Improving Performance, Meat Quality and Muscle Fiber Microstructure of Native Indonesian Muscovy Duck Through Feed Protein and Metabolizable Energy

Tugiyanti, Elly; Yuwanta, Tri; Zuprizal,; Rusman,

doi:10.3923/ijps.2013.653.659

Cited by 10 publications

(8 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The meat tenderness is one of the factors which determine meat quality. Furthermore, meat tenderness is affected by several factors, including fat content, collagen content, and pH (Soeparno, 2005;Tambunan, 2009;Tugiyanti et al, 2013). The average meat fat content in this research was around 3.598±0.021-4.584±0.064% (Table 4), significantly lower compared to the research done by Febriana (2015), which reported that the fat content on quails meat fed with noni leaves flower was 17.71%.…”

Section: Meat Tendernesscontrasting

confidence: 54%

Carcass Production and Meat Tenderness Characteristics of Culled Quail Fed with Azolla microphylla Flour Supplemented Basal Feed

Tugiyanti

Herijanto

2018

BuletinPeternak

Self Cite

View full text Add to dashboard Cite

The aim of this research was to understand the effect of Azolla microphylla flour supplementation in the basal feed on carcass production and meat tenderness characteristics of culled quail. The materials used in this research were 100 culled quails at 48-week-old age and commercial quail feed. The research was conducted as an experimental research and used Completely Randomized Design. Four treatments were done in this research, which was basal feed without Azolla microphylla flour supplementation; basal feed supplemented with 1% Azolla microphylla flour; basal feed supplemented with 2% Azolla microphylla flour, and basal feed supplemented with 3% Azolla microphylla flour. Each treatment was done 4 times with each fed into 5 quails. The observed variables include carcass production (carcass percentage, breast meat percentage, thigh meat percentage, back meat percentage, and wing meat percentage) and meat tenderness characteristics (meat fat content, collagen content, pH and meat tenderness). The obtained data were then analyzed by analysis of variance and if the result showed a significant effect, further analysis will be done by honestly significant difference test. The analysis of variance showed that Azolla microphylla flour supplementation showed significant effect (P<0.05) on the carcass percentage, breast meat percentage, meat fat content, collagen content, and meat tenderness but showed no significant effect (P>0.05) on the thigh meat percentage, back meat percentage, wings meat percentage and meat pH. The research concluded that Azolla microphylla flour supplementation in the basal feed will increase carcass production and meat tenderness of culled quail meat at maximum 2% of supplementation level.

show abstract

Section: Meat Tendernesscontrasting

confidence: 54%

Carcass Production and Meat Tenderness Characteristics of Culled Quail Fed with Azolla microphylla Flour Supplemented Basal Feed

Tugiyanti

Herijanto

2018

BuletinPeternak

Self Cite

View full text Add to dashboard Cite

show abstract

“…Tugiyanti et al (2013) stated that native Indonesian Muscovy duck was given rice bran as much as 98.30 % and other feed 1.70 % resulted in the percentage of carcasses was 63.04%…”

Section: Carcass Breast Meat and Thigh Meat Weightmentioning

confidence: 99%

Meat Fatty Acid and Cholesterol Content of Native Indonesian Muscovy Duck Fed with Rice Bran in Traditional Farm

Suci

Fitria

Mutia

2017

anprod

View full text Add to dashboard Cite

Abstract. Fat, cholesterol and fatty acid profile of breast and thigh meat of 12 Muscovy ducks (6 drakes) aged 8 weeks from the local farm in Bogor, West Java were analyzed in thus study. In general, Muscovy ducks were fed with rice bran twice a day and free-ranged in the backyard. The nutrition of rice bran is varied in crude protein, crude fiber, fat, and ash content. Muscovy ducks were slaughtered and the percentage of carcass weight, fat, cholesterol and fatty acid profile of the breast and thigh meat were measured and analyzed. The result showed that the breast meat had higher (P<0.05) ω3 total fatty acid EPA (C20:5ω3) but DHA (C22:6ω3) and linolenic acid (C18:3ω3) were not significant compared to that of thigh meat. Concentration of linolenic acid in breast meat ranged from 0.26 to 0.51% of fat and 0.35 to 0.39% of fat in thigh meat. Linoleic acid (C18:2ω6) in breast and thigh meat was 7.64 -10.73% and 5.17 -13.93 % fat, respectively. DHA concentration ranged from 0.13-1.31% fat in breast meat and EPA in thigh meat was approximately 0.08-0.32 % fat. EPA was significantly higher (P<0.05) in breast meat (0.03-0.28 %) than thigh meat (0.05-0.08 %) The study produced ω 6:3 ratio ranged 6.50-24.14 and 8.94-31.64 in breast and thigh meat, respectively. Key words: Muscovy duck, fatty acid, fat, cholesterol.Abstrak. Penelitian ini bertujuan untuk mendapatkan informasi tentang kandungan leamk,cholesterol dan profil asam lemak dari daging dada dan daging paha entok (Muscovy duck) yang dipelihara secara tradisional oleh masyarakat. Entok diberi pakan dedak padi yang mempunyai kualitas rendah dan beragam dari 6 peternak yang ada di kota Bogor, Jawa Barat, Indonesia. Dedak padi diberikan dua kali sehari yaitu pagi dan siang kemudian entok di lepas disekitar halaman rumah. Penelitian ini menggunakan 12 sampel entok berumur 8 minggu kemudian dipotong dan diukur karkas, persentase daging dada dan paha dan kandungan lemak,cholesterol dan asam lemak. Hasil penelitian diperoleh daging dada lebih tinggi kandungan total asam lemak ω 3 (P<0.05), EPA (C20:5ω3) (P<0.05) daripada daging paha tetapi DHA (C22:6ω 3) tidak berbeda nyata. Kadar asam linolenat (C18: 3ω3) pada daging dada berkisar dari 0,26 to 0,51% total lemak dan 0,35 to 0,39 % total lemak di daging paha. Asam linoleat (C18:2 ω 6) berkisar 7,64 -10,73% total lemak di daging dada dan 5,17 -13,93 % total lemak di daging paha. Kadar DHA (C22:6ω 3) berkisar 0,13-1,31% total lemak di daging dada dan EPA berkisar 0,08-0,32 % total lemak di daging paha. Kadar EPA lebih tinggi (P<0,05) di daging dada dibandingkan daging paha berkisar 0,03-0,28 % total lemak (daging dada) sampai 0,05-0,08 % total lemak (daging paha). Penelitian ini menghasilkan rasio ω 6/ ω 3 berkisar 6,50-24,14 di daging dada dan 8,94-31,64 di daging paha.

show abstract

“…However, tenderness is the ultimate quality of quail. Animal meat would get tougher and contained higher collagen as it gets older [31]. Analysis of variance showed that supplementing feed with avocado seed powder significantly (p<0.01) increased the meat protein of the quails compared to those fed with basal feed.…”

Section: Resultsmentioning

confidence: 99%

The effect of avocado seed powder (Persea americana Mill.) on the liver and kidney functions and meat quality of culled female quail (Coturnix coturnix japonica)

2019

Self Cite

View full text Add to dashboard Cite

Background and Aim: High temperatures have a detrimental effect on quail performance, even disrupting the immune system and function of the internal organs. This research aimed to investigate the effectiveness of avocado seed powder supplements on meat quality and the liver and kidney functions of culled female quails. Materials and Methods: A total of 100 six-month-old culled female quail were allotted to four dietary treatments, i.e., R0: Basal feed without avocado seed powder supplement and R1, R2, and R3 with basal feed + 3%, 6%, and 9% avocado seed powder supplement, respectively. The observed variables included meat quality (protein, fat, cholesterol and meat collagen, water holding capacity, and tenderness), liver function (liver weight, serum glutamic oxaloacetic transaminase [SGOT], and serum glutamic pyruvate transaminase [SGPT]), and kidney function (urea level, creatinine, uric acid, albumin, and glucose). Results: Analysis of variance showed that avocado seed powder supplements significantly affected the level of SGOT, urea, creatinine, protein, fat, cholesterol, meat tenderness, and cooking loss. A non-significant effect was found on liver weight, SGPT, uric acid, albumin and glucose blood level, collagen, or water holding capacity level. Conclusion: Avocado seed powder supplements improved meat quality as well as the liver and kidney functions of the culled female quail.

show abstract

Improving Performance, Meat Quality and Muscle Fiber Microstructure of Native Indonesian Muscovy Duck Through Feed Protein and Metabolizable Energy

Cited by 10 publications

References 15 publications

Carcass Production and Meat Tenderness Characteristics of Culled Quail Fed with Azolla microphylla Flour Supplemented Basal Feed

Carcass Production and Meat Tenderness Characteristics of Culled Quail Fed with Azolla microphylla Flour Supplemented Basal Feed

Meat Fatty Acid and Cholesterol Content of Native Indonesian Muscovy Duck Fed with Rice Bran in Traditional Farm

The effect of avocado seed powder (Persea americana Mill.) on the liver and kidney functions and meat quality of culled female quail (Coturnix coturnix japonica)

Contact Info

Product

Resources

About