The Use of Recycle Soybean Fermented Cake (Tempe) with Aspergillus Niger and Lactobacillus as Corn Substitution to Carcass and Abdominal Fat Percentage of Broiler

Abstract

An experiment was conducted to evaluate the use of fermentation by product sOybcafl fermented cake (tempe) with Aspergillus niger and Loctobacitjus as corn substitutio,ì to carcass and abdominal fat percentage of broiler. This experiment was carried out using 24 broilers, started at two weeks of age and finished at five weeks of age, divided into four type treatment of three different level of fermentation by product soybean fermented cake (tempe) and six replications. Experimental method was based on Completely Randomized Design (CRD). The data obtained were analyzed by variance analysis and the difference between treatments with Duncan’s test. P0 as a control, did not. use fernieiitation by product soybean fermented cake (tempe), Pl was using 5 %, P2 was using 10 % and P3 was using 15 %. The result of this research showed that the use of fermentation by product soybean fermented cake (tempe) as corii substitution to carcass and abdominal fat. percentage of broiler was not different significantly with control, so it can give a n effect as good as control (Po). From the results, it can be concluded that fermentation by product soybean fermented cake (tempe) could. use as substitution of corn on maximal percentage mixed broiler feed. Keywords : by product soybean fermentation, carcass, abdominal fat, broile