Abstract
Demand for broiler meat for fulfilling people’s need for animal protein is increasing as it is nutritious and cheap in price. This study was aimed at assessing the effects of substitution of basal feed with fermented non conventional feed in ration on physical quality of broiler meat. The study was conducted from May to June 2017 at the Animal Laboratory of Djuanda University, Bogor. Proximate analysis on palm kernel cake, coconut cake, tofu waste product, and dried cassava was conducted at the laboratory of the Research Center of Biological Resources and Biotechnology, Bogor Agricultural University. Twenty-four of broiler chickens were used. A completely randomized design with 6 treatments and 4 replicates was used. Treatments consisted of 100% basal ration (R0, control), 90% basal ration + 10% non conventional feed (R1), 75% basal ration + 25% non conventional feed (R2), 60% basal ration + 40% non conventional feed (R3), 45% basal ration + 55% non conventional feed (R4), and 30% basal ration + 70% non conventional feed (R5). Results showed that water holding capacity, water content, and tenderness of meat were significantly different (P<0.05) but pH and cooking loss were not (P>0.05). Key words: broiler chicken, non conventional feed, meat physical quality
Highlights
Kebutuhan terhadap ayam pedaging semakin meningkat selain untuk memenuhi kebutuhan protein hewani juga mudah didapat dengan harga yang relatif murah tanpa mengabaikan nilai gizinya
This study was aimed at assessing the effects of substitution of basal feed with fermented non conventional feed in ration on physical quality of broiler meat
The study was conducted from May to June 2017 at the Animal Laboratory of Djuanda University, Bogor
Summary
Subtitusi Pakan Dasar dengan Pakan Non. Konvensonal Terfermentasi dalam Ransum Terhadap Kualitas Fisik Daging Ayam Broiler. Peningkatan kualitas gizi daging ayam pedaging dapat dilakukan dengan penambahan bahan pakan alternatif yang baik, mudah didapat dan harga yang relatif murah tanpa mengabaikan nilai gizinya. Salah satu usaha untuk menekan biaya pakan yaitu dengan mengurangi penggunakan ransum komersial dan menggantikannya dengan bahan lain yang lebih murah tetapi kebutuhan zat makanan dalam ransum dapat terpenuhi tanpa menyebabkan gangguan terhadap pertumbuhan. Dengan demikian subtitusi pakan dasar dengan pakan non konvensional terfermentasi dalam ransum diharapkan dapat meningkatkan kualitas dan kuantitas daging, salah satunya kualitas fisik daging. Penelitian ini bertujuan untuk mengetahui pengaruh subtitusi pakan dasar dengan pakan non konvensional terfermentasi dalam ransum terhadap kualitas kualitas fisik daging ayam yang meliputi pH, daya mengikat air, susut masak dan keempukan
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