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Wahyu Setyono
Universitas Sebelas Maret
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Energy Environmental Science Social Sciences Veterinary

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Effect of Garlic Infusion on Growth Performance, Carcass Traits, and Meat Quality of Ducks Novi Akhirini; Agung Irawan; Wara Pratitis Sabar Suprayogi; Muhammad Arif Darmawan; Wahyu Subagio Saputro; Pramita Nindya Saraswati; Wahyu Setyono; Min Gao; Aan Andri Yano
Jurnal Peternakan Integratif Vol. 14 No. 01 (2026): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v14i01.25376

Abstract

The use of antibiotic growth promoters (AGPs) has been increasingly restricted due to concerns regarding antimicrobial resistance and food safety. Consequently, natural feed additives have gained significant attention as sustainable alternatives in poultry production systems. This study aimed to evaluate the effects of garlic (Allium sativum) infusion on growth performance, carcass characteristics, and meat quality of Tegal ducks. A total of 120-day-old ducks were randomly assigned to four treatments in a completely randomized design with six replicates per treatment. The treatments consisted of a basal diet (control) and basal diet supplemented with garlic infusion at levels of 3%, 6%, and 9%. The experiment was conducted for 8 weeks. The results showed that garlic infusion significantly improved (P < 0.01) live weight, carcass weight, and carcass percentage. The highest values were observed in ducks supplemented with 9% garlic infusion. However, no significant effect (P > 0.05) was found on non-carcass weight and percentage. In terms of meat quality, garlic infusion significantly reduced fat content (P < 0.05), while collagen, protein, and moisture contents were not affected (P > 0.05). The reduction in fat content is associated with the bioactive compounds in garlic, particularly allicin, which plays a role in inhibiting lipid biosynthesis and improving metabolic efficiency. In conclusion, garlic infusion can be used as a natural feed additive to improve growth performance, carcass yield, and meat quality of ducks by reducing fat content without negatively affecting other physicochemical properties. This study highlights the potential of garlic infusion as a sustainable alternative to antibiotic growth promoters in poultry production
Effect of Garlic Infusion on Growth Performance, Carcass Traits, and Meat Quality of Ducks Novi Akhirini; Agung Irawan; Wara Pratitis Sabar Suprayogi; Muhammad Arif Darmawan; Wahyu Subagio Saputro; Pramita Nindya Saraswati; Wahyu Setyono; Min Gao; Aan Andri Yano
Jurnal Peternakan Integratif Vol. 14 No. 01 (2026): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v14i01.25376

Abstract

The use of antibiotic growth promoters (AGPs) has been increasingly restricted due to concerns regarding antimicrobial resistance and food safety. Consequently, natural feed additives have gained significant attention as sustainable alternatives in poultry production systems. This study aimed to evaluate the effects of garlic (Allium sativum) infusion on growth performance, carcass characteristics, and meat quality of Tegal ducks. A total of 120-day-old ducks were randomly assigned to four treatments in a completely randomized design with six replicates per treatment. The treatments consisted of a basal diet (control) and basal diet supplemented with garlic infusion at levels of 3%, 6%, and 9%. The experiment was conducted for 8 weeks. The results showed that garlic infusion significantly improved (P < 0.01) live weight, carcass weight, and carcass percentage. The highest values were observed in ducks supplemented with 9% garlic infusion. However, no significant effect (P > 0.05) was found on non-carcass weight and percentage. In terms of meat quality, garlic infusion significantly reduced fat content (P < 0.05), while collagen, protein, and moisture contents were not affected (P > 0.05). The reduction in fat content is associated with the bioactive compounds in garlic, particularly allicin, which plays a role in inhibiting lipid biosynthesis and improving metabolic efficiency. In conclusion, garlic infusion can be used as a natural feed additive to improve growth performance, carcass yield, and meat quality of ducks by reducing fat content without negatively affecting other physicochemical properties. This study highlights the potential of garlic infusion as a sustainable alternative to antibiotic growth promoters in poultry production
Effect of Environmental Factors on Physiological Responses and Slaughtering Quality of Limpo and Simmental Cattle Rahma Kurnia Sari; Muchammad Rozaqi Mubarok; Yariz Mehta Azman; Nita Primastuti; Wahyu Setyono; Aan Andri Yano
JURNAL TRITON Vol 17 No 2 (2026): JURNAL TRITON (Issue in Progress)
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v17i2.1676

Abstract

Beef cattle, particularly Simmental and Limpo breeds, are strategic commodities in the supply of animal protein, which plays an important role in supporting national food security. The quality of beef is not only determined by management factors at the farm level, but is also influenced by environmental conditions and management practices at slaughterhouses. An unfavorable slaughterhouse environment has the potential to cause physiological stress in livestock prior to slaughter, thereby impacting the quality of the carcass and meat produced. This study aimed to evaluate the effect of slaughterhouse environmental conditions on the physiological response and death rate of Simmental and Limpo beef cattle in Surakarta City. The study was conducted over one month at the Surakarta Animal Health Centre Slaughterhouse using 14 cattle, consisting of 7 Simmental and 7 Limpo. The parameters observed included temperature, humidity, temperature humidity index (THI), heart rate, heart rate frequency (HRF), respiratory rate (RR), and the post-slaughter time to death (PTD). The data obtained were analyzed with Pearson's correlation test using IBM® SPSS Statistics 25.0 for Windows. The results showed that the THI value had a significant correlation with the RR and PTD (P<0.05), while no significance was observed in HRF (P>0.05). These findings indicate that increased temperature and humidity can worsen physiological stress levels, which ultimately reduces meat quality. Thus, the application of animal welfare principles and good, hygienic, and standardized slaughterhouse environmental management are crucial factors in ensuring livestock quality and supporting the sustainability of national beef production.
Co-Authors Aan Andri Yano Agung Irawan Min Gao Muchammad Rozaqi Mubarok Muhammad Arif Darmawan Nita Primastuti Novi Akhirini Pramita Nindya Saraswati Rahma Kurnia Sari Wahyu Subagio Saputro Wara Pratitis Sabar Suprayogi Yariz Mehta Azman