Komposisi
Zat-zat Makanan dalam Bahan-bahan Makanan untuk Unggas (Berdasarkan Kering
Udara)
(sumber: Milton L. Scott.
1976)
|
Bahan-bahan makanan
|
Protein
(%)
|
Energi Metabolis
(kkal/kg)
|
Lemak
(%)
|
Serat kasar
(%)
|
Ca
(%)
|
Phospor (P)
Total
Tersedia
(%) (%)
|
Na
(%)
|
K
(%)
|
Cl
(%)
|
Mn
(ppm)
|
Zn
(ppm)
|
|
|
Bekatul
|
12
|
2860
|
12
|
3
|
0.04
|
1.4
|
0.16
|
0.07
|
1.1
|
0.07
|
-
|
-
|
|
Beras
pecah kulit
|
8
|
2660
|
1.7
|
9
|
0.09
|
0.36
|
0.04
|
0.06
|
0.5
|
0.09
|
18
|
15
|
|
Beras
putih
|
7.5
|
3100
|
0.4
|
0.4
|
0.03
|
0.12
|
0.01
|
0.03
|
0.13
|
0.06
|
11
|
2
|
|
Bungkil
kacang kedelai
|
48
|
2240
|
0.9
|
6
|
0.32
|
0.67
|
0.29
|
0.01
|
2
|
0.03
|
35
|
27
|
|
Bungkil
kacang tanah
|
42
|
2200
|
1.9
|
17
|
0.2
|
0.6
|
0.2
|
0.07
|
1.2
|
0.03
|
29
|
20
|
|
Bungkil
biji kapas
|
41
|
2100
|
4.8
|
12
|
0.18
|
1.1
|
0.33
|
0.03
|
1.2
|
0.05
|
23
|
-
|
|
Bungkil
kelapa (USA)
|
21
|
1540
|
1.8
|
15
|
0.2
|
0.6
|
0.2
|
0.04
|
1.1
|
0.03
|
55
|
-
|
|
Bungkil
kelapa (Indonesia)
|
18.58
|
2212
|
12.55
|
15.38
|
0.21
|
0.6
|
-
|
-
|
-
|
-
|
-
|
-
|
|
Bungkil
biji bunga matahari
|
31
|
1760
|
2.5
|
21.8
|
0.4
|
1
|
0.3
|
0.01
|
1
|
0.17
|
23
|
100
|
|
Bungkil
wijen
|
45
|
1910
|
5
|
5
|
2
|
1.5
|
0.3
|
0.04
|
1.2
|
0.06
|
48
|
100
|
|
“Buternilk”
dikeringkan
|
32
|
2730
|
5.0
|
0.4
|
1.3
|
0.9
|
0.9
|
0.5
|
0.99
|
0.7
|
3
|
-
|
|
Dedak
halus
|
12
|
1630
|
13
|
12
|
0.12
|
1.5
|
0.21
|
0.07
|
1.7
|
0.07
|
200
|
30
|
|
Dedak
terigu (wheat bran)
|
15
|
1300
|
4
|
10
|
0.14
|
1.1
|
0.33
|
0.06
|
1.2
|
0.07
|
115
|
80
|
|
Gula
(glukosa)
|
0
|
3350
|
-
|
-
|
-
|
-
|
-
|
-
|
-
|
-
|
-
|
-
|
|
Gula
(sukrosa)
|
0
|
3720
|
-
|
-
|
-
|
-
|
-
|
-
|
-
|
-
|
-
|
-
|
|
Jagung
kuning
|
8.6
|
3370
|
3.9
|
2
|
0.02
|
0.3
|
0.1
|
0.01
|
0.38
|
0.04
|
5
|
10
|
|
Kacang
buncis (beans)
|
23.5
|
2330
|
1.4
|
4.5
|
0.13
|
0.6
|
0.2
|
0.04
|
1.3
|
0.04
|
24
|
-
|
|
Kacang
kapri. Ercis (peas)
|
22
|
2200
|
1.1
|
6
|
0.15
|
0.3
|
0.1
|
0.04
|
0.4
|
0.06
|
-
|
30
|
|
Kacang
kedele
|
38
|
3510
|
18
|
5
|
0.25
|
0.6
|
0.25
|
0.02
|
1.5
|
0.03
|
30
|
20
|
|
Minyak
ikan
|
-
|
8450
|
-
|
-
|
-
|
-
|
-
|
-
|
-
|
-
|
-
|
-
|
|
Minyak-minyak:
jagung. kedele. kacang tanah. biji bunga matahari. dedak padi. wijen
|
-
|
8950
|
100
|
-
|
-
|
-
|
-
|
-
|
-
|
-
|
-
|
-
|
|
Minyak
kelapa
|
-
|
8600
|
100
|
-
|
-
|
-
|
-
|
-
|
-
|
-
|
-
|
-
|
|
Ragi
bir. dekeringkan
|
35
|
1850
|
5
|
3
|
0.13
|
1.4
|
0.5
|
0.07
|
1.7
|
0.12
|
6
|
39
|
|
Ragi.
torula. dekeringkan
|
48
|
1850
|
5
|
2
|
0.57
|
1.7
|
0.5
|
0.01
|
1.9
|
0.02
|
13
|
100
|
|
Sorghum
(milo)
|
10
|
3250
|
2.8
|
2
|
0.03
|
0.3
|
0.1
|
0.01
|
0.35
|
0.08
|
13
|
17
|
|
Susu
“Skim” dekeringkan
|
33
|
2510
|
0.9
|
0.2
|
1.3
|
1
|
1
|
0.5
|
1.5
|
0.9
|
2
|
40
|
|
Tetes.
molase dari “beet”
|
6.5
|
1980
|
0.2
|
0
|
0.16
|
0.02
|
0.01
|
0.5
|
2.0
|
0.7
|
5
|
-
|
|
Tetes.
molase dari tebu
|
3
|
1960
|
0.1
|
0
|
0.9
|
0.05
|
0.02
|
0.2
|
1.5
|
0.5
|
42
|
-
|
|
Teoung
bulu ayam
|
85
|
2310
|
2.5
|
1.0
|
0.5
|
0.32
|
0.32
|
-
|
-
|
-
|
-
|
-
|
|
Tepung
darah
|
85
|
2750
|
1.1
|
1
|
0.15
|
0.27
|
0.32
|
0.32
|
0.09
|
0.27
|
5
|
-
|
|
Tepung
daun alfalfa
|
20
|
1630
|
3.6
|
22
|
1.5
|
0.27
|
0.27
|
0.18
|
2.5
|
0.38
|
44
|
32
|
|
Tepung
ikan “anchovetta”
|
65
|
2830
|
4
|
1
|
4.0
|
2.6
|
2.6
|
0.8
|
0.7
|
0.3
|
22
|
110
|
|
Tepung
ikan “herring”
|
72
|
3190
|
10
|
1
|
2.0
|
1.5
|
1.5
|
0.5
|
1.1
|
1
|
10
|
-
|
|
Tepung
ikan (menhaden)
|
61
|
3080
|
9
|
1
|
5.5
|
2.8
|
2.8
|
0.3
|
0.7
|
1.2
|
36
|
150
|
|
Tepung
tapioca
|
1.8
|
3720
|
1.3
|
1.8
|
0.3
|
0.35
|
0.12
|
-
|
-
|
-
|
16
|
-
|
|
“whey”
dikeringkan
|
13
|
1910
|
0.8
|
0
|
0.9
|
0.8
|
0.8
|
0.48
|
1.2
|
0.7
|
5
|
3
|