Detail Cantuman

THE EFFECT OF DIFFERENCE PROTEIN LEVEL ON CARCASS
QUANTITY OF HYBRID DUCK
Deni Ferdiant Permana
Poultry Business of Management
Department of Animal Husbandry
ABSTRACT
This research was conducted to investigate the effect of different crude protein levels on carcass quality of hybrid duck. The experimental design used Completely Randomized Design (CRD) with three treatments, each treatment has five replication and each replication consist of ten hybrid duck. The data analyzed using analysis of variance and when there were have significant different, then further tested by Least Significance Different (LSD). The treatments were P1(20% of crude protein at starter phases and 14% of crude protein at finisher phases), P2 (22% of crude protein at starter phases and 16% of crude protein at
finisher phases) and P3 (24% of crude protein at starter phases and 18% of crude protein at finisher phases). The parameters were live weight, carcass weight, carcass precentage, and the retail cuts (breast, back, thigh). The results showed that different protein levels in starter and finisher phases not significantly (P>0,05) on live weight, carcass weight, carcass precentage, and the retail cuts (breast, back, thigh) of hybrid duck.
Keyword: hybrid duck, crude protein, starter phase, finisher phase.