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Morphology growth curve of female cross breed duck between Pekin and White Mojosari Suparyanto, A; Martojo, H; Hardjosworo, P.S; Prasetyo, L.H
Indonesian Journal of Animal and Veterinary Sciences Vol 9, No 2 (2004)
Publisher : Indonesian Animal Sciences Society

Morphological growth is a very dynamic process. It is reflected the changes of body structure affected by genetic and environmental responses. Each parameter had different growth curve sigmoid pattern those expressed different characteristics. Phenotypic growth data were collected from female ducks resulted from crossbreed between Pekin male and White Mojosari. The hatchers were twicely collected, the first collection was 69 heads and then they were 89 heads. Equation of non-linier regression is determined by Gompertz model using the Marquardt method. Result showed that fast growth happened from the start to 30 days old. Estimation values of circumstance and depth brest length variables were 30 and 83 mm respectively. In the first derivation, the maximum size of back and brest were observed on 16 weeks old. In the second derivation the maximum sizes of wide hip, wide and depth brestes were reached for longer time, those were 22 to 25 weeks. Meanwhile, the correlation between parameter A (body mature) and k (rate of mature) was negative. Every variable had different oscillation slopes, the slope of two infexion points of the original curve or they were variative. Â Â Key words: Duck, growth curve, morphology, crossbreed

Moulting patterns of Alabio and Mojosari ducks and their relation on blood lipids (tryglycerides), egg production and egg quality Purba, Maijon; Hardjosworo, P.S; Prasetyo, L.H; Ekastuti, D.R
Indonesian Journal of Animal and Veterinary Sciences Vol 10, No 2 (2005)
Publisher : Indonesian Animal Sciences Society

Moulting is a biological condition that can happen in poultry. It is resulted from the complex interaction which involves the function of thyroxine hormone. Moulting can reduce or even stop the egg production. A study was conducted to observe the moulting patterns of local ducks (Alabio and Mojosari) and to determine the relation of moulting with blood lipids (triglycerides), egg production and quality. Each breed consisted of ten female dukcs were observed for moulting pattern, blood triglycerides, egg production and quality. Fourty ducks were used for simulation of egg production. Data from moulting patterns,egg production and quality were analyzed using t-based on Least Square means with Statistical Analysis System. The relation of breeds and moulting patterns with triglycerides were analyzed using Analysis of Variance (ANOVA) for a completely randomized design in a factorial arrangement of 2x2. The main factor was kind of breeds, while the subfactor was the period of moulting, before and during moulting. There were not interaction in every variables between both factors. The average moulting periode of Alabio was significantly (P<0.05) shorter than that of Mojosari (69 vs 76 days). There were 40% of Alabio ducks moulting for 61-70 days, while 40% of Mojosari ducks moulting for 71-80 days. Egg production of Alabio ducks before and after moulting were higher than those Mojosari ducks. The triglycerides content of Alabio and Mojosari ducks was decreased during moulting, in Alabio ducks they were 32.02 and 27.64 Î¼g/ml before and during moulting, while in Mojosari ducks they were 32.83 and 29.32 Î¼g/ml respectively. Egg weight, albumin weight, yolk weight, and haugh unit of the two breeds increased after moulting, while yolk colour decreased. The average yolk colour of Alabio ducks before and after moulting were 6.90 and 5.11, while in Mojosari ducks they were 7.90 and 4.60 respectively. Â Â Key Words: Moulting, Tryglycerides, Egg Productivity, Egg Quality

Sensory quality and fatty acids composition of male local duck meat with Santoquin, vitamin E and C suplementation in ration Purba, Maijon; Laconi, E.B; Ketaren, P.P; Wijaya, C.H; Hardjosworo, P.S
Indonesian Journal of Animal and Veterinary Sciences Vol 15, No 1 (2010)
Publisher : Indonesian Animal Sciences Society

Fishy odor is one of off odor attributes local duck meat. Off odor reduces consumer preference on duck meat. This experiment was conducted to evaluate effect of fish meal levels and antioxidant in diets on the off odor intensity and fatty acid composition of local duck meat. The experiment was designed based on 2x3factorial experiment. The first factor was two fish meal level: low (TIR) and high (TIT), and second factor was three antioxidant level: none, 150 ppm santoquin (Sq) + 400 IU vitamin E (VE), and 400 IU vitamin E (VE) + 250 mg vitamin C (VC)/kg diet. One hundred and twenty MA (Mojosariâ x Alabioâ) day old male duck were allocated into six treatments: (1) TIR, (2) TIR + 150 ppm Sq + 400 IU VE, (3) TIR + 400 IU VE + 250 mg VC (4) TIT, (5) TIT + 150 ppm Sq + 400 IU VE, and (6) TIT + 400 IU VE + 250 mg VC. Off odor intensity on raw and boiled meat, and fatty acid composition in boiled duck meat were used as parameters. The result indicated that fish meal levels did not significantly (P>0.05) affect the off odor intensity in raw and boiled meat. However, antioxidants supplementation significantly (P<0.05) reduced off odor intensity in both raw and boiled meat. Antioxidants supplementation in diet prevented the unsaturated fatty acids from lipid oxidation in boiled meat. This experiment suggests that supplementation of 150 ppm santoquin + 400 IU vitamin E or 400 IU vitamin E + 250 mg vitamin C to the duck diets were effective in reducing off odor and hence increased the sensory quality of duck meat. Key words: Local Duck, Antioxidants, Fish Meal, Fatty Acids, Quality Sensory

Relationship of molting trait and egg production on crossbred Peking and Alabio ducks Susanti, Triana; Noor, R.R; Hardjosworo, P.S; Prasetyo, L.H
Indonesian Journal of Animal and Veterinary Sciences Vol 17, No 2 (2012)
Publisher : Indonesian Animal Sciences Society

Selection program through 6 months egg production record as criterion of selection can improve number of egg in a year. However the selected population has still showed molting which is influenced the cessation of egg production, so that its production has not optimal yet. The research has conducted to further learn about the relationship between molting and egg production. This study used 90 females AP ducks (the crossbred of Alabio â and Peking â) and 90 females PA ducks (the crossbred of Peking â and Alabio â). Observed variables were onset of molting, the length of molting periode and the egg production for 48 weeks. The collected data were analyzed by analysis of variance, correlation and regression. The results showed that based on the starting time of molting the ducks can be categorized into two group i.e (a) molting duck group and (b) non-molting duck group. There were 63 PA ducks characterized non-molting and 21 molting, and there were 42 non-molting and 45 molting in AP ducks. The egg production of these two groups was significantly different (P < 0.01). Since the molting was negatively correlated to the 48 weeks egg production (r = -0.896 for PA and -0.553 for AP), then this trait can be used as the selection criterion for egg production.The linear regression equation for PA of 48 weeks egg production = 80.7-0.369 molting duration, and for AP of 48 weeks egg production = 84 - 0.299 molting duration. Key Words: Molting, Egg Production, Duck

Morphology growth curve of female cross breed duck between Pekin and White Mojosari A Suparyanto; H Martojo; P.S Hardjosworo; L.H Prasetyo
Jurnal Ilmu Ternak dan Veteriner Vol 9, No 2 (2004): JUNE 2004
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Morphological growth is a very dynamic process. It is reflected the changes of body structure affected by genetic and environmental responses. Each parameter had different growth curve sigmoid pattern those expressed different characteristics. Phenotypic growth data were collected from female ducks resulted from crossbreed between Pekin male and White Mojosari. The hatchers were twicely collected, the first collection was 69 heads and then they were 89 heads. Equation of non-linier regression is determined by Gompertz model using the Marquardt method. Result showed that fast growth happened from the start to 30 days old. Estimation values of circumstance and depth brest length variables were 30 and 83 mm respectively. In the first derivation, the maximum size of back and brest were observed on 16 weeks old. In the second derivation the maximum sizes of wide hip, wide and depth brestes were reached for longer time, those were 22 to 25 weeks. Meanwhile, the correlation between parameter A (body mature) and k (rate of mature) was negative. Every variable had different oscillation slopes, the slope of two infexion points of the original curve or they were variative. Key words: Duck, growth curve, morphology, crossbreed

Moulting patterns of Alabio and Mojosari ducks and their relation on blood lipids (tryglycerides), egg production and egg quality Maijon Purba; P.S Hardjosworo; L.H Prasetyo; D.R Ekastuti
Jurnal Ilmu Ternak dan Veteriner Vol 10, No 2 (2005): JUNE 2005
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Moulting is a biological condition that can happen in poultry. It is resulted from the complex interaction which involves the function of thyroxine hormone. Moulting can reduce or even stop the egg production. A study was conducted to observe the moulting patterns of local ducks (Alabio and Mojosari) and to determine the relation of moulting with blood lipids (triglycerides), egg production and quality. Each breed consisted of ten female dukcs were observed for moulting pattern, blood triglycerides, egg production and quality. Fourty ducks were used for simulation of egg production. Data from moulting patterns,egg production and quality were analyzed using t-based on Least Square means with Statistical Analysis System. The relation of breeds and moulting patterns with triglycerides were analyzed using Analysis of Variance (ANOVA) for a completely randomized design in a factorial arrangement of 2x2. The main factor was kind of breeds, while the subfactor was the period of moulting, before and during moulting. There were not interaction in every variables between both factors. The average moulting periode of Alabio was significantly (P<0.05) shorter than that of Mojosari (69 vs 76 days). There were 40% of Alabio ducks moulting for 61-70 days, while 40% of Mojosari ducks moulting for 71-80 days. Egg production of Alabio ducks before and after moulting were higher than those Mojosari ducks. The triglycerides content of Alabio and Mojosari ducks was decreased during moulting, in Alabio ducks they were 32.02 and 27.64 μg/ml before and during moulting, while in Mojosari ducks they were 32.83 and 29.32 μg/ml respectively. Egg weight, albumin weight, yolk weight, and haugh unit of the two breeds increased after moulting, while yolk colour decreased. The average yolk colour of Alabio ducks before and after moulting were 6.90 and 5.11, while in Mojosari ducks they were 7.90 and 4.60 respectively. Key Words: Moulting, Tryglycerides, Egg Productivity, Egg Quality

Relationship of molting trait and egg production on crossbred Peking and Alabio ducks Triana Susanti; R.R Noor; P.S Hardjosworo; L.H Prasetyo
Jurnal Ilmu Ternak dan Veteriner Vol 17, No 2 (2012): JUNE 2012
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Selection program through 6 months egg production record as criterion of selection can improve number of egg in a year. However the selected population has still showed molting which is influenced the cessation of egg production, so that its production has not optimal yet. The research has conducted to further learn about the relationship between molting and egg production. This study used 90 females AP ducks (the crossbred of Alabio ♂ and Peking ♀) and 90 females PA ducks (the crossbred of Peking ♂ and Alabio ♀). Observed variables were onset of molting, the length of molting periode and the egg production for 48 weeks. The collected data were analyzed by analysis of variance, correlation and regression. The results showed that based on the starting time of molting the ducks can be categorized into two group i.e (a) molting duck group and (b) non-molting duck group. There were 63 PA ducks characterized non-molting and 21 molting, and there were 42 non-molting and 45 molting in AP ducks. The egg production of these two groups was significantly different (P < 0.01). Since the molting was negatively correlated to the 48 weeks egg production (r = -0.896 for PA and -0.553 for AP), then this trait can be used as the selection criterion for egg production.The linear regression equation for PA of 48 weeks egg production = 80.7-0.369 molting duration, and for AP of 48 weeks egg production = 84 - 0.299 molting duration. Key Words: Molting, Egg Production, Duck

Sensory quality and fatty acids composition of male local duck meat with Santoquin, vitamin E and C suplementation in ration Maijon Purba; E.B Laconi; P.P Ketaren; C.H Wijaya; P.S Hardjosworo
Jurnal Ilmu Ternak dan Veteriner Vol 15, No 1 (2010): MARCH 2010
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Fishy odor is one of off odor attributes local duck meat. Off odor reduces consumer preference on duck meat. This experiment was conducted to evaluate effect of fish meal levels and antioxidant in diets on the off odor intensity and fatty acid composition of local duck meat. The experiment was designed based on 2x3factorial experiment. The first factor was two fish meal level: low (TIR) and high (TIT), and second factor was three antioxidant level: none, 150 ppm santoquin (Sq) + 400 IU vitamin E (VE), and 400 IU vitamin E (VE) + 250 mg vitamin C (VC)/kg diet. One hundred and twenty MA (Mojosari♂ x Alabio♀) day old male duck were allocated into six treatments: (1) TIR, (2) TIR + 150 ppm Sq + 400 IU VE, (3) TIR + 400 IU VE + 250 mg VC (4) TIT, (5) TIT + 150 ppm Sq + 400 IU VE, and (6) TIT + 400 IU VE + 250 mg VC. Off odor intensity on raw and boiled meat, and fatty acid composition in boiled duck meat were used as parameters. The result indicated that fish meal levels did not significantly (P>0.05) affect the off odor intensity in raw and boiled meat. However, antioxidants supplementation significantly (P<0.05) reduced off odor intensity in both raw and boiled meat. Antioxidants supplementation in diet prevented the unsaturated fatty acids from lipid oxidation in boiled meat. This experiment suggests that supplementation of 150 ppm santoquin + 400 IU vitamin E or 400 IU vitamin E + 250 mg vitamin C to the duck diets were effective in reducing off odor and hence increased the sensory quality of duck meat. Key words: Local Duck, Antioxidants, Fish Meal, Fatty Acids, Quality Sensory

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