PENGARUH PENGGUNAAN CSL (CORN STEEP LIQUOR) DAN ASAM AMINO ESENSIAL DALAM AIR MINUM TERHADAP PERSENTASE KARKAS DAN LEMAK ABDOMINAL BROILER FASE FINISHER

Abstract

Penelitian ini bertujuan mengkaji sejauh mana pemberian Corn Steep Liquor (CSL) bersama asam amino esensial melalui air minum memengaruhi persentase karkas serta lemak abdominal broiler pada fase finisher. Kegiatan penelitian berlangsung di Luqman Farm, Probolinggo, dengan memanfaatkan 80 ekor broiler strain Lohman berumur 22 hari yang dipelihara sampai fase finisher. Larutan induk disiapkan dengan menggabungkan 1 liter CSL, 100 g metionin, serta 200 g lisin. Rancangan yang dipakai adalah Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan empat ulangan, meliputi P0 sebagai kontrol, P1 (CSL + asam amino esensial 4%), P2 (CSL + asam amino esensial 5%), dan P3 (CSL + asam amino esensial 6%). Seluruh data diolah dengan analisis ragam (ANOVA) dan bila terdapat pengaruh diteruskan menggunakan uji Beda Nyata Terkecil (BNT). Temuan penelitian memperlihatkan bahwa kombinasi CSL dan asam amino esensial berpengaruh nyata (P<0,05) pada persentase karkas serta berpengaruh sangat nyata (P<0,01) pada persentase lemak abdominal broiler fase finisher. Nilai karkas paling tinggi tercatat pada P0 yakni 75%a, sementara P1 mencapai 74%ab dan secara statistik tidak berbeda dari kontrol. Adapun lemak abdominal turun bertahap dari 2,5%a di P0 hingga 1,9%b di P3. Berdasarkan hal itu, pemberian CSL + asam amino esensial 4% melalui air minum dianjurkan sebab dapat menjaga persentase karkas sekaligus menekan lemak abdominal.

Kata Kunci : Corn Steep Liquor, asam amino esensial, broiler, karkas, lemak abdominal.

THE EFFECT OF THE USE OF CSL (CORN STEEP LIQUOR) AND ESSENTIAL AMINO ACIDS IN DRINKING WATER ON THE PERCENTAGE OF CARCASS AND ABDOMINAL FAT OF FINISHER PHASE BROILERS
Abstract.
This study aims to analyze the effect of using Corn Steep Liquor (CSL) and essential amino acids in drinking water on the percentage of carcass and abdominal fat of broilers in the finisher phase. The study was conducted at Luqman Farm, Probolinggo using 80 22-day-old Lohman strain broilers raised until the finisher phase. The stock solution was made by mixing 1 liter of CSL, 100 g of methionine, and 200 g of lysine. Furthermore, the experimental method employed a Completely Randomized Design (CRD) with four treatments and four replications, namely P0 (control), P1 (CSL + 4% essential amino acids), P2 (CSL + 5% essential amino acids), and P3 (CSL + 6% essential amino acids). Data were analyzed using analysis of variance (ANOVA), followed by the Least Significant Difference (LSD) test if there was an effect. The results showed that the use of CSL and essential amino acids had a significant effect (P<0.05) on carcass percentage and a very significant effect (P<0.01) on abdominal fat percentage of broilers in the finisher phase. The highest carcass percentage was obtained at P0 at 75% a, while P1 produced a carcass percentage of 74% ab and was not significantly different from the control. The abdominal fat percentage decreased gradually from 2.5% a at P0 to 1.9% b at P3. Thus, the use of CSL + 4% essential amino acids in drinking water is recommended because it is able to maintain carcass percentage while reducing abdominal fat percentage.
Keywords: Corn Steep Liquor, essential amino acids, broiler, carcass, abdominal fat.