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Abstract Topic: Animal Nutrition, Animal Production, and Veterinary Science

Page 2 (data 31 to 33 of 33) | Displayed ini 30 data/page

The estimation of economic losses due to coccidiosis in broiler chickens in Central Java, Indonesia
Wari Pawestri, Dian Meididewi Nuraini, Morsid Andityas

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Corresponding Author
Wari Pawestri

Institutions
Universitas Sebelas Maret, Universitas Sebelas Maret, Universitas Gadjah Mada

Abstract
Coccidiosis is an intestinal parasitic disease caused by Eimeria. The investation of Eimieria can negatively alter poultry health and reduce the productivity of poultry. Decreasing of broiler production can cause economic loss to the farmer and further to the domestic economic. This paper aimed to estimate the economic loss due to coccidiosis in broiler chicken in Central Java Province. The calculation was made based on two parameters: epidemiologic parameter and economic parameter. The data for calculation was based on previous research data and current data. The estimation was calculated using two approaches: direct and indirect method. The direct loss related to the production system cost and extra cost due to coccidiosis cases while indirect loss related to the economic loss in Central Java that could be affected by coccidiosis. The result showed that the direct loss estimation was Rp 3,371,408,383,426,- and indirect loss was Rp 141,430,086,- with a total estimation of economic loss in Central Java due to coccisiosis was Rp 3,371,549,813,512,-. This estimation indicates the importance of coccidiosis control program in poultry industry.

Keywords
economic loss, coccidiosis, broiler chickens, Central Java

Topic
Animal Nutrition, Animal Production, and Veterinary Science

Link: https://ifory.id/abstract/GReVp7vwart6


The use of Golden snail (Pomacea canaliculata) egg as source of carotenoid for improvement of Arabic Chicken egg quality
Suluh Nusantoro, Abdul Rouf, Suci Wulandari, Nurkholis, Erfan Kustiawan, Aan Awaludin and Merry Muspita Dyah Utami

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Corresponding Author
Suluh Nusantoro

Institutions
Politeknik Negeri Jember

Abstract
Consumers awareness of the usage of natural product is increasing but exploration of natural carotenoid originated from animal was conducted into a lesser extent. The objective of this study is to examine the use of Golden snail egg powder (GESP) for improvement of quality of Arabic chicken egg Introduction. Thirty six Arabic chicken (silver and golden chicken, 22 weeks of age, 1,123.9 + 155.1 g initial body weight) were assigned in completely randomized design (CRD), consisting of 4 treatments (R0 = control 0%; R1 = 4%; R2 = 8%; and R3 = 12% of GESP) and 3 replications. Data were analysed using one way ANOVA. After one month of experiment, data showed that up to 12%, yolk carotenoid and yolk score significantly increased in line with dietary GESP level. However Haugh unit and yolk indices were not affected by GESP. This result indicates that Golden snail egg is a potential source of animal carotenoid for poultry.

Keywords
arabic chicken, egg quality, natural carotenoid, golden snail

Topic
Animal Nutrition, Animal Production, and Veterinary Science

Link: https://ifory.id/abstract/TZ4VQJ8etDNU


Wafer Optimization Procces Containing Habbatussauda ( Nigella Sativa ) by Product Approach with Molasses Viscosity
M Dicky Kurniawan (a*), Indah Wijayanti (a), Yuli Retnani (a)

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Corresponding Author
M Dicky Kurniawan

Institutions
(a) Faculty of Animal Science, IPB University, Bogor 16680 Indonesia
*dickykurniawan5674[at]gmail.com

Abstract
Habbatussauda by product known as nigella sativa meal is an inconventional feed ingredient for ruminant animals which is widely used for sheep. Wafer feed form is an efficient form of feed in terms of storage and sheep consumption efficiency because it is not easily scattered when consume. Special techniques are needed to get the optimal product in terms of time and row materials habbatussauda. Eather known as row material, molasses known as the binder for wafers. Viscosity and sugar content of molasses are important factors for the success of wafers forming. The aim of this study is optimize the process of habbatussauda Wafers forming approach with molasses viscosity to the optimal manufacturing time and good quality physical wafers. Wafers process with 105 ÂșC temperature, wafer forming process in 5 minutes, 10 minutes and 15 minutes, and the viscosity level of molasses is 125% viscosity, 140% viscosity and 150% viscosity. This study used 4 replications per treatment. The experimental design that was carried out was a completely randomized design (CRD) with two factors. The treatments of this study were T1V1 = 5 minutes + 125% , T1V2 = 5 minutes + 140%, T1V3 = 5 minutes + 150%, T2V1 = 10 minutes + 125%, T2V2 = 10 minutes + 140%, T2V3 = 10 minutes + 150%, T3V1 = 15 minutes + 125%, T3V2 = 15 minutes + 140%, T3V3 = 15 minutes + 150%. The parameters were the physical properties of the wafer, machine efficiency and production costs. The results showed that the optimal time to make wafers is 10-15 minutes with a viscosity level of molasses is 140% -150%.

Keywords
molasses, optimation, wafer, viscosity, nigella sativa

Topic
Animal Nutrition, Animal Production, and Veterinary Science

Link: https://ifory.id/abstract/JePDdLKXp7m9


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