Effect of Concentration of Soursop (Annona muricata) Leaf and Soaking Time on Protein and Fat Contents and Sensory Quality of Raw Chicken Meat

The purpose of this study was to find out the effect of concentration of soursop (Annona muricata) leaf and soaking time on protein and fat contents and sensory quality of raw chicken meat during storage.  This research was conducted in Laboratory of Animal Products Technology, Faculty of Animal Husbandry Nusa Cendana University and Laboratory of Veterinary Public Health, East Nusa Tenggara Province Livestock Services Kupang, Indonesia.  The experiment was arranged in completely randomized design in a 4×3 factorial lay out with three replications.  The first factor was concentration of soursop leaf in water (C) with four levels: 0, 10, 20, and 30 g/L water. The second factor was soaking time of chicken meat (T) with three levels: 0, 10, and 20 minutes. The quality of chicken meat changes were monitored chemically and organoleptically at hours 12 of storage time. Data collected of protein and fat contents of chicken meat were analyzed using Analysis of Variance and continued with Duncan’s Multiple Range Test, while data of organoleptic properties (color and aroma) characteristics were compared using the Kruskal Wallis Test. It was found that both treatment factors concentration of soursop leaf and soaking time with the interactions had significant effect (P<0.01) on protein and fat content of chicken meat. These results also indicated that color characteristics of chicken meat detected by the descriptive panelist were significantly affected by the both factors concentration of soursop leaf and soaking time (P<0.05), while aroma characteristics were insignificantly affected by the treatments. Keywords: Annona muricata leaves, protein of chicken meat, chemical composition, sensory qualit

Chemical and Microbiological Quality of Broiler Meat Supplemented Fermented Pursalane (Portulaca oleracea L.) Flour in Commercial Diets

The aim of this research was to know the effect of supplemented fermented purslane flour (FPF) in diet on the chemical quality, and microbiology of broiler chicken meat. One hundred DOC were used in this research. This research used a completely randomized design with 5 treatments and 4 replications. The treatments were K0 = commercial diet without FPF, K1 = commercial diet + 2.5% FPF, K2 = commercial diet + 5% FPF, K3 = commercial diet + 7.5% FPF, and K4 = commercial diet + 10% FPF. The variables studied were water content, protein content, and cholesterol levels of meat and contamination of Salmonella sp. Data were analyzed using Analysis of Variance (ANOVA). The results showed that the supplemented fermented purslane flour in diet significantly affected the water content and protein content of meat, but it did not significantly affect the cholesterol meat levels and contamination of Salmonella sp. It was concluded that the supplemented of fermented purslane flour in broiler chickens with a level of 10% was the best level. At this level, chicken meat is produced with the lowest water content while the highest protein content

PENGARUH BERBAGAI LEVEL PEMBERIAN DAUN SIRSAK (Annona muricata) DALAM RANSUM DAN AIR MINUM TERHADAP KUALITAS FISIK KARKAS AYAM KAMPUNG

Purpose of this study was to examine the effect of soursop leaves in rations and drinking water on the physical quality of the chicken carcasses and to determine the best level administration soursop leaf in rations and drinking water that influenced the physical quality of chicken carcasses. The experimental design used in this study was completely randomized design (CRD) in a 2x4 factorial lay out. The first factor was media of soursop leaf (M) consisting of two levels ie: feed media (M1) and the drinking water media (M2). The second factor was level of soursop leaves in the media (L): L1 (0%), L2 (0.010%), L3 (0.015%) and L4 (0.020%). Total chicken used in this study as many as 72 heads with 2-3 months old. The ANOIVA results showed that the  factor of soursop level in the media had significantly effect (P<0.05) on the water holding capacity. Both factors, level of soursop leaf in the media and media of soursop leaf and their interactions had significantly effect (P<0.05) on cooking loss and tenderness of meat, while the pH meter and the color of the meat had no significant effect. While pH and color of meat was not affected by the treatment. ABSTRAK  Tujuan dari penelitian ini adalah untuk menguji pengaruh penggunaan daun sirsak dalam ransum dan air minum terhadap kualitas fisik karkas ayam kampung serta untuk mengetahui berapa level terbaik pemberian daun sirsak dalam ransum dan air minum yang memberi pengaruh terhadap kualitas fisik karkas ayam kampung. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL), pola faktorial (2 x 4), Faktor adalah. media pemberian daun sirsak (M): media pakan (M1) dan media air (M2). Faktor 2 adalah level daun sirsak  dalam media (L) yaitu: L1 (0%), L2 (0.010%), L3 (0.015%) dan L4 (0.020%). Setiap unit perlakuan menggunakan potongan karkas bagian dada dari 1ekor ayam kampung. Total ayam kampung yang digunakan dalam penelitian ini sebanyak 72 ekor. Ayam kampung yang digunakan dalam penelitian ini adalah ayam kampung yang terseleksi berasal dari desa baumata Kabupaten Kupang yang berumur 2-3 bulan. Hasil analisis sidik ragam menunjukkan bahwa faktor level daun sirsak dalam media berpengaruh nyata (P<0,05) terhadap daya ikat air daging. Selain itu juga diperoleh 2 faktor level daun sirsak dalam media dan faktor pemberian daun sirsak dalam media serta interaksinya berpengaruh nyata (P<0,05) terhadap susut masak dan keempukan daging ayam kampung. Sedangkan pH dan warna daging tidak berpengaruh nyata

LA MISE EN EVIDENCE D'ESPECES JUMELLES DANS LE COMPLEXE ECHINOCOCCUS GRANULOSUS ET SES APPLICATIONS EPIDEMIOLOGIQUES

TOULOUSE-EN Vétérinaire (315552301) / SudocSudocFranceF

A Dijon, la ferme expérimentale qui anticipe un futur sans pesticides

National audienceDes scientifiques de l’Institut national de recherche pour l’agriculture, l’alimentation et l’environnement (Inrae) mènent une expérience unique en France. Sur une ferme de 132 hectares en Côte-d’Or, ils testent en conditions réelles des systèmes agroécologiques avec zéro phytosanitaire

Pemberian Grit pada Ayam Buras Memperpanjang Saluran Pencernaan, Menambah Bobot Ampela, dan Bobot Tulang Karkas (PROVISION OF GRIT TO NATIVE CHICKEN IMROVED THE DEVELOMPMENT OF GASTRO INTESTINAL TRACT AND INCREASE CARCAS BONE)

Commonly, native chicken is raised in an extensive management system. The chickens were free toscavenge in the backyard, and eat a wide variety of feeds including, rice, corn, insects, or even grit. Grit is anabrasive material that can help to grind feedstuffs and use as a source of mineral for chicken. In anintensive farming system, native chickens are given full feeding program throughout the production period,without grit. The objective of this research was to study the development of gastrointestinal tract andcarcass bone of native chickens supplemented to grit. Eighty chickens were used in the study usingrandomized block design. The four treatments were: R0 = basal feeds without grit ; R1 = R0 + grit 0,25% ofbody weight ; R2 = R0 + grit 0,50% of body weight ; R3 = R0 + grit 0,75% of body weight. The results showedthat administration of grit up to the level of 0.75% body weight significantly increased grit consumption,digestive tract length, gizzard weight and carcass bone weight of native chicken