The Effect Of Fermented Palm Cernel Cake Level In The Ration On Carcass And Cholesterol Of Duck Meat

Absbtract- The experiment was conducted in Yogyakarta and aims to study the effect of the level of use of Fermented Palm Kernel Cake (PKCF) with Candida utilis in the rations on the carcass and cholesterol levels of ducks meat aged 6-9 weeks. Completely randomized design (CRD) was used in this study using five PKCF treatment and five replications. Each replications using four ducks Magelang age of 6 weeks with a homogeneous body weight (785+ 26.75 g). Rations given to the ducks during the study period compiled isoprotein (CP: 17%) and isoenergi (3000 kcal ME / kg). Five treatments were tested, namely ducks by basal ration without the use of Palm Kernel Cake (PKC) as control (P1); ration with the use of Fermented Palm Kernel Cake (FPKC) 5% (P2); ration with the use FPKC 10% (P3), with the use of ration FPKC 15% (P4) and ration the use FPKC 20% (P5). Rations and water were given ad libitum. The variables measured, were the weight cut, carcass weight, carcass percentage, percentage of abdominal fat, cholesterol levels breast meat, thigh and liver. The results showed that the use of FPKC up to the level of 20% was not significant (P> 0.05) against the Final weight t, carcass weight, breast meat cholesterol levels and cholesterol levels of duck thigh meat when compared to controls (P1). However, the use of FPKC 20% in the diet significantly (P <0.05) reduced the percentage of carcasses and increase levels of cholesterol the liver. From these results it can be concluded that the use of 15% FPKC can be recommended as a mixture of feed ingredients in feed ducks. Keywords: Candida utilis, Fermentd palm kernel cake, carcass, cholesterol