PENGARUH PENGGUNAAN CMS (CONDENSED MOLASSES SOLUBLES) DALAM PAKAN TERHADAP KANDUNGAN KOLESTEROL, PROTEIN, LEMAK DAN WARNA KUNING TELUR ITIK PETELUR MOJOSARI

The Effect of Using CMS (Condensed Molasses Solubles) in Feed on the Cholesterol, Protein, Fat, and Egg Yolk Color Of Eggs In Laying Ducks Mojosari

Abstrak

Low egg consumption is caused by high fat and cholesterol content. The purpose of this study was to determine the effect of using Condensed Molasses Solubles (CMS) in feed on cholesterol, protein, fat, and egg yolk color content in Mojosari laying ducks. The materials used were 100 laying ducks aged 34 weeks and CMS produced by PT. Daesang Ingredients Indonesia. The method used was a field experiment using a Completely Randomized Design (CRD), consisting of 5 treatments with 4 replicates for each treatment. Each replicate consisted of 5 Mojosari ducks. The duck feed treatments consisted of T0: 100% basal feed, T1: 97.5% basal feed + 2.5% CMS, T2: 95% basal feed + 5.0% CMS, T3: 92.5% basal feed + 7.5% CMS, T4: 90.0% basal feed + 10.0% CMS. The variables observed were cholesterol, protein, fat, and egg yolk color content. The data obtained will be analyzed using analysis of variance (ANOVA). If the test results show a significant effect on the treatment, further analysis will be performed using Duncan's Multi Range Test (DMRT). The results showed that the treatment had a very significant effect (P<0.01) on the cholesterol, fat, and protein content of the egg yolk, but no significant effect (P>0.05) on the intensity of the egg yolk color. The results of the study concluded that the use of 7.5% CMS gave the best results.