Kinerja produksi dan kualitas fisik telur puyuh dengan penambahan tepung kulit singkong dan ampas kecap

Abstract

This study aims to determine the production performance and physical quality of quail eggs with the addition of cassava peel flour and soy sauce pulp. The research method used was the Completely Randomized Design (CRD) method using 175 quails. The treatments given were P0 = feed, P1 = basal feed + soy sauce pulp (2.5%) and cassava peel as much as (2.5%), P2 = basal feed + soy sauce pulp (5%) and cassava peel as much as (5%), P3 = basal feed + soy sauce pulp (7.5%) and cassava peel as much as (7.5%). Parameters observed were the production of laying quail including feed consumption, egg production, egg weight, feed egg ratio, mortality, yolk index, egg white index, yolk color, pH, and haugh unit (HU). The results of this study showed that the addition of soy sauce and cassava peel flour in feed at the 5% level could increase egg production and did not have a significant effect (P>0.05) on feed consumption, egg weight, mortality, FER, and physical quality of quail eggs. Based on the results of the study, it can be concluded that the addition of cassava peel flour and soy sauce dregs to the level of 15% did not reduce feed consumption, egg weight, mortality, FER, and remove the physical quality of eggs. but feeding up to 15% can increase egg production.