The potential of Azolla and maggot flour in fermented feed for poultry and their effect on the quality of hybrid chicken eggs

Abstract

Maggot flour is an alternative source of animal protein, on the other hand, azolla contains vegetable protein. This research aims to determine the potential and effect of using maggot flour and azolla in fermented feed on egg quality. The design used was a Completely Randomized Design (CRD) which consisted of 5 treatments with 4 replications. The types of treatment used were as follows: T0 (commercial 100% CP 524 basal feed), T1 (90% basal feed + 5% maggot flour + 5% azolla flour), T2 (85% basal feed + 5% maggot flour + 10 % %azolla flour %), T3 (85% basal feed + 10% maggot flour + 5% azolla flour), and T4 (80% basal feed + 10% maggot flour + 10% azolla flour). The parameters measured are egg shape, egg weight, egg HU value, egg yolk colour and egg grade. The results showed that the use of maggot flour and azolla in fermented feed did not have a significant effect (P>0.05) on egg chicken quality. This shows that in general the quality of eggs from purebred chickens fed fermented feed containing maggot and azolla flour up to 10% is equivalent to the control treatment, without reducing egg quality.