LAPORAN AKHIR PRAKTIKUM PRODUKSI TERNAK UNGGAS
Ana A nattomi da dan M orfo rf ologi logi E kste kster ior A yam
“
”
Disusun oleh : Kelompok 1 Kelas A
Ikhwan Maulana Gina Sania Muhammad Fajar A. Rismayanti Rohandi January Dhea Lestari P.
200110170006 200110170008 200110170008 200110170020 200110170135 200110170150 200110170181 200110170181
LABORATORIUM PRODUKSI TERNAK UNGGAS FAKULTAS PETERNAKAN UNIVERSITAS PADJADJARAN 2019
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KATA PENGANTAR
Alhamdulillah puji syukur kita panjatkan kehadirat tuhan yang maha esa, atas rahmat hidayah dan izinnya lah kami dapat menyelesaikan laporan praktikum ini dengan judul “Anatomi dan Morfologi Eksterior Ayam” dimana dapat diselesaikan tepat pada waktunya. Tugas ini merupakan tugas dari mata kuliah “Produksi Ternak Unggas” penyusunan laporan ini kami mengalami kendala atau hambatan namun semua dapat di atasi dengan baik karena bantuan dari semua pihak yang membantu kami dalam penyusunan laporan ini. Kami mengucapkan terima kasih kepada Prof. Dr. Ir. Hj. Tuti Widjastuti, MS. Selaku dosen mata kuliah Produksi Ternak Unggas dan seluruh pihak yang membantu dalam penyusunan laporan ini. Kami yakin laporan ini, masih jauh dari kesempurnaan. Karena itu kami sangat mengharapkan kritik dan saran yang yang membangun dari semua pihak demi penyempurnaan laporan kami berikutnya. berikutnya.
Sumedang, 25 Maret 2019
Penyusun
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DAFTAR ISI
Bab
Halaman KATA PENGANTAR............................................ ................................................................... .......................... ...
ii
DAFTAR ISI............................................ .................................................................. ......................................... ...................
iii
DAFTAR TABEL ........................................... ................................................................. ................................. ...........
v
PENDAHULUAN 1.1 Latar Belakang .......................................... ................................................................ ................................. ...........
6
1.2 Identifikasi Masalah ............................................. ................................................................... ......................
6
1.3 Maksud dan Tujuan.......................................... Tujuan................................................................. .......................... ...
7
1.4 Manfaat Praktikum..................... Praktikum........................................... ............................................. .......................... ...
7
1.5 Waktu dan Tempat ........................................... .................................................................. .......................... ...
8
II. TINJAUAN PUSTAKA 2.1 Anatomi Morfologi Ayam Broiler .......................................... .............................................. ....
9
I.
2.2 Anatomi Morfologi Ayam Layer ............................................ ................................................ ....
10
2.3 Anatomi Morfologi Ayam Kampung.................................. Kampung.......................................... ........
11
III. ALAT BAHAN DAN PROSEDUR KERJA 3.1 Alat .......................................... ................................................................ ............................................ .............................. ........
13
3.2 Bahan .......................................... ................................................................ ............................................ .......................... ....
13
3.3 Prosedur Kerja ........................................... ................................................................. ................................. ...........
13
IV. HASIL DAN PEMBAHASAN 4.1 Hasil ........................................... ................................................................. ............................................ .......................... ....
15
4.1.1 Anatomi Morfologi Ayam Broiler dan Pengukuran ....... 4.1.2 Anatomi Morfologi Ayam Layer dan Pengukuran ......... 4.1.3 Anatomi Morfologi Ayam Kampung dan Pengukuran ...
15 17 19
4.2 Pembahasan........................................... ................................................................. ..................................... ...............
22
4.2.1 Anatomi Morfologi Ayam Broiler .................................. .................................. 4.2.2 Anatomi Morfologi Ayam Layer .................................... .................................... 4.2.3 Anatomi Morfologi Ayam Kampung.............................. ..............................
22 24 27
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Bab
Halaman
V. PENUTUP 5.1 Kesimpulan ............................................ .................................................................. ..................................... ...............
31
5.2 Saran ........................................... ................................................................. ............................................ .......................... ....
32
DAFTAR PUSTAKA ......................................... ............................................................... .............................. ........
33
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DAFTAR TABEL
Nomor
Halaman
1.
Prosedur Kerja .......................................... ................................................................ ..................................... ...............
13
2.
Anatomi dan Morfologi Ayam Broiler ......................................... .........................................
15
3.
Hasil Pengukuran Ayam Broiler ........................................... ................................................... ........
16
4.
Anatomi dan Morfologi Ayam Layer ........................................... ...........................................
17
5.
Hasil Pengukuran Ayam Layer .......................................... ..................................................... ...........
19
6.
Anatomi dan Morfologi Ayam Kampung ..................................... .....................................
19
7.
Hasil Pengukuran Ayam Kampung........................................... ............................................... ....
21
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6
I PENDAHULUAN
1.1
Latar Belakang
Morfologi merupakan cabang biologi yang mempelajari struktur luar tubuh suatu organisme sedangkan anatomi merupakan cabang biologi yang mempelajari organ-organ suatu organisme. Ayam merupakan salah satu ternak perairan utama pada kehidupan manusia. Ayam ( Gallus sp) sp) termasuk kelas aves. Tubuh ayam bagian luar terdiri dari daerah kepala, badan, ekor dan kaki, kaki, yang ditutupi oleh bulu bulu dan kulit serta derivat-derivatnya. Terdapat perbedaan an atomi dan morfolofi tubuh ayam dewasa antara jantan dan betina, perbedaan tersebut pada ayam jantan terapat taji ( spur spur ), ), bulu ekor utama (main (main fail feather ), ), jengger relatif lebih besar dibandingkan dengan ayam betina. Perbedaan anatomi dan morfologi tubuh ayam broiler (pedaging) dengan ayam ayam petelur terletak pada panjang atau pendeknya kaki (leg ) serta bentuk tubuh, ayam broiler mempunyai kaki yang lebih pendek dibandingkan dengan ayam petelur, karena kar ena digunakan untuk menopang tubuhnya. Dari uraian diatas, antara jenis ayam yang satu dengan yang lainnya memiliki perbedaan yang cukup spesifik. Untuk mengetahui karakteristik perbedaan antara masing-masing jenis ayam perlu dilakukan pengamatan eksterior (bagian luar) yang dilakukan melalui kegiatan praktikum. 1.2
Identifikasi Masalah
Berdasarkan latar belakang diatas dapat diidentifikasikan beberapa permasalahan yang akan dibahas dalam laporan praktikum ini antara lain:
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7 (2)
Bagaimana anatomi dan morfologi ayam layer
(3)
Bagaimana anatomi dan morfologi ayam kampung
(4)
Bagaimana sistem kerangka pada ayam
1.3
Maksud dan Tujuan
Berdasarkan identifikasi masalah di atas dapat disimpulkan bahwa maksud dan tujuan dari praktikum ini adalah : (1)
Mengetahui dan menjelaskan bagian-bagian anatomi dan morfologi eksterior ayam
(2)
Mengerti mengenai kegunaan mempelajari bagian-bagian anatomi dan morfologi eksterior ayam untuk tujuan produksi
1.4
Manfaat Praktikum
Adapun manfaat praktikum anatomi dan morfologi unggas adalah untuk mengetahui jenis/bangsa ayam (unggas) dan varietasnya, mengetahui tingkat produktivitas ayam, mengetahui kondisi kesehatan ayam, mengetahui perbedaan tingkah laku ayam, memudahkan dalam membedakan jenis kelamin ayam, memudahkan penanganan (handling ( handling ) dalam tatalaksana pemeliharaan seperti pemotongan paruh ( debeaking ), ), pemotongan jengger dan pemotongan kuku atau taji dan memudahkan penanganan pasca panen pemotongan ayam seperti boneless, boneless,
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8 1.5
Waktu dan Tanggal
Hari/ Tanggal
: Selasa, 19 Maret 2019
Jam
: 10.00 – 10.00 – 12.00 12.00 WIB
Tempat
: Laboratorium Produksi Ternak Unggas, Fakultas Peternakan Universitas Padjadjaran.
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9 II TINJAUAN PUSTAKA
2.1
Anatomi dan Morfologi Ayam Broiler
Ayam pedaging atau yang disebut ayam broiler adalah ayam jenis ras unggulan hasil persilangan dari bangsa-bangsa ayam yang memiliki produktivitas tinggi, terutama dalam memproduksi daging ayam. Ayam pedaging atau lebih dikenal dengan sebutan ayam broiler ini telah banyak dikonsumsi dan dikembangkan karena bernilai ekonomis dalam bentuk daging (Yuwanta, 2004). Pengelompokan ayam pedaging ini di dalam dunia hewan adalah sebagai berikut: Kerajaan
: Animalia : Animalia
Filum
: Chordata
Kelas
: Aves : Aves
Ordo
: Galliformes
Famili
: Phasianidae : Phasianidae
Genus
: Gallus
Spesies
: Gallus domesticus
(Suprijatna, 2005). Ayam pedaging memiliki ciri fisik warna bulu dominan putih,
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10 pakan diubah menjadi daging dan pertambahan bobot badan sangat cepat. Kelemahan dari ayam ini adalah memerlukan pemeliharaan secara intensif dan cermat, relatif lebih peka terhadap serangan penyakit dan sulit beradaptasi (Hardjosworo, 2000). 2.2
Anatomi dan Morfologi Ayam Layer
Ayam petelur merupakan ayam betina dewasa yang dipelihara khusus untuk diambil telurnya. Asal mula ayam petelur adalah dari ayam hutan yang ditangkap dan dipelihara serta dapat bertelur cukup banyak. Ayam yang terseleksi untuk tujuan produksi daging dikenal dengan ayam broiler, sedangkan untuk produksi telur dikenal dengan ayam petelur. Selain itu, seleksi juga diarahkan pada warna kulit telur hingga kemudian dikenal ayam petelur putih dan ayam petelur cokelat. Persilangan dan seleksi itu dilakukan cukup lama hingga menghasilkan ayam petelur seperti yang ada sekarang ini. Dalam setiap kali persilangan, sifat jelek dibuang dan sifat baik dipertahankan dikenal dengan ayam petelur unggul (Yuwanta, 2004). Ayam petelur yang berkembang sekarang ini termasuk ke dalam spesies Gallus domesticus. Galur atau strain yang ada sekarang ini dapat berasal dari satu bangsa. Umumnya tipe ringan berasal dari bangsa White Leghorn, tipe medium dan Rhode Island Red, Australorp dan Barred Plymouth Rock sedangkan tipe berat da ri
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11 Famili
: Phasianidae : Phasianidae
Genus
: Gallus
Spesies
: Gallus gallus
(Rasyaf, 2003) 2.3
Anatomi dan Morfologi Ayam Kampung
Ayam kampung adalah termasuk kedalam unggas karena memiliki satu lambung, ayam pada umumnya berasal dari hutan dengan habitat yang sangat liar. Ayam kampung ini berasal dari sebuah spesies ayam hutan, oleh karena itu sebagian para pendapat mengatakan bahwa ayam kampung ini masih dalam famili ayam hutan atau liar. Ayam hutan ini memiliki 4 macam yaitu Gallus gallus, gallus sonnerati, gallus lafayetti dan gallus dan gallus varius (Prasetyo, varius (Prasetyo, 1989). Klasifikasi Ayam Kampung Kingdom
: Animalia : Animalia
Filum
: Chordata
Subfilum
: Vertebrata
Kelas
: Aves : Aves
Subkelas
: Neonithes : Neonithes
Superordo
: Superordo
Ordo
: Galiformes
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12 warna bulu putih, hitam, kemerahan, kekuningan dan juga warna kombinasi lainnya. Ayam kampung pada jantan memiliki jengger berwarna merah, bergerigi dan berdiri tegak, sedangkan pada betina memiliki jengger kecil dan juga tebal serta memiliki warna merah cerah. Pada bagian kulit ayam tersebut memiliki warna kuning pucat, memiliki kaki panjang dan juga kuat. Selain itu, ayam kampung ini tidak dapat dibedakan kedalam penghasil daging dan juga telur sebagaimana layaknya ayam ras umur empat bulan. Oleh karena itu, ayam kampung ini tidak dapat di patokan untuk menghasilkan produktivitas telur dan daging dengan maksimal (Rahayu, 2002).
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13 III ALAT, BAHAN DAN PROSEDUR KERJA
3.1
Alat
Baki atau nampan 3.2
Bahan
(1)
Ayam Ras Pedaging/Broiler
(2)
Ayam Ras Petelur/Layer
(3)
Ayam Kampung Jantan
3.3
Prosedur Kerja
(1)
Setiap kelompok mendapat satu jenis ayam.
(2)
Agar setiap kelompok dapat mengamati ketiga jenis ayam, pada saat praktikum objek akan ditukar.
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14 3
Bulu
6. Amati seluruh tubuh ayam yang berbulu, bedakan di bagian mana terdapat bulu bulu kontur, plumulae, dan filoplumulae. 7. Pada bulu sayap perhatikan mana bulu sekunder, primer dan bulu axial kemudian gambar. 8. Cabut salah satu bagian bulu sayap kemudian gambar dan tulis bagian-bagiannya.
4
Kaki
9. Gambar bagian kaki dan sebutkan bagiannya. 10. Amati pigmentasi pada kaki. 11. Ukur panjang shank, kemudia bedakan dari ketiga jenis ayam yang saudara amati.
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15 IV HASIL DAN PEMBAHASAN
4.1
Hasil
4.1.1
Anatomi Morfologi Ayam Broiler dan Pengukuran Pengukuran
Tabel 2. Anatomi dan Morfologi Ayam Broiler
No
Pengamatan
1
Seluruh Tubuh
Gambar
Keterangan (1) Jengger (2) Paruh (3) Pial (4) Bulu leher (5) Punggung (6) Bulu ekor (7) Bulu halus
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16 8. Eye ring 3
Bulu
1. Plumulae 2. Kontur 3. Filoplumulae 4. Primer 5. Sekunder 6. Axial 7. Web 8. Rachis 9. Calamus 10. Fluff 11. Vane
4
Kaki
1. Hock joint 2. Shank
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17 7
Panjang shank
8
8
Panjang dada
15
9
Panjang punggung
18
10
Panjang paha bawah
14
11
Panjang kaki
21
12
Lingkar paha bawah
12
13
Panjang kaki
24
4.1.2
Anatomi Morfologi Ayam Layer dan Pengukuran
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18 2
Kepala
1. Points 2. Serration 3. Blade 4. Ear 5. Ear lobe 6. Wattle 7. Beak 8. Eye ring
3
Bulu
1. Plumulae
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19
Tabel 5. Hasil Pengukuran Ayam Layer
No
Ukuran Tubuh Kuantitatif Kuantitatif
Ayam Petelur (cm)
1
Panjang kepala
8
2
Lingkar leher
11
3
Panjang leher
13
4
Lingkar dada
44
5
Panjang sayap
14
6
Lingkar shank
5
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20 6. Bulu ekor 7. Bulu halus 8. Sendi lutut 9. Betis (Shank) 10. Cakar 11. Jari kaki 12. Spur 2
Kepala
1. Points 2. Serration
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21 11. Vane 4
Kaki
1. Hock joint 2. Shank 3. Claw 4. Toes 5. Spur
Tabel 7. Hasil Pengukuran Pengukuran Ayam Kampung
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22
4.1
Pembahasan
4.2.1
Anatomi Morfologi Ayam Broiler
A.
Anatomi dan Morfologi
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23 Pengamatan sifat kualitatif pada ayam broiler yang dilakukan saat praktikum memperoleh data yaitu warna kaki kuning, warna kulit putih, bentuk jengger single dan kecil berbeda dengan ayam buras yang memiliki jengger yang besar. Warna bulu juga berbeda dengan ayam buras, warna bulu broiler berwarna ber warna
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24 dihasilkan oleh testis.
Dalam hasil praktikum, praktikum, ayam broiler betina
mempunyai jengger berjenis singel, namun pertumbuhan jen ggernya masih kecil. 3)
Bulu
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25 2)
Timbangan badan lebih berat daripada ayam tipe ringan karena jumlah daging dan lemaknya lebih banyak;
3)
Otot-otot kaki dan dada lebih tebal;
4)
Produksi telur cukup tinggi dengan kulit telur tebal dan berwarna cokelat.
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26 broiler. Hal tersebut disebabkan karena umur dari ayam broiler itu sendiri masih lebih muda dari ayam layer, sehingga umur mempengaruhi bobot badan ayam itu sendiri. Hal tersebut juga disebabkan karena pemberian nutrisi kepada ayam layer yang lebih baik daripada ayam broiler sehingga
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