Utilization of fermented cassava skin ration on carcass weight and percentage of broiler carcass

Abstract

The purpose of this study was to determine the effect of fermented cassava peel flour on carcass weights and parts of broiler carcasses. This study used 45 CP-707 broiler strains. The design used was a randomized design complete with 3 replications. This study uses fermented cassava peels mixed in ration with 5 level administration, namely: without fermented cassava skin flour (P0), fermented cassava skin flour 3% (P1), fermented cassava skin flour 6% (P2), fermented cassava skin flour 9 % (P3), and 12% fermented cassava peel flour (P4). The application of fermented cassava peel at 9% level in the 6-week broiler ration did not significantly affect all observed variables, but application at 6% level tended to increase carcass weight, breast weight, thigh weight, and wing weight. The fermentation of cassava peel flour at 12% in the ration had a significant effect in reducing carcass weights and weight of broilers at 6 weeks. The results showed that fermentation of cassava peel flour in rations up to 6% tended to increase carcass weight, chest weight, thigh weight, and swing weight, whereas at 12% had a significant effect in reducing carcass weight and weight of broilers at 6 weeks.