PERBEDAAN TINGKAT PALATABILITAS DOMBA PADA PAKAN HASIL FERMENTASI DAN RUMPUT SEGAR

Abstract

ABSTRACT The provision of animal feed in a sustainable manner requires a feed preservation technology without reducing its nutritional content. One of them is by fermentation. In general, many farmers in the field still provide f eed with fresh grass, because farmers do not get enough information to recognize fermented grass even though there are some people who have used fermented feed but there are still fears from other people to use fermented feed. The purpose of this study was to determine the difference in the level of palatability of fermented sheep feed with fresh grass. This research was carried out from March to July 2021. With 2 treatments, namely fermented feed and fresh grass feed. The research data were analyzed using t-test. The results of the study showed that there were differences in the level of palatability of sheep on fermented feed and fresh grass. The most preferred feed is fresh grass feed.