Pengaruh Umur Terhadap Kadar Kholesterol, Trigliserida Dan Cooking Loss Daging Sapi Pesisir

Khasrad Khasrad

Jurnal Peternakan Indonesia
Vol 11, No 3 (2006): Jurnal Peternakan Indonesia

The research was carried out to study the effects of age to cholesterol content, trigliserida and cooking loss of meat pesisir cattle. Twelve cattle were allotted to a 4 x 3 randomized block design (RBD). The treatments are 4 levels of age, they are I1 (1.5-2.0 years), I2 (2.5-3.0 years), I3 (3.5-4.0 years) and I4 (>4.5 years). The results showed that cholesterol content of meat pesisir cattle ranged from 37.24 - 38.29 mg/100 gram, trigliserida 12.25 - 13.62 mg/100 gram of meat and cooking loss ranged from 28.10 - 32.36 %. The age of cattle didn't influence significantly (P > 0.05) to cholesterol content and trigliserida content of meat, but cooking loss persentage decreased significantly (P<0.05) by increasing the age of cattle.