Pustaka Ilmiah Universitas Padjadjaran

Abstrak

Content of immunoglobulin G (IgG) and Layer Blood Glucose During Force Molting

<p>This study aims to determine the profile changes in levels of immunoglobulin G (IgG) and layer blood glucose being force molting. This study uses race 30 laying hens aged 17 months. Chicken is divided into two groups, each consisting of 15 tails. The first group was given force molting treatment, while the latter were given rations according to their needs. Force molting methods are applied to the combination of reduced rations in kualitatof with quantitative. The results showed that the levels of IgG and blood glucose showed a sharp decline up to week 2 treatment (initial force molting), then returned at the end menigkat force molting (week 4) but still below the levels of IgG and glucose prior to treatment.</p>