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All Journal Jurnal Ilmu Ternak Veteriner Animal Production : Indonesian Journal of Animal Production
Tri Yuwanta
Fakultas Peternakan, Universitas Gadjah Mada, Yogyakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Veterinary

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Journal : Animal Production : Indonesian Journal of Animal Production

 1 
The Reproduction Performance of Tegal Duck Based on Hematology Status Ismoyowati, Ismoyowati; Yuwanta, Tri; Sidadolog, J HP; Keman, S
ANIMAL PRODUCTION Vol 8, No 2 (2006): May
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (107.104 KB)

Abstract

The experiment was conducted to study the physiological indicator of Tegal duck based on the hematological parameters and its relation to reproduction performances.  The research materials were 20 heads of male and 100 heads of female Tegal ducks. Parameters measured were erytrocyte, leucocyte, differential leucocyte, hemoglobin, hematocrit, protein total, albumin and globulin, and reproduction performances (semen volume and egg production).  Method of the research was experimental with Completely Randomized Design,  and data were analysed using analysis of variance and correlation.  The result of the experiment showed that hematological parameters of Tegal duck that had high production were high significantly (P<0,05) different than the others, except on albumin value.  It was concluded that reprodution performances of Tegal duck was highly affected by its hematologys status. (Animal Production 8(2): 88-93 (2006) Key Words: Reproduction performances, Tegal duck, hematology status
Phytobiotic Utilization as Feed Additive in Feed for Pancreatic Enzyme Activity of Broiler Chicken Purwanti, Sri; Zuprizal, Zuprizal; Yuwanta, Tri; Soepadmo, Soepadmo
ANIMAL PRODUCTION Vol 17, No 3 (2015): September
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (578.217 KB) | DOI: 10.20884/1.anprod.2015.17.3.518

Abstract

This research was conducted to evaluate the effect of turmeric water extract, garlic and combination turmeric and garlic as a feed additive in the broiler diet on pancreatic enzyme activity of broiler chicken. Effectivity of treatments was assessed by addition of phytobiotic (control, 015% zinc bacitracin, 2.5% TE, 2.0% GE, 2.5% TGE) which were arranged Completely Randomized Design with 4 replications. The variables measured were pancreatic enzyme activity(amylase enzyme activity, protease enzyme activity  and lipase enzyme activity).The results showed that enzyme protein activity content of 2.5% TE supplementation is also high at 82.02 U/ml, then supplemented 2.5% TGE, 2.0% GE, negative control and positive control respectively 75.98 ; 72.02; 68.74; and 66.57 U/ml. The lipase enzyme activity whereas the negative control and a positive control differ significantly higher (P<0.05) to treatment with the addition of 2.5% TE, 2.0% GE and 2.5% TGE phytobiotic. The research concluded that the incorporation of 2.5% TE, 2% GE and combined 2.5% TGE as feed additive enhanced pancreatic enzyme activity.
Supplementation of Vitamin E and C in the Feed on Color, Cooking Loss and Tenderness of Muscovy Ducks Meat Stored in Room Temperature, Refrigerator and Freezer Tugiyanti, Elly; Yuwanta, Tri; Zuprizal, Zuprizal; Rusman, Rusman; Ismoyowati, Ismoyowati
ANIMAL PRODUCTION Vol 17, No 2 (2015): May
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (577.386 KB) | DOI: 10.20884/1.anprod.2015.17.2.504

Abstract

Research has been conducted to determine the effectiveness of antioxidant supplementation of vitamin E and C in the feed to meat quality of the Muscovy duck meat stored at room temperature, refrigerator and freezer.  Eighty-four Muscovy duck tail males aged 9 weeks maintained for 5 weeks and allocated into 7 treatments with 4 replications and each replication consisted of Muscovy duck 3 heads. Completely Randomized Design was applied, in the which treatments were vitamin E and vitamin C supplementation to the basal feed containing 21% protein and 3100 kcal / kg administered metabolic energy into seven groups namely E0C0: basal feed without Vit E and Vit C, E400: basal feed plus 400 IU of vitamin E, E600: basal feed plus 600 IU of vitamin E, C400: basal feed plus 400 mg / kg feed vitamin C, C600: basal feed plus 600 mg / kg feed as much vitamin C, E200C200: basal feed plus 200 IU vitamin E and 200 mg / kg feed vitamin C, and E300C300: basal feed plus 300 IU of vitamin E and 300 mg / kg feed of vitamin C. The parameters measured were the color of meat that includes the value of L * (lightness), a * (Redness) and b * (yellowness), tenderness and cooking looses.  The data obtained and the analysis of variance followed honestly significant difference test.Muscovy duck meat that vitamin E-supplemented feed brightness levels did not differ (P> 0.05) with non-supplemented,  otherwise Muscovy duck meat that feed supplemented vitamin C or a combination of vitamin E and C levels of brightness up to 3 days either at room temperature or stored the refrigerator is still high.  Supplementation of vitamin E and C was highly significant (P <0.01) against redness (a*) meat stored in different storage means. Muscovy duck meat that feed not supplemented vitamin E and C redness (a*) did not differ (P> 0.05) between the age of 0 hours with that stored in the refrigerator or freezer. B * value of Muscovy duck meat that feed not given vitamin E and C as well as different combinations (P <0.05) with Muscovy duck meat that feed supplemented with vitamin C or a combination of vitamins E and C. The Muscovy duck meat that feed supplemented vitamin E, C or a combination of vitamins E and C if stored at room temperature or refrigerator up to 3 days the value of L* and a* is still high, but the b * low.
Physical and Sensory Quality of Broiler Meat as Influenced by Dietary Supplementation of Turmeric (Curcuma longa), Garlic (Allium sativum) and in Combinations as a Feed Additive Purwanti, Sri; Zuprizal, Zuprizal; Yuwanta, Tri; Supadmo, Supadmo
ANIMAL PRODUCTION Vol 20, No 1 (2018)
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (759.3 KB) | DOI: 10.20884/1.jap.2018.20.1.633

Abstract

This research was conducted to evaluate the effect of turmeric water extract, garlic and combinations of turmeric and garlic as feed additives in broiler diets on the physical and sensory quality of broiler meat. During the study, the chicken were given 5 feeding treatments, i.e. R0 (basal ration without phytobiotic and antibiotics) , R1 (basal diet + 0.015% zinc bacitracin + 2.485% filler), R2 (basal ration + 2.50% TE), R4  (basal ration + 2.00% GE + 0.50% filler), and R5 (basal ration + 2.50% TGE). The base diet was composed of: yellow corn, meat and bone meal, poultry meat meal, soybean meal, oil, mineral mix, calcium carbonate, dicalcium phosphate, salt, L-lysine-HCl, and DL-methionine. Variables observed were physical quality (pH, water holding capacity, cooking lose, and tenderness) and sensory quality. Data regarding physical quality were statistically analyzed by one-way ANOVA followed by the orthogonal contrast for significant results, and data of sensory quality by non-parametric methods such as the Hedonic Kruskal-Wallis test. The results showed that the physical quality of meat had no effect (P>0.05), except the significant water holding capacity (P<0.05) which was lower with phytobiotic extract supplementation. All sensory test parameters in fresh and cooked meat had no effect (P>0.05) following phytobiotic extract supplementation, except for the color and acceptability (P <0.05) in fresh broiler meat. The conclusion of the research was that 2.5% TE, 2.0% GE and 2.5% TGE is capable of acting as a feed additive to increase the physical and sensory quality of broiler meat.
Co-Authors Dini Hardini Djuwantoko Djuwantoko Elly Tugiyanti Hafsah Hafsah Irfan H. Djunaidi Ismoyowati J HP Sidadolog, J HP Kustono Kustono M. Nurcahyanto Rusman Rusman S Keman, S SOEPADMO SOEPADMO, SOEPADMO Sri Purwanti Supadmo . Supadmo Supadmo Zuprizal (Zuprizal)