The nutritional quality of chuck and shank meat of thin-tailed sheep supplemented with protected aldehyde in the rations

International Conference on Sustainable Agriculture for Rural Development 2018

Riyanto, J.^1 ; Sudibya^1 ; Widyawati, S.D.^1 ; Fatmasari, A.^1 ; Tyastuti, A.A.^1

Department of Animal Science, Faculty of Agriculture, Sebelas Maret University, Central Java, Surakarta, Indonesia^1

关键词: Cholesterol levels;    Elephant grass;    Fat contents;    Meat samples;    Nutritional qualities;    Protein contents;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/250/1/012059/pdf
DOI  :  10.1088/1755-1315/250/1/012059

来源: IOP

【 摘 要 】

The purpose of this study was to determine the effect of aldehyde supplementation, protected and without protection on the nutritional quality of chuck and shank meat of thintailed sheep. Thin tailed sheep were fattened for 3 months with 30% forage and 70% concentrate. The chuck and shank meat were obtained via carcass preparation by AMLC method. Meat samples taken from the right carcass pieces and tested for nutritional quality including moisture content, protein content, fat content and cholesterol. Feed treatments were P0 = 30% elephant grass + 70% basal concentrate; P1 = 30% elephant grass + 60% basal concentrate + 10% soybean groats without formaldehyde protected; and P2 = 30% elephant grass + 60% basal concentrate + 10% soybean groats without formaldehyde unprotected. The difference in feed treatment significantly affected the cholesterol levels of chuck and shank meat (P