Penggunaan Kepala Udang

PENGGUNAAN KEPALA UDANG SEBAGAI SUMBER PIGMEN DAN KITIN DALAM PAKAN TERNAK (Utilizing of shrimp head as source of pigment and chitin on animal feed)

ABSTRACT
The aims of this research were to find out the influence of head shrimp in increasing yolk colour index
and diet saved value of duck. This research used 28 Alabio ducks (6 months old), divided into 4
treatments and 7 replicates, where 1 duck in each replication. The treatments were; R1) was 100% of basal
diets (BD); R2) BD + 3% of shrimp head meals (SH); R3) BD + 6% SH and R4) BD + 9% of SH. The results of
this research showed that there was no significant influence of shrimp head meals on consumption and
also the ratio efficiency of diet (P>0,05). However, using 9% shrimp head meals can increase yolk colour
index with the score 10 RCF. In addition, in this research, the treatments were not giving influence to egg
production yet. The assumption of this, the diversity of the first time each duck egg production made the
diversity of egg production. Treatment of 6% shrimp head meals was the best level in microba count test
to diet (microba count in 16th day was (1,5 x 106) almost the same with first day (1,7 x 106). It mean, using
head shrimp in diet influenced diet saved value, it caused decreasing of microba count (16th day) and
almost the same with microba count in first day.
Key words: Natural pigment, shrimp head, yolk colour, chitin

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