Fermentation of Blood Meal with  Bacillus amyloliquefaciens as
Broiler Feeding

Ramadhan, R.F; Wizna, Wizna; Marlida, Y; Mirzah, Mirzah

Fermentation of Blood Meal with Bacillus amyloliquefaciens as Broiler Feeding

2016

Ramadhan, R.F | Wizna, Wizna | Marlida, Y | Mirzah, Mirzah

Objective: The aim of this study was to find out the best combination of bovine blood and agri-industrial waste which fermented by Bacillus amyloliquefaciens with different fermentation time to increase the quality of blood mixtures such as protein content, fiber content, nitrogen retention, amino acid compositionandenzyme activity. Methodology: Bovinebloodandagri-industrial wasteobtained from a slaughterhouse and traditional markets. The design used in this study was a Completely Randomized Design (CRD) factorial using three factors. Results: The results showed that there was a highly significant interaction (p<0.01) between blood concentrations, types of agricultural waste and fermentation time on crude protein, nitrogen retention and energy metabolism which the best results was mixtures blood (300/250 mL) and coconut pulp with fermentation time 120 h whereas, the crude protein content, nitrogen retention and enzyme activity (protease and mannanase) were 50.70 and 55.60%, protease 37.34 U gG1 and mannanase 0.992 U gG1, respectively. Meanwhile, the mixtures of blood (300/250 mL) and PKC had the best amino acid composition. Conclusion: The study can be concluded that the best results were mixture of blood meal (300 mL) with coconut pulp and fermentation time 120 h.

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