PENGARUH PERBEDAAN TINGKAT LANTAI KANDANG TERBUKA TERHADAP BOBOT PANEN, BOBOT KARKAS, DAN POTONGAN KARKAS AYAM PEDAGING

The Effect of Different Levels of Open House Floor on Final Weight, Carcass Weight, and Carcass Cuts of Broilers

Abstrak

This study aims to determine the effect of different levels of open house floor on final weight, carcass weight, and percentage of broiler carcass cuts. The method used in this study was experimental. The data obtained were analyzed using a Two-Way Independent Sample T-Test. The material in this study was 150 broilers aged 15 days with two treatments and 15 replicates. Each replicate used 5 broilers. The treatments used were T1: First floor and T2: Second floor. The results showed that the effect of different levels of open house floor had a significant effect (P<0.05) on final weight but had no significant effect (P>0.05) on carcass weight and carcass cuts of broilers. Final weight of broilers ranged from 2,203.33g to 2,274.35g. Broiler carcass weight ranged from 1,561.6g to 1,603.33g. Broiler breast percentage ranged from 41.39% to 42.68%. The percentage of broiler thighs ranged from 12.9% to 14.94%. The percentage of broiler wings ranged from 9.16% to 9.44%. It can be concluded that the levels of open house floor had a significant effect on final weight but had no significant effect on carcass weight and carcass cuts of broilers.