PENGARUH BERBAGAI ENKAPSULAN DALAM PROSES ENKAPSULASI ASAM SITRAT SEBAGAIACIDIFIER DALAM PAKAN AYAM PEDAGING TERHADAP KECERNAAN PROTEIN DAN ENERGI MET ABOLIS
Abstract
The  aim  of  this  research  was  to  examine  the  influence  of  several encapsulants  in encapsulating citric  acid  used as acidifier  on protein digestibility and  metabolizable  energy  in broilers.  The  materials  used  in  this  research  were  20 broilers  of  21  days  of  age,  liquid  citric  acid  and  encapsulated  citric  acids.  The encapsulants    used  were  maltodextrin,    lactoglobulin    and  zeolite.   Broilers   were randomly  allotted  to five  dietary  treatments  with  4 replication   each.  The  variables observed    were   crude  protein   digestibility  (DCPmanure   and   DCP/aecaiJ.   apparent metabolizable  energy  (AME) and  apparent  metabolizable  energy  corrected  N  (AMEn). Data  were  analyzed  by using  Completely  Randomized  Design.  The difference  among the treatments  was further  tested  by using Duncan  Multiple  Range  Test.  The result of this  research  showed  that  while  citric  acid  encapsulated   with  maltodextrine  gave significantly   different   effect  (P<0.05)   and  the  highest  crude  protein   digestibility (DCPmanurd.  citric  acid  encapsulated  with  either  lactoglobulin  and  and  maltodextrine gave  significantly  highest  results  on  digestibility  (DCP1aecaiJ  (P<0.05)   and  AME  and AMEn  (P<0,01).    It  can  be  concluded  that  maltodextrin   was  the  best  choice  of encapsulant for  citric  acid  based  on the highest protein  digestibility  and  metabolizable energy (JIIPB  2009 Vol  19 No 1: 1-9).
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Key  words  :  Citric  Acid,  Encapsulation,   Protein  Digestibility,   Metabolizable   Energy, Broiler
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