorial. Faktor pertama yaitu calsium (2%, 3%, dan 4%) dan faktor dua yaitu enzim fitase (tanpa enzim dan menggunakan enzim). Peubah yang di amati tebal kerabang telur (mm), warna kuning telur dan indeks kuning telur (mm). Hasil analisis ragam menunjukan bahwa penggunaan calsium berpengaruh nyata (P < 0,05) meningkat pada tebal kerabang telur Ca 2% 1,58 mm, Ca 3% 1,7 mm dan Ca 4% 1,7. Penggunaan enzim fitase berpengaruh nyata (P < 0,05) terhadap warna tebal kerabang telur tanpa enzim fitase 1,68 mm dan menggunakan enzim fitase 1,72 mm. Penggunaan ensim fitase berpengaruh nyata (P < 0,05) pada indeks kuning telur tanpa enzim fitase 1.8078 mm dan menggunakan enzim fitase yaitu 2.01365 mm, untuk warna kuning telur tidak ada berpengaruh pada enzim fitase maupun calsium. Simpulan pemberian Ca hingga 3?pat meningakatkatkan tebal kerang telur pemberian enzim fitase dapat meninkatkan tebal kerabang telur dan indeks kuning telur Kata kunci: ayam ras petelur, calsium, dan enzim fitase ABSTRAK Phytase enzymes can hydrolyze phytic acid so that it can increase the utilization of phosphorus (P) as well as other minerals bound by phytic acid in feed ingredients. Phytic acid is a strong acid, so it easily binds with important minerals to form complex bonds in the form of insoluble salts. In addition, phytic acid also binds to proteins or digestive enzymes so that enzyme activity is disrupted. This study aims to determine the effect of adding phytase enzymes to the diet on egg shell thickness, egg yolk index, and egg yolk color. This study used 96 laying hens aged 23 weeks, with 6 treatments and 4 replications. This study used a completely randomized design with a factorial pattern. The first factor is calcium (2%, 3%, and 4%) and the second factor is the phytase enzyme (without enzymes and using enzymes). The variables observed were egg shell thickness (mm), egg yolk color and egg yolk index (mm). The results of the analysis of variance showed that the use of calcium significantly (P < 0.05) increased in egg shell thickness of Ca 2% 1.58 mm, Ca 3% 1.7 mm and Ca 4% 1.7. The use of the phytase enzyme had a significant effect (P < 0.05) on the color of the eggshell thickness without the phytase enzyme 1.68 mm and using the phytase enzyme 1.72 mm. The use of phytase enzymes had a significant effect (P < 0.05) on the egg yolk index without the phytase enzyme 1.8078 mm and using the phytase enzyme which was 2.01365 mm, for egg yolk color there was no effect on the phytase enzyme or calcium. The conclusion is that giving up to 3?can increase the thickness of egg shells, giving phytase enzymes can increase eggshell thickness and egg yolk index. Keywords: laying hens, calcium, and phytase enzymes |