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All Journal Buletin Peternakan Formosa Journal of Science and Technology (FJST) Animal Production
Kalele, Jerry
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The Use of Water Hyacinth Leaves Supplementation in Ruminant Feed on Methane, Protozoa, VFAs, and Fatty Acids Ruminal Fluid in Vitro Sondakh, Erwin Hubert Barton; Kalele, Jerry; Tuwaidan, Nancy
ANIMAL PRODUCTION Vol. 26 No. 2 (2024)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with the Animal Scientist Society of Indonesia (ISPI) and the Indonesian Association of Nutrition and Feed Science (AINI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2024.26.2.272

Abstract

This study aims to determine the effect of water hyacinth leaves supplementation in ruminant feed parameters of fermentation, and fatty acids ruminal fluid in vitro. The experiment consists of six treatments, R0: no water hyacinth + 30% concentrate; R1: 1% water hyacinth leaves + 29% concentrate; R2: 2% water hyacinth leaves + 28%; R3: 3% water hyacinth leaves + 27% water hyacinth leaves; R4: 4% water hyacinth leaves + 26% concentrate; R5: 5% water hyacinth leaves + 25% concentrate. The fermentation was conducted at 39oC for 72 hours using gas production technique. The results indicated that giving of 4% water hyacinth leaves and 26% concentrate of MCFA could reduce the number of protozoa and methane production (P<0.05) and increase propionate acid. It can be concluded that use of 4% water hyacinth leaves and 26% concentrate could reduce methane gas production and quantity of protozoa and also could increase propionate acid in rumen fermentation in vitro.
The Use of Water Hyacinth Leaves Supplementation in Ruminant Feed on Methane, Protozoa, VFAs, and Fatty Acids Ruminal Fluid in Vitro Sondakh, Erwin Hubert Barton; Kalele, Jerry; Tuwaidan, Nancy
ANIMAL PRODUCTION Vol. 26 No. 2 (2024)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with the Animal Scientist Society of Indonesia (ISPI) and the Indonesian Association of Nutrition and Feed Science (AINI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2024.26.2.272

Abstract

This study aims to determine the effect of water hyacinth leaves supplementation in ruminant feed parameters of fermentation, and fatty acids ruminal fluid in vitro. The experiment consists of six treatments, R0: no water hyacinth + 30% concentrate; R1: 1% water hyacinth leaves + 29% concentrate; R2: 2% water hyacinth leaves + 28%; R3: 3% water hyacinth leaves + 27% water hyacinth leaves; R4: 4% water hyacinth leaves + 26% concentrate; R5: 5% water hyacinth leaves + 25% concentrate. The fermentation was conducted at 39oC for 72 hours using gas production technique. The results indicated that giving of 4% water hyacinth leaves and 26% concentrate of MCFA could reduce the number of protozoa and methane production (P<0.05) and increase propionate acid. It can be concluded that use of 4% water hyacinth leaves and 26% concentrate could reduce methane gas production and quantity of protozoa and also could increase propionate acid in rumen fermentation in vitro.
Physicochemical Profiles of Goat Meat: Influence of Unsaturated Fatty Acid Enriched Diets Sondakh, Erwin Hubert Barton; Kalele, Jerry; Waani, Merci; Lapian, Hapri; Sompie, Meity; Ratulangi, Friets
Buletin Peternakan Vol 49, No 2 (2025): BULETIN PETERNAKAN VOL. 49 (2) MAY 2025
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v49i2.99412

Abstract

The aim of this research was to determine the physicochemical profiles of meat from goat given a diet containing unsaturated fatty acids. The material used in this research was local male goats aged ± 12 months. Treatment used in the present study was R0, as a control diet, R1: R0 added with 2.5% of tuna fish oil (TFO), R2: R0 added with 5% of tuna fish oil (TFO), R3: R0 added with 2.5% of soybean oil (SO) and treatment R4: R0 added with 5% of soybean oil (SO). This research was conducted for three months. After the feeding trial, the goats were slaughtered, and the quality of the longissimus dorsi was analyzed. The research design used was a completely random design and four replications. The results showed that the feed containing TFO and SO at a level of 2.5% - 5% did not cause a significant difference (p>0.05) in the carcass components and the physical quality of the meat. Meanwhile, other parameters such as meat cholesterol, stearic acid, oleic acid, and linoleic acid were affected significantly (p<0.05). It should be concluded that the giving 2.5% - 5% of feed containing an unsaturated fatty acids profile (tuna fish oil and soybean oil) has not shown changes in the physicochemical quality of meat. But at the level of tuna oil and soybean oil, up to 5% of dry matter are able to increase the unsaturated fatty acid profile in meat. 
Utilization of Water Hyacinth Leaves for Protein Protection in Goat Diets: Impacts on Production Performance and Meat Quality Sondakh, Erwin Hubert Barton; Kalele, Jerry; Hadju, Rahmawaty
ANIMAL PRODUCTION Vol. 27 No. 2 (2025)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with the Animal Scientist Society of Indonesia (ISPI) and the Indonesian Association of Nutrition and Feed Science (AINI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2025.27.2.348

Abstract

This study aimed to evaluate the effect of using water hyacinth (Eichhornia crassipes) leaves as a natural feed protein protector on production performance and meat quality in goats. A total of 16 male goats (±15 kg body weight) were used in a completely randomized design with four dietary treatments: R1 (15% tofu dregs + 15% concentrate + 70% forage), R2 (15% tofu dregs + 1% water hyacinth leaves + 14% concentrate + 70% forage), R3 (15% tofu dregs + 2% water hyacinth leaves + 13% concentrate + 70% forage), and R4 (15% tofu dregs + 3% water hyacinth leaves + 12% concentrate + 70% forage). The goats were reared for 10 weeks to measure feed intake and average daily gain (ADG), followed by slaughter to evaluate carcass characteristics and meat chemical composition. Data were analyzed using analysis of variance (ANOVA), and treatment differences were assessed using Duncan's multiple range test. Results showed that inclusion of water hyacinth leaves significantly increased feed intake, ADG, hot and cold carcass weight, carcass percentage, and meat protein content (P<0.05). Supplementing goat diets with 1–3% (dry matter basis) water hyacinth (Eichhornia crassipes) leaves as a natural protein protection strategy significantly improves feed intake, average daily gain, carcass traits, and meat protein content. These findings demonstrate the potential of water hyacinth leaves as a functional feed additive to enhance the productivity and meat quality of goats.
Profile of Chicken Nugget Fatty Acid Added Soybean Flour as Food Sources Dietary Fiber Sondakh, Erwin Hubert Barton; Kalele, Jerry; Ratulangi, Friets; Palar, Conny; Sompie, Meity
Formosa Journal of Science and Technology Vol. 3 No. 3 (2024): March 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjst.v3i3.8611

Abstract

The current research were conducted with the aim to determine the effect of soybean flour as fortification ingredient to increase dietary fiber products to chicken nuggets. The meat used for nuggets chicken was taken from the chest. Soybeans were used as a fortification ingredient for the product of chicken nuggets. This experiment use a completely randomized design with five treatments consisting of a treatment: R0 level 0% of soybean of the meat composition of 500 g (0 g of soybean and 500 g of meat), R1 level of 5% of soybean of the meat composition (25 g soybean and 475 g of meat) R2 level of 10% of soy bean of the meat composition (50 g of soybean and 450 g of meat), R3 15% of soybean of the meat composition (75 g of soybean and 425 g of meat), R4 level 20% soybean of the meat composition (100 g of soybean and 400 g of meat). Each treatment was conducted four replications. The results were analyzed using analysis of variance and when there was a difference of average, the DMRT test was used to separate the difference. The results showed that fortification with soybeans in chicken meat had a significant effect on the protein, fat and fatty acid. In conclusion, Product of chicken nuggets using soybean flour can increase unsaturated fatty acids with a composition level of 75 g soybean flour and 425 g chicken meat.
Co-Authors Erwin Hubert Barton Sondakh, Erwin Hubert Barton Lapian, Hapri M. Sompie Palar, Conny Rahmawaty Hadju Ratulangi, Friets Tuwaidan, Nancy Waani, Merci