The effect of adding fermented shrimp waste extract in the ration on the balance of protein efficiency in egg production

Abstract

Background: The purpose of the study was to determine and obtain the level of addition of fermented shrimp waste extract in the ration as a feed additive that produces an optimal protein efficiency balance value in the egg production of purebred chickens. Materials and Methods: The study used 40 40-week-old layer laying hens in 20 cage units. The study used a randomized design method complete with five types of treatment, consisting of R 0 (ration without the use of fermented shrimp waste extract), R1 (ration containing 0.5% fermented shrimp waste extract), R2 (ration containing 1.0% fermented shrimp waste extract), R3 (ration containing 1.5% fermented shrimp waste extract), and R4 (ration containing 2.0% fermented shrimp waste extract). Each treatment was repeated four times with the observed variables being ration consumption, protein consumption, egg weight, and protein efficiency balance. The difference in effect between treatments was tested using the Tukey Test. Results: The results of the study found that the addition of fermented shrimp waste extract in the ration affected ration consumption and protein consumption, but did not affect egg weight and protein efficiency balance. Conclusions: The use of fermented shrimp waste extract in the 2% ration is optimal for the balance value of protein efficiency.