@article {10.3844/ajavsp.2017.143.149,
article_type = {journal},
title = {The Visceral Organ, Gastrointestinal Tract and Blood Characteristics in Pegagan Ducks Fed Ration Fermented by Tape Yeast with Different Moisture Content},
author = {Yosi, Fitra and Sandi, Sofia and Miksusanti,},
volume = {12},
number = {3},
year = {2017},
month = {Aug},
pages = {143-149},
doi = {10.3844/ajavsp.2017.143.149},
url = {https://thescipub.com/abstract/ajavsp.2017.143.149},
abstract = {The purpose of this study was to assess the effect of administration diet containing locally sourced materials fermented by tape yeast with different moisture content on the weight of the visceral organs, gastrointestinal tract and blood chemistry and profile of Pegagan ducks. As many as 200 Pegagan ducks aged 3 days were kept for 6 weeks in colony cages. This study used a completely randomized design that consisted of 5 treatments and 4 replicates. The treatments tested were symbolized as P1, P2, P3, P4 and P5 based on the level of moisture content used in the fermentation process of ration, namely control, 40, 50, 60 and 70%. Data were analyzed by analysis of variance continued by Duncan’s multiple range test at 5%. The weight of gizzard, pancreas, crop-oesophagus, proventriculus, the total of small intestine and ceca were significantly (p0.05) on the weight of bile, liver, spleen, heart, duodenum, jejunum, ileum and rectum. Furthermore, blood cholesterol, triglyceride and LDL of Pegagan ducks were significantly (p>0.05) different. It can be concluded that the fermentation process of locally sourced ration using a moisture content of 50% gives the optimal result on the weight of visceral organ, gastrointestinal tract and also blood chemistry and profile of Pegagan ducks.},
journal = {American Journal of Animal and Veterinary Sciences},
publisher = {Science Publications}
}