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WARTAZOA Indonesian Bulletin of Animal and Veterinary Sciences
Published by Indonesian Center for Animal Research and Development
ISSN : 02166461     EISSN : 23546832     DOI : 10.14334
Core Subject : Health,
Veterinary
WARTAZOA. Indonesian Bulletin of Animal and Veterinary Sciences ISSN: 0216-6461 E-ISSN: 2354-6832 is a peer-reviewed, scientific journal published by Indonesian Center for Animal Research and Development (ICARD). The aim of this journal is to publish high-quality articles dedicated to all aspects of the latest outstanding developments in the field of animal and veterinary science. It was first published in 1983. The journal has been registered in the CrossRef system with Digital Object Identifier (DOI) prefix 10.14334.
Arjuna Subject : -
Articles 5 Documents
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Search results for , issue " Vol 20, No 3 (2010)" : 5 Documents clear
Some Pathogenic Bacteria of Livestock Origin as a Cause of Foodborne Diseases Kusumaningsih, Anni
Indonesian Bulletin of Animal and Veterinary Sciences Vol 20, No 3 (2010)
Publisher : Indonesian Animal Sciences Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (98.501 KB) | DOI: 10.14334/wartazoa.v20i3.933

Abstract

Food are essentialy required for cell metabolism in human physiologyc. Food should be free from biological, chemical, and physical contamination and also hazardous substances. All of them are able to disrupt physiological homeostatis resulting disorder or diseases. Diseases resulted by those contaminant are called food borne disease. One of the important contaminants is biological contaminant especially pathogenic bacterias. Some pathogenic bacteria such as Salmonella spp., Escherichia coli, Bacillus anthracis, Clostridium spp., Listeria monocytogenes, Campylobacter spp., Vibrio cholerae, Enterobacter sakazakii, Shigella, are able to cause symptomatic diseases. Overall, the general symptoms of the diseases due to pathogenic bacterial infection are gastric pain, nausea, vomit, headache, loss of appetite, fever, and also dehydration. Key words: Pathogenic bacteria, foodborne diseases, food
The Use of Vitrification Method For Cryopreservation of Mammalian Oocyte Pamungkas, Fitra Aji
Indonesian Bulletin of Animal and Veterinary Sciences Vol 20, No 3 (2010)
Publisher : Indonesian Animal Sciences Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (73.425 KB) | DOI: 10.14334/wartazoa.v20i3.934

Abstract

Technique cryopreservation of oocyte is a way to storage, maintenance, and guarantee the survival of frozen cells. Vitrification is a cryopreservation method which is increasingly popular in reproduction but it is still difficult to be done because of the size, shape, and numbers of oocytes, as well as osmotic shock and fractures. The efforts to improve the method and technique vitrification are by reducing the concentration of cryoprotectants, increasing the cooling rate and warming, recovery of meiotic spindles, and the time of fertilization. Vitrification solution consist of 15% (v/v) ethylene glycol, 15% (v/v) dimethylsulfoxide or 1,2-propanediol, and 0.5 mol/L sucrose was less toxic. Therefore, at 37°C, 2 – 3 minutes are usually used for the pretreatment solution and 20 – 30 seconds for exposure to the vitrification solution. In contrast, at room temperature, 5 – 15 minutes are commonly used for pretreatment and 30 – 60 seconds for exposure to the vitrification solution. Warming procedure is performed by direct immersion of the straw into a water bath. Holding the straw in air for 5 seconds before immersion can avoid bursting or performed warming and dilution at 37°C. While the time of fertilization performed at 2 – 3 hours after thawing and incubation for oocyte spindle to recover which is essential for the successful of oocyte cryopreservation program. Key words: Cryopreservation, vitrification, oocyte
Population and Strategy Development in Buffaloes Praharani, Lisa; Juarini, E; Thalib, Chalid; ., Ashari
Indonesian Bulletin of Animal and Veterinary Sciences Vol 20, No 3 (2010)
Publisher : Indonesian Animal Sciences Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (97.668 KB) | DOI: 10.14334/wartazoa.v20i3.935

Abstract

Buffalo is a potential large ruminant that its contribution in national program on beef self sufficiency has been unrecognized in Indonesia. In rural community, buffalo has similar functions as cattle, it is used as draught animal, meat (beef) producer, saving, milk producer, sacrificial ritual animal to social status. The peak of buffalo population was on 1925, 3.227 million heads in Java and 1.10 million in outside Java. The centers of cattle production sites for national program of self sufficiency on beef were formly as noted the centers of buffalo production. The introduction of Bali cattle to those former buffalo centers particularly in outside of Java depressed buffalo population and then dominated by Bali cattle. Then Bali cattle were noted to be the major beef animal supplier beside buffalo to the centers of consumers for domestic and export. This article aims to discuss the depleting buffalo population and to formulate development strategy. Historical approaches system and critical evaluation population, SWOT (strength, weaknesses, opportunity and threat) analysis were used as tools for analyzing. Two case studies on herd survival from Banten indicated depleting population of buffalo. Despite low reproductive profile, strategic diseases and farmers’ institution needed to be optimized on services. Understanding criticizing on ecological habitats in the potential regions, the need of spatial planning for its development, zoning program for strategic diseases free, reproductive problems and village institution are the important areas of improvement for buffalo development in supporting beef self sufficiency and the welfare of rural people with their buffalo in sustainable beef production. Key words: Buffalo, population, sustainability, development strategy
The Characteristics of Meat Duck, Problems and Prevention of Off Flavor Due to Lipid Oxidation Matitaputty, Procula R; ., Suryana
Indonesian Bulletin of Animal and Veterinary Sciences Vol 20, No 3 (2010)
Publisher : Indonesian Animal Sciences Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (148.446 KB) | DOI: 10.14334/wartazoa.v20i3.936

Abstract

Source of poultry meat in Indonesia is currently dominated by chicken while local resources such as ducks have the potential to grow and be used as an alternative meat producer. Duck contribution towards the provision of a relatively small meat of 2.29%, compared with free-range chicken to reachs 20.33%. Sources of duck meat in Indonesia comes from local duck, and culled female ducks. Acceptance of most local duck meat is still relatively low, although in some areas local duck dishes are excellent. Meat ducks are generally less desirable, because taste and smell is different from chicken. Because consumers are not accustomed to the taste of typical meat, especially those that give the sensation of irregularities off meat – flavor or smell fishy/ rancid. Similarly, the color of duck meat is darker than that of chicken meat, high fat content of about 2.7 to 6.8%, which also influences consumer preferences. The high fat content, especially acid-unsaturated fatty acids in meat duck gives a tendency to produce off – flavors. Efforts to increase the consumption of duck meat should be based on the cause of the lack of acceptance by consumers. The smell of rancid meat duck is the most dominant cause of which is not liked by consumers. Efforts to reduce the off flavor of duck meat could be by adding antioxidant in feed stuffs. Key words: Duck meat, off-flavor, lipid oxidation, antioxidants
The Role of Antioxidant for Improving The Quality of Frozen Semen Rizal, Muhammad; ., Herdis
Indonesian Bulletin of Animal and Veterinary Sciences Vol 20, No 3 (2010)
Publisher : Indonesian Animal Sciences Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (80.838 KB) | DOI: 10.14334/wartazoa.v20i3.937

Abstract

The quality of frozen semen will be reduced if high oxidative metabolism activity in semen occurs, due to the formation of free radical compounds causing lipid peroxidation reaction on sperm plasma membrane. Lipid peroxidation occurs due to the exposure of semen to the oxygen during handling. Lipid peroxidation can be prevented by the addition of antioxidant compounds such as vitamin C, vitamin E, glutathione, and b-carotene, in the semen extender. Results of some researches showed that the addition of various antioxidans in extender can improve the quality of frozen semen of various animals. Key words: Antioxidant, free radical, lipid peroxidation, frozen semen

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