Physical Quality of Longissimus Muscles of Kacang Goat After Supplemented With a Combination of Palm Kernel Meal and Powdered Katuk Leaf

4th International Conference on Biological Sciences and Biotechnology

Razali^1^2 ; Ferasyi, Teuku Reza^1^2 ; Azhari^1^2 ; Rastina^1^2 ; Sabri, Mustafa^1^2 ; Abrar, Mahdi^1^2 ; Amiruddin^1^2 ; Anwar^3 ; Hutasoit, Rijanto^3 ; Tarigan, Andi^3

Faculty of Veterinary Medicine, Universitas Syiah Kuala, Darussalam, Banda Aceh, Indonesia^1

Centre for Tropical Veterinary Studies, Universitas Syiah Kuala, Banda Aceh, Indonesia^2

Centre for Meat Goat Research, Sei Putih, North-Sumatera, Indonesia^3

关键词: After-treatment;    Control groups;    Cooking loss;    Distilled water;    Longissimus dorsi;    Physical quality;    Randomized design;    Water holding capacity;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/305/1/012053/pdf
DOI  :  10.1088/1755-1315/305/1/012053

来源: IOP

【 摘 要 】

The purpose of this research was to analyzed the effect of supplementation with palm kernel meal (BIS), katuk leaf powder (KAT), and both of those combined to the physical quality of Longissimus dorsi (L. dorsi) muscle in Kacang goat. Twenty male Kacang goat were used in this research; which were aged of ±1.5 years and weight of 15,42 ± 1.28 kg live body weight (BW). Complete randomized design was used in this research; with 4 treatments and 5 replications. All goats were acclimatized for 2 weeks. Group P0 as control was given distilled water. Group P1 was given BIS at dose of 100 gr/day/head. Then, Group P2 was administered BIS at dose of 100gr/day/head combined with powdered katuk leaf at dose of 15 gr/day/head, and Group P3 was given KAT 15gr/day/head, each goat was received treatments twice per day (at morning and afternoon) for 35 consecutive days. All animals were fed with leaves and grasses, and had access to water ad libitum. At the 25th and 50th day after treatment, goats from each group were slaughtered according to standard commercial halal guidelines. Meat samples derived from L. dorsi muscles were taken and to be tested for physical quality of pH, shear force, water holding capacity, cooking loss, meat and fat color. Data were analyzed by using analysis of variance. The administration of KAT tended to lower (P > 0,05) the shear force value of the L. dorsi muscle as compared to control group. In conclusion, the administration of powdered katuk leaves is appropriate to improve the physical quality of L. dorsi muscles in local Kacang Goat.