Effects of Combinations of α-Lactobacillus sp. and Curcuma longa Flour on Production, Egg Quality, and Intestinal Profile of Mojosari Ducks
Effects of Combinations of α-Lactobacillus sp. and Curcuma longa Flour on Production, Egg Quality, and Intestinal Profile of Mojosari Ducks
Widiastuti Ardiansyah1,3*, Osfar Sjofjan2, Eko Widodo2, Suyadi Suyadi2, Danung Nur Adli2
Figure 1:
Intestinal profile of Mojosari ducks with 100x scale of zooming. T0 = basal diet + 0% control (A), T1 = basal diet + 0.2% turmeric flour (B), T2 = basal diet + 0.8% turmeric flour (C), T3 = basal diet + 0.2% turmeric flour + probiotics 0.1% (D), T4 = basal diet + 0.8% turmeric flour + 0.6% probiotics (E), T5 = basal diet + bacitracin antibiotic 0.01% (F).
Figure 2:
Feed egg ratio after adding Curcuma longa flour and probiotic on Mojosari ducks.
August 2022
Vol. 10, Iss. 8, Pages 1659-1886
