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Journal of Veterinary and Animal Sciences
Published by Universitas Udayana
ISSN : 25501283     EISSN : 26220571     DOI : -
Core Subject : Health,
Veterinary
It covers all the scientific and technological aspects of veterinary medicine in general, anatomy, physiology, biochemistry, pharmacology, microbiology, pathology, public health, parasitology, infectious diseases, clinical sciences, biotechnology, alternative veterinary medicine and other biomedical fields. In the field of animal science, the journal receives original manuscripts covering breeding and genetics, reproduction and physiology, nutrition, feed sciences, animal products, biotechnology, behavior, livestock farming system, socio-economic, and policy.
Arjuna Subject : Kedokteran Hewan - Kedokteran Hewan (Lain-Lain)
Articles 78 Documents
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Cover, Editorial Board, and Table of Content Journal of Veterinary and Animal Science
Journal of Veterinary and Animal Sciences Vol 6 No 1 (2023)
Publisher : Institute for Research and Community Service, Udayana University

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Abstract

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Anatomical and Morphometric Study of Small and Large Intestine of Bali Cattle Luh Gde Surya Heryani; Ni Nyoman Werdi Susari; Luh Putu Syamadina Pramesya Nareswari
Journal of Veterinary and Animal Sciences Vol 3 No 2 (2020)
Publisher : Institute for Research and Community Service, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JVAS.2020.v03.i02.p04

Abstract

Information on the anatomical and morphometric structure of the digestive system of Bali cattle will provide a clear and precise picture if abnormalities occur in the organs in the digestive system. This study aims to determine the anatomical and morphometric structures of the small intestine and large intestine of Bali cattle. Samples were taken from 14 Bali cattle and based on gross pathology examination declared healthy. The results showed that the average length of the small intestine including the duodenum, jejunum and ileum are 473.07 cm, 529.64 cm, and 363.64 cm; and successive widths are 5.50 cm, 6.00 cm, and 6.11 cm. While the average length of the large intestine which includes the cecum, colon and rectum are 36.78 cm, 371.21, 50.00 cm; while the width are 9.65 cm, 11.47 cm, and 8.85 cm. Jejunum has the longest size in the small intestine, while in the large intestine the longest size is the colon. The right information and data about the digestive system are very important and useful to support further clinical and preclinical research, and the results of this study can be used as a reference in determining the characterization of Bali cattle.
Extract Ashitaba (Angelica Keiskei) Improving The Immune Response Il-2, Ifn-?balb/CMiceVaccinated With Rabies Vaccine I Wayan Sudira; I Made Merdana
Journal of Veterinary and Animal Sciences Vol 1 No 2 (2017)
Publisher : Institute for Research and Community Service, Udayana University

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Ashitaba plant (Angelica keiskei) is native to Japan that has been developed in Indonesia, has many benefits, as a vegetable and as immonomudulator. This study aims to determine the ethanol extract effect of Ashitaba leaves (Angelica keiskei) to increase immune response IL-2, IFN-? Balb/C mice were vaccinated with rabies vaccine. This study used a completely simple randomized design. Treatment consisted of six points are without Ashitaba (control), giving a dose of 100 Ashitaba; 200; 300; 400, and 500 mg/kg orally for 21 days. Each treatment was repeated four times, so there are 24 units for researching. On the 28th day, do the vaccination with rabies vaccine to all groups of mice. On 42th day, the spleen was taken for viewing cultured lymphocytes producing cells. Variables observed are the levels of IL-2 and IFN levels of the lymphocyte. The results showed that the extract of Ashitaba can increase levels of IL-2 were significantly (p<0.05). Respectively, the average levels of interleukin-2 after treatment Ashitaba extract dose 0; 100; 200; 300; 400, and 500 mg/kg, are 1,700 pg, 3.919 pg, 5.218 pg, 8.875 pg, 15.563 pg. Gammainterferon also increased as increase as given by dose of Ashitaba extract. Statistically, it showed significant difference (p<0.05), except between 400 and 500 doses was not significant (p>0.05). The average control levels of interferon gamma are 13.534 pg, 100 mg/kgbb dose (15.222 pg), dose 200mg/kgbb (15.745 pg), dose 300mg/kgbb (16.749 pg), dose 400mg/kgbb (17.116 pg) and dose 500mg/kgbb (17.278 pg). The conclusion, Ashitaba ethanol extract can improve the immune response of IL-2 and IFN-? mice vaccinated with rabies vaccine.
Antibody Survey of Bovine Viral Diarrhea in Bali Cattle Putu Henrywaesa Sudipa; Luh Made Sudimartini; I Wayan Wirata
Journal of Veterinary and Animal Sciences Vol 3 No 1 (2020)
Publisher : Institute for Research and Community Service, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JVAS.2020.v03.i01.p02

Abstract

Bovine Viral Diarrhea (BVD) or malignant diarrhea in cattle is one of the animal diseases that causes economic losses in the cattle industry worldwide. The biggest economic loss due to infection by Bovine Viral Diarrhea is related to reproductive and calf disorders that continue to transmit the virus to other cattle. This study aims to determine the presence of Bovine Viral Diarrhea antibodies in Bali cattle. The sample uses Bali cattle’s blood from 30 cows that are accommodated in 2 tubes that contain anti-coagulant and which do not contain anti-coagulant. After being processed to get serum, plasma and buffy coat cells, then the samples were examined using the ELISA method and presented descriptively. The results showed that there were positive suspects in Sobangan village, Badung with 8 out of 15 samples (53%) and positive suspects in the village of Payangan, Gianyar with 3 out of 15 samples (20%). Positive results are influenced by biosecurity of each type of sample farm, in Sobangan village is a large farm so biosecurity is difficult to implement and the spread of disease is faster than in Payangan village that have small farm type.
Phenotypic Identification of Lactobacillus from Breast Milk Based on Their Ability to Ferment Sugars Ni Made Indri Hapsari Arihantana; Ni Nyoman Puspawati
Journal of Veterinary and Animal Sciences Vol 1 No 1 (2017)
Publisher : Institute for Research and Community Service, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JVAS.2017.v01.i01.p05

Abstract

The purpose of this study was to identify the species of Lactobacillus which has the potency as superior probiotic based on their ability to ferment sugars. The study was conducted in two steps, the first was a confirmation test of the five lactic acid bacteria (LAB) isolates of breast milk A1, A6, A8, B8, and B10b. All of the LAB isolates were Gram positive rod and negative catalase. This shows that all of the isolates were of the genus of lactic acid bacteria and readily for the second step testing. The second step was to determine the LAB isolates ability to ferment 50 sugars (carbohydrates) using API 50 CHL kit. Results from the API 50 CHL kit test showed that the 5 LAB isolates were of indigenous LAB with the identification level of 88,7% - 99,9%. The species found were three spesies of Lactobacillus plantarum-1 (Lactobacillus plantarum-1 A1, Lactobacillus plantarum-1 A8, Lactobacillus plantarum-1 B8),and 2 spesies of Lactobacillus rhamnosus (Lactobacillus rhamnosus A6, and Lactobacillus rhamnosus B10b), respectively.
Description of The Quality of Etawa Breeding Goat Meat At Room Temperature Viewed From Color and Smell Raised in Bali Alif Ilham Ilahi
Journal of Veterinary and Animal Sciences Vol 6 No 1 (2023)
Publisher : Institute for Research and Community Service, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JVAS.2023.v06.i01.p03

Abstract

The offsring of etawa goat (PE) is one of the local goat breeds that are often found in Indonesia, including in Bali island. Assessment of the quality of PE goat meat is one of the things that needs to be considered because it is often equated with other types of livestock meat, this occurs due to the lack of publications regarding the assessment of the quality of goat meat, especially PE goat meat. Color and smell are aspects of the assessment of a meat quality. The aim of this study was to investigate the quality of PE goat meat at room temperature in terms of color and smell within 24 hours. Samples were taken from goat farms in Desa Serpang, Kecamatan Busungbiu Kabupaten Buleleng, Provinsi Bali. The goat samples taken were meat from goats shortly after slaughtered. Tests carried out on PE goat meat were color and odor tests, color tests were carried out using SNI color standards, while odor tests were tested by panelists. This study used a descriptive-quantitative model with ANOVA test and continued with Duncan's test. Keywords: PE Goat, Color, Smell, Time
Analysis of Nutrition, Quality and Health of Local Pork by Sex Ida Bagus Ngurah Swacita; Ida Apsari; Romy Muhammad Dary Mufa
Journal of Veterinary and Animal Sciences Vol 4 No 2 (2021)
Publisher : Institute for Research and Community Service, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JVAS.2021.v04.i02.p04

Abstract

The purpose of this study was to determine the nutrition, quality and health of local Balinese pork based on gender. This study used a qualitative exploratory survey method, which took 10 samples of local pork slaughtered at the Pig Slaughterhouse (TPB), consisting of five female local pork samples and five male samples at three different locations. Assessment of pork nutrition and quality can be done using the Association of Official Analytical Chemist (AOAC) method, while pork health assessment can be done by inspection, palpation, and inches. The results showed that the average nutritional value of male pork was as follows: water content 74.5%, ash 1.2%, crude protein 19.7%, crude fat 4.6%, while the average female pork was water content 74.9 %, ash 1.2%, crude protein 18.8%, crude fat 5.1%. The quality of local pork, both male and female, is reddish brown in color, smells of fresh blood with a soft consistency and smooth texture, the average pH value of male and female pigs is 5.37, and the average water holding capacity of male and female pork is 89.19%. 88.73. The health of the carcass and internal organs of male and female local pigs were normal (healthy), no abnormalities were found, except for a white spot in the liver of the male pig. It can be concluded that the nutrition, quality and health of local pork are in accordance with meat quality standards and are fit for consumption.
Cover, Editorial Board, and Table of Content Journal of Veterinary Science
Journal of Veterinary and Animal Sciences Vol 2 No 1 (2019)
Publisher : Institute for Research and Community Service, Udayana University

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Cover, Editorial Board, and Table of Content
The Changes of Temperature and pH of Bali and Landrace Porks After Slaughtered i kadek yogi pernanda putra; I Wayan Suardana; Mas Djoko Rudyanto
Journal of Veterinary and Animal Sciences Vol 4 No 1 (2021)
Publisher : Institute for Research and Community Service, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JVAS.2021.v04.i01.p05

Abstract

Abstract. Pigs are critical livestock in providing animal protein for some people in Indonesia and are the third contributor to animal protein sources after poultry and cattle. Pigs is one of the essential commodities in terms of nutritional, socio-cultural, and economic aspects. The acidity (pH) level dramatically affects the quality of the meat because the pH value affects the tenderness, water holding capacity, and color of the meat. In principle, low-temperature withering or high temperature affects the speed or slowness of the pH decrease rate. This study aimed to determine the temperature drop and pH rate of the meat on the quality of balinese and Landrace pigs after slaughtering. The study design was purposive sampling. The samples used were the meat of the psos major muscle of balinese and landrace pigs, with 32 samples consisting of 16 balinese pigs and 16 landrace pigs. The data from the laboratory tests were analyzed by comparison with the statistical test of variance analysis of variance (ANOVA) with SPSS. The results showed that the decrease in acidity level (pH) in balinese and landrace pigs were significantly different (P<0.05), while the decrease in temperature in balinese and landrace pigs were not significantly different (P>0.05). It can be concluded that the decrease in pH and temperature in balinese and landrace pigs can affect the quality of pigs after slaughter
Characteristic Evaluation of Antioxidant Edible Coating Based on Gelatin Broiler Chicken Feet Skin with Addition of Liquid Smoke Oka, A.; IK. A. Wiyana; M. Hartawan; I N.S. Miwada; S. A. Lindawati
Journal of Veterinary and Animal Sciences Vol 1 No 2 (2017)
Publisher : Institute for Research and Community Service, Udayana University

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Abstract

The purpose of this study was to evaluate the characteristics of gelatin application from broiler chicken skin as an edible coating that has the potential of antioxidant with liquid smoke. The research method was using Completely Randomized Design (CRD) from gelatin based edible coating from broiler feet skin with smoke concentration treatment each: 0%; 0.5%; 1%; 1.5% and 2%. The results showed that the addition of liquid smoke to a concentration of 2% gave the best results both from the organoleptic aspect (color and aroma) and from the aspect of its antioxidant potential (phenol). Observation of edible microstructure through SEM test on addition of 2% liquid smoke concentration showed edible component composition of edible formula more homogenous than other treatments. The conclusion that the use of liquid smoke as a source of antioxidants has provided an edible alternative to potentially antioxidant characteristics. The concentration of liquid smoke added to this edible preparation of 2% received a positive response of color and taste aspects and contained the highest antioxidant potential.

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