Nutrition Evaluation of Organic Protein Flour as Feed Ingredients on AME, AMEn, Nitrogen Retention, and Protein Digestibility in Layers

This research aims to evaluate nutrition of the use Organic Protein (OP) flour as a feed ingredient for digestibility in laying hens. In this research, 20 laying hens of the Lohman Strain layer phase aged 33 weeks were used. The Singel Cell Protein (SCP) used liquid Organic Protein from waste Monosodium Glutamate (MSG) is atrademark produced by PT. Daesang Ingredients Indonesia which is processed into flour. The research method used was a field experiment with a completely randomized design (CRD). This research consisted of 5 groups, namely basal feed without treatment and four types of feed which were differentiated based on the percentage of use of Organic Protein flour, respectively 1%, 2%, 3%, and 4%. Each treatment consisted of 4 replications and each replication consisted of 1 laying hens. The observed variables consisted of Apparent Metabolizable Energy (AME), Apparent Metabolizable Energy N Corrected (AMEn), Nitrogen Retention (RN) and Protein Digestibility. The data obtained during the study were tabulated and statistically analyzed using analysis of variance (ANOVA) with a completely randomized design (CRD). If the results are significantly different (P < 0.05) or very significant (P < 0.01), then proceed with Duncan's multiple distance test. The results of the analysis of diversity (ANOVA) showed that the use of organic protein flour gave a significant difference (P<0.05) on the AME, AMen, nitrogen retention, protein digestibility digested by laying hens. The results showed that AME, AMen, nitrogen retention and protein digestibility were highest in laying hens that received T0 treatment. Further research is needed so that organic protein flour is able to maximize digestibility in laying hens