Protein Level Efficacy in Improving Meat Nutritional Contents in Cross-bred Local Chickens Aged 0 Month to 2 Month

Abstract

Various types of local chickens (Gallus gallus domesticus Linnaeus, 1758) exist in Indonesia and are raised for their meat. Chicken meat is a favorite for its good taste, affordable price, higher protein content compared with other protein-containing agricultural products, and higher essential amino acids compared with non-poultry animals. This research was conducted from 6th December 2021 to 6th February 2022, worked in the cage installed explicitly in the precinct of the University of Muhammadiyah Malang, East Java, Indonesia. The research analyzed the dry meat matter, ash, protein, and fat contents in cross-bred chickens fed with different protein levels when aged 0 mo to 2 mo (mo = month). The research method was the experimental method. The research applied an experimental method with a randomized block design, involving four groups in each of the four treatments. T0, T1, T2, and T3 were fed with protein contents of 17 %, 18 %, 19 %, and 20 %, respectively. Analysis of variance (ANOVA) with a chance of Least Student Differences (LSD) test was employed to analyse the data. Conclusively, different protein levels in feed do not affect the nutrition contents such as dry meat matter, ash, protein, and fat contents formed in cross-bred local chickens. It is therefore suggested that the lowest protein content of 17 % for cross-bred local chickens aged 0 mo to 2 mo should be the most efficient.