The objective of this study was to compare the effects of adding natural antioxidant (garlic, fresh or powdered) or a synthetic antioxidant (butylated hydroxytoluene/ BHT) on the quality of duck sausage during 21 d of refrigerated storage. Proximate composition, pH, thiobarbituric acid (TBA), Aerobic plate counts (APC), and mold count were measured. Generally, all sample types showed decreased moisture content and pH and increased protein and fat contents over the course of the refrigerated storage period. While TBA values and APCs increased during the experimental period for all sample types, the increases were lower in the samples with garlic added due to the antioxidant effect of garlic. TBA values of duck sausage with fresh garlic or garlic powder added were higher than that of the control throughout the storage period. Fresh garlic and garlic powder were more effective in preventing microbial growth than without adding synthetic antioxidant but addition of BHT was slightly better. Overall, the addition of 50 g of fresh garlic per kg sausage was the best at reducing the TBA value among the six levels of garlic tested.
The objective of this study was to compare the physicochemical properties of egg white powder from eggs of different types of bird (local kampung chicken, local fighting chicken, local serama chicken, leghorn chicken, turkey, and guineafowl). Eggs were purchased from local farmers. Egg whites were separated from egg yolks manually, blast frozen, freeze-dried, and ground into powder. Moisture and protein content, colour, emulsification activity and stability, foaming capacity and stability, water holding capacity (WHC), and texture profile parameters of the egg white powders were measured in this study. The protein content and foaming capacity of egg white powder from leghorn chickens were significantly (p < 0.05) higher than that from the other chicken breeds. The emulsion ability and stability of commercial egg white powder were significantly (p < 0.05) lower than those of the powders from the chicken breeds tested, but it formed a stronger gel and had higher WHC. These results indicate that the physicochemical properties of egg white powder differ significantly among eggs from different types of bird.
Poultry products from such as broiler chicken usually contain residues because in the maintenance of chicken used medicinal ingredients, both to prevent disease and increase body weight. This study was aimed to determine the ability of pegagan plan (Centella asiatica) as natural feed additive to stimulate the body weight of chicken. The experiment was run in completely randomized design which consist of 4 feed treatments and 5 replications. Level used of A = without pegagan powder; B = 1.5% pegagan powder; C = 3% pegagan powder dan D = 4.5% pegagan powder. The result shown that body weight was significantly different (P < 0.05) but not for HI ND was no significantly different (P > 0.05). The higher of body weight of chicken shown in D parameter (level 4.5% pegagan powder) was 944.0 g. Pegagan influences a vasodilation to increase blood flow of chicken which has an impact on increasing body metabolism, so that it becomes an acceleration of body weight gain in broiler chickens.
Penelitian dengan memanfaatkan tepung daun pegagan sebagai feed additive dalam ransum broiler dilakukan untuk melihat pengaruhnya terhadap konsumsi ransum dan berat organ fisologis. Penelitian dilakukan di Laboratorium dan UPT Farm Politeknik Negeri Payakumbuh selama empat minggu, dengan menggunakan 100 ekor broiler yang dipelihara sejak DOC. Pakan yang diberikan berupa ransum basal dengan penambahan tepung daun pegagan. Rancangan yang digunakan adalah RAL dengan 4 perlakuan dan 5 ulangan, yaitu ransum basal 100% (A), ransum basal dengan penambahan 1,5% tepung daun pegagan (B), ransum basal dengan penambahan 3% tepung daun pegagan (C), ransum basal dengan penambahan tepung daun pegagan 4,5% (D). Variabel yang diukur adalah konsumsi ransum, persentase bobot hati dan jantung. Hasil penelitian menunjukkan bahwa pencampuran tepung daun pegagan dalam ransum sebagai feed additive tidak memberikan pengaruh yang berbeda nyata (P>0,5) terhadap konsumsi ransum, bobot hati dan jantung broiler.
ABSTRAKPenelitian ini bertujuan untuk melihat pengaruh penambahan tepung daun singkong (Manihot esculente) ke dalam ransum terhadap berat telur dan tebal cangkang telur. Penelitian ini menggunakan ayam petelur jenis isabrown sebanyak 48 ekor. Perlakuan dalam penelitian ini adalah penambahan daun singkong yang dibuat menjadi tepung dan kemudian ditambahkan ke dalam ransum. R0 merupakan ransum basal tanpa penambahan tepung daun singkong, R1 adalah penambahan 5% tepung daun singkong ke ransum, R2 adalah penambahan 10% tepung daun singkong ke ransum dan R3 menambahkan tepung daun singkong 15% ke dalam ransum. Hasil penelitian memperlihatkan bahwa penambahan tepung daun singkong hingga tingkat 15% ke dalam ransum, tidak memberikan pengaruh berbeda nyata terhadap berat telur dan tebal kerabang. ABSTRACT This study aims to see the effect(s) of the addition of cassava leaf powder (Manihot esculente) in the ration towards egg weight and eggshell thickness. This study uses 48Isa brown layer chickens. The treatment in this study is the addition of cassava leave, which were processed into powder, to the ration. Four different types of experiments were conducted. R0 utilizes the basal ration without the addition of cassava leaf powder. R1, R2, and R3 respectively use the dosage of 5, 10, and 15% of cassava leaf powder in the ration. The results of this study indicate that the addition of cassava leaf powder up to 15% does not have any significant effect on egg weight and eggshell thickness.
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