Animal Production

82-91

Authors: Zulfan Zulfan, Herawati Latif, Cut Aida Fitri, Evi Aswita

In rearing quails, many attempts have been done to reducefeed cost among other things by replacing partly commercial diet with numerous alternative feed sources such as crab waste meal (CWM), leubimfish (Canthidermis maculata) waste meal (LFWM), and broken rice grains (BRG). The purpose of this study was to determine the effect of using a mixture feeds composed of CWM + LFWM + BRG as a substitute for commercial laying chicken diets on the quality of quail eggs. This research was conducted at the Field Laboratory of Animal Husbandry and the Laboratory of PoultryProduction Science, Syiah Kuala University. This study used 80 female quails (Coturnix-coturnix japonica) females aged 4 weeks. The treatment was feeding quails with the commercial diet of laying hen (324-1M) of which 0, 10, 20, and 30% of the diets was substituted by the mixture feeds composed of CWM + LFWM + BRG. The study was performed into block randomized design (BRD) consisting of 4 treatments and 4 replicate blocks. The blocks were established based on the different initial body weights of 4-week ages of female quails. Each treatment was an experimental unit consisting of 5 female quails each. The measured parameters were Yolk Index (YI), yolk color, Albumen Index (AI), eggshell thickness, and egg weight. The results of the study indicated that using up to 30% mixture feeds composed of 7,5% CWM + 9,1% LFWM + 13,4% BRG as a substitute for commercial laying chicken diets most significantly increased yolk index and yolk color of quail eggs. However, the albumen index, eggshell thickness, and egg weight were not significantly affected

137-147

Authors: Risda Amelia Putri Nasution, Sri Rahayu, Muhamad Bata

The interaction of Hibiscus Leaf Meal (HLM) and Direct-Fed Microbials (DFM) supplementation on nitrogen metabolism and rumen microbial synthesis by local sheep was investigated. Thirty six male local sheep aged ±2 years, weight 28.01±2.61 kg were fed concentrate (3% of body weight) supplemented with HLM twice a day, amoniated rice-straw (ARS) supplemented with DFM were given ad-libitum were assigned randomly to nine treatment in an experiment of 3×3 factorial design. The first factor (P) was DFM were supplemented in ARS (P0=without DFM, P1=DFMAMS, and P2=DFMRK). Second factor (W) was the level of HLM supplementation in concentrate (W0=0%, W1=0.24% and W2=0.48% of DM consentrate. The study measured variables including nitrogen digestibility (ND), nitrogen retention (NR), microbial protein synthesis (MPS), and Efficiency of microbial protein synthesis (EMPS). There were significant interaction between DFM and HLM suplementation on MPS and EMPS. However, the interaction of ND and NR was non-existent. Based on polynomial graph, the most efficient MPS was achieved on combination between DFMRK and 0.23% HLM about 8.70 gN/day. Despite the absence of interaction (P>0.05) between DFM supplementation and HLM on KN and RN, DFM supplementation significantly affected (P<0.01) Nitrogen metabolism (ND and NR). The treatment without DFM supplementation resulted the highest nitrogen metabolism (ND and NR). This study concludes that HLM without DFM suplementation positively impacted N Metabolism. Combination between 0.23% HLM and DFMRK resulted the most efficient Microbial Protein Synthesis.

154-157

Authors: Restuti Fitria, Siti Rahmawati Zulaikhah, Novita Hindratiningrum

This research aimed to evaluate the addition of M21 Decomposer (MD) and urea (U ) on the Dry matter digestibility (DMD) and Organic matter digestibility (OMD) in vitro . There were five treatments and five replicates. The treatments in this study were the addition of MD and U at different levels . namely R0 = Corn cob without amofer /con trol; R1 = Amofer Corn cob plus 0 . 04% MD+3% U; R2 = Amofer Corn cob plus 0 . 06% MD+3% U; R3 = Amofer Corn cob plus 0 . 04% MD+5% U; and R4 = Amofer Corn cob plus 0 . 06% MD+5% U. The obtained data were subjected to Analysis of Variance and continued by an Ortho gonal Contrast. The result showed that the treatments significantly affected (P<0 . 05) both DMD and OMD digestibility. The digestibility of amofer corncob was higher than the non - amofer that exhibited 17 . 982±2 . 4409% DMD and 26 . 024±3 . 009% OMD. The highest DMD and OMD digestibility was observed in R4 . i.e. . 24 . 655±4 . 858% and 34 . 276±5 . 176% . respectively. In conclusion . the best level in the incorporating MD and U is at MD 0 . 06% and U 5% could improve DMD by 6 . 673% and OMD by 8 . 252%.

163-172

Authors: Rifda Naufalin, Erminawati Wuryatmo, Rumpoko Wicaksono, Laila Sausan El Islami

This study aims to determine the effect of the type and concentration of preservative powder with foam - mat drying method to produce optimal beef meatballs products seen from the chemical, sensory, and antioxidant evaluation. This study used an experimental method with a randomized block design with the factors being studied were the type of powder of kecombrang plant parts, namely flowers and stems with the concentrations used, namely 0%, 1%, 2%, and 3%. Physicochemical analysis was performed on moisture content, pH, and total protein hydrolyzed (Formol test). The sensory evaluation was carried out by 25 trained people using the descriptive and hedonic testing methods on a scale of 1 - 5 (ve ry dislike to very much like). Meanwhile, the best treatment from the results of physicochemical and sensory evaluation was analyzed of bioactive compounds (antioxidants) was carried out on total flavonoids and total phenols. The results showed that the be st treatment combination was the type of flower preservative with a concentration of 2% which had characteristics with an average moisture content of 57.19 ± 5.71%, pH 7.1 ± 0.21, hydrolyzed protein content (Formol) 1.40 ± 0.35%, whitish - gray color (2.72 ± 1.40), scents of meat and kecombrang (3.64 ± 0.49), slightly chewy texture (3.52 ± 0.65), flavored with meat and kecombrang (3.68 ± 0.75), is rather preferenced by panelists (3.12 ± 0.97), and results of antioxidants evaluation were total flavonoids 2.42 mg QE / 100 mg, total phenolic 179.53 mg QE / 100 mg. The concentration of kecombrang flower and stems powder suitable for adding to beef meatballss is seen from the physicochemical and sensory evaluation up to 2%.