Abstract: This study aims to determine interaction effect, type and level of fermented durian fruit seed flour on the Performance and Physiological Response of goat Kacang. The experimental design used was a group randomized factorial pattern repeated 4 times.TBDFı: concentrate 1% + TBDF (Average 0.25%) 0.5% of concentrate TBDF2: concentrate 1% + TBDF (Average 0.50%) 0.5% of concentrate TBDF3: concentrate 1% + TBDF (Average 0 .75%) 0.5% of concentrate TBDF4: concentrate 1% + TBDF (Rte 0.25%) 0.5% of concentrate TBDF5: concentrate 1% + TBDF (Rte 0.50%) 0.5% of concentrate TBDF6: concentrate 1% + TBDF (Rte 0.75%) 0.5% of concentrate. The variables are Performance and Physiological.The results are interaction between fermented durian fruit seed flour had no effect on performance and physiology. Giving fermented durian fruit seed flour does not have a real effect on weight gain, efficiency, respiration and pulse but has a real effect on dry matter consumption and rectal temperature. While the level of giving fermented durian fruit seed flour has a significant effect on body weight gain, rectal temperature and pulse. However, it has no real effect on dry matter consumption, efficiency and respiration. Based on the results, it can be concluded that the use of fermented durian fruit seed flour does not have a real effect but is still within the normal range of the performance and physiological response of goat Kacang.
Keywords: Performance, Faali Status, Duria Fruit Seeds, Fermentation.
Title: Performance Response and Physiology of Goat Nut Given Durian Fruit Seeds (Durio zibethinusMurr) Which Is Fermented with Tape Yeast (Saccharmyces Cerevisiae) And Tempe Yeast (Rhizopus Oligosporus)
Author: Nur Rahma Rasyid, Sirajuddin H. Abdullah, Mohammad Ismail
International Journal of Life Sciences Research
ISSN 2348-313X (Print), ISSN 2348-3148 (online)
Vol. 12, Issue 1, January 2024 - March 2024
Page No: 1-10
Research Publish Journals
Website: www.researchpublish.com
Published Date: 25-January-2024
