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All Journal Jurnal Ilmu Nutrisi dan Teknologi Pakan
Widya Hermana
Departemen Ilmu Nutrisi dan Teknologi Pakan, Fakultas Peternakan, IPB University, Jl. Agatis Kampus IPB Dramaga, Bogor, Jawa Barat, Indonesia
Agriculture, Biological Sciences & Forestry

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Persentase Karkas, Potongan Komersial, dan Rasio Daging Tulang pada Ayam IPB-D3 yang Disuplementasi Vitamin E dalam Pakan: Carcass Percentage, Commercial Cuts, and Meat-to-Bone Ratio in IPB-D3 Chickens Supplemented with Vitamin E in the Diet Rizky Nadia; Sumiati; Widya Hermana; Faisal Faridz Irawan
Jurnal Ilmu Nutrisi dan Teknologi Pakan Vol. 24 No. 1 (2026): Jurnal Ilmu Nutrisi dan Teknologi Pakan
Publisher : Departemen Ilmu Nutrisi dan Teknologi Pakan Fakultas Peternakan Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jintp.24.1.46-53

Abstract

Vitamin E plays an important role in poultry nutrition as a potent antioxidant, supports immune function, and contributes to improved carcass quality in chickens. This study aimed to evaluate the effect of vitamin E supplementation combined with increased dietary nutrient levels on carcass characteristics, non-carcass components, and the meat-to-bone ratio of IPB-D3 chickens. A total of 160 IPB-D3 chickens were used in this experiment. The study applied a 2 × 2 factorial completely randomized design with four replications, each consisting of 10 birds. The treatments included: P1E0 = basal diet based on the 2013 SNI standard; P1E1 = basal diet supplemented with 200 ppm vitamin E; P2E0 = diet containing 10% higher nutrient levels than the basal diet; and P2E1 = diet containing 10% higher nutrient levels combined with 200 ppm vitamin E. The results indicated that increasing nutrient levels by 10% significantly (p<0.05) increased carcass percentage, but reduced jejunum percentage, relative jejunum length, relative ileum length, and cecum percentage. Vitamin E supplementation significantly increased the relative length of the cecum. It can be concluded that these treatments did not negatively affect the carcass quality, commercial cuts, and meat-to-bone ratio of IPB-D3 chickens.
Komposisi Kimia Daging Kalkun Lokal yang Diberi Berbagai Hijauan sebagai Bahan Pakan: Chemical Composition of Local Turkey Meat Given Various Green Fodders as Feed Ingredients Nida Ulhasanah; Widya Hermana; Dwi Margi Suci
Jurnal Ilmu Nutrisi dan Teknologi Pakan Vol. 24 No. 1 (2026): Jurnal Ilmu Nutrisi dan Teknologi Pakan
Publisher : Departemen Ilmu Nutrisi dan Teknologi Pakan Fakultas Peternakan Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jintp.24.1.64-69

Abstract

The objective of this study was to evaluate the inclusion of Eichhornia crassipes, Indigofera sp., and Ipomea spp. in the ration on chemical composition and meat-to-bone ratio of the breast and thigh of turkey. A total of 12 male turkeys at 42 weeks of age with an average weight of 5097±163.88 g were used in this study. The rations were formulated using 38% rice bran, 35% commercial diet, and 27% green fodders, consisting of E. crassipes (P1), Indigofera sp. (P2), and Ipomoea spp. (P3). A completely randomized design with 3 treatments and 2 replications was used in this study. All data were analyzed descriptively. Variables measured included the chemical composition of turkey breast and thigh meat, and the meat-to-bone ratio of breast and thigh (drumstick and thigh). The results of the study reported that the use of green fodder (27%) as turkey feed resulted in an average chemical composition value in breast meat of 20.36%-22.26% crude protein and 1.14%-2.41% crude fat, while the average chemical composition value of thigh meat was 20.36% - 21.79% crude protein, 1.20% - 1.92% crude fat. The use of different green fodders resulted in breast meat meat-to-bone ratios ranging from 10.80 to 12.56. The meat-to-bone ratio in breast meat was the highest compared to upper thigh and lower thigh meat. The study concluded that the inclusion of green fodders from E. crassipes, Indigofera sp., and Ipomoea spp. in turkey feed maintained the chemical composition and meat-to-bone ratio of turkey meat, indicating their potential as an alternative feed ingredient. 
Co-Authors Dwi Margi Suci Faisal Faridz Irawan Nida Ulhasanah Rizky Nadia Sumiati