Physical characteristics of quail (Coturnix coturnix) meat given hydrolyzed feather meal from broiler at different levels

1st International Conference of Animal Science and Technology 2018

Said, M.I.^1 ; Abustam, E.^1 ; Pakiding, W.^1 ; Mide, M.Z.^2 ; Basri, S.^1

Department of Animal Production, Faculty of Animal Science, Hasanuddin University, Indonesia^1

Department of Nutrition and Animal Feed, Faculty of Animal Science, Hasanuddin University, Indonesia^2

关键词: Broiler chickens;    Completely randomized designs;    Food ingredients;    Hydrolysis process;    Metabolic process;    Physical characteristics;    Slaughtering process;    Water holding capacity;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/247/1/012003/pdf
DOI  :  10.1088/1755-1315/247/1/012003

来源: IOP

【 摘 要 】

The quail (Coturnix-coturnix) is a type of bird that has recently been widely cultivated. One factor that can affect the physical quality of quail meat is feeding. The need for food ingredients for protein sources is necessary to meet the protein needs in the quail. Hydrolyzed feather of broiler chicken meals is a feed material that has a high protein content, but low potency digestibility. It is expected that the hydrolysis process improves the digestibility in feather meal. The level of digestibility of the ingredients will affect the rate of metabolism of nutrients (proteins) in the body of the quail. The metabolic process of the protein compounds also has the potential to influence the characteristics of quail meat. The purpose of this study was to evaluate the characteristics of quail meat by eating broiler feathers resulting from the hydrolysis process of feed at different levels. This study used 100 heads quail one week old, body weight range 140-180g, (unsex). The study was designed using a completely randomized design (CRD) unidirectional a 4 x 5 pattern. A total of four types of feeding treatment has been applied in this study, namely: (T0 = 0%, T1 = 1%, T2 = 1.5 and T3 = 2%. Each treatment was repeated five times. The number of treatment units was a 4 x 5 = 20 treatment units. Each treatment unit used five head quails as samples. The observation process was carried out for 30 days. On the 30th, the slaughtering process was carried out and then the meat quality test was continued. The test samples of the quality of the meat were obtained from the chest muscular (Pectoralis superficialis). Observations of parameters include: (1) the water holding capacity (WHC), (2) cooking loss (CL) and (3) meat shear force (MSF). The data obtained were analyzed statistically using ANOVA. The results of the research data show significant effect and then Duncan's test. The results showed that the treatment of the feather meal hydrolyzed at different levels significantly (p2). The use of feeds from the broiler meal at 1.5% (T2) level shows the characteristics of quail meat better than other treatments.