Physiological Response and Physical Quality of Cihateup Duck Meat Given Natural Isotonic in Dry Maintenance System

N. Frasiska (Program Studi Peternakan, Fakultas Pertanian Universitas Perjuangan Tasikmalaya)
R. A. Riyadi (Program Studi Peternakan Universitas Perjuangan Tasikmalaya)
N. Rahayu (Program Studi Peternakan Universitas Perjuangan Tasikmalaya)

Jurnal Sain Peternakan Indonesia
Vol 17, No 2 (2022)

This study aims to determine the effect of giving natural isotonic and determine which level is the most optimal for the physiological response and physical quality of Cihateup Duck meat. This study used an in vivo experimental method and a completely randomized design (CRD) with a treatment consisting of 4 treatments and 5 replications. The remedies in this study were the addition of celery extract as much as 25 mg, 50 mg, and 75 mg, as well as lime juice as much as 2%, 3%, and 4%. The results based on analysis of variance showed that the treatment had a significant effect on the pH value of the meat (P<0.05), but did not affect heart rate, rectal temperature, and cooking loss (P>0.05). The addition of 25mg celery extract and 2% lime juice is the optimal level.