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All Journal Jurnal Ilmu Ternak Veteriner WARTAZOA Indonesian Bulletin of Animal and Veterinary Sciences
Maijon Purba
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Veterinary

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Growth and carcass production responses of EPMp broiler ducks to various levels of crude fiber and protein in the diet Maijon Purba; L. Hardi Prasetyo
Jurnal Ilmu Ternak dan Veteriner Vol 19, No 3 (2014): SEPTEMBER 2014
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (223.691 KB) | DOI: 10.14334/jitv.v19i3.1085

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (224.884 KB) | DOI: 10.14334/wartazoa.v24i3.1068

Abstract

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. Key words: Flavor, off flavor, poultry meat, lipid oxidation, antioxidant
Co-Authors Arnold P. Sinurat Arnold P. Sinurat C.H Wijaya D.R Ekastuti E.B Laconi L. Hardi Prasetyo L.H Prasetyo P.P Ketaren P.S Hardjosworo Pius. P. Ketaren Tresnawati Purwadaria