PENGARUH SUPLEMENTASI ALFALFA (Medicago sativa L.) TERHADAP PENAMPILAN PRODUKSI, KUALITAS KARKAS DAN KOLESTEROL ITIK PEDAGING

EPRILIA ARISTIA RINI, Ir. Bambang Suwignyo, S.Pt., M.P., Ph.D., IPM., ASEAN Eng;Ir. Edi Suryanto, M.Sc., Ph.D., IPU., ASEAN Eng

2020 | Tesis | MAGISTER ILMU PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh suplementasi alfalfa dalam ransum itik hibrida terhadap penampilan produksi, kualitas karkas dan kolesterol daging itik. Penelitian ini dilakukan secara in vivo dengan menggunakan 90 ekor itik hibrida dengan 3 perlakuan dan 5 ulangan. Setiap ulangan terdiri dari 6 ekor itik. Perlakuan terdiri dari P0 = Ransum basal tanpa suplementasi alfalfa, P1 = Ransum basal + suplementasi fresh alfalfa 3% dan P2 = Ransum basal + suplementasi fresh alfalfa 6%. Alfalfa segar/fresh dihitung berdasarkan Bahan Kering akan tetapi diberikan dalam bentuk as feed. Air minum diberikan secara ad libitum. Variabel yang diamati yaitu penampilan produksi, kualitas karkas itik, kualitas fisik dan kimia daging serta kolesterol daging itik. Parameter penampilan produksi meliputi konsumsi ransum, pertambahan bobot badan dan konversi ransum. Parameter kualitas karkas meliputi berat karkas, persentase karkas dan persentase lemak abdominal. Parameter kualitas fisik dan kimia daging meliputi pH, daya ikat air, keempukan, susut masak, kadar air, protein kasar dan lemak kasar. Parameter kolesterol daging meliputi kolesterol daging dada dan paha itik hibrida. Seluruh data yang diperoleh dari penelitian dianalisis menggunakan analisis variansi berdasarkan Rancangan Acak Lengkap pola searah menggunakan aplikasi Statistical Product for Service Solution versi 22. Data dengan perbedaan yang nyata di uji lanjut dengan Duncan new Multiple Range Test. Hasil penelitian menunjukkan bahwa suplementasi alfalfa pada level 3% meningkatkan konsumsi ransum dan pertambahan bobot badan itik hibrida. Suplementasi alfalfa hingga 6% tidak berpengaruh pada kualitas karkas itik hibrida. Suplementasi alfalfa level 3 dan 6% mempengaruhi daya ikat air, susut masak, keempukan dan lemak kasar tetapi tidak berpengaruh terhadap pH, kadar air dan protein daging itik hibrida. Suplementasi alfalfa pda level 6% menurunkan kolesterol daging itik hibrida.

This study aimed to determine the effect of alfalfa supplementation in hybrid ducks diets on performance, carcass quality and cholesterol of duck meat. This in vivo research was conducted with 90 hybrid ducks with 3 treatments and 5 replications. Each replication consisted of 6 ducks. The treatments consisted of P0 = basal ration without alfalfa supplementation, P1 = basal ration + fresh alfalfa 3% supplementation and P2 = basal ration + fresh alfalfa 6% supplementation. Fresh Alfalfa was calculated in dry matter based but offered in the form as feed. Drinking water was given ad libitum. The observed variables were performance, carcass quality, physical and chemical quality of meat, and duck meat cholesterol. Performance parameters include feed intake, body weight gain and feed conversion ratio. Carcass quality parameters include carcass weight, carcass percentage and abdominal fat percentage. Physical and chemical quality parameters of meat include pH, water holding capacity, tenderness, cooking losses, moisture content, crude protein and crude fat. Meat cholesterol parameters include breast meat cholesterol and hybrid duck thigh. All data obtained from the study were analyzed using anova based on Completely Randomized Design using Statistical Product for Service Solution version 22. Data with significant differences were further tested with Duncan's new Multiple Range Test. The results showed that alfalfa fresh 3% supplementation increased feed consumption and body weight gain of hybrid duck. Alfalfa supplementation up to 6% has no effect on the quality of hybrid duck carcasses. Supplementation of alfalfa levels 3 and 6% affects the water holding capacity, cooking losses, tenderness and crude fat but not the pH, water content and protein of hybrid duck meat. Supplementation of alfalfa at level 6% lowers cholesterol in hybrid duck meat.

Kata Kunci : Alfalfa, Itik pedaging, kualitas karkas, kolesterol, penampilan produksi