Animal Production

63-72

Authors: Samsul Fikar Fransisca Maria Suhartati and Muhamad Bata

The objective of this research was to examine the effect of the addition of Indigofera zollingeriana leaf meal (IZLM) in diets on milk production and fermentation products of adaptive Saanen goat. The research was conducted at Balai Besar Pembibitan Ternak Unggul dan Hijauan Pakan Ternak (BBPTUHPT) or or the Center for Superior Animal Breeding and Forage Animal Feed, Baturraden, Central Java. A total of 18 first lactating adaptive Saanen goats with a body weight of 34.83±7.13 and aged 20-24 months were used in this study. The goats were kept in individual pens and grouped into 6 groups based on body weight and each group were randomized to receive three kinds of concentrate substitution with IZLM of 0%, 10% and 20 % of dry matter (DM) concentrates, for A, B and C treatments, respectively. Therefore, this research was designed according to randomized block design. Dry matter intake (DMI) of each goat was 4.5% of live weight with dry matter (DM) ratio of forage and concentrate were 60:40. The variables measured were DMI, partial volatile fatty acid (VFA), energy conversion efficiency of glucose into VFA (ECEVFA), methane gas, total protozoa, milk production and the first estrus after kidding. Analysis of variance showed that the treatment had a significant effect (P <0.05) on propionate, milk production and fat, but no significant effect (P> 0.05) on consumption of DM, acetate, butyrate, EKVFA, methane gas, lactose and protein milk. Increasing the IZLM substitution level enhanced linearly (P<0.05) on production of milk and milk fat, while the propionate concentrate responded to quadratic (P<0.05). Milk production increased at IZLM level of 20%, while goat in this group resulted only 16.70% estrous after birth compared to goat group received 10% IZLM level resulting 50% of estrus goat. The results of this study concluded that the recommended level of using IZLM as a concentrate substitute was only 10%.

83-90

Authors: Jein Rinny Leke, Erwin Wantasen, Ratna Siahaan and Florencia Sompie

This study was aimed to evaluate the nutritional of content of egg and the fat profile of layers by feeding of kepok Banana flour (Musa paradisiaca formantypica) as feed supplement. A total of 200 laying 58- week-old hens were used in the study, with 5 treatments and 5 replications, each of which was filled with 8 chickens. The treatments were applied in a completely randomized design, continued with Duncan’s test. The treatments given by kepok banana flour were 0%, 5%, 10%, 15% and 20% substitution of corn flour. This research was conducted for 8 weeks. The parameters measure included egg crude protein (%), egg crude fat (%), egg white crude protein (%), egg yellow fat (%), egg cholesterol (mg/100 g), blood cholesterol (mg/dl), blood LDL cholesterol (mg/dl), and blood HDL cholesterol (mg/dl) of the laying hens. The results showed that the utilization of kepok banana flour up to 20% substitution of yellow corn had a highly significant effect on egg protein content, egg white protein, egg fat content, egg cholesterol content, chicken blood cholesterol, chicken blood HDL, chicken blood LDL and triglycerides of chicken blood. It was concluded that kepok banana flour substitution of up to 20% as a feed source can increase the nutritional content of chicken eggs and the fat profile of laying hens.

97-103

Authors: Bambang Hartoyo, Titin Widiyastuti, Sri Rahayu and Raden Singgih Sugeng Santoso

Ensuring food safety in livestock requires specific feeding technology in agriculture by using feed additives in the form of antibiotics, prebiotics, probiotics, acidifiers, hormones and enzymes. Bioactive peptides improve the health status of humans and animals. Protein hydrolysis produce peptides that are safe, quickly metabolizable, less risky for livestock products to have contaminant residue. Bioactive peptides are still bound to the original protein, so they need to be released through an enzymatic process. This research explored the potential of chicken slaughterhouse waste to produce biopeptides by hydrolyzing proteins using various proteolytic enzymes. The slaughterhouse waste included chicken feet, intestines, filleting waste and blood plasma. The proteolytic enzymes used were papain, bromelain, protease by Rhizopus oligosphorus, probiotic protease. The observed variables were dissolved protein content with and without precipitation, protein hydrolyzate content, and the degree of enzyme hydrolysis. The research was conducted using exploratory methods. The results showed that the dissolved protein content in the chicken slaughterhouse waste protein concentrate was 1,585 mg/ml (feet), 2,361 mg/ml (intestines), 1,787 (filleting waste) and 2,372 mg/ml (blood plasma). Blood plasma protein concentrate showed the highest yield among other chicken slaughterhouse waste protein concentrates, namely 0.14 mg/ml (hydrolysis of papain), 0.18 mg/ml (hydrolysis of bromelain), 0.56 mg/ml (hydrolysis of R.oligosphorus protease) 0.68 mg/ml (hydrolysis of probiotic proteases). The highest degree of hydrolysis was shown in blood plasma hydrolyzates using probiotic protease enzymes, namely 28.72%. The highest antioxidant activity was 92.92% as observed in chicken feet protein hydrolyzate which was hydrolyzed using papain. Therefore, chicken feet, intestines and fillet waste can produce protein concentrates through precipitation using ammonium sulfate, and plasma using acetone. The highest protein concentration was in blood plasma protein which also produced the highest hydrolysis from hydrolyzing blood plasma proteins with hydrolyzed probiotic protease. The highest antioxidant activity was observed in chicken feet protein hydrolyzate which was hydrolyzed using papain enzyme and incubated for 6h.

114-119

Authors: Iswoyo, Juni Sumarmono, Triana Setyawardani, Adi Sampurno and Cornelius Hari Wibowo

Various lamb-based processed products have become popular in many countries, including Indonesia that are well known for lamb satay, lamb curry, grilled lamb, and others. Processing lamb meat into sausages is a potential alternative to diversify lamb-based processed food. This study aims to develop a lamb-based processed product in form of emulsion sausage. We used mixed lamb meat and fat of Batur lamb (0, 5, 10, 15, 20 and 25%) that was coarsely ground and added with 2.0% salt, 0.5% dextrose, 0.5% garlic powder, 0.5% pepper powder, 0.3% paprika powder and 0.5% chili powder. Meat, fat, and other ingredients are mixed evenly and then put into collagen casings and measured 10-cm long. Next, the sausage was steamed for +45 minutes, then cooled and drained. We used an experimental method with a Completely Randomized Design (CRD) assigning 6 treatments and 4 replicates. The treatments included T0: Lamb sausage without fat; T1 : Lamb sausage + 5% fat; T2 : Lamb sausage + 10% fat; T3 : Lamb sausage + 15% fat; T4 : Lamb sausage + 20% fat and T5 : Lamb sausage + 25% fat. The observed characteristics of sausages were chemical content (moisture, protein, fat, and ash content) and organoleptic properties (preferred colour, aroma, texture, taste, and acceptability). F test (anova) results showed that the treatment had a significant effect (P<0.05) on the moisture, protein, fat, and ash content of lamb sausage, as well as on preference for colour, aroma, texture, taste, and acceptance of lamb sausage. The results showed that the addition of 10% lamb fat produced emulsion-type lamb sausage with the most optimal characteristics, containing 63.290% water, 15.245% protein, 12.518% fat and 2.536% ash. The preferred colour, aroma, texture, taste and acceptance have satisfied the neutral criteria.