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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
 1 
Search results for , issue " Vol 24, No 3 (2014)" : 5 Documents clear
Formation of Poultry Meat Flavor by Heating Process and Lipid Oxidation Purba, Maijon
Indonesian Bulletin of Animal and Veterinary Sciences Vol 24, No 3 (2014)
Publisher : Indonesian Animal Sciences Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (224.884 KB) | DOI: 10.14334/wartazoa.v24i3.1068

Abstract

Flavor is an important factor in the acceptance of food. Flavor of poultry meat is naturally formed through a specific process of heating, where various chemical reactions complex occurred among nonvolatile precursors in fatty tissue or in lean tissue. The main flavor in the form of volatile and nonvolatile components play a major influence on the acceptance of various processed meat, especially the taste. Removal of sulfur components decreases meat flavor (meaty), while removal of carbonyl compounds decrease the specific flavor and increases common flavor of the meat. Poultry meat has a fairly high fat content that easily generates lipid oxidation. Lipid oxidation in poultry meat is a sign that the meat was damaged and caused off odor. Addition of antioxidants in the diet can inhibit lipid oxidation in the meat. Lipids interaction with proteins and carbohydrates is unavoidable during the thermal processing of food, causing the appearance of volatile components. The main reaction in meat flavor formation mechanism is Maillard reaction followed by Stecker reaction and degradation of lipids and thiamine. They involve in the reaction between carbonyl and amine components to form flavor compounds, which enhance the flavor of poultry meat. Key words: Flavor, off flavor, poultry meat, lipid oxidation, antioxidant
The Influence of Ecological Factors on the Transmission and Stability of Avian Influenza Virus in the Environment Hewajuli, Dyah Ayu; Dharmayanti, NLP I
Indonesian Bulletin of Animal and Veterinary Sciences Vol 24, No 3 (2014)
Publisher : Indonesian Animal Sciences Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281.75 KB) | DOI: 10.14334/wartazoa.v24i3.1069

Abstract

Ecology is a science studying the correlation among organisms and some environmental factors. Ecological factors play an important role to transmit Avian Influenza (AI) virus and influence its stability in the environment. Avian Influenza virus is classified as type A virus and belong to Orthomyxoviridae family. The virus can infect various vertebrates, mainly birds and mammals, including human. Avian Influenza virus transmission can occur through bird migration. The bird migration patterns usually occur in the large continent covers a long distance area within a certain periode hence transmit the virus from infected birds to other birds and spread to the environment. The biotic (normal flora microbes) and abiotic (physical and chemical) factors play important role in transmitting the virus to susceptible avian species and influence its stability in the environment. Disinfectant can inactivate the AI virus in the environment but its effectivity is influenced by the concentration, contact time, pH, temperature and organic matter. Key words: Avian Influenza, stability, transmission, ecological factors
Manipulating Protein Degradability in the Rumen to Support Higher Ruminant Production Haryanto, Budi
Indonesian Bulletin of Animal and Veterinary Sciences Vol 24, No 3 (2014)
Publisher : Indonesian Animal Sciences Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (439.146 KB) | DOI: 10.14334/wartazoa.v24i3.1070

Abstract

Dietary protein is digested to a certain extent in the rumen causing decreases its potency as source of amino acids for the animal. Dietary protein should mostly reach the intestines where the protein digestion takes place and absorption occurs in the form of intact amino acids and subsequently becomes nutrient deposition in muscles or milk. The higher muscle or milk protein synthesis, the higher the protein in the products of animal, as long as energy for the metabolism is available. Strategies of feeding rumen degradable versus undegradable protein in ruminant have become a research interest for decades. Technologies of dietary protein protection to reduce its degradability in the rumen by heating, chelating or coating have been developed. Key words: Protein, degradability, protection, rumen
Utilization of Milk Replacer for Lambs and Kids at Preweaning Period ., Suprijati
Indonesian Bulletin of Animal and Veterinary Sciences Vol 24, No 3 (2014)
Publisher : Indonesian Animal Sciences Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (264.075 KB) | DOI: 10.14334/wartazoa.v24i3.1071

Abstract

Milk replacer is a mixture of various feed ingredients and feed additives. This paper reviews the formulation of milk replacer, its chemical composition and nutrient requirement, methods of giving milk replacer and effect of milk replacer on the preweaning growth of small ruminant. In the formulation, the available local feed ingredients should be used with consideration of its nutrient composition. Milk replacers could be formulated from skim milk 50-64%, vegetable oil 16-17% or animal fat 20-28%, soy protein 50-57%, whey 35%, cereal or its byproduct 10% and 1-2% vitamin and mineral mix. The recommendation of protein and fat contents were 18-22% and 10-20% for kids, 20-24% and 20-30% for lambs, respectively. Raising the lambs and kids includes feeding colostrum at birth until 3-4 days of life, followed by feeding milk replacer until weaning. At three weeks of life, kids were introduced solid feed, as concentrates or forages. Early weaning could be carried out when the kids reached 9-10 kg of live weight and consumed 120 g/d of solid feed or at the age of 6-8 weeks. Milk replacer formulated according to the recommendation of nutrient requirement gave good performance. Key words: Nutrient composition, performance, milk replacer, feeding method, lamb, kid
Potency and Utilization of Cocoa Pod Husk as an Alternative Feed for Ruminants Puastuti, Wisri; Susana, IWR
Indonesian Bulletin of Animal and Veterinary Sciences Vol 24, No 3 (2014)
Publisher : Indonesian Animal Sciences Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (210.972 KB) | DOI: 10.14334/wartazoa.v24i3.1072

Abstract

Cocoa pod husk (CPH) is potential as an alternative source of feed for ruminants due to its quantity and quality. The availability of CPH in Indonesia during the harvest season is abundant and able to feed around 635,305 animal unit (AU) per year. Cocoa pod husk as a feedstuff which contains crude protein between 6.80-13.78%; NDF 55.30-73.90% and ADF 38.31-58.98% is a source of fiber and can replace grass. However, CPH also contains antinutritional compounds such as lignin, tannin and theobromine. In order to optimize the use of CPH as feed, treatments are needed to improve the nutritive value and digestibility, to reduce negative effects and to extend shelf life. Processing methods can be conducted physically, chemically and microbiologically. Processing can improve the nutritional value of CPH especially the protein content. Feeding livestock using processed CPH showed better weight gain than that of unprocessed CPH. Besides, the attempt to utilize CPH as feed can overcome the shortage of forage, especially during dry season and increase ruminant productivity around the area of cocoa plantations. Key words: Cocoa pod husk, alternative feed, processing, ruminant

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