PENGARUH LANTAI KANDANG DAN MACAM OTOT TERHADAP KUAL1TAS FISIK BASING AYAM ARAB JANTAN (Fayomni)

Suwarjono, Agus , Ir. Heru Sasongko,MP

2003 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini dilakukan untuk mengetahui pengaruh lantai kandang dan macam otot terhadap kualitas fisik daging ayam Arab jantan. Penelitian ini menggunakan 36 ekor ayam Arab jantan umur 7 minggu yang dibagi kedalam dua kelompok kandang yaitu litter dan panggung, setiap kelompok terdiri dari tiga replikasi kandang yang berisi 6 ekor ayam. Pemeliharaan dilakukan secara intensif dengan pakan par-S(Starter) + jagung. Pakan dan air minum diberikan secara ad libitum. Setelah mencapai umur 14 minggu ayam dipotong dan diproses menjadi karkas. Pengujian kualitas fisik karkas dilakukan pada otot dada ( Pectoralis superficialis) dan otot paha (Bicep femoris) meliputi pH, daya ikat air (DIA), susut masak (SM) dan keempukan. Data yang diperoleh dianalisis dengan analisis varians pola faktorial 2 x 2. Hasil analisis statistik menunjukkan bahwa macam otot dan lantai kandang tidak mempengaruhi pH, DIA dan keempukan, sedang untuk SM berbeda sangat nyata (P<0,01). Lantai kandang tidak menyebabkan perbedaan terhadap pH, DIA dan SM, sedangkan untuk keempukan berbeda sangat nyata (P<0,01). Sedangkan interaksi antara perlakuan kandang dengan macam otot terhadap kualitas fisik daging tidak menunjukkan perbedaan yang nyata. Daging pada jenis lantai panggung lebih empuk dibanding pada jenis lantai litter. Kata kunci : Ayam Arab, Kualitas Fisik daging, Otot Pectoralis superficialis, Otot Bicep femoris, Jenis Lantai Kandang.

The experiment was conducted to find out the effect of pen floor and muscle types on meat physical quality of male Arab chicken. Thirty six of 7- weeks old male Arab chicken were randomly allocated into two type of pen: litter and slat floor, of three units each to which six animals were put into. Intensive management was practice with pars plus corn as feed. The feed and water were given ad libitum. After 14 weeks, the animals were slaughtered and dressed as carcass. Physical qualities of carcass: pH, water retention capacity, cooking loss, and tenderness were measured on breast {pectoralis superfisialis) and femur (Bicep femoralis). Data collected were subjected to an analysis of variance of 2 x 2 factorial experiment. Statistical analysis indicated that muscle type and pen floor did not have any effect on pH, water retention, and meat tenderness. However, cooking loss was significantly , affected (P<0,01). Floor type did not show any different for pH, water retention capacity, and cooking loss, but did show a significant different for meat tenderness (P<0,01). No interaction between pen floor type and muscle type was detected on meat physical qualities. Femur of chicken raised slat floor was more tenderer than those raised in litter pen. Key word : Arab chicken, Meat physical quality, Pectoralis superficialis, Bicep femoralis muscle and Pen floor type.

Kata Kunci : Ayam Arab, Kualitas Fisik daging, Otot Pectoralis superficialis, Otot Bicep femoris, Jenis Lantai Kandang