Komposisi Kimia dan Studi Asam Lemak Daging Dada Ayam Broiler yang Mendapat Suplementasi Metionin pada Pakan Berkadar Protein Rendah

Kartikasari, Lilik Retna; Soeparno,; Setiyono,

doi:10.21059/buletinpeternak.v25i1.1427

Cited by 10 publications

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“…High protein consumption will affect the intake of protein in meat and sufficient amino acids in the body so that the body cells metabolism takes place normally. Whereas treatment with low protein content will have a low meat protein content as well [15]. Based on the measured amino acid content, these results indicate that alfalfa can be a suitable alternative for other feed materials that provide necessary amounts of several amino acids for poultry including corn meal (lysine and tryptophan), soybean meal (methionine, cysteine, lysine and tryptophan) and fish meal (methionine and lysine) [10].…”

Section: Crude Proteinmentioning

confidence: 77%

Suplementation Alfalfa (Medicago sativa L.) in commercial feed on physic and chemical quality meat of hybrid duck

2020

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The aimed of this study was to determine the effect of suplementation level of alfafa (Medicago sativa L.) on hybrid duck’s meat quality with basal diet commercial feed. This study used in vivo tecnique on 108 hybrid ducks. The research consisted of 3 treatments and 6 replications, each replication consisted of 6 ducks. The treatments were P1 = commercial feed + 0 % fresh alfafa, P2 = commercial feed + 5 % alfafa, P3 = commercial feed + 10 % fresh alfafa. Alfalfa was calculated in dry matter based but offered in the form as fed. Feed and water was offered ad libitum. The variables measured include product appereance, carcass quality, physic and chemical hybrid duck’s meat. One way Completely randomized design was used in this research. All data collected was analized with Statistical Package for Sosial Science version 22. Data with significant differences were further tested with Duncan’s new Multiple Range Test. Data resulted significant differences (P<0.05) on water content, pH, water holding capasity, and coking loss of the meat among treatment, but not for crude protein, extract ether, and tenderness (P>0.05). Based on the data resulted, it can be concluded that commercial feed with 5 % alalfa suplementation (P2) was the best treatment to the physic and chemical quality meat of hybrid duck.

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Section: Crude Proteinmentioning

confidence: 77%

Suplementation Alfalfa (Medicago sativa L.) in commercial feed on physic and chemical quality meat of hybrid duck

2020

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“…There is a protein content of chicken meat ranging from 16% to 22%, the chemical content of meat from livestock also varies greatly depending on age, nation, species, stress, feed and sex (Lawrie, 1995). Feed with low protein content will have low meat protein content (Kartikasari, Soeparno, & Setiyono, 2001). Chicken meat contains essential amino acids.…”

Section: Breast Meat Protein Contentmentioning

confidence: 99%

Percentage of Carcass and Protein Content of Breast Meat of Native Chicken Given Apu-Apu Flour (Pistia stratiotes)

Basri¹,

Hidayat²,

Rusny³

2020

Chalaza Journal of Animal Husbandry

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The research aimed to determine the percentage of carcass and protein content of super native chicken breast meat given rations containing apu-apu flour (Pistia stratiotes). The research design used was completely randomized design (C.R.D.) with five treatments and three replications. Each test consisted of three super three-month-old native chickens. Apu-apu flour levels in each treatment, namely P0 (0%), P1 (5%), P2 (10%), P3 (15%) and P4 (20%). The study was conducted for four weeks. The percentage of carcasses in each treatment were P0 (67.51%), P1 (69.33%), P2 (69.47%), P3 (68.76%) and P4 (70.88%). Furthermore, protein content in breast meat, namely P0 (25.21%), P1 (26.03%), P2 (25.43%), P3 (25.86%) and P4 (25.35%). There were no significant effects (P> 0.05) of fluorine in rations on the carcass percentage and protein content of super native chicken breast meat. The highest average value of carcass percentage was in the treatment of 20% Pistia stratiotes flour, while the highest breast meat protein content was in the treatment of 5% Pistia stratiotes flour.

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“…Furthermore Gultom (2014) states that high protein consumption will affect the intake of protein in meat and amino acids fulfilled in the body so that cell metabolism in the body takes place normally. While treatment with low protein content will have a low protein content of meat as well (Kartikasari et al, 2001). Suharyanto and Anang (2007) stated that chicken meat has good nutritional value and contains a very high protein that is 18.1%.…”

Section: Protein Levelsmentioning

confidence: 99%

The Effects of Various Types of Feed additives on The Chemical Composition of Local Chicken Meat (Gallus domestica).

Makmur

Sugito

Samadi

2019

anprod

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Abstract. This study aims to determine the effect of giving various types of feed additives to the chemical composition value of super chicken chicken (Gallus domestica). This research is an experimental research using 20 super chicken chickens that come from chicken growth research (growth study). The design used in this study was Completely Randomized Design (RAL), consisting of 4 treatments and 5 replications. The treatment given was (A0 = control (Vita chick 0.7 gram / liter; A1 = 20 ml / liter probio-FM; A2 = 0.08% MOS-oligosaccharide / kg of feed and A3 = herbal leuser KI 5 ml / liter). is a 90 day old super chicken breast Chicken Variable observed moisture content, protein content and fat content The data obtained were analyzed by using vocabulary and tested further by Duncan's Multiple Range Test The results showed that treatment (P> 0,05) to the value of water content and protein of super chicken fowl.Average value of water content at each treatment A0 (69,81%), A1 (70,74%), A2 (71,56%) and A3 (71,52%) while mean value of protein A0 (18,95%), A1 (19,61%), A2 (19,01%) and A3 (19,14%)) P <0,05) to the fat content of super chicken flesh, mean of fat content were A0 (2.02%), A1 (1.49%), A2 (1.37%) and A3 (2.0%).Abstrak. Penelitian ini bertujuan mengetahui pengaruh pemberian berbagai jenis imbuhan pakan terhadap nilai komposisi kimia daging ayam kampung super (Gallus domestica). Penelitian ini merupakan penelitian experimen dengan menggunakan 20 ekor ayam kampung super yang berasal dari penelitian pertumbuhan ayam (growth study). Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL), terdiri dari 4 perlakuan dan 5 ulangan. Perlakuan yang diberikan adalah (A0 = kontrol (Vita chick 0.7 gram/liter; A1= 20 ml/liter probio-FM; A2= 0.08% MOS-oligosakarida/kg pakan dan A3= herbal leuser KI 5 ml/liter). Sampel penelitian adalah Daging dada ayam kampung super umur 90 hari. Variabel yang diamati kadar air, kadar protein dan kadar lemak. Data yang diperoleh dianalisis dengan menggunakan sidik ragam dan di uji lanjut dengan uji Duncan (Duncan’s Multiple Range Test). Hasil penelitian menunjukkan pemberian perlakuan tidak berpengaruh nyata (P>0,05) terhadap nilai kadar air dan protein daging ayam kampung super. Rataan nilai kadar air pada setiap perlakuan A0 (69,81%), A1 (70,74%), A2 (71,56%) dan A3 (71,52%) sedangkan rataan nilai kadar protein A0 (18,95%), A1 (19,61%), A2 (19,01%) dan A3 (19,14%). Perlakuan berpengaruh sangat nyata (P<0,05) terhadap nilai kadar lemak daging ayam kampung super. Rataan kadar lemak yaitu A0 (2,02%), A1 (1,49%), A2 (1,37%) dan A3 (2,0%).

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Komposisi Kimia dan Studi Asam Lemak Daging Dada Ayam Broiler yang Mendapat Suplementasi Metionin pada Pakan Berkadar Protein Rendah

Cited by 10 publications

References 0 publications

Suplementation Alfalfa (Medicago sativa L.) in commercial feed on physic and chemical quality meat of hybrid duck

Suplementation Alfalfa (Medicago sativa L.) in commercial feed on physic and chemical quality meat of hybrid duck

Percentage of Carcass and Protein Content of Breast Meat of Native Chicken Given Apu-Apu Flour (Pistia stratiotes)

The Effects of Various Types of Feed additives on The Chemical Composition of Local Chicken Meat (Gallus domestica).

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