Penggunaan Caulerpa Sp Dalam Ransum Ayam Petelur Terhadap Kualitas Telur Yang Disimpan Selama 2 Minggu

Laying chickens are a type of chicken that specifically produces eggs so that their egg productivity exceeds the productivity of other chickens. The addition of feed containing Caulerpa Sp can improve the quality of eggs which functions as an antioxidant to inhibit oxidation reactions in egg whites. This study aims to determine the effect of Caulerpa sp in the ration of laying hens on the quality of eggs stored for 2 weeks. This research was carried out in the Livestock and Fisheries cage, Tadulako University, South Sibalaya Village, Tanambulava District, Sigi Regency, Central Sulawesi Province, for 4 weeks, namely from 1 June to 1 July 2023 using 40 laying hens aged 56 weeks. The design used was a Completely Randomized Design (CRD) with 5 treatments and 4 replications. Treatment P0: basal ration (without caulerpa sp flour), P1: 99.5?sal ration + 0.5?ulerpa sp flour, P2: 99?sal ration + 1?ulerpa sp flour, P3: 98.5?sal ration + caulerpa sp flour 1.5%, P4: basal ration 98% + caulerpa sp flour 2%. The variables observed were Haught Unit, Egg White Index, and Egg White Percentage. The results of this study showed that the treatment had no significant effect (P>0.05) on Haught Unit, Egg White Index and Egg White Percentage. In conclusion, the use of Caulerpa sp up to 2% in the ration has no significant effect on egg quality.

Keywords: laying hens, haught units, egg white index, egg white percentage, caulerpa sp