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All Journal Jurnal Penelitian dan Pengembangan Pertanian Jurnal Ilmu Ternak Veteriner WARTAZOA Indonesian Bulletin of Animal and Veterinary Sciences

Suryana .

BPTP Kalimantan Selatan

Author-ID : 215821

Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Veterinary

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Title

The Characteristics of Meat Duck, Problems and Prevention of Off Flavor Due to Lipid Oxidation Matitaputty, Procula R; ., Suryana
Indonesian Bulletin of Animal and Veterinary Sciences Vol 20, No 3 (2010)
Publisher : Indonesian Animal Sciences Society

Source of poultry meat in Indonesia is currently dominated by chicken while local resources such as ducks have the potential to grow and be used as an alternative meat producer. Duck contribution towards the provision of a relatively small meat of 2.29%, compared with free-range chicken to reachs 20.33%. Sources of duck meat in Indonesia comes from local duck, and culled female ducks. Acceptance of most local duck meat is still relatively low, although in some areas local duck dishes are excellent. Meat ducks are generally less desirable, because taste and smell is different from chicken. Because consumers are not accustomed to the taste of typical meat, especially those that give the sensation of irregularities off meat â flavor or smell fishy/ rancid. Similarly, the color of duck meat is darker than that of chicken meat, high fat content of about 2.7 to 6.8%, which also influences consumer preferences. The high fat content, especially acid-unsaturated fatty acids in meat duck gives a tendency to produce off â flavors. Efforts to increase the consumption of duck meat should be based on the cause of the lack of acceptance by consumers. The smell of rancid meat duck is the most dominant cause of which is not liked by consumers. Efforts to reduce the off flavor of duck meat could be by adding antioxidant in feed stuffs. Key words: Duck meat, off-flavor, lipid oxidation, antioxidants

Review on the Performances of Cihateup Duck (Anas platyrhynchos Javanica) as Genetic Resource of Local Poultry in Indonesia Matitaputty, Procula R; ., Suryana
Indonesian Bulletin of Animal and Veterinary Sciences Vol 24, No 4 (2014)
Publisher : Indonesian Animal Sciences Society

Cihateup duck is one of the local Indonesian poultry genetic resources originated from West Java. These ducks are raised in Tasikmalaya and its surrounding area. Cihateup duck raised as layer or meat type duck is potential to provide business opportunities for people in West Java. For future development of Cihateup duck, some important potential characteristics of Cihateup ducks are required. This paper describes the phenotype performance, rearing management of Cihateup ducks and its genetic relationship with other ducks. Cihateup ducks have longer neck, wing, femur and tibia compared with other Indonesian ducks. Egg production (200 egg/head/year) is lower than Alabio and Mojosari ducks. The quality of meat (taste and flavour) is less preferred by consumers because of its odor. Genetic relationship between Cihateup duck with local ducks in Java is closer than Alabio ducks from South Kalimantan. Key words: Cihateup duck, performance, genetic resource

Co-Authors Istiana . K, Abdul Hasan Procula R Matitaputty

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Journal : WARTAZOA Indonesian Bulletin of Animal and Veterinary Sciences