Abstract

 
 
 The aim of this study is to prove the influence of different rearing temperature on the chemical quality of broiler chickens meat. Twenty birds of male broiler chicken CP 707 strain age 21 days was used in this study. The average body weight was 1 167±0,17 g. The research used t-test with 2 treatments and 10 replications. The treatments applied was rearing temperature: high (35-36ºC, T1) and standart (23-24ºC, T2) from age 21 - 35 days. The variables observed were moisture, ash, fat and protein content of thebreast meat. The results showed that different rearing temperature did not significantly affected on the moisture and ash content, but significantly affected on the fat and protein content of broiler breast meat (P<0.05). The conclusions of this study was proved that high rearing temperature (35-36ºC) from 21 to 35 days of age caused a decreased in protein content and an increased in fat content of breast broiler chickens meat, however, the moisture and ash content remained similar.
 
 
Highlights
Penelitian bertujuan untuk membuktikan pengaruh perbedaan suhu pemeliharaan terhadap kualitas kimia daging ayam broiler
The aim of this study is to prove the influence of different rearing temperature on the chemical quality of broiler chickens meat
The results showed that different rearing temperature did not significantly affected on the moisture and ash content, but significantly affected on the fat and protein content of broiler breast meat (P
Summary
Seiring dengan perkembangan jaman diikuti peningkatan jumlah penduduk dan sumber daya manusia (SDM), serta kesadaran akan pemenuhan gizi seimbang, menimbulkan peningkatan konsumsi sumber protein hewani seperti daging. Suhu tersebut tidak sesuai untuk pemeliharaan ayam broiler karena dapat menyebabkan cekaman panas. Anggitasari, Sjofjan, & Djunaidi (2016) menyatakan bahwa ayam broiler yang mengalami penurunan konsumsi pakan akan berdampak pada bobot badan dan bobot karkas yang menurun, hal tersebut menyebabkan penurunan pada komposisi kimia daging. Zhang et al (2012) melaporkan bahwa ayam broiler yang dipelihara pada suhu 35–36 oC mengakibatkan penurunan performa dan komposisi kimia daging ayam broiler, meliputi kadar air, kadar protein, kadar lemak dan kadar abu di dalam daging. Tujuan dari penelitian ini adalah membuktikan pengaruh perbedaan suhu pemeliharaan terhadap kualitas kimia daging ayam broiler yang meliputi kadar air, kadar abu, kadar lemak dan kadar protein di dalam daging ayam broiler yang dipelihara pada suhu tinggi dan suhu standar
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