Feed aggregator

The Effectiveness of Gastrointestinal and Internal Organs of Tegal Male Duck With Indigenous Synbiotics in Feed

Journal of Animal Production - Thu, 08/17/2017 - 17:33
The aim of this research was to review the application of synbiotics in duck feed towards its gastrointestinal and internal organs’ effectivity. The study was carried out to 60 two-months old drake. The feed given to the research subjects consisted of soybean meal, fishmeal, methionine, lysine (PT. CJeil Jedang Tbk. Indonesia), corn, bran, oil, premix, CaCO3 and synbiotics (Lactobacillus sp. and inulin prebiotics). The ratio of feed was based on isoprotein and isocalorie, with 19% of protein and 2900 kcal/kg of metabolic energy. The research was under a fully randomized in vivo experimental method with 4 treatments and 5 replicates, using 3 drakes each. These treatments were R0: controlled feed, with 0% of synbiotics; R1: feed with 2% of synbiotics; R2: feed with 4% of synbiotics; and R3: feed with 6% of synbiotics. Data obtained were subject to analysis of variance. The results show that the use of synbiotics in feed does not have any significance on the weight and length of duodenum, jejunum, and ileum. It also does not have any significance on the weight of gall, pancreas, gizzard, liver and heart. In conclusion, feed with 6% or less of synbiotics can be used without affecting the physical condition of gastrointestinal (weight and length) and internal organ (weight)

Meat Preservation with Addition of Kecombrang Leaves (Etlingera Elatior) in Refrigerator Temperature

Journal of Animal Production - Thu, 08/17/2017 - 17:33
The purpose of this study was to determine the effect of kecombrang leaves (Etlingera elatior) on the physical, chemical and microbiological quality on meat that stored at refrigerator temperatures. The research was conducted in June until August 2016 in the Laboratory of Meat Science and Technology Department of Product Technology, Faculty of Animal Science, Gadjah Mada University. This study used a completely randomized design (CRD) 3 x 3 factorial (3 condition of kecombrang leaves, 3 storage time), each treatment was repeated 3 times, and the different means were tested by Duncan test. The results Showed that the addition of kecombrang leaves and storage time had significantly affected (P<0.05) on the total microbes in meat. Meat control (8,00 log cfu/ml±0,48) and meat with the addition of kecombrang leaves powder (6,59 log cfu/ml±0,40) more effective in suppressing of total microbes that growing compared with kecombrang leaves pasta (7,12 log cfu/ml±0,35). Storage time make pH value and cooking losses in meat decrease.  Kecombrang leaves condition and storage time did not affected to water content, protein content, fat content and tenderness in beef.

Bursa Gaweyan UNSOED

Berita UNSOED - Mon, 08/14/2017 - 08:54