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Formation of Poultry Meat Flavor by Heating Process and Lipid Oxidation Purba, Maijon
Indonesian Bulletin of Animal and Veterinary Sciences Vol 24, No 3 (2014)
Publisher : Indonesian Animal Sciences Society

Flavor is an important factor in the acceptance of food. Flavor of poultry meat is naturally formed through a specific process of heating, where various chemical reactions complex occurred among nonvolatile precursors in fatty tissue or in lean tissue. The main flavor in the form of volatile and nonvolatile components play a major influence on the acceptance of various processed meat, especially the taste. Removal of sulfur components decreases meat flavor (meaty), while removal of carbonyl compounds decrease the specific flavor and increases common flavor of the meat. Poultry meat has a fairly high fat content that easily generates lipid oxidation. Lipid oxidation in poultry meat is a sign that the meat was damaged and caused off odor. Addition of antioxidants in the diet can inhibit lipid oxidation in the meat. Lipids interaction with proteins and carbohydrates is unavoidable during the thermal processing of food, causing the appearance of volatile components. The main reaction in meat flavor formation mechanism is Maillard reaction followed by Stecker reaction and degradation of lipids and thiamine. They involve in the reaction between carbonyl and amine components to form flavor compounds, which enhance the flavor of poultry meat.Â Key words: Flavor, off flavor, poultry meat, lipid oxidation, antioxidant

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

Feed consumption and feed conversion ratio of eight weeks old male local ducks treated with santoquin and vitamin E supplement Purba, Maijon; Ketaren, Pius. P.
Indonesian Journal of Animal and Veterinary Sciences Vol 16, No 4 (2011)
Publisher : Indonesian Animal Sciences Society

The aim of this experiment was to investigate the effectiveness of santoquin (Sq) and vitamin E (VE) as feed additives to improve performance of male local ducks. The experiment was conducted using a completely randomized design. Two hundred and eighty male day old ducks (dod) of male Mojosari Alabio crosbred ducks were allocated to ten treatments with four replicates and seven ducks/replicate. The experimental diets were: Basal-diet (RO) without antioxidant (RB) (control); RB + 50 ppm santoquin (Sq) + 100 IU vitamin E (VE) (R1); RB + 50 ppm Sq + 200 IU VE (R2); RB + 50 ppm Sq + 300 IU VE (R3); RB + 100 ppm Sq + 100 IU VE (R4); RB + 100 ppm Sq + 200 IU VE (R5); RB + 100 ppm Sq + 300 IU VE (R6); RB + 150 ppm Sq + 100 IU VE (R7); RB + 150 ppm Sq + 200 IU VE (R8); RB + 150 ppm Sq + 300 IU VE (R9). The ducks were fed ad libitum for 8 weeks. Parameters observed were: feed consumption, live weight, body weight gain, feed conversion rate (FCR) and mortality. The results showed that Sq and VE supplementation did not significantly affect (P > 0.05) the feed consumption, live weight, body weight gain, feed conversion ratio and mortality rate of the ducks. This experiment shows that santoquin andÂ vitamin E supplementation did not affect the performance of male local MA ducks. Key Words: Feed Consumtion, Feed Conversion Ratio, Santoquin, Vitamin E, Local Ducks

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

Growth and carcass production responses of EPMp broiler ducks to various levels of crude fiber and protein in the diet Purba, Maijon; Prasetyo, L. Hardi
Indonesian Journal of Animal and Veterinary Sciences Vol 19, No 3 (2014)
Publisher : Indonesian Animal Sciences Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14334/jitv.v19i3.1085

Inclusion of crude fiber in diet is important for duck growth, but there is a limit in its use in order for the ducks to grow normally. The purpose of this study was to evaluate growth and carcass production responses of EPMp broiler ducks under different levels of crude fiber and protein in diets. Four hundreds and twenty day old ducklings were allocated into 7 treatments with 6 replications and each replication consisted of 10 ducks. The treatments were the factorial combinations of crude fiber content of 6 or 9% and protein content of 19, 21, or 23%; and BR-1 (starter diet) as positive control. The variables observed were: feed intake, weekly body weight, and percentage of carcass production. The results showed that all variables observed were not significantly affected by CF content, but highly significantly affected by crude protein levels in diet. Protein content of 19 or 21% in diet resulted in a better performance for EPMp ducks. The inclusion of high CF in diet did not affect carcass percentage, except for reduced abdominal fat. The study implies that administration of high CF (6 or 9%) with a protein content of 19 or 21% in the diet are still acceptable to EPMp ducks at 12 weeks. Key Words: EPMp Broiler Ducks, Crude Fiber, Performance, Carcass

Effect of enzyme supplementation on nutritive values of fermented palm kernel cake used to substitute soybean meal in broiler diet Sinurat, Arnold P.; Purwadaria, Tresnawati; Purba, Maijon
Indonesian Journal of Animal and Veterinary Sciences Vol 20, No 3 (2015): SEPTEMBER 2015
Publisher : Indonesian Animal Sciences Society

Two experiments was designed to improve nutritional values of palm kernel cake (PKC) by biofermentation process, followed by enzyme supplementation to substitute soybean meal (SBM) in broilers diet. A factorial of 2 x 2 design was applied in the first experiment, i.e. fermentation process (non fermented PKC and fermented PKC) and enzyme supplementation (no enzyme and +BS4 enzyme). Dry matter (DM) digestibility, AME and amino acids ileal digestibility (IAAD) of the treatment ingredients were measured in broiler chickens. Seven replications were applied for the DM and AME assays and 3 replications for IAAD assay. Second experiment was designed to study the effect of SBM substitution with enzyme supplemented FPKC (EFPKC). Four diets were formulated, i.e., control diet without EFPKC, 10%, 20 and 40% SBM substituted with EFPKC. All diets were formulated to meet the nutrient requirements of broilers. Each diet was fed to broilers from 1 to 35 d. Body weight, feed consumption, FCR and mortalities were measured. Carcass yield, abdominal fat and weight of liver and gizzard were measured at the end of experiment. Results showed that fermentation of PKC increased the DM digestibility, the AME was also increased but not significant. Enzyme supplementation did not affect the DM digestibility and AME of PKC. Fermentation process significantly (P<0.05) decreased IAAD of some indispensable amino acids. However, supplementation of enzyme did not affect the IAAD of indispensable amino acids. Substitution of soybean meal with EFPKC reduced the feed intake and growth rate of broilers. Key Words: Palm Kernel Cake, Fermentation, Enzyme, Broilers, Soybean Meal

Effect of enzyme supplementation on nutritive values of fermented palm kernel cake used to substitute soybean meal in broiler diet Arnold P. Sinurat; Tresnawati Purwadaria; Maijon Purba
Jurnal Ilmu Ternak dan Veteriner Vol 20, No 3 (2015): SEPTEMBER 2015
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Two experiments was designed to improve nutritional values of palm kernel cake (PKC) by biofermentation process, followed by enzyme supplementation to substitute soybean meal (SBM) in broilers diet. A factorial of 2 x 2 design was applied in the first experiment, i.e. fermentation process (non fermented PKC and fermented PKC) and enzyme supplementation (no enzyme and +BS4 enzyme). Dry matter (DM) digestibility, AME and amino acids ileal digestibility (IAAD) of the treatment ingredients were measured in broiler chickens. Seven replications were applied for the DM and AME assays and 3 replications for IAAD assay. Second experiment was designed to study the effect of SBM substitution with enzyme supplemented FPKC (EFPKC). Four diets were formulated, i.e., control diet without EFPKC, 10%, 20 and 40% SBM substituted with EFPKC. All diets were formulated to meet the nutrient requirements of broilers. Each diet was fed to broilers from 1 to 35 d. Body weight, feed consumption, FCR and mortalities were measured. Carcass yield, abdominal fat and weight of liver and gizzard were measured at the end of experiment. Results showed that fermentation of PKC increased the DM digestibility, the AME was also increased but not significant. Enzyme supplementation did not affect the DM digestibility and AME of PKC. Fermentation process significantly (P<0.05) decreased IAAD of some indispensable amino acids. However, supplementation of enzyme did not affect the IAAD of indispensable amino acids. Substitution of soybean meal with EFPKC reduced the feed intake and growth rate of broilers.

Feed consumption and feed conversion ratio of eight weeks old male local ducks treated with santoquin and vitamin E supplement Maijon Purba; Pius. P. Ketaren
Jurnal Ilmu Ternak dan Veteriner Vol 16, No 4 (2011): DECEMBER 2011
Publisher : Indonesian Center for Animal Research and Development (ICARD)

The aim of this experiment was to investigate the effectiveness of santoquin (Sq) and vitamin E (VE) as feed additives to improve performance of male local ducks. The experiment was conducted using a completely randomized design. Two hundred and eighty male day old ducks (dod) of male Mojosari Alabio crosbred ducks were allocated to ten treatments with four replicates and seven ducks/replicate. The experimental diets were: Basal-diet (RO) without antioxidant (RB) (control); RB + 50 ppm santoquin (Sq) + 100 IU vitamin E (VE) (R1); RB + 50 ppm Sq + 200 IU VE (R2); RB + 50 ppm Sq + 300 IU VE (R3); RB + 100 ppm Sq + 100 IU VE (R4); RB + 100 ppm Sq + 200 IU VE (R5); RB + 100 ppm Sq + 300 IU VE (R6); RB + 150 ppm Sq + 100 IU VE (R7); RB + 150 ppm Sq + 200 IU VE (R8); RB + 150 ppm Sq + 300 IU VE (R9). The ducks were fed ad libitum for 8 weeks. Parameters observed were: feed consumption, live weight, body weight gain, feed conversion rate (FCR) and mortality. The results showed that Sq and VE supplementation did not significantly affect (P > 0.05) the feed consumption, live weight, body weight gain, feed conversion ratio and mortality rate of the ducks. This experiment shows that santoquin and vitamin E supplementation did not affect the performance of male local MA ducks. Key Words: Feed Consumtion, Feed Conversion Ratio, Santoquin, Vitamin E, Local Ducks

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

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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