Effect of adding lempuyang (Zingiber aromaticum) flour in ration to carcass production on New Zealand White male rabbit

Abstract

Atmoko GT, Pudjomartatmo, Sihombing G. 2008. Effect of adding lempuyang (Zingiber aromaticum) flour in ration to carcass production on New Zealand white male rabbit. Biofarmasi 6: 22-29. This research aimed to determine the effect of adding lempuyang (Zingiber aromaticum Val.) flour to carcass production of New Zealand White male rabbit. The study was conducted from July 17, 2007 to September 10, 2007 at Balai Pembibitan dan Budidaya Ternak Non Ruminansia (BPBTNR), Surakarta Agriculture Office located in Balekambang, Surakarta. The research used 24 New Zealand white male rabbits aged about 2 months with average body weight of 1181.4±74.8 grams divided into four treatments and three repetitions, every repetition consisted of two rabbits. The data were analyzed using Completely Random Design (RAL). Feed was given in the form of peanut straw (rendeng), concentrate of BR2 and lempuyang flour. The feed treated consisted of 60% peanut straw and 40% BR2 concentrate as control ration (P0), control + 0.1% lempuyang flour (P1), control + 0.15% lempuyang flour (P2), and control + 0.2% lempuyang flour (P3). The variables observed during the research were slaughtering weight, carcass weight, percentage of carcass, non-carcass weight, non-carcass percentage, meat weight, and meat-bone ratio. The results showed that the average treatment (P0, P1, P2, P3) for slaughtering weight were 1771.67 g, 1746.6 g, 1858.34 g, and 1720 g, respectively, for carcass weight were 834.67 g, 838.35 g, 901 g, and 781.35 g, respectively, for carcass percentage were 47.11 g, 47.92 g, 48.45 g, and 45.43% g, respectively, for non-carcass weight were 937 g, 908.34 g, 957.34 g, and 938.67 g, respectively, for non-carcass percentage were 52.88%, 52.10%, 51.53%, and 54.56%, respectively, for meat weight were 594.34 g, 605 g, 658.67 g, and 562 g, respectively, for bone-meat ratio were 2.46%, 2.57%, 2.66%, and 2.56%. The result of variance analysis showed that the addition of lempuyang flour in the ration had no significantly different effect (P>0.05) on slaughtering weight, carcass weight, carcass percentage, non-carcass weight, non-carcass percentage, meat weight, and bone-meat ratio. The conclusion of this research was the addition of lempuyang flour to the level of 0.2% of the total ration had not been able to increase the production of carcass of New Zealand White male rabbit.