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Articles by Hendi Setiyatwan
Total Records ( 2 ) for Hendi Setiyatwan
  Fitra Yosi , Tuti Widjastuti and Hendi Setiyatwan
  Background and Objective: Broiler reared above the condition of thermoneutral zone will be vulnerable to environmental heat stress and exhibit behavioural and physiological changes. This study is to evaluate the effects of supplementation of potassium chloride (KCl) in drinking water on broiler performance and physiological responses under conditions of environmental heat stress. Methodology: A total of 200 days old broiler chicks were evaluated in this study. They were randomly divided into 20 plots and reared for 5 weeks. A completely randomized design with 5 treatments and 4 replications were assigned in this study. The treatments were symbolized as R0, R1, R2, R3 and R4, which is respectively supplemented with KCl as much as 0, 0.25, 0.50, 0.75 and 1.00% (w/v) in drinking water. Variables observed were feed and water intake, body weight gain, feed conversion ratio, the amount of potassium, sodium and chloride absorbed, mortality, the panting percentage, cloacal temperature, numbers of leukocytes and blood pH. Results: The results indicated that the supplementation of KCl in drinking water did not significantly (p>0.05) affect the panting percentage, however, significantly (p<0.05) affected the feed and water intake, body weight gain, feed conversion ratio, the amount of potassium, sodium and chloride absorbed, cloacal temperature, numbers of leukocytes and blood pH. Conclusion: It was concluded that the supplementation of 0.50% KCl in drinking water was the optimal level for improving performance and physiological response of broiler chickens under environmental heat stress condition.
  Hendi Setiyatwan , E. Harlia , D. Rusmana , Tubagus Benito and Lovita Adriani
  Background and Objectives: Duckweed has a potential to be used as poultry feed, however due to its high crude fibre content, its inclusion at high levels is limited. This could be overcome by means of fermentation with microbial strains like Trichoderma harzianum and Saccharomyces cerevisiae. Therefore, the present study was designed in order to improve the nutritive value of duckweed by fermentation with Trichoderma harzianum and Saccharomyces cerevisiae. Materials and Methods: There were five treatments, each having 4 replicates, thus making it a total of 20 experimental units. The treatments consisted of P1: (Fermentation using Trichoderma harzianum for 1 day followed by Saccharomyces cerevisiae fermentation for 9 days), P2: (Trichoderma harzianum for 3 days followed by Saccharomyces cerevisiae fermentation for 7 days), P3: (Trichoderma harzianum for 5 days followed by Saccharomyces cerevisiae fermentation for 5 days), P4: (Trichoderma harzianum for 7 days followed by Saccharomyces cerevisiae fermentation for 3 days) and P5: (Trichoderma harzianum for 9 days followed by Saccharomyces cerevisiae fermentation for 1 day). Results: The fermentation of Duckweed using Trichoderma harzianum and Saccharomyces cerevisiae microbes was found helpful in modifying the nutritive value of duckweed. The best combination that improved the nutritive value of duckweed in terms of increasing the crude protein (33.88%) and zinc (88.6%) content and decreasing the crude fibre (8.16%) content was P2 in which duckweed was fermented with Trichoderma harzianum for 3 days followed by Saccharomyces cerevisiae fermentation for 7 days. Conclusion: Fermentation with Trichoderma harzianum for 3 days followed by Saccharomyces cerevisiae fermentation was found effective in improving the nutrient composition of duckweed for poultry feeding.
 
 
 
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