UTILIZING OF BANANA PEEL (Musa sapientum) IN THE RATION AND ITS INFLUENCE ON FINAL BODY WEIGHT, PERCENTAGE OF CARCASS AND ABDOMINAL FAT ON BROILERS UNDER HEAT STRESS CONDITION

Tuti Widjastuti, Elvia Hernawan

Abstract
Heat stress is the mayor problem, adversely affecting feed intake, body weight, and growth and carcass characteristics and is also the principal cause of mortality and economic losses in tropical environments. Heat stress not only reduces feed intake but also impairs the digestibility of the diet. The digestibility of amino acids decreased in broiler exposed to high environmental temperatures. Heat stress led to a decreased digestibility of protein, fat and starch. The use of other nutrients such as banana pells has been proved beneficial in alleviating the adverse effects of heat stress. The presence of mineral (Ca 0.36%, P 0.10%), vitamin (vitamin A 5.1%, 20% vitamin C, vitamin B, 2,6%) and protein content (10.09%) is high enough. As waste, the potential of banana peel can be use as alternative feed ingredient for broiler. The research was conducted to determine the use of banana peels in rations to reduce heat stress in broiler chickens. The research involved 100 broiler chickens by using a Completely Randomized Design. The temperature between 28-35⁰C. Treatments were ration without Bananas peel meal (R0) and 3 rations which contained Banana peel at different levels which were R1 (10 percent), R2 (20 percent), and R3 (30 percent), each treatment was repeated 5 times, reared up to 6 weeks of age. Observed variable were final body weight, percentage of carcass and abdominal fat percentage. The giving of banana peel in rations was started when the chicken age was 3 weeks. The results showed that the use of a banana peel in the ration up to the level of 20 percent had no effect on final body weight (R0 = 1290.40 grams, R1 = 1117.8 grams, R2 = 1265.2 grams), percentage of carcass (R0 = 71.40 percent, R1 =65.80 percent, R2 = 66.16 percent) and abdominal fat percentage (R0 = 2.72 percent, R1=1.78 percent, R2 = 1.97 percent, R3 = 0.92 percent), but the use of 30 percent of banana peel significantly decreased the final body weight (1038.4 g), percentage of carcass (60.72%) and abdominal fat percentage (0.9%). The conclusion is, that the use banana peel to the level of 20 percent in the ration on broiler suffering from heat stress can still support the good results in the final broiler weight, percentage of carcass and percentage of abdominal fat within normal limits.

Key words: banana peels, final weight, percentage of carcass, abdominal fat percentage, heat stress