Effects of Amino Acid Supplementation on Nutritional Values and L-Carnitin of Broiler Meat - Maghfuri, M; Sudarman, A; Mutia, R (ANIMAL PRODUCTION, 2014)
Abstract. Fat is the source of energy and fatty acid in poultry nutrition but palm oil addition will increase fat and lower protein meat content. Proper diet manipulation can modify broiler meat nutrient content and increase its nutritional value. Essential and nonessential amino acid supplementation was reported to affect meat nutrient composition. This research was aimed to manipulate meat nutrient content by amino acid supplementation. Completely Randomized Design was assigned to six treatment and four replicates. Broilers were fed with treatment feed consisted of R0 (basal feed with 5% palm oil); R1 (basal feed + 0.25% glycine); R2 (basal feed + 0.25% taurine); R3 (basal feed + 15% total lysine and methionine basal feed); R4 (basal feed + 0.25% glycine + 0.25% taurine); R5 (basal feed + 0.25% glycine + 0.25% taurine +  15% total lysine and methionine of basal feed). Parameters observed were dry matter content, crude protein, crude fat and L-carnitine of meat. Meat nutrient content was subjected to anova followed by Tukey test for changes in variables, while descriptive statistics were used to analyzed L-carnitine. Result showed that amino acid supplementation significantly increased broiler dry matter and fat content but did not significantly affect protein content. L-carnitine decreased after amino acid supplementation except broilers fed with R5 ration. It can be concluded that broilers fed with R5 ration was the most nutritious due to high L-carnitine and meat protein but relatively low fat. Key words: amino acid, broiler, L-carnitine, meat nutrient content Abstrak. Lemak merupakan sumber energi dan sumber asam lemak pada nutrisi unggas, tetapi penambahan minyak sawit akan meningkatkan proporsi lemak dan menurunkan protein. Manipulasi yang tepat pada pakan ayam broiler dapat memodifikasi kandungan nutrien daging dan meningkatkan nilai nutrisinya. Suplemenasi asam amino esensial dan nonesensial dilaporkan dapat berpengaruh terhadap komposisi nutrien daging. Penelitian ini bertujuan untuk memanipulasi kandungan nutrien daging dengan suplementasi asam amino. Rancangan percobaan menggunakan rancangan acak lengkap (RAL) dengan enam perlakuan dan empat ulangan. Ayam broiler diberi pakan perlakuan yang terdiri dari R0 (ransum basal mengandung 5% minyak sawit); R1 (ransum basal + 0,25% glisin); R2 (ransum basal + 0,25% taurin); R3 (ransum basal + 15% total lisin dan methionin ransum basal); R4 (ransum basal + 0,25% glisin + 0,25% taurin); R5 (ransum basal + 0,25% glisin + 0,25% taurin + 15% total lisin dan methionin ransum basal). Parameter yang diamati pada penelitian ini meliputi bahan kering, protein kasar, lemak kasar dan L-karnitin pada daging. Kandungan nutrien daging dianalisis menggunakan analisis variansi kemudian dilanjutkan uji Tukey apabila ada perbedaan yang muncul dalam peubah, sedangkan L-karnitin dianalisis menggunakan deskriptif statistik. Hasil penelitian menunjukkan suplementasi asam amino meningkatkan kandungan bahan kering dan lemak daging, tetapi tidak berpengaruh pada kandungan protein daging. Kandungan L-karnitin daging sebagian besar turun dengan suplementasi asam amino, kecuali ayam yang diberi pakan R5. Disimpulkan bahwa kandungan daging ayam broiler yang diberi pakan R5 paling nutrisional karena mengandung L-karnitin daging dan protein tinggi dan relatif rendah lemak. Kata kunci : asam amino, ayam broiler, L-karnitin, kandungan nutrien daging