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

Safira Amalina Addini,Chusnul Hanim,Bambang Suwignyo,E Haryono,R Fitria Putri,A Cardenas Tristan,D Rahmawati Hizbaron,B White,F Lavigne,R Che Omar

doi:10.1051/e3sconf/202020003012

Abstract

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.

Highlights

Duck meat is one of many animal protein that high on demand and easy to get by people
The highest water content is at the alfalfa supplementation by 10 %, while the lowest water content is at the level of alfalfa supplementation at 5 %
The results showed the crude protein level of hybrid duck meat in each treatment given alfalfa supplementation of 0 %, 5 % and 10 % respectively 22.47 %, 24.14 % and 21.93 %

Summary

Introduction

Duck meat is one of many animal protein that high on demand and easy to get by people. Duck meat consumtion level increase 13.19 % from 2014 until 2018 [1]. People start to breed duck as an alternatives of animal’s protein fulfillment beside chicken meat. The increasing need of duck meat demand insentive breeding, so quality feeding is indispensable for productivity and duck meat quality escalation. One of the superiority of duck meat is that the meat is more savory compared to chicken meat, because of the accumulation of fat under the skin [2]. Duck meat has a weakness that is relatively high fat compared to other poultry [3]. One way to improve the quality of duck carcasses is the use of alfalfa supplementation in feed

Methods

Results

Conclusion