Pengaruh Lama Penyimpanan dan Sanitasi dengan Menggunakan Bawang Putih (Allium sativum) terhadap Fertilitas, Daya Tetas, Mortalitas Embrio dan Bobot Tetas Telur Ayam KUB

Abstract

KUB chickens are a highly demanded poultry commodity in Indonesia due to their nutritional content and distinctive meat flavor. Incubation machine technology enables rapid population growth with optimal temperature and humidity control. Hatching success is influenced by egg storage duration and shell cleanliness, as quality degradation and microbial contamination can reduce hatchability. Garlic (Allium sativum) contains natural antibacterial compounds that have the potential to serve as a safe and economical alternative sanitizing agent. This study used a completely randomized design (CRD) to test the effect of egg storage duration (1, 4, and 8 days) combined with garlic juice sanitation treatment (5% and 10%) on fertility, hatchability, embryo mortality, and hatch weight of native chicken eggs. The analysis of variance showed that storage duration and sanitation treatment using garlic had a significant effect (P<0.05) on the fertility of native chicken eggs. The same treatment also had a significant effect (P<0.05) on the hatchability of native chicken eggs. The embryo mortality of native chicken eggs also showed a significant effect (P<0.05) through the treatment of storage duration and garlic sanitation. Storage duration and sanitation using garlic had a very significant effect on the hatch weight of native chickens (P<0.05). The best treatment results were found in P3A, which involved storing eggs for 4 days with 10% garlic sanitation treatment. Thus, the use of garlic as a natural sanitizer and reducing egg storage time can be an effective strategy in improving the hatching success of native chickens.