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Boerka Goat: A Meat Type Goat of Boer X Kacang Crossbred Ginting, Simon P; Mahmilia, Fera
Indonesian Bulletin of Animal and Veterinary Sciences Vol 18, No 3 (2008)
Publisher : Indonesian Animal Sciences Society

The world goat population has for three main types, namely meat goats, dairy goats and fiber goats. In Indonesia, goat meat is produced mainly the Kacang goat, a small-size type with low growth rate, but prolific. The development of new goat breed with Â larger Â mature Â weightÂ andÂ greater Â growthÂ rateÂ is important Â to Â promote Â and Â increaseÂ the Â goat Â meat productionÂ and consumption as well. The acceleration of meat goat production in Indonesia need to be stimulated due to the large potential of the international market. The healthy goat meat due to its higher polyunsaturated to saturated fatty acid ratio compared to those of beef or lambs should be more promoted to encourage the consumption rate. The Boerka goat which has been developed by mating the male Boer goat to Kacang does has good characteristics of meat goat type. The average birth weight, weaning weight, weight at 6, 9, 12, 18 months old, and mature weight of Boerka goats are greater 33 â 48% compared to those of Kacang goat. The average pre-weaning (0 â 90 days) and post-weaning growth rate (3 â 12 months) of Boerka in average are 39 and 46%, respectively higher than those of Kacang goats. Under intensive management system, the kidding interval is 233 days, equal to that of Kacang goat. Carcass characteristics such as carcass weight and length are greater in Boerka compared to Kacang goat. The pH and protein content of carcass are comparable, while the fat content is lower in Boerka carcass. It is important to design proper schemes for the dissemination of this Boerka goats to stakeholders. These schemes should be able to provide the Boerka goats in a sustainable pattern, so that the production, supply and quality of this crossbred goat could be maintained continuously. Several alternative schemes based on the nucleus-based breeding principles are proposed and discussed. Â Key words: Goat, meat type, crossbreeding, development

The change of nutritional value of the fermented Eichhornia crassipes Mart meal as broiler rations Mahmilia, Fera
Indonesian Journal of Animal and Veterinary Sciences Vol 10, No 2 (2005)
Publisher : Indonesian Animal Sciences Society

Eichhornia crassipes Mart is one of the water plants which grows in the rivers, ricefields, water reservoirs or dams. This plant is often considered as water weeds that harm people much. This weed can be used for feeding the animal, but it has high crude fiber. Fermentation tehnology could be done to overcome the problem. E. crassipes Mart is grounded into meal and solidly fermented by mixing minerals and Trichoderma harzianum for 4 days at room temperature. The fermentation resulted the increase of nutritional value. The crude protein increases for 61.81% (from 6.31 to 10.21%) and crude fiber decreases for 18% (26.61 to 21.82%). The in vivo experiment was conducted based on completely randomized design using 80 day old broiler chicks with 5 replication. They were alotted to 4 diets containing one control without fermented E. crassipes Mart, 5, 10 and 15% of fermented E. crassipes Mart. Diets were fed ad libitum for 6 weeks. Feed intake, weight gain and feed conversion ratio, carcas and abdominal fat were observed as parameters. Result showed that no parameter were significantly affected by treatments, although the nutritional values were slightly decreasing in higher fermented E. crassipes. The fermented E. Crassipes Mart can be used up to 15% in broiler rations. Â Â Key Words: Eichhornia crassipes Mart Meal, Nutritional Value, Fermentation, Ration

The change of nutritional value of the fermented Eichhornia crassipes Mart meal as broiler rations Fera Mahmilia
Jurnal Ilmu Ternak dan Veteriner Vol 10, No 2 (2005): JUNE 2005
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Eichhornia crassipes Mart is one of the water plants which grows in the rivers, ricefields, water reservoirs or dams. This plant is often considered as water weeds that harm people much. This weed can be used for feeding the animal, but it has high crude fiber. Fermentation tehnology could be done to overcome the problem. E. crassipes Mart is grounded into meal and solidly fermented by mixing minerals and Trichoderma harzianum for 4 days at room temperature. The fermentation resulted the increase of nutritional value. The crude protein increases for 61.81% (from 6.31 to 10.21%) and crude fiber decreases for 18% (26.61 to 21.82%). The in vivo experiment was conducted based on completely randomized design using 80 day old broiler chicks with 5 replication. They were alotted to 4 diets containing one control without fermented E. crassipes Mart, 5, 10 and 15% of fermented E. crassipes Mart. Diets were fed ad libitum for 6 weeks. Feed intake, weight gain and feed conversion ratio, carcas and abdominal fat were observed as parameters. Result showed that no parameter were significantly affected by treatments, although the nutritional values were slightly decreasing in higher fermented E. crassipes. The fermented E. Crassipes Mart can be used up to 15% in broiler rations. Key Words: Eichhornia crassipes Mart Meal, Nutritional Value, Fermentation, Ration

Boerka Goat: A Meat Type Goat of Boer X Kacang Crossbred Simon P Ginting; Fera Mahmilia
WARTAZOA, Indonesian Bulletin of Animal and Veterinary Sciences Vol 18, No 3 (2008): SEPTEMBER 2008
Publisher : Indonesian Center for Animal Research and Development

The world goat population has for three main types, namely meat goats, dairy goats and fiber goats. In Indonesia, goat meat is produced mainly the Kacang goat, a small-size type with low growth rate, but prolific. The development of new goat breed with larger mature weight and greater growth rate is important to promote and increase the goat meat production and consumption as well. The acceleration of meat goat production in Indonesia need to be stimulated due to the large potential of the international market. The healthy goat meat due to its higher polyunsaturated to saturated fatty acid ratio compared to those of beef or lambs should be more promoted to encourage the consumption rate. The Boerka goat which has been developed by mating the male Boer goat to Kacang does has good characteristics of meat goat type. The average birth weight, weaning weight, weight at 6, 9, 12, 18 months old, and mature weight of Boerka goats are greater 33 – 48% compared to those of Kacang goat. The average pre-weaning (0 – 90 days) and post-weaning growth rate (3 – 12 months) of Boerka in average are 39 and 46%, respectively higher than those of Kacang goats. Under intensive management system, the kidding interval is 233 days, equal to that of Kacang goat. Carcass characteristics such as carcass weight and length are greater in Boerka compared to Kacang goat. The pH and protein content of carcass are comparable, while the fat content is lower in Boerka carcass. It is important to design proper schemes for the dissemination of this Boerka goats to stakeholders. These schemes should be able to provide the Boerka goats in a sustainable pattern, so that the production, supply and quality of this crossbred goat could be maintained continuously. Several alternative schemes based on the nucleus-based breeding principles are proposed and discussed. Key words: Goat, meat type, crossbreeding, development

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