Kajian perlemakan karkas domba lokal dengan pakan komplit dari jerami padi dan konsentrat pada bobot potong yang berbeda

PURBOWATI, Endang, Promotor Prof.Dr.Ir. Endang Baliarti, MS

2007 | Disertasi | S3 Ilmu Pertanian (Peternakan)

Perlemakan karkas dan daging domba dipengaruhi oleh banyak faktor, antara lain faktor ternak (bobot potong) dan faktor pakan. Penelitian ini bertujuan mendapatkan bobot potong dan kandungan protein-energi pakan yang tepat dalam menghasilkan lemak karkas dan daging domba normal rendah. Penelitian berlangsung dua tahap. Tahap pertama mempelajari tumbuh kembang perlemakan karkas dan komponennya (daging, lemak, tulang) menggunakan persamaan allometrik Huxley Y = aXb, serta mempelajari komposisi kimia daging menggunakan analisis variansi pola tersarang pada domba yang dipelihara di pedesaan. Delapan belas ekor domba dipotong pada 6 kategori bobot potong (BP), mulai BP 7 kg (umur 1,5 bulan) hingga 30 kg (umur 12 bulan). Hasil penelitian tahap I menunjukkan, bahwa bobot lemak karkas (lemak subkutan) bertambah dengan naiknyanya bobot tubuh kosong dan bobot karkas. Perlemakan karkas mulai meningkat setelah BP 20 kg. Komposisi kimia lemak daging tidak berbeda nyata diantara BP, kecuali kadar asam lemak laurat, miristat, dan palmitat daging terendah pada BP 25 kg, dan kadar asam lemak palmitoleat serta linoleat daging tertinggi pada BP 15 kg. Penelitian tahap II menggunakan 24 ekor domba umur 3-5 bulan dan bobot badan (BB) 8,7 – 15,5 kg dengan rancangan acak kelompok umum dibagi dalam 4 perlakuan pakan, yaitu R1 (14,48% PK dan 50,46% TDN), R2 (17,35% PK dan 52,61% TDN), R3 (15,09% PK dan 58,60% TDN), dan R4 (17,42% PK dan 57,46% TDN). Domba pada masing-masing perlakuan pakan dipotong pada bobot 15, 20 dan 25 kg. Hasil penelitian tahap II menunjukkan, bahwa bobot lemak karkas dan lemak intermuskular domba pada R2, R3 dan R4 lebih rendah daripada R1, dan termasuk kelas lemak karkas 1. Komposisi kimia lemak daging antar perlakuan pakan tidak berbeda nyata, tetapi hanya R2 yang masih dalam kisaran kadar lemak daging yang diterima oleh konsumen (3-7%). Kadar asam lemak daging tidak berbeda diantara perlakuan pakan. Pada BP 20 kg domba termasuk kelas lemak karkas 1, tetapi kadar kimia lemak daging sebesar 7,43%. Kadar asam lemak palmitat pada BP 15 dan 20 kg lebih rendah daripada BP 25 kg. Kesimpulan penelitian ini adalah lemak karkas dan daging domba normal rendah dapat diperoleh dengan pakan berkadar PK 15,09% dan TDN 58,60% serta bobot potong 20 kg.

Among the factors that influence carcass fat on lamb are the livestock factor (slaughter weight) and the feeding factor. The objective of this research was to obtain the effective amount of protein-energy in feedstuff and slaughter weight that would produce a normal-low meat and carcass fat. The study of carcass and its components (meat, bone, and fat) used Huxley’s allometric equation of Y=aXb, and studies the chemical composition using the analysis of variation in nested pattern of sheep raised in villages. Eighteen sheep in six slaughter weight (SW) categories were slaughtered, starting from the 7 kg SW (1.5 months of age) to the 30 kg SW (12 months of age). Research in stage 1 showed that the carcass fat weight increased along with the development of body weight and carcass weight. The increase of carcass weight began after 20 kg SW. There was not significant difference on chemical composition within the meat from different groups of SW, except for composition of lauric, myristic, palmitic acid of the meat of which the lowest level was found in 25 kg SW, and for palmitoleic and linoleic acid the highest level was found in 15 kg SW. Stage 2 of the research involved 24 sheep with the age ranging from 3 to 5 months and body weights (BW) were ranging from 8.7-15.5 kg which were managed by the generalized randomized complete block design. These groups were then treated with four different kinds of complete feed, the R1 (14.48% crude protein/CP and 58.60% total digestible nutrients/TDN), the R2 (17.35% CP and 52.61% TDN), the R3 (15.09% CP and 58.60% TDN), and the R4 (17.42% CP and 57.46% TDN). Sheep from each treatment were slaughtered at the weight of 15, 20 and 25 kg. Stage 2 of the research showed that the carcass fat weight and intermuscular fat weight in R2, R3, and R4 were lower than R1, and that those fat were included in 1st class carcass fat. There was insignificant difference in the intramuscular fat in the meat from each treatment; however, it seems that intramuscular fat from R2 was the only one that might be acceptable for consumers (3-7%). The composition of fatty acid in the meat from each treatment was not significant. The 20 kg SW sheep appeared to have 1st class carcass, in contrast, there was 7.43% composition of intramuscular fat in the meat. The composition of palmitic fatty acid of 15 and 20 kg SW sheep appeared to be lower than that of the 25 kg SW. Thus, it was concluded that complete feed in CP of 15.09% and TDN 58.06% and 20 kg SW produced a normal-low meat and carcass fat.

Kata Kunci : Pakan Domba,Penggemukan, Pakan Komplit, Lemak Karkas, Sheep, Complete Fed, Carcass Fat, Intramuscular Fat, Lamb Fatty Acid.