THE DIFFERENCES OF PHYSICAL, CHEMICAL AND FATTY ACID PROFILE OF MEAT QUALITY OF MALE MUSCOVY (Cairina moschata) AND LOCAL DUCK (Anas plathyrinchos)

Abstract

ABSTRAKPenelitian ini bertujuan membandingkan perbedaan kualitas fisik, kimia dan profile asam lemak pada daging entog (itik manila) dan itik lokal lainnya (Magelang, Tegal dan Mojosari). Pada penelitian digunakan metode eksperimental, dengan rancangan percobaan Rancangan Acak Lengkap. Faktor bangsa digunakan sebagai perlakuan yaitu Itik Manila, Magelang, Tegal dan Mojosari yang diulang sebanyak 5 kali. Analisis variansi dan uji beda nyata jujur digunakan untuk menganalisis data. Hasil penelitian menunjukkan terdapat perbedaan kualitas fisik daging pada warna, pH dan susut masak, sedangkan daya ikat air dan keempukan tidak berbeda nyata. Kandungan nutrisi secara makro yaitu lemak dan kolesterol dan protein relatif sama, akan tetapi persentase asam lemaknya berbeda. Entog memiliki kandungan asam lemak tak jenuh rantai ganda lebih tinggi dibandingkan dengan itik lokal lainnya. Penelitian dapat disimpulkan bahwa daging entok memiliki kualitas fisik dan kimia relatif sama, akan tetapi profil asam lemaknya lebih baik dibandingkan dengan itik lokal lainnya. Daging itik manila lebih sehat dikonsumsi karena mengandung asam lemak tak jenuh rantai ganda lebih tinggi dibandingkan dengan itik lokal lainnya. Kata kunci: Itik manila, itik lokal, kualitas daging, asam lemak ABSTRACTThis research was aimed to differentiate the meat physical, chemical and fatty acid profile quality in muscovy and other local ducks (Magelang, Tegal and mojosari). Completely Randomized Design was used in this study. Breed used as treatments was muscovy, Magelang, Tegal and Mojosari ducks repeated 5 times. Analysis of variance and honestly significant difference were used to analyze data. Result showed there were differences in physical quality of meat in the term of colour, pH, and cooking loss, while water holding capacity and tenderness were relatively similar. Fat, cholesterol and protein were relatively similar. Muscovy duck has a higher polyunsaturated fatty acids (PUFAs) than the other local duck. In conclusion, the physical and chemical quality of meat of muscovy and other local ducks were silimar. Muscovy duck meat is healthier to consume due to a higher polyunsaturated fatty acids than the other local ducks.

Effect ofPomacea canaliculatasnail feed on carcass physical composition, meat chemical composition, and hematological profile of muscovy duck

“…Based on laboratory analysis results, the chemical composition of Muscovy duck meat consists of 77.53% water, 0.90% ash, 16.71% protein, 2.87% fat, and 2.00% carbohydrates. This study's protein and fat content are following the study by [16], who reported protein and fat content of Muscovy duck meat of 16.199% and 2.586%, respectively. The quality of meat is influenced by livestock breed, type of livestock, age, food, maintenance methods, handling livestock before being slaughtered when it is slaughtered, and meat handling before consumption [36].…”

“…The number of erythrocytes in this study is still appropriate. The study by [16] stated that the number of erythrocytes for muscovy duck in the dry season of 2.46 million/ul, while for the wet season of 2.88 million/ul. Leukocytes are used to measure the ability of animals to defend the body from infection.…”

“…The average PCV in this study lower than the study by [25], who reported PCV for male muscovy duck of 46% or an average of 43.59%. However, still appropriate the study by [16], who reported the PCV value of male Muscovy duck in the dry season of 38.38% and the wet season of 38.70%. The values of hemoglobin (Hb), WBC, and RBC are respectively 14.4-15.5mg% ; 1.78-3.63 mm3 ; 2.2-2.9 106/mm3 (Table 8).…”

“…The use of golden snail meal in diet produces high protein content in duck meat than duck meat without addition golden snail meal (Table 7). Meat protein content with addition golden snail meal ranging from 18.85-21.55%, higher than [16]. The level of protein in the diet can affect the meat protein content.…”

Aplikasi Antioksidan Alami Daun Sukun Fermentasi terhadap Produktivitas Itik di KTTI “Unggas Jaya”

“…Permasalahannya telur dan daging itik mempunyai kandungan lemak dan kolesterol tinggi yang dapat berdampak negatif bagi kesehatan masyarakat. Kandungan lemak dan kolesterol telur itik sebesar 13,77% dan 884 mg/100g demikian kandungan lemak dan kolesterol daging itik juga tinggi yaitu 8,2% dan 1.078±0.088 mg/g (Poedjiadi dan Supriyanti, 2005;Exler et al, 2013;Huda et al, 2011;Ismoyowati et al, 2012). Solusi yang tepat untuk permaslahan tersebut adalah memanfaatkan antioksidan alami yang banyak ditemui di sekitar dan tidak bersaing dengan kebutuhan manusia, antara lain daun sukun (Artocarpus altilis).…”