Animal Production (E-Journal, JAP)
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Administration of Various Feed Additives on Cholesterol Content of Meat and Fat Abdomen of Local Chicken (Gallus domesticus)
Full text linkCholesterol consumed more than required body will influence health problem such as arteriosklerosis and finally resulted in coronary hearth. The purpose of this study is to evaluate the concentration of cholesterol and fat abdomen local chicken administrated various levels of feed additives. Totally 200 chickens from growth study were selected for 20 chickens at the age of 90 d for further cholesterol and fat abdomen analysis. This study was designed by using completely randomized consisting of 4 treatments and 5 replications. Four treatments in this study was administration of feed additives either in the water or in the feed (A0 = control-vita chick 0.7 gram/liter; A1= 20 ml/liter probio-FM; A2= 0.08% MOS (manan-oligosakarida)/kg in feed and A3= herbal leuser KI 5 ml/liter). Variables observed in this study were the content of cholesterol and fat abdomen. All data were statistically analyzed using SPSS and differences between treatments were stated (P<0.05) by using Duncan Multiple Range Test (DMRT). The results of the study indicated that administration of various feed additives significantly effected (P<0.05) on the cholesterol content of breast meat of local chickens. The average of breast meat cholesterol content was 52 mg/100g, 44 mg/100g, 43 mg/100g and 46 mg/100g for A0, A1, A2 and A3 respectively. Administration of administration of various feed additives significantly reduced (P<0.05) the percentage of fat abdomen of local chickens with the percentage of 0.78%, 0.36%, 0.27% and 0.42% for A0, A1, A2 and A3 respectively. This study concluded that administration various feed additives significantly reduced cholesterol content and the percentage of fat abdomen with the lowest of cholesterol content 43 mg/100g and the lowest percentage of fat abdomen 0.27% for prebiotic treatment
The Ghrelin Receptor (Ghsr) Gene Polymorphism in Indonesian Local Chicken and Crossbreed Is Associated With Carcass Traits
Full text linkGhrelin receptor (GHSR) gene is candidate gene for growth performance in chicken by modulating growth hormone release from the pituitary by binding to its ligand of ghrelin. Ghrelin gene, or growth hormone secretagogue (GHS) gene, is well known as feed intake and energy homeostasis regulator in mammals and birds. The objectives of this study were to identify the polymorphism of the T1857C GHSR locus in Indonesian local chicken and to evaluate its effects on carcass traits. The gene polymorphism was identified using polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) using Hin6I restriction enzyme. Effect of genotype on carcass composition was analyzed using SAS General Linear Model (GLM) procedure. The genotyping was performed on 343 individuals including Merawang, Pelung, Sentul, Kampung, broiler (strain Cobb, parent stock), F1 crossbred of Kampung x broiler (strain Cobb, parent stock), and F2 crossbred of Kampung x broiler (strain Cobb, parent stock). All individuals were successfully amplified and were resulted in a 470 bp PCR product. This locus was polymorphic with two alleles (T and C) and three genotypes (TT, CT, and CC). The T allele and TT genotype were predominant in all populations. Individuals with CT genotype were significantly had higher live weight at 26w, carcass weight, commercial cuts weights, and muscles weights than TT genotype in F2 crossbred of Kampung x broiler population. Association of the T1857C GHSR locus-polymorphism with chicken carcass composition has been described in Indonesian chicken, providing evidence that GHSR might be an important candidate gene for chicken carcass traits
Effects of Slow Release Urea Supplementation of Sheep Protein Source Feed Protected with Condensed Tannin from Leucaena on Protein Degradation in Rumen and Post-rumen In Vitro
Full text linkThe objectives of the research were to supply nitrogen for protein synthesis of ruminal microbe from slow release urea and to supply post-rumen protein from soybean meal protected with condensed tannin (CT) from crude Leucaena leaves extract. In Experiment 1, slow release urea (SRU) was made by extrusion of cassava waste-urea, tapioca meal-urea and cassava meal-urea. Evaluation of SRU properties was based on residual nitrogen concentration and ruminal fermentation products (total volatile fatty acid and ammonia-nitrogen) in vitro. In Experiment 2, soybean meal protected with CT from crude Leucaena leaves extract as much as 1,68 g tannin/100 g DM soybean meal. SRU that was selected from Experiment 1 was used as the supplement in sheep ration whose protein source was protected with CT. SRU supplement in basal rations was 0, 6.36, 12.75, 19.11% DM. In vitro result in Experiment 1, showed that SRU of cassava waste, tapioca meal and cassava meal were different (P<0,01) on residual nitrogen content, total VFA, ammonia-N, and fermentation time. The optimum SRU obtained from cassava waste by inhibiting nitrogen hydrolysis up to 14 h. In Experiment 2, SRU supplementation of cassava waste on basal ration whose protein source was protected with CT increased dry matter (DM) degradability (P<0,01), total VFA (P<0,01), ammonia-N (P<0,01), and did not affect crude protein (CP) ruminal degradation. Post-ruminal degradability of DM and CP increased (P<0.01) in line with the increasing supplement, and reached the optimum level at 12,75 – 19,11% DM. In conclusion, cassava waste was a potent SRU through extrusion process and could be harnessed as SRU supplement in ration with protein source protected with condensed tannin to improve ruminal microbe protein synthesis
Effect of Chicken Intestine Substitution to Chemical Quality of Nugget
Full text linkThis research was aimed to study the chemical quality of the chicken nuggets substituted chicken intestine. The treatment was substitution of chicken meat with chicken intestine consisting of five levels was A0 (0% chicken intestine + 100% chicken meat), A1 (15% chicken intestine + 85% chicken meat), A2 (25% chicken intestine + 75% chicken meat ), A3 (40% chicken intestine + 60% chicken meat), A4 (50% chicken intestine + 50% chicken meat), A5 (65% chicken intestine + 35% chicken meat), A6 (75% chicken intestine + 25% chicken meat), A7 (90% chicken intestine + 10% chicken meat), and A8 (100% chicken intestine + 0% chicken meat). Each treatment was repeated five times. The results showed that the water content and ash substituted chicken nuggets chicken intestines were not significantly different (p> 0.05). water content of chicken nuggets in this study was A0 (99.8%), A1 (99.8%), A2 (99.8%), A3 (99.8%), A4 (99.8%), A5 (99.9%), A6 (99.9%), A7 (99.7%), and A8 (99.8%). Ash content on A0 (2.61%), A1 (1.61%), A2 (2.90%), A3 (1.80%), A4 (2.23%), A5 (2.84% ), A6 (2.62%), A7 (2.39%), and A8 (2.26%). Intestine substitution into the chicken nuggets significant (p <0, 05) against the protein and fat content of chicken nuggets, where the highest protein content in treatment A8 (100% chicken intestine) was 24.9% and the lowest in treatment A0 (100% chicken meat) that is 11.33%. The greater increase in the nugget chicken intestinal waste, the higher the protein content. Meanwhile nugget fat content tends to decrease as the percentage of the addition of chicken intestinal waste. Fat content nuggets with chicken intestinal waste substitution of 15% (A1) amounted to 21.85%  , 25% (A2) of 20.56% , 40% (A3) of 19.09%, 50% (A4) of 18.14, 65% (A5) of 17.03%, 75% (A6) of 15.69%, 90% (A7) of 14.11%, and 100% (A8) 11.00% house-cleaning da significantly (p <0.05) with control of 0% (A0) 23.93%. The more the addition of substitution intestinal produce low-fat nugget. Can be concluded that substitution of chicken intestine increase the protein and lower fat content of chicken nuggets. Nugget product with composition 50% chicken intestine and 50% chicken meat (A4) has water content 99,8%, 17,58%, protein, 18,14% abu2.23% fat and preferred by the panelists
The Competitiveness of Beef Cattle Business on Various Agro-Ecological Zones in Tegal Regency
Full text linkThe competitiveness of livestock business is one strategic issue to guarantee the empowerment and sustainability of small scale beef cattle business. The study conducted on the competitiveness of beef cattle business in Tegal regency aims at (1) identifying the competitiveness of beef cattle business in various agro-ecological zones and (2) analyzing factors influencing the business competitiveness. This study employs a survey method to 100 beef cattle farmers in Tegal Regency. The respondents are selected using a stratified random sampling technique based on the agro-ecological zones (highland, lowland, and coastal areas). The observed variables are business efficiency, farmers’ age, farmers’ education, farming experience, number of family members, and number of cattle. The data are processed using ANOVA and multiple linear regressions. The beef cattle business in Tegal Regency is quite competitive which is characterized with the business efficiency by 1.39. The beef cattle business at the highlands has a higher competitiveness than that at the other agro-ecological zones (P <0.01). The competitiveness of beef cattle business is influenced by the farmers’ age (P <0.05), as well as the farming experience and number of cattle (P <0.01). The development of beef cattle business scale accompanied by the development of livestock production technical ability should be made to strengthen the competitiveness of beef cattle business in Tegal regency.Â
Identification of poymorphism and association analyses of FMO3 gene related with carcass and meat quality in Cihateup Duck
Full text linkThe aim of this study was to identifypolymorphism and association of the FMO3 gene related to carcass and meat quality in Indonesian Cihateup ducks. A total of sixty Indonesian Cihateup ducks were used in this study. Tissues from breast muscleswas used for genomic DNA. Association analysis showed that the SNP g.849A>G was highly significantly associated (P<0.01) with live weight (LW), carcass weight (CW), breast muscle weight (BMW), pH, cooking loss, drip loss (DL), lightness (L*) and redness (a*), TBARS and TMA. Compared to the GG genotype, the AG genotype exhibited greater levels (P < 0.05) LW, CW, pH, a*, TBARS and TMA but not DL and L*. These results will improve the understanding of the functions of the FMO3 gene in carcass and meat quality within the liver and will shed light on FMO3 as a candidate gene in the selection of ducks with good carcass and meat quality trait
Forage Business at Breed Source Area of Ruminansia in Central Java Province
No full textKebumen district is one of beef development centers in Central Java that requires numerous forage supplies (HPT). Farmers without personal foraging area have to buy forages almost on a daily basis. Forage business is an emerging and prospective business sector to improve farmers’ welfare particularly the income. Government is therefore expected to support in terms of facility and infrastructure to maintain a sustainable business practice.  The aim of this study was to investigate the necessity of forage business in cattle development center in Kebumen district, forage marketing channel, forage business revenue, profit margin, R/C ratio and government support in terms of infrastructure or policy related to forage business
Blood Mineral Response of Local Duck Fed the Diet Containing Seaweed Gracilaria sp. Waste and Additives Multienzyme
Full text linkThe study aimed to evaluate the blood mineral of Tegal ducks as a response to diet containing Gracilaria sp. waste and additive multienzyme. The study used 72 laying ducks of 22 weeks old which were allotted to 6 treatments, i.e. (1) control diet, (2) diet with multienzymes, (3) diet with 10% LG (4) diet with 10% LG + multienzyme, (5) diet with 12.5 % LG + multienzymes (6) diet with 15% LG + multienzyme. Commercial Multienzyme consisted of protease, amylase, pectinase, β-glucanase, xylanase, phytase, cellulase from Altech (Allzyme SSF) at a dose of 150 g / ton of feed. Gracilaria sp. waste was given in the form of meal.  The results demonstrated that feed Gracilaria sp. waste and additives multienzymes significantly (P 0.05). The use of feed containing seaweed waste multienzyme coupled to a level 15% gave a good response in the blood mineral levels of local ducks compare to control.Â
g.640T>C Polymorphism of the TGF-β2 Gene is Associated with Salmonella pullorum Resistance in Indonesian Chickens
Full text linkThe objectives of this study were to identify polymorphism of transforming growth factor β2 (TGF-β2) gene associated with Salmonella pullorum resistance in Indonesian chickens. Polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) assays were used to genotype Indonesian chickens. Analysis of polymorphism was conducted by using PopGen 3.2 software. The effect of genotype on S. pullorum resistance was analyzed using the SAS General Linear Model (GLM) procedure. Genotyping was performed on 278 chickens from 7 Indonesian chicken populations (Sentul, Merawang, Pelung, Kampung, Parent Cobb broiler, The F1 crossbreed of Kampung x Parent Cobb broiler (KB) and F2 KB x KB. The product of amplification was 284 bp. The TGF-β2| RsaI locus was polymorphic in all populations, producing two alleles (T and C) and three genotypes (TT, CT, and CC). The result from the analysis of the allele and genotype frequency showed that the T allele had a higher frequency than the C allele in all populations. The χ2 analysis showed that the 6 chicken populations were deviated from Hardy-Weinberg equilibrium, with the exception of the Parent Cobb broiler chicken. The association result showed that TT genotype was significantly associated with S. pullorum resistance in Sentul chicken. Although the leukocyte concentration, leukocyte differentiation and H/L ratio in Sentul chicken with three of TGF-β2 genotypes (TT, TC, and CC) were not statistically different. In conclusion, polymorphism in the TGF-β2 chicken gene can be used as a candidate marker to increase S. pullorum immune response
Optimization on Fermentation Process of Protein Concentrate of Jatropha Seed Cake with N Sources and Minerals Supplementation
Full text linkThe objective of this research is to produce alternative food sources of protein by optimizing the potential of jatropha curcas which is agroindustry waste. This study is planned in two years and is a series of jatropha seed exploration through fermentation using Lactobacillus acidophilus. Specific targets in the first year of study were to assess the optimization of the fermentation process by supplementing the source of N soybean meal and fish meal. Experiments using Completely Randomized Design (RAL) factorial pattern with first factor was supplementation (F) and second factor was incubation time (W), fermentation optimization consisted of: F1 (F0 + 2.5% soybean meal flour), F2 (F0 + 2.5% fish meal), F3 (F1 + 0.45% Dicalsium Phosphat) and F4 (F2 + 0.45% Dicalsium Phosphat). The incubation time is differentiated W1: 3 days, W2: 5 days and W3: 7 days. It can be concluded that: dry matter, gross energy, calcium and phospor are influenced by interaction between type of supplementation of source of N + DCP with fermentation time, whereas fat content is only influenced by fermentation time with optimal time decrease of fat content is 5,92 days. Total protein and amino acid levels are only influenced by different types of supplementation. Phorbolester antinutrition levels are influenced by the duration of the fermentation. Â Based on antinutritive as a limiting factor. F4W5 is the best treatment and can used as a feed ingredient