PENGARUH LEVEL PROTEIN PADA RANSUM YANG DIKOREKSI DENGAN ASAM AMINO LISIN, METIONIN, DAN TREONIN l TERHADAP KUALITAS DAN SIFAT FISIK KARKAS AYAM KAMPUNG

Asih Tri Anitasari, Prof. Dr. Ir. Zuprizal, DEA.; Ir. Edi Suryanto, M.Sc., Ph.D., IPU., ASEAN Eng.

2004 | Skripsi | S1 PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh level protein pada ransum yang dikoreksi dengan asam amino lisin, metionin, dan treonin terhadap kualitas dan sifat fisik karkas ayam kampung. Seratus ekor ayam kampung umur sehari dibagi dalam 4 perlakuan dan dipelihara sampai umur 10 minggu. Setiap perlakuan terdiri dari 5 ulangan dan setiap ulangan terdiri dari 5 ekor ayam. Ransum perlakuan disusun secara isoenergi (2600 kcal ME/kg). Ransum dibagi dalam 4 macam perlakuan dengan level protein menurun yaitu 18, 16, 14, dan 12% yang dikoreksi dengan asam amino lisin, metionin dan treonin. Pakan dan air minum diberikan secara ad libitum. Data yang diambil adalah berat hidup akhir, berat karkas, persen karkas, kadar lemak daging dada, pH, daya ikat air (DIA), susut masak, dan keempukan daging ayam kampung umur 10 minggu. Data yang diperoleh dianalisis dengan menggunakan analisis variansi acak lengkap pola searah dan dilanjutkan dengan uji beda jarak ganda Duncan' s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa berat hidup akhir, berat karkas dan kadar lemak daging dada dipengaruhi oleh level protein pada ransum yang dikoreksi asam amino lisin, metionin, dan treonin. Sedangkan untuk persen karkas, pH, daya ikat air, susut masak, dan keempukan daging tidak dipengaruhi oleh level protein pada ransum yang dikoreksi asam amino lisin, metionin, dan treonin. Kesimpulan yang didapat adalah penurunan level protein pada ransum yang dikoreksi dengan asam amino lisin, metionin, dan treonin tidak akan menurunkan kualitas dan sifat fisik karkas ayam kampung. (Kata kunci: Ayam kampung, Protein, Asam amino, Sifat fisik daging, Kualitas karkas

THE EFFECT OF PROTEIN LEVEL ON DIET CORECTED WITH LYSINE, METHIONINE, AND THREONINE AMINO ACID ON * CARCASS QUALITY AND PHYSICAL PROPERTIES OF NATIVE CHICKENS Asih Tri Anitasari (99/128730/PT/03856) ABSTRACT The experiment was conducted to investigate the effect of protein level on diet corected with lysine, methionine, and threonine amino acid on the carcass quality and physical properties of native chickens. One hundred day old native chicks were divided randomly into four diet treatments, and kept until ten weeks. There were five replications in each treatment and each replication containing five chickens. All diets had isoenergiticaly 2600 kcal ME/kg. The protein level of the diets were 18, 16, 14, and 12% corrected with lysine, methionine, and threonine amino acid. The feed and water were given ad libitum. The data collected were final body weight, carcass weight, carcass percentage, carcass fat content (meat from the breast part), pH, water holding capacity (WHC), cooking loss and tenderness of ten week old native chickens. The data were analyzed using analysis of variance one way completely random and continued by DMRT (Duncan's New Multiple Range Test). The result showed that the final body weight, carcass weight, and carcass fat content were influenced by level of protein on diet corrected with lysine, methionine, and threonine amino acids. However, carcass percentage, pH, water holding capacity, cooking loss, and tenderness were not influenced by level of protein on diet corrected with lysine, methionine, and threonine amino acids. The conclusion was that the decrease of protein level on diet corrected by lysine, methionine, and threonine amino acids did not affect the carcass quality and physical properties of native chickens. (Key words: Native chicken, Protein, Amino acid, Physical properties of meat, Carcass quality

Kata Kunci : Ayam kampung, Protein, Asam amino, Sifat fisik daging, Kualitas karkas