Karakteristik Telur Berdasarkan Umur Ayam dan Ransum yang Diberikan
The Eggs' Properties Based on Layers' Age and Feed Types
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Abstract
Abstract
This study aimed to observe the properties of eggs produced based on laying age and different feed compositions. This research was conducted in September 2017 at Cahaya Mario Group Farm, Puncak Mario, Sidenreng Rappang Regency, South Sulawesi. The materials used in this research were; 45 Lohman-strain layers, a digital scale with 0,001 g sensitivity, calipers, needle scales with 0,1 g sensitivity, buckets, feedlots, water containers, plastic bags, plates, and cleaning tools. Randomized Block Design was applied in this work which consisted of 3 different feed types and 3 different age groups of layers with 3 replications. The parameters measured in this study consisted of the egg's exterior and interior qualities. Based on statistical analysis, feed types and age groups showed no significant effect on the external quality of the eggs namely the egg’s shell thickness as well as no significant effect on eggs weight. The egg’s shell thickness varied from 0.42 to 0.44 mm. Interior quality, especially yolk color, was significantly influenced by age groups. The egg’s viscosity was significantly influenced by different feed types.
Keywords: Egg properties; Egg viscosity; Yolk color; Lohman-strain; Layer.
Abstrak
Penelitian ini bermaksud untuk mengobservasi karaktersitik telur berdasarkan umur ayam dan perbedaan komposisi ransum yang diberikan. Penelitian ini dilakukan di bulan Agustus hingga September 2017 bertempat di Farm Cahaya Mario Group, Puncak Mario, Kabupaten Sidenreng Rappang, Sulawesi Selatan. Materi yang digunakan dalam penelitian ini yaitu : ayam Lohman sebanyak 45 ekor, timbangan digital dengan kepekaan 0,001 g, jangka sorong, timbangan jarum dengan kepekaan 0,1 g, ember, tempat ransum, tempat minum, plastik, piring dan alat kebersihan. Tiga (3) jenis ransum diberikan pada tiga (3) kelompok umumr ayam yang berbeda dengan replikasi sebanyak tiga (3) kali, menggunakan Rancangan Acak Kelompok (RAK). Parameter yang diukur pada penelitian ini terdiri dari kualitas eksternal telur, dan kualitas interior telur. Berdasarkan hasil analisis sidik ragam, jenis ransum yang digunakan dan variasi umur tidak berpengaruh signifikan terhadap kualitas eksternal seperti pada berat telur dan tebal kerabang. Nilai tebal kerabang berkisar antara 0,42 - 0,44 mm. Kualitas interior telur secara signifikan dipengaruhi oleh kelompok umur yang berbeda untuk warna yolk dan terdapat perbedaan signifikan jenis ransum terhadap viskositas telur.
Kata kunci : Produksi telur; Berat telur; Viskositas telur; Warna Yolk.
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