Pemanfaatan Sumber Minyak Berbeda Terhadap Kecernaan Lemak dan Kualitas Daging Ayam Broiler - Lilik Krismiyanto; Nyoman Suthama; Istna Mangisah (Universitas Halu Oleo, 2020)
ABSTRAKPenelitian bertujuan untuk mengetahui pemanfaatan sumber minyak yang berbeda terhadap kecernaan lemak dan kualitas daging ayam broiler. Ternak percobaan sebanyak 144 ekor unsex dan sumber minyak (minyak sisa penggorengan, minyak kelapa sawit dan minyak bekatul). Penelitian menggunakan rancangan acak lengkap dengan 6 perlakuan dan 4 ulangan (masing-masing unit berisi 6 ekor). Perlakuan yang diterapkan meliputi T1 (ransum dengan 1,5% minyak sisa penggorengan), T2 (ransum dengan 3% minyak sisa penggorengan), T3 (ransum dengan 1,5% minyak kelapa sawit), T4 (ransum dengan 3% minyak kelapa sawit), T5 (ransum dengan 1,5% minyak bekatul) dan T6 (ransum dengan 3% minyak bekatul). Parameter yang diukur meliputi kecernaan lemak, bobot relatif lemak abdominal, massa lemak daging dan massa kolesterol daging. Data diuji menggunakan uji Anova dan uji beda nyata Duncan pada taraf 5%. Hasil penelitian menunjukkan bahwa penggunaan minyak berbeda berpengaruh nyata (P<0,05) terhadap kecernaan lemak, bobot relatif lemak abdominal, massa lemak dan kolesterol daging. Kesimpulan adalah penggunaan minyak bekatul 1,5 and 3% (T5 and T6) pada ayam broiler mampu menurunkan kecernaan lemak, bobot relative lemak abdominal, massa lemak dan kolesterol daging.Kata kunci: sumber minyak berbeda, kecernaan lemak, kualitas daging, ayam broilerABSTRACTThe research aims to determine the utilization of different oil sources on fat digestibility and meat quality broiler chicken. Experimental animals were 144 birds of unsex dan oil sources (waste oil, palm oil dan rice bran oil). The present experiment was assigned in a completely randomized design with 6 treatments and 4 replications (6 birds each). Treatments were as follows: T1 (diet with 1,5% waste oil), T2 (diet with 3% waste oil), T3 (diet with 1,5% palm oil), T4 (diet with 3% palm oil), T5 (diet with 1,5% rice bran oil), and T6 (diet with 3% rice bran oil). Parameter measured were fat digestibility, relative weight of abdominal fat, fat meat mass and cholesterol meat mass. Data were subjected to analysis of Anova and Duncan of level 5%. Results of the present study indicated that the feeding of three different oil sources of significantly (P<0,05) on fat digestibility, the relative weight of abdominal fat, fat meat mass, and cholesterol meat mass. In conclusion that feeding of 1,5 and 3% rice bran oil (T5 and T6) in diet broiler chicken able to decrease fat digestibility, the relative weight of abdominal fat, fat meat mass, and cholesterol meat mass.Keywords: different oil sources, fat digestibility, meat quality, broiler chicken