Paper ID: 123
EFFECT OF DIFFERENT VEGETABLE OILS IN RATIONS ON CHEMICAL QUALITY OF LOCAL DUCK MEAT
Rendi Fathoni Hadi*, Sudiyono, and Ari Kusuma Wati
Department of Animal Science, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta, Indonesia
Food needs derived from livestock, especially poultry meat continues to increase. Duck meat is one of the poultry food products that is high in nutritional content. good meat one of which can be known from the chemical quality. This study aimed to determine the effect of vegetable oil in the ration on the chemical quality of local duck meat. The research design used was Randomized Complete Design (CRD) in a unidirectional pattern with 4 treatments, each treatment consisting of 6 replications and each replication consisted of 6 ducks. The treatments in this study include; P1: (96% basal ration + 4% palm oil); P2: (96% basal ration + 4% canola oil); P3: (96% basal ration + 4% coconut oil) and P4: (96% basal ration + 4% soybean oil). The observed variables were chemical quality of meat (collagen, fat, moisture, and protein). The data obtained were analyzed by variance analysis and the real difference test between treatments. The results showed that the use of vegetable oil was a significant effect (P<0.05) on the duck meat protein but was not significantly different (P>0.05) on collagen, fat, and moisture. It can be concluded that the addition of vegetable oil in the ration can increase the protein of local duck meat but did not affect collagen, fat, and moisture.
Is there something can be explained regarding the higher meat protein content following soybean oil inclusion than other treatments?
In many other reports, such as (Park et al., 2012) the treatment using animal fat sources and vegetable oil (beef tallow, coconut oil, olive oil, and soybean oil) shows a significant difference in the quality of crude protein in meat. This can be due to differences in energy metabolism to the source of fat in the treatment during the growth phase.