Pemanfaatan Limbah Bulu Ayam Potong Metode Pengukusan untuk Bahan Ransum Ayam Potong

Abstract

One of the problem found in chicken slicing is feather as a part of the residues of chicken-meat processing. The average produced feather in such a processing ranged within 4 to 9 percents of fresh weight. The protein contents of feather is sufficiently high, ranging from 80 to 90 percents that it is potential for alternative rations in broiler processing industry. The main challenge in using starch of feather as rations is the existence of keratin-bind with the content range from 85 to 90 percents of the total protein content which is solvable in water and hardly to digest, In order to break the keratin-bind down for increasing in divestability of the feather starch, some processing methods are used. And therefore, this research intend to use the feather residue by processing including; steaming and grinding as a rations for broiler by which the residue of the feather may be avoided and the lack of the broiler rations. This research was carried out by using 70 male/masculine broiler (P 707) aged at a week (produced by Charoen Pokphand). Treatment with the tested feather starch consisted of six types: (1) rations without feather-starch (TBO) as a control, (2) non-boiled feather starch (TBK), (3) feather-starch boiled for 30 minutes (TBC 30), (4) feather-starch boiled for 60 minutes (TBC 60), (5) feather starch boiled for 30 minutes plus NaOH 0.4% (TBD 30), and feather starch boiled for 60 minutes plus NaOH 0.4% (TBD 60). The experiment design used was Split-Randomized Design with six treatment and five repetitions in which repetitions consist of two broilers. In order to find the influences of treatment on the observed variables, Variance Analysis (ANOVA) was used and then, when it has a significantly difference, it is followed by Duncan-test to find the influences of inner treatment. The observed variables included body weight of chicken, appetite, nitrogen consumptions, nitrogen excretion, nitrogen retention, energy consumption, energy excretion, pseudometabolic energy, nitrogen-corrected pseudometabolic energy, pure metabolic energy, and nitrogen-corrected pure pseudometabolic energy. The finding showed that the feather-starch processing has a significant effect (P < 0.01) on the content of pseudometabolic energy (EMS), pure pseudometabolic energy (EMM), nitrogen-corrected pseudometabolic energy (EMSn), and nitrogen-corrected pure pseudometabolic energy (EMMn). The nitrogen retention rates of both TBD 30 and TBD 60 were very significant higher than TBO, TBK, TBC 30 and TBC 60. The average nitrogen retention rates of TBO, TBK, TBC 30, TBC 60, TBD 30 and TBD 60 were 33.24% (0.8661 grams), 39.59% (1,0283 gram), 36.26 % (0.9450 gram), 37.64 % (0.9816 gram), 48.85 % (1.2512 gram) and 48.91 % (1.2522 gram), respectively. The contents of EMS and'EMM .in both TBD 30 and TBD 60 were considerably significant higher than TBO, TBK, TBC 30 and TBC 60. The average EMS contents rates of TBO, TBK, TBC 30, TBC 60, TBD 30 and TBD 60 were 1,133.04; 1,155.70; 1,305.11; 1,335.74; 1,489.71; and 1,421.73 kcals/kg, respectively, whereas the average contents of EMM were 1,154.33; 1,177.42; 1,342.41; 1,360.84; 1,517.70; and 1,448.44 kcals/kg, respectively. The contents of EMSn and EMMn in both TBD 30 and TBD 60 were considerably significant (P < 0.01) higher than TBO, TBK, TBC 30 and TBC 60. The average contents ofEMSn in the treatment ofTBO, TBK, TBe 30, TBC 60, TBD 30 and TBD 60 were 1,133.44; 1,156.20; 1,305.61; 1,336.24; 1,490.31; and 1,422.33 kcals/kg, respectively, whereas the average contents of EMMn were 1,154.73; 1,177.92; 1,342.91; 1,361.34; 1,518.30; and 1,449.04 kcalslkg, respectively. The use of TBD 30 rations, in the form of feather-starch steamed for 30 minutes plus 0.4% NaOH solution was better in increase the growth of weight, protein quality and feathers starch metabolic energy compare to the provision of rations with the treatment of TBO, TBK, TBC 30, TBC 60 and TBD 60.

Salah satu masalah Iimbah usaha pemotongan ayam adalah bulu ayam yang merupakan sebahagian sisa dari pengolahan daging ayam. Hasil pemotongan ternak unggas ini dihasilkan rata-rata bobot bulu 4 - 9 % dari bobot hidup. Kandungan protein bulu ayam cukup tinggi,yaitu antara 80 - 90 %, sehingga berpotensi sebagai pakan altematif bagi industri ayam potong. Kendala utama penggunaan tepung bulu ayam sebagai pakan adalah adanya ikatan keratin dengan kandungan 85-90% dari kandungan proteinnya dengan sifat sukar larut dalam air dan sukar dicerna. Untuk memecahkan ikatan keratin tersebut guna meningkatkan kecemaan tepung bulu ayam dilakukan dengan beberapa teknik pengolahannya. Berkaitan dengan hal tersebut, penelitian ini bertujuan untuk memanfaatkan limbah bulu ayam dengan cara pengolahan, yaitu dengan pengukusan dan penggilingan sebagai bahan pakan ayam potong, sehingga dengan termanfaatkannya limbah bulu ayam tersebut dapat diatasi limbah bulu ayam dan kekurangan bahan pakan ayam potong. Penelitian ini dilakukan dengan menggunakan 70 ekor ayam jantan boiler PO 707 berusia satu minggu Produksi Charoen Pokphand. Perlakuan tepung bulu ayam yang diuji terdiri atas enam macam, yaitu: (1) ransum tanpa tepung bulu ayam (TBO) sebagai kontrol, (2) tepung bulu ayam tanpa direbus (TBK), (3) tepung bulu ayam direbus selama 30 menit (TBC 30), (4) tepung bulu ayam direbus selama 60 menit (TBC 60), (5) tepung bulu ayam direbus selama 30 menit ditarnbah NaOH 0,4% (TBD 30), dan (6) tepung bulu ayam direbus selama 60 ditambah NaOH 0,4% (TBD 60). Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan enam perlakukan dan lima ulangan dimana setiap ulangan terdiri atas dua ekor ayam. Untuk mengetahui pengaruh perIakuan terhadap peubah yang diamati dilakukan analisa ragam (ANOVA), selanjutnya jika berbeda nyata dilakukan Uji Duncans untuk mengetahui pengaruh antar perlakuan. Peubah yang diamati adalah berat badan anak, ayam, keinginan makan, konsumsi nitrogen, ekskresi nitrogen, retensi nitrogen, konsumsi energi, ekskresi energi, energi metabolis semu, energi metabolis semu terkoreksi nitrogen, energi metabolis mumi dan energi metabolis mumi terkoreksi nitrogen. Hasil penelitian menunjukkan bahwa pengolahan tepung bulu ayam memberikan pengaruh yang nyata (P<0,05) terhadap nilai retensi nitrogen, serta sangat nyata (P<O,O1) mempengaruhi kandungan energi metabolis semu (EMS), energi metabolis mumi (EMM), energi metabolis semu terkoreksi nitrogen (EMSn) dan energi metabolis m~mi terkoreksi nitrogen (EMMn). Nilai retensi nitrogen TBD 30 dan TBD 60 sangat nyata (P<O,O 1) lebih tinggi dibandingkan TBO, TBK, TBe 30 dan TBe 60. Rataan retensi nitrogen TBO, TBK, TBC 30, TBC 60, TBD 30 dan TBD 60 berturut-turut adalah 33,24 % (0,8661 gram), 39,59 % (1,0283 gram), 36,26 % (0,9450 gram), 37,64 % (0,9816 gram), 48,85 % (1,2512 gram) dan 48,91 % (1,2522 gram). Kandungan EMS dan EMM dari TED 30 dan 60 sangat nyata (P<O,O1) lebih tinggi dibandingkan TBO, TBK, TBC 30 dan TBC 60. Rataan kandungan EMS dari perlakuan TBO, TBK, TBC 30, TBC 60, TBD 30 dan TBD 60 berturutturut adalah 1.133,04; 1.155,70; 1.305,Il; 1.335,74; 1.489,71; dan 1.421,73 kkal/kg, sedangkan rataan kandungan EMM adalah 1.154,33; 1.177,42; 1.342,41; 1.360,84; 1.517,70; dan 1.448,44 kkal/kg, Kandungan EMSn dan EMMn dari TBD 30 dan 60 sangat nyata (P<O.OI) lebih tinggi dibandingkan TBO, TBK, TBC 30 dan TBC 60. Rataan kandungan EMSn dari perlakuan TBO, TBK, TBC 30, TBC 60, TBD 30 dan TBD 60 berturut-turut adalah 1.133,44; 1.156,20; 1.305,61; 1.336,24; 1.490,31; dan 1.422,33 kkal/kg, sedangkan rataan kandungan EMMn adalah 1.154,73; 1.177,92; 1.342,91; 1.361,34; 1.518,30; dan 1.449,04 kkallkg. Penggunaan ransum TBD 30, yaitu tepung,bulu ayam dengan pengukusan selama 30 menit ditambah larutan NaOH 0,4% lebih baik dalam meningkatkan pertumbuhan berat badan anak ayarn, kualitas protein dan energi metabolis tepung bulu ayam dibandingkan dengan pemberian ransum dengan perlakuan TBO, TBK, TBC 30, TBC 60 dan TBD 60.