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The research was conducted to determine the effect of storage duration fresh water snail silage using cassava to energy metabolizable and protein digestibility. This research used Completely Randomized Design (CRD) unidirectional pattern. The treatment in this study were three treatments with 5 replications. Processing snail silage additive made from cassava using 2:1 ratio treatments are: L1 = fresh water snails silage storage for 3 weeks, L2 = Fresh water snail silage storage 5 weeks, L3 = fresh water snail silage storage for 7 weeks. Determination of metabolic energy value using the Sibbald and Morse (1983), while for determining the digestibility of the protein were determined using the method of indicators Cr2O3 Coen et al., (1996). To knowed the differences between treatments used Duncan's multiple range test test (DMRT). Variables include the observed metabolic energy and protein digestibility. The results of the study data showed that 7 weeks old storage gives better results (2818.69 kcal/kg )for energy metabolizable and (88.34%) on the digestibility of protein.
Keywords : Time storage, fresh water snail silage, cassava, metabolizable energy, protein digestibility
