Penampilan, kualitas daging dan komposisi asam lemak daging ayam broiler yang diberi pakan sumber energi karbohidrat dengan level yang berbeda

SULASMI, Ir. Setiyono, SU

2001 | Tesis | S2 Peternakan

This study was conducted to investigate the performance and meat quality of broiler chicken treated with carbohydrate supplementation in the diet. Eighty four (84) male broiler chickens of Hubbard strain at one week old were used in this study. All broiler chickens were randomly devided into 7 ration treatments. The broilers were kept up to 5 weeks old by treatments of I ( without carbohydrate supplementation as a controle), II (with glucose supplementation of 200 kcalkg), lII (with glucose supplementation of 400 kcalkg), Iv (with sucrose supplementation of 200 kcalkg), V (with sucrose supplementation of 400 kcal/kg), VI (with starch supplementation of 200 kcalkg) and VII (with starch supplementation of 400 kcalkg), respectively. The meat samples were taken fiom the breast (Pectoralis superficiah) for chemical and physical quality and fatty acid composition. The collected data were analysed by orthogonal contrast from Completely Randomized Design (CRD), followed by testing the significant means by Duncan’s Multiple Range Test (DMRT). The results indicated that the feeding treatments improved siqnificantly (P < 0.05) on gainweight, feed consumption and didn’t improve feed conversion (1.77 - 1.79). The feeding treatments were siqnificantly different on carcass percentage and didn’t different on abdominal fat percentage (1.47 - 1.67%). The feeding treatments were not siqnificantly different on water content (7 1.64 -72.97%) and protein content (2 1.02 -22.1 1%) and were siqnificantly different on fat content and ash content, respectively. The feeding treatments were not siqnificantly different on cooking loss (21.19 -25.78%) and water holding capacity (30.00 - 33.95) and were significantly different on tenderness and pH, respectively. The feeding treatments were not siqnificantly different on the composition of saturated fatty acid (35.08- 38.3 1%). The feeding treatments were siqnificantly different on the unsaturated fatty acids. It was concluded that carbohydrate supplemented in the diet improved on consumption, gainweight, monounsaturated fatty acid and reduced on carcass percentage, fat content, tenderness, pH, polyunsaturated fatty acid. Glucose energy improved on ash content and polyunsaturated fatty acid compaired with sucrose and starch, monounsaturated fatty acid lower than sucrose and starch. Ash content and monounsaturated fatty acid carbohydrate energy level 200 kcalkg higher than 400 kcalkg, polyunsaturated carbohydrate energy level 200 kcallkg lower than 400 kcalkg.

Kata Kunci : Pakan Ayam,Daging,Energi Karbohidrat