TY  - JOUR
TI  - THE ORGANOLEPTIC, CHEMICAL AND MICROBIOLOGICAL QUALITY OF MAGGOTâ??S FRASS AS ALTERNATIVE POULTRY FEED INGREDIENTS
SP  - 340
SN  - 2228-7701
EP  - 347
N1  - Department of Animal Sciences, Faculty of Animal and Agricultural Sciences, Diponegoro University, Jl. Prof. H. Soedarto, S.H, Central Java, Semarang City, 50275, Indonesia
KW  - Black Soldier fly; Feed; Larva; Maggotâ??s frass; Waste
AV  - none
A1  - Utama, C.S.
A1  - Sulistiyanto, B.
A1  - Marifah, B.
A1  - Cahya, R.I.
IS  - 5
PB  - Scienceline Publication, Ltd
JF  - Online Journal of Animal and Feed Research
VL  - 13
Y1  - 2023/09/30/
ID  - eprints899
N2  - Maggotâ??s frass is waste from cultivating maggots (insect larvae) which consists of media from maggot cultivation mixed with feces, skin and dead body of the maggots. The aim of the study was to examine the organoleptic quality, chemistry, worm eggs, lead (Pb) as heavy metal and microbiological profile of maggotâ??s frass as an alternative ingredient of poultry feed. A completely randomized design (CRD) with 3 treatments (T1: frass media for household waste, T2: frass media for tofu dregs, and T3: frass media for vegetable and fruit waste) and 7 replications was used. The results showed that there was no effect of different types of media treatment on the organoleptic quality, chemistry and microbiological profile of maggotâ??s frass. The results of chemical analysis of maggotâ??s frass revealed moisture of 26.39 - 46.26, crude protein of 10.92 - 16.37, worm eggs in the dregs media tofu (16 EPG), vegetable and fruit waste (32 EPG), total bacteria of 1.91-4.95 x 108cfu/g, and no any Escherichia coli and Salmonella isolates. Maggotâ??s frass which comes from fruit and vegetable waste was recommended. Therefore, maggot feed using fruit and vegetable waste treatment is recommended because of its high crude protein and metabolic energy and also without any E.coli and Salmonella contamination. © (2023), (Scienceline Publication). All Rights Reserved.
UR  - https://www.scopus.com/inward/record.uri?eid=2-s2.0-85176295461&doi=10.51227%2fojafr.2023.49&partnerID=40&md5=d0728393b20856d0d1d1a449000d1010
ER  -