Animal Production

151-159

Authors: Anggraeni Anggraeni, Asep Gunawan, Rukmiasih Rukmiasih, Tuti Suryati, Cece Sumantri

The aim of this study was to identifypolymorphism and association of the FMO3 gene related to carcass and meat quality in Indonesian Cihateup ducks. A total of sixty Indonesian Cihateup ducks were used in this study. Tissues from breast muscleswas used for genomic DNA. Association analysis showed that the SNP g.849A>G was highly significantly associated (P<0.01) with live weight (LW), carcass weight (CW), breast muscle weight (BMW), pH, cooking loss, drip loss (DL), lightness (L*) and redness (a*), TBARS and TMA. Compared to the GG genotype, the AG genotype exhibited greater levels (P < 0.05) LW, CW, pH, a*, TBARS and TMA but not DL and L*. These results will improve the understanding of the functions of the FMO3 gene in carcass and meat quality within the liver and will shed light on FMO3 as a candidate gene in the selection of ducks with good carcass and meat quality traits

167-178

Authors: Titin Widyastuti, Nur Hidayat

The objective of this research is to produce alternative food sources of protein by optimizing the potential of jatropha curcas which is agroindustry waste. This study is planned in two years and is a series of jatropha seed exploration through fermentation using Lactobacillus acidophilus. Specific targets in the first year of study were to assess the optimization of the fermentation process by supplementing the source of N soybean meal and fish meal. Experiments using Completely Randomized Design (RAL) factorial pattern with first factor was supplementation (F) and second factor was incubation time (W), fermentation optimization consisted of: F1 (F0 + 2.5% soybean meal flour), F2 (F0 + 2.5% fish meal), F3 (F1 + 0.45% Dicalsium Phosphat) and F4 (F2 + 0.45% Dicalsium Phosphat). The incubation time is differentiated W1: 3 days, W2: 5 days and W3: 7 days. It can be concluded that: dry matter, gross energy, calcium and phospor are influenced by interaction between type of supplementation of source of N + DCP with fermentation time, whereas fat content is only influenced by fermentation time with optimal time decrease of fat content is 5,92 days. Total protein and amino acid levels are only influenced by different types of supplementation. Phorbolester antinutrition levels are influenced by the duration of the fermentation. Based on antinutritive as a limiting factor. F4W5 is the best treatment and can used as a feed ingredient.

189-196

Authors: Nurul Frasiska, Edjeng Suprijatna, Siti Susanti

The study aimed to evaluate the blood mineral of Tegal ducks as a response to diet containing Gracilaria sp. waste and additive multienzyme. The study used 72 laying ducks of 22 weeks old which were allotted to 6 treatments, i.e. (1) control diet, (2) diet with multienzymes, (3) diet with 10% LG (4) diet with 10% LG + multienzyme, (5) diet with 12.5 % LG + multienzymes (6) diet with 15% LG + multienzyme. Commercial Multienzyme consisted of protease, amylase, pectinase, β-glucanase, xylanase, phytase, cellulase from Altech (Allzyme SSF) at a dose of 150 g / ton of feed. Gracilaria sp. waste was given in the form of meal. The results demonstrated that feed Gracilaria sp. waste and additives multienzymes significantly (P <0.05) increasing the levels of phosphorus, sodium, potassium and iron in the blood of local ducks, but not blood calcium levels (P> 0.05). The use of feed containing seaweed waste multienzyme coupled to a level 15% gave a good response in the blood mineral levels of local ducks compare to control.

206-211

Authors: Harapin Hafid, Nuraini Nuraini, Dian Agustina, Fitrianingsih Fitrianingsih, Inderawati InderawatI

This research was aimed to study the chemical quality of the chicken nuggets substituted chicken intestine. The treatment was substitution of chicken meat with chicken intestine consisting of five levels was A0 (0% chicken intestine + 100% chicken meat), A1 (15% chicken intestine + 85% chicken meat), A2 (25% chicken intestine + 75% chicken meat ), A3 (40% chicken intestine + 60% chicken meat), A4 (50% chicken intestine + 50% chicken meat), A5 (65% chicken intestine + 35% chicken meat), A6 (75% chicken intestine + 25% chicken meat), A7 (90% chicken intestine + 10% chicken meat), and A8 (100% chicken intestine + 0% chicken meat). Each treatment was repeated five times. The results showed that the water content and ash substituted chicken nuggets chicken intestines were not significantly different (p> 0.05). water content of chicken nuggets in this study was A0 (99.8%), A1 (99.8%), A2 (99.8%), A3 (99.8%), A4 (99.8%), A5 (99.9%), A6 (99.9%), A7 (99.7%), and A8 (99.8%). Ash content on A0 (2.61%), A1 (1.61%), A2 (2.90%), A3 (1.80%), A4 (2.23%), A5 (2.84% ), A6 (2.62%), A7 (2.39%), and A8 (2.26%). Intestine substitution into the chicken nuggets significant (p <0, 05) against the protein and fat content of chicken nuggets, where the highest protein content in treatment A8 (100% chicken intestine) was 24.9% and the lowest in treatment A0 (100% chicken meat) that is 11.33%. The greater increase in the nugget chicken intestinal waste, the higher the protein content. Meanwhile nugget fat content tends to decrease as the percentage of the addition of chicken intestinal waste. Fat content nuggets with chicken intestinal waste substitution of 15% (A1) amounted to 21.85% , 25% (A2) of 20.56% , 40% (A3) of 19.09%, 50% (A4) of 18.14, 65% (A5) of 17.03%, 75% (A6) of 15.69%, 90% (A7) of 14.11%, and 100% (A8) 11.00% house-cleaning da significantly (p <0.05) with control of 0% (A0) 23.93%. The more the addition of substitution intestinal produce low-fat nugget. Can be concluded that substitution of chicken intestine increase the protein and lower fat content of chicken nuggets. Nugget product with composition 50% chicken intestine and 50% chicken meat (A4) has water content 99,8%, 17,58%, protein, 18,14% abu2.23% fat and preferred by the panelists.