新鲜棕榈油(BKS)和发酵(BKSF)对鸭蛋的物理特性的影响

Arif Pranata
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引用次数: 0

摘要

本试验旨在研究鲜棕榈仁饼和发酵棕榈仁饼在鸭饲粮中的应用对鸡蛋物理品质的影响。试验选用105只蛋鸭,随机分为5个饲粮处理,每组3个重复,每个重复7只,分别为K =对照、不添加棕榈仁饼的饲粮、添加10%和30%鲜棕榈仁饼的BKS 10和BKS 30饲粮、添加10%和30%发酵棕榈仁饼的BKSF 10和BKSF 30饲粮。收集的数据包括鸡蛋质量、蛋壳厚度、哈夫单位和蛋黄颜色,采用单向方差分类分析(CRD)进行分析,然后采用邓肯新多元极差检验(DMRT)检验显著性均值。结果表明:鸡蛋质量、蛋壳厚度和HU差异不显著,鸡蛋质量分别为(64、74、65、71、67、22、65、39、63、52 g),蛋壳厚度分别为(0、47、0、49、0、44、0、48、0、45 mm),郝单位分别为(86、81、87、44、90、94、88、15、88、08%)。不同处理的蛋黄颜色差异显著(9.31、9、72、9、81、10、69、10、74)。综上所述,在饲料鸭中添加30%的鲜棕榈仁饼和发酵棕榈仁饼,除了蛋黄颜色外,没有增加蛋质量、壳粘稠度和哈夫单位。关键词:发酵,蛋品质,蛋鸭,棕榈仁饼
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Pengaruh Pemberian Bungkil Kelapa Sawit Segar (BKS) dan Fermentasi (BKSF) Terhadap Kualitas Fisik Telur Itik
This research was conducted to utilize fresh and fermented palm kernel cake in the ducks diets on egg physical quality. One hundred and five laying ducks were randomly devided in to five diets treatments in three replications with seven laying ducks each the dietary treatments were K = control, was diet without palm kernel cake, BKS 10 and BKS 30 diets with addition 10 % and 30 % fresh palm kernel cake, BKSF 10 and BKSF 30 diets with addition 10 % and 30 % fermented palm kernel cake. The data collected were egg mass, shell thickness, Haugh Unit and yolk colour and will be analyzed by a one way classification of variance analysis (CRD), followed by testing the significant mean by Duncan’s New Multiple Range Test (DMRT). The results showed the egg mass, shell thickness, and HU had not significant different and egg mass were (64,74, 65,71, 67,22, 65,39, 63,52 g), shell thickness were (0,47, 0,49, 0,44, 0,48, 0,45 mm), Haught Unit were (86,81, 87,44, 90,94, 88,15, 88,08 %). Yolk colour had significant different between the treatment (9.31, 9,72, 9,81, 10,69, 10,74). It be concluded that the utilization 30% of fresh and fermented palm kernel cake in feed duck had not increase egg mass, shell tickness, and haugh unit, except on yolk colour. Key words :Fermentation, Egg Quality, Laying Duck, Palm kernel cake
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