Substitution of Indigofera flour in feed on the production and quality of Senkub chicken eggs and its business feasibility

Abstract

Eggs are a food material with high nutritional value, which is needed by the human body. The desired quantity and quality of eggs, is inseparable from the quantity and nutritional quality of the feed given. In intensive chicken farming, feed is the largest cost, which can reach 70% of the production cost. Indigofera zollingeriana plant is a legume plant that has a high protein content, which has been widely used for a mixture of protein source rations. The research objective was to see the effect of Indigofera leaf flour substitution in rations on the production and quality of native chicken eggs and the level of farmer acceptance. The research was conducted in plasma farmers using 200 Senkub chickens aged 18 weeks consisting of 4 feed treatments. The variables observed were production performances and physical and chemical egg qualities. To determine the level of acceptance and feasibility of technology components, a farm analysis was carried out. The results showed that substitution of rations with 10% Indigofera leaf flour had no effect on production performances (P> 0.05). However, adding Bio b to drinking water (P2) reduced the ration conversion (P <0.05). The physical quality of eggs, was no significantly affected (P> 0.05). egg fat content reduced by 24.27% and egg yolk protein content increased by 13.38%. Substitution of rations with Indigofera leaf flour reduced the in feed cost by 17% in the laying period so that it was feasible to be disseminated. In conclusion, Indigofera leaf flour substitution had no effect on production performance, increased egg protein content and decreased feed cost.