THE EFFECT OF PALM KERNEL CAKE FERMENTED BY Marasmius Sp IN THE RATION ON CARCASS PERCENTAGE AND INTERNAL ORGANS OF NATIVE CHICKEN

Tuti Widjastuti, Wiwin Tanwiriah, Lovita Adriani

Abstract
    Palm kernel cake is a by product of the processing of palm oil waste, has a high gross energy so it can be used as a source of energy for chicken. Palm kernel cake contains gross energy 5088 kcal/kg used to substitute corn meal in the preparation of native chicken diets. The research was to determine the effects of palm kernel cake fermented by Marasmius Sp in the diets on carcass percentage and internal organs of native chicken. One hundred native chickens at two weeks age were raised in cages until 12 weeks old. A Completely Randomized Design with five treatment palm kernel cake fermented level in the diets, namely 0% (R0), 10% (R1), 20% (R3), 30% (R4) and 40% (R5), replicated four times and where each replication consisted of five chickens and the measured variables was carcass weight percentage, abdominal fat, gizzard weight percentage and length of intestine. The statistical analysis indicated that the effect of the addition palm kernel cake fermented by Marasmius Sp in diets was significant (P<0.05) on final body weight, carcass percentage, gizzard weight percentage and length of intestine, but it abdominal fat. Using palm kernel cake fermented until 30 percent in the diets give the maximum result on the carcass weight, abdominal fat percentage, gizzard weight and length of intestine. At 40 percent palm kernel cake fermented in the diets, final body weight, carcass percentage, abdominal fat were decrease, but percentage of gizzard weight and the length of intestine was increase. The conclusion of experiment that palm kernel cake fermented can be used to alternative energy source to substitute corn meal in native chicken diet, and giving 30% gave the best of carcass percentage and internal organs of native chicken.

Key words: Palm kernel cake fermented, native chicken, carcass, gizzard, length of intestine