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Addition of Ca-soap of Sardinella longiceps oil into the ration: 2. Its effect on physical and chemical characteristics of lamb Sudarman, A; Muttakin, M; Nuraini, H
Indonesian Journal of Animal and Veterinary Sciences Vol 13, No 2 (2008)
Publisher : Indonesian Animal Sciences Society

Lamb contains high saturated fatty acids and cholesterol. Consuming such meat tends to increase atherosclerosis incident. Fat content and composition of meat might be manipulated by giving lemuru fish oil which is rich in HDL and unsaturated fatty acids into sheep diet. Giving lemuru fish oil in the protected form, such as complex calcium-soap is believed to be more beneficial. Twelve sheep were distributed into four groups to receive four experimental diets in studying the influence of calcium soap on meat quality. The sheep were allocated based on Randomized Block Design and at the end of rearing period they were slaughtered. The experimental diets were: R0 = control diet, R1 = R0 + 1.5% calcium soap, R2 = R0 + 3% calcium soap and R3 = R0 + 4.5% calcium soap. Data were analyzed using analysis of variance and any significant differences were further tested using contrast orthogonal. The results showed that the treatments significantly (P<0.01) reduced fat content, both of low density lipoprotein cholesterol (LDL), and high density lipoprotein cholesterol (HDL) of sheep meat. There were no differences in tendernes, cooking loss, water holding capacity (WHC) and pH of meat. It is concluded that the best level of Ca-soap fish oil addition to yield healthy meat is 3%. Key Words: Calcium-Soap, Lamb Meat, Fat, HDL-Cholesterol, LDL-Cholesterol

The Use of Cytochrome b Gene as a Specific Marker of the Rat Meat (Rattus norvegicus) on Meat and Meat Products H Nuraini; A Primasari; E Andreas; C Sumantri
Media Peternakan Vol. 35 No. 1 (2012): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Falsification of the origin of livestock meat and its processed with rat meat is a problem that must be overcome to ensure food safety. One way that is often used to detect forgeries by using cytochrome b gene as a marker. The purpose of this study was to create a specific primer derived from cytochrome b sequences in rat (Rattus norvegicus) as the DNA marker to detect any contamination of rat meat on fresh livestock meat and its processed meat products. Meatballs were made from beef meat with the addition of rat 1%-25%, and the meatballs were obtained from traditional markets. DNA extraction was conducted from seven species (goat, chicken, cattle, sheep, pig, horse, and rat) by using phenol-chloroform. The highest success rate in detecting the presence of rat meat in a mixture of beef meatballs at concentration of 15% was 100%. The specific fragment of cytochrome b gene in R. norvegicus has no similarity with the cytochrome b gene from six other species, so it can be used as molecular markers to detect the presence of rat meat contamination in the processed of meat products. Amplified fragment length for goats, chickens, cattle, sheep, pigs, horses, and rats 157, 227, 274, 331, 398, 439 and 603 bp respectively. The amplification of cytochrome b gene in seven species of animals with different fragment length indicated the specificity of cytochrome b gene sequences among species.

Histomorphology and Physical Characteristics of Buffalo Meat at Different Sex and Age H Nuraini; . Mahmudah; A Winarto; C Sumantri
Media Peternakan Vol. 36 No. 1 (2013): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

The aim of this experiment was to evaluate histology and physical variables of buffalo meat at different sex and ages. Thirty head of buffaloes were used in this experiment. Muscle fiber diameter, fasciculus diameter, thickness of connective tissue, pH, water holding capacity, Warner-Bratzler shear force and cooking loss were measured in this experiment. Analysis of variance of randomized factorial design was used to analyse the data. The differences were analysed by Tukey test. The result showed that muscle fiber diameter was influenced by ages. The difference muscle fiber diameter among ages indicated that 8-12 mo and 1.5 yr old have smaller diameter compared to three year old (P<0.05), but there was no differences between two, three and four years old. The fasciculus diameter, thickness of connective tissue, tenderness, pH value, water holding capacity, and cooking lost indicated no significant found in all stage of age and sex of samples. Meat qualities of buffaloes were not affected by age (2-4 yr) and sex.

Species Authentication of Dog, Cat, and Tiger Using Cytochrome β Gene . Irine; H Nuraini; C Sumantri
Media Peternakan Vol. 36 No. 3 (2013): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Adulteration of animal food products for economic reason has happened during the last decades. Species identification method development was needed to prevent falsification information. The objective of this research was to study species authentication (dog, cat, and tiger) to ensure animal origin in products using cyt β gene specific marker. DNA extraction and fragment amplification were conducted using phenol-chloroform and multiplex PCR (Polymerase Chain Reaction) method, respectively. This research showed that fragment length of amplification for species tested (dog, cat, and tiger) were 523, 331, 319 bp, respectively. Species specificity was also indicated by high reverse primers homology percentage. Multiplex PCR technique succeed to amplify DNA fragment from species tested, but has a limitation to amplify total DNA composite of mix DNA.

Addition of Ca-soap of Sardinella longiceps oil into the ration: 2. Its effect on physical and chemical characteristics of lamb A Sudarman; M Muttakin; H Nuraini
Jurnal Ilmu Ternak dan Veteriner Vol 13, No 2 (2008): JUNE 2008
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Lamb contains high saturated fatty acids and cholesterol. Consuming such meat tends to increase atherosclerosis incident. Fat content and composition of meat might be manipulated by giving lemuru fish oil which is rich in HDL and unsaturated fatty acids into sheep diet. Giving lemuru fish oil in the protected form, such as complex calcium-soap is believed to be more beneficial. Twelve sheep were distributed into four groups to receive four experimental diets in studying the influence of calcium soap on meat quality. The sheep were allocated based on Randomized Block Design and at the end of rearing period they were slaughtered. The experimental diets were: R0 = control diet, R1 = R0 + 1.5% calcium soap, R2 = R0 + 3% calcium soap and R3 = R0 + 4.5% calcium soap. Data were analyzed using analysis of variance and any significant differences were further tested using contrast orthogonal. The results showed that the treatments significantly (P<0.01) reduced fat content, both of low density lipoprotein cholesterol (LDL), and high density lipoprotein cholesterol (HDL) of sheep meat. There were no differences in tendernes, cooking loss, water holding capacity (WHC) and pH of meat. It is concluded that the best level of Ca-soap fish oil addition to yield healthy meat is 3%. Key Words: Calcium-Soap, Lamb Meat, Fat, HDL-Cholesterol, LDL-Cholesterol

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