The physicochemical quality and meat microstructure of post laying hen with addition of Biduri (Calotropis gigantea) latex extract

International Symposium on Food and Agro-biodiversity 2017

农业科学;生物科学

Nuhriawangsa, A.M.P.^1 ; Hertanto, B.S.^1 ; Kartikasari, L.R.^1 ; Swastike, W.^1 ; Cahyadi, M.^1 ; Rasid, S.^1

Laboratory of Industry and Animal Product Technology, Animal Science Departement, Universitas Sebelas Maret, Jl. Ir. Sutami 36A Kentingan, Central Java, Surakarta, Indonesia^1

关键词: Calotropis gigantea;    Descriptive analysis;    Fat contents;    Hydrolysis conditions;    Meat quality;    Physico-chemical quality;    post laying hen;    Statistical analysis methods;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/102/1/012022/pdf
DOI  :  10.1088/1755-1315/102/1/012022

来源: IOP

【 摘 要 】

The objective of this study was to evaluate the effect of extract level of Biduri latex on the meat quality of laying hens. The materials of this research were Biduri latex and thigh meat from hens strain Lohman. The latex was tapped from a young tissue stem and centrifuged for its supernatant. Meats were smeared with latex, punctured and incubated for 30 minutes. Concentrations of latex were 0, 3, 6 and 9% from the weight of meat (w/w). The variables were water, dissolved protein, crude fat content, tenderness and microstructure of meat. The statistical analysis method using ANOVA and if there was a mean difference, Duncan test was used. Descriptive analysis was used for microstructures of meat by comparing its hydrolysis conditions. The study showed that fat had significant difference (P