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Pengaruh Substitusi Daun Indigofera dengan Silase Daun Pepaya serta Jenis Kemasan Berbeda terhadap Kualitas dan Sifat Fisik Wafer
Full text linkABSTRAK. Penelitian bertujuan mengetahui kualitas fisik (warna, aroma, tekstur,) serta sifat fisik (kerapatan, berat jenis, kadar air) wafer dengan perbedaan komposisi substrat (substitusi daun indigofera/DI dengan silase daun pepaya/SDP) dan kemasan berbeda. Rancangan Acak Lengkap (RAL) berfaktor (4x4), 3 ulangan digunakan pada penelitian ini. Faktor H merupakan komposisi substrat (substitusi DI dengan SDP) yaitu, H1= SDP 0% + DI 30%; H2= SDP 2% + DI 28%; H3= SDP 4% + DI 26%; H4 = SDP 6% + DI 24%; faktor N adalah jenis kemasan, N0 = tanpa dikemas; N1= plastik; N2= kertas; N3= karung goni. Kualitas fisik (warna, aroma, tekstur) dan sifat fisik (kadar air, berat jenis, kerapatan) wafer merupakan parameter yang diukur. Hasil penelitian menunjukkan interaksi (P0,01) antara komposisi substrat dan jenis kemasan memengaruhi aroma dan tekstur wafer. Komposisi substrat (P0,01) sangat nyata memengaruhi berat jenis dan aroma wafer. Jenis kemasan (P0,01) sangat nyata memengaruhi kualitas fisik (aroma, warna, tekstur) dan sifat fisik (kadar air). Substitusi 28% DI dengan 2% SDP pada wafer yang dikemas dengan karung goni menghasilkan tekstur wafer terbaik (tidak berlendir, tekstur padat dan kasar dan skor 3,44) dan substitusi 24% DI dengan 6% SDP yang dikemas dengan karung goni menghasilkan aroma wafer terbaik (skor 3,46 aroma khas wafer).(Effect of substitution of indigofera leaves with papaya leaf silage and different types of packaging on the quality and physical properties of wafers)ABSTRACT. The aims of this study to determine the quality of physical (aroma, color, texture) and the properties of physical (compactness, density, moisture content) of wafers with substrate composition (substitution of indigofera leaves/IL with papaya leaf silage/PLS) and different packaging. The study used a factored completely randomized design (CRD) (4x4) with 3 replications. The H factor is the composition of the substrate (substitution of IL with PLS), namely, H1= PLS 0% + IL 30% H2= PLS 2% + IL 28%; H3= PLS 4% + IL 26%; H4 = PLS 6% + IL 24%; factor N is the type of packaging, N0 = no packaging; N1= plastic; N2= paper; N3 = gunny sack. Parameters measured were quality of physical (color, texture, aroma) and properties of physical (specific gravity, density and moisture content) of wafers. The results showed that the interaction between the type of packaging and the composition of the substrate (P0.01) affected the texture and aroma of wafers. Composition of substrate significantly (P0.01) affected the density and aroma of wafers. The type of packaging significantly (P0.01) affected the physical quality (aroma, color, texture) and physical properties (moisture content). Substitution of 28% IL with 2% PLS on wafers with gunny sack resulted in the best texture of wafer (coarse, dense and not slimy texture, score 3.44) and substitution of 24% DI with 6% SDP with gunny sack packaging with the best aroma of wafer (typical wafer aroma, score 3.46)
Tingkat Produksi dan Keragaman Vegetasi Hijauan Pakan di Padang Penggembalaan Berdasarkan Sistem Penanaman Berbeda
Full text linkABSTRACT. Padang penggembalaan yang berkualitas baik akan menghasilkan produktivitas ternak yang optimal. Sistem penanaman hijauan pakan secara monokultur dan polikultur berperanan penting dalam menciptakan padang penggembalaan yang berkualitas baik. Tujuan penelitian adalah untuk mengukur tingkat produksi dan keragaman vegetasi hijauan pakan di padang penggembalaan Balai Pembibitan Ternak Unggul dan Hijauan Pakan Ternak (BPTUHPT) Padang Mengatas berdasarkan sistem penanaman berbeda. Penelitian didesain menggunakan rancangan acak lengkap (RAL) dengan dua perlakuan berdasarkan perbedaan sistem penanaman (monokultur dan polikultur) dan 4 ulangan. Data penelitian dianalisis menggunakan T-test paired sample berdasarkan perbedaan sistem penanaman. Peubah yang diamati adalah karakteristik warna dan pH tanah, tingkat keragaman vegetasi, dan tingkat produksi tanaman pakan. Hasil penelitian menunjukkan bahwa perbedaan sistem penanaman monokultur dan polikultur menghasilkan hasil yang sama baik dan tidak berbeda nyata (P0,05) terhadap pH tanah, produksi biomassa tanaman dan kapasitas tampung. Visualisasi warna tanah adalah cenderung gelap dan pedok didominasi tanaman pakan sesuai desain penanaman, yakni Brachiaria decumbens pada sistem monokultur, Brachiaria decumbens, Panicum maximum, dan Cynodon plectostachyus untuk sistem penanaman polikultur. Kesimpulan dari penelitian bahwa tingkat produksi hijauan dan kapasitas tampung padang penggembalaan tidak berbeda nyata (P0,05) antara perlakuan monokultur dan polikultur, tetapi cenderung lebih tinggi pada perlakuan sistem penanaman polikultur, yakni 4,86 0,88 ST/ha/th dan 5,26 2,42 ST/ha/th. Keragaman vegetasi dari rumput yang dikembangkan berdasarkan indeks nilai penting (INP) adalah tinggi dan dominan Brachiaria decumbens pada sistem monokultur. Begitu juga INP yang tinggi dan dominan dari tanaman Brachiaria decumbens, Panicum maximum, dan Cynodon plectostachyus untuk sistem penanaman polikultur.(Production rate and diversity of forage vegetation at pasture base on planting system)ABSTRAK. Good quality pasture will produce optimum livestock productivity. Forage planting system both monoculture and polyculture have important role to provide good quality pasture. The objective of the research was to evaluate production rate and forage diversity at Center of Animal Breeding and Forage (BPTUHPT) Padang Mengatas based on different planting system. A completely randomized design with 2 treatments based on planting system (monoculture and polyculture) and 4 replication were applied for the research. Data was analyzed by T-test paired sample based on planting system. Parameters observed were color characteristics and soil pH, vegetation diversity rate, and forage productivity. Research shows that planting system by monoculture and polyculture provide similar result (P0,05) for soil pH, biomass production and carrying capacity. Soil color visualization tend to be darker and paddock was dominated by Brachiaria decumbens for monoculture system, meanwhile Brachiaria decumbens, Panicum maximum, dan Cynodon plectostachyus were dominant for polyculture system. Production rate and carrying capacity of pasture were not significantly different (P0,05) for both monoculture and polyculture system, but tend to be higher on polyculture system. The average production rate were 4,860,88 AU/ha/yr for monoculture system and 5,262,42 AU/ha/yr for polyculture system. Diversity of forage vegetation according to the Importance Value Index (IVI) was high and dominance for Brachiaria decumbens at monoculture system. In addition, it was similar result for Brachiaria decumbens, Panicum maximum, dan Cynodon plectostachyus with polyculture system
Pengaruh Injeksi Antemortem Enzim papain terhadap Susut Masak dan Nilai pH pada Ayam Jantan Petelur
Full text linkABSTRACT. Ayam petelur jantan sebagai penghasil daging belum dimanfaatkan secara optimal, karena nilai keempukan yang rendah. Peningkatan persentase susut masak menggunakan enzim, akan meningkatkan nilai keempukan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 kali ulangan. Perlakuan yang digunakan adalah sebagai berikut P0= Kontrol, P1= 10 ml enzim papain, P2= 15 ml enzim papain dan P3= 20 ml enzim papain. Parameter yang diamati dalam penelitian ini yaitu susut masak dan pH. Hasil penelitian menunjukkan bahwa penyuntikan enzim papain sangat nyata (P0,01) meningkatkan nilai susut masak daging, nilai terendah terhadap susut masak diperoleh pada perlakuan P0 yaitu 30,9% sedangkan nilai tertinggi terhadap susut masak diperoleh pada perlakuan P1 yaitu 36,6%. Hasil analisis statistik menunjukkan bahwa penyuntikan enzim papain pada ayam jantan petelur memberikan pengaruh nyata (P0,05) terhadap nilai pH daging, nilai pH tertinggi diperoleh pada perlakuan P3 yaitu 5,72 dengan pemberian dosis sebanyak 20 ml enzim papain. Nilai terendah pada perlakuan P0 yaitu 5,54 tanpa pemberian enzim papain.(The antemortem injection effect of papain enzyme on cooking losses and pH values in laying roosters)ABSTRAK. Laying roosters as meat producers have not been used optimally, due to the low tenderness value. Increasing the proportion of shrinkage cooked using enzymes will increase the value of tenderness. This study used a completely randomized design (CRD) with 4 treatments and 4 replications. The treatments used were as follows P0 = control, P1 = 10 ml of papain enzyme, P2 = 15 ml of papain enzyme, and P3 = 20 ml of papain enzyme. The parameters observed in this study were cooking losses and pH. The results showed that the injection of the papain enzyme significantly (P0.01) increased the value of cooking loss in meat, where the lowest value for cooking loss in treatment P0 was 30.9%, while the highest value for cooking loss in treatment P1 was 36.6%. The statistical analysis results showed that the injection of the papain enzyme in laying roosters had a significant effect (P0.05) on the pH value of the meat, where the highest value for the pH level was in the P3 treatment, namely 5.72 with a dose of 20 ml of papain enzyme. The lowest value was in the P0 treatment, namely 5.54 without the administration of the papain enzyme
Pertumbuhan, Produksi dan Kualitas Nutrisi Tiga Spesies Leguminosa Pohon di Dataran Rendah Sei Putih
Full text linkABSTRAK.Keberhasilan pemeliharaan ternak ruminansia sangat ditentukan oleh ketersediaan pakan, utamanya hijauan. Dilaksanakan penelitian yang bertujuan untuk membandingkan pertumbuhan dan produksi tiga spesies leguminosa: Indigofera zollingeriana, Leucaena leucocephala dan Gliricidia sepium dalam rancangan acak lengkap (RAL) terdiri atas tiga perlakuan (spesies leguminosa) dan masing-masing 4 ulangan. Data yang diamati mencakup pertumbuhan tanaman (tinggi, jumlah cabang, lebar daun); produksi segar (total, batang, daun, rasio daun/batang) sebanyak tiga kali pemotongan serta kandungan nutrisi (bahan kering, protein kasar, bahan organik, NDF, ADF, energi kasar) untuk dua kali pemanenan. Data pertumbuhan diolah dan dianalisis menggunakan regresi linier, sedang data produksi total dan kandungan PK diolah dengan analisis keragaman. Hasil penelitian menunjukkan diantara ketiga spesies leguminosa pohon tersebut Indigofera zollingeriana adalah yang terbaik ditinjau dari aspek produksi dan kualitas nutrisi. Rataan produksi (1.643 g/phn/panen) dan kandungan protein kasar (23,26%) spesies I. zollingeriana nyata lebih tinggi dibanding L. leucocephala dan G. sepium.(Growth, Production and Nutritional Quality of Three Tree Leguminosa Species in the Sei Putih Lowland)ABSTRACT.The success of raising ruminants is largely determined by the availability of feed, especially forage. A study was conducted aimed at comparing the growth and production of three species of legumes: Indigofera zollingeriana, Leucaena leucocephala and Gliricidia sepium at a complete randomized design with three treatments (species of tree leguminosae) and 4 replications. The data observed included plant growth (height, number of branches, leaf width); fresh production (total, stem, leaf, leaf/stem ratio) for three cuts and nutrient content (dry matter, crude protein, organic matter, NDF, ADF, crude energy) for two harvests. Plant growth data were analysed by linear regression, while production total and crude protein content were analysed by analysis of variance (ANOVA). The results showed that among the three species of tree legumes, Indigofera zollingeriana was the best in terms of production and nutritional quality. Average production (1,643 g/tree/defoliation) and crude protein content (23.26%) of I. zollingeriana significantly higher than L. leucocephala and G. sepium
Specific Species DNA Amplification as a Halal Authentication Method in Sausage Based on Genetic Markers
Full text linkABSTRACT. Sausage is a processed meat food that is susceptible to counterfeiting by mixing non-halal meat, so a valid, fast and cheap halal authentication method is needed for sausages. This study aims to determine the specific species genes of Cytochrome-b in target DNA amplification as a halal authentication method in sausages. In this study, the samples used were beef sausage, chicken sausage, and pork sausage. The stages of this research consisted of DNA purification, measuring DNA quality, amplifying object DNA using Cytochrome-b, electrophoresis, and visualization of the gel documentation. The DNA purification results from beef sausage, chicken sausage, and pork sausage respectively obtained concentrations of 3 (ng/l), 2.6 (ng/l), and 2.8 (ng/l), and purity of 1.15, 0.76, and 0.88. Meanwhile, DNA amplification produced fragments with lengths for beef sausage, chicken sausage, and pork sausage, namely the Cytochrome-b gene 274 bp, 227 bp, and 398 bp. Based on this study, it's concluded that the Cytochrome-b genes could amplify target DNA from beef sausage, chicken sausage, and pork sausage so that they could be used as gene markers for authenticating halal sausages.(Amplifikasi DNA Spesifik Spesies sebagai metode autentikasi halal pada sosis berdasarkan penanda genetic)ABSTRAK. Sosis merupakan makanan olahan daging yang rentan terhadap pemalsuan dengan mencampurkan daging non halal, sehingga diperlukan metode autentikasi halal yang valid, cepat dan murah untuk sosis. Penelitian ini bertujuan untuk mengetahui gen spesies spesifik Cytochrome-b pada amplifikasi DNA target sebagai metode autentikasi halal pada sosis. Dalam penelitian ini, sampel yang digunakan adalah sosis sapi, sosis ayam, dan sosis babi. Tahapan penelitian ini terdiri dari pemurnian DNA menggunakan Quick-DNA Plus Kits, Zymo Research, pengukuran kualitas DNA, amplifikasi pada DNA target menggunakan gen Cytochrome-b, elektroforesis, dan visualisasi pada gel dokumentasi. Hasil pemurnian DNA sosis sapi, sosis ayam, dan sosis babi masing-masing diperoleh konsentrasi 3 (ng/l), 2,6 (ng/l), dan 2,8 (ng/l), dan kemurnian 1,15, 0,76, dan 0,88. Sedangkan amplifikasi DNA menghasilkan fragmen dengan panjang untuk sosis sapi, sosis ayam, dan sosis babi yaitu gen Cytochrome-b 274 bp, 227 bp, dan 398 bp. Berdasarkan penelitian ini, disimpulkan bahwa gen Cytochrome-b dapat mengamplifikasi DNA target dari sosis sapi, sosis ayam, dan sosis babi sehingga dapat digunakan sebagai penanda gen untuk autentikasi sosis halal
Aktivitas Enzim dan Kecernaan Pakan Domba yang Disuplementasi Complete Rumen Modifier (CRM)
Full text linkABSTRACT. Penelitian bertujuan mengkaji pengaruh suplementasi complete rumen modifier (CRM) terhadap aktivitas enzim rumen dan kecernaan pakan domba. Delapan belas ekor domba jantan lokal umur 6 8 bulan dengan bobot rata-rata 18,602,11 kg dibagi menjadi 6 kelompok berdasarkan bobot badan. Masing-masing kelompok tersebut diacak untuk mendapatkan satu dari tiga perlakuan sehingga penelitian menggunakan rancangan acak kelompok (RAK). Konsumsi bahan kering yang diberikan adalah 4% dari bobot badan domba dengan imbangan bahan kering jerami padi amoniasi dan konsentrat adalah 60 dan 40%. Perlakuan yang diuji adalah penambahan CRM 0, 1, dan 2% dari bahan kering ransum untuk P1, P2, dan P3. Peubah yang diamati meliputi aktivitas protease, dan selulase rumen, kecernaan bahan kering, protein kasar, dan serat kasar. Hasil penelitian menunjukkan bahwa suplementasi CRM menurunkan aktivitas protease rumen secara kuadrater (P0,01) dengan aktivitas terendah pada taraf CRM 1,16%. Aktivitas selulase meningkat secara kuadrater (P0,01) dengan aktivitas tertinggi pada taraf CRM 1,06% dengan aktivitas enzim sebesar 0,37 U/mg. Suplementasi CRM tidak berpengaruh (P0,05) terhadap kecernaan bahan kering pakan. Kecernaan protein kasar dan serat kasar meningkat secara kuadratik (P0,01) dengan kecernaan tertinggi dicapai pada taraf CRM 1,43% dan 1,69%. Kesimpulan penelitian, suplementasi CRM sebesar 1% - 2% mampu meningkatkan aktivitas enzim rumen dan kecernaan pakan pada domba. Taraf CRM 1% (P2) merupakan taraf terbaik untuk menghasilkan aktivitas enzim rumen dan kecernaan nutrien secara optimal.(Ruminal enzymes activity and nutrient digestibility of sheep supplemented with Complete Rumen Modifier (CRM))ABSTRAK. This research was carried out to study the supplementation of complete rumen modifier (CRM) to improve feed digestibility and rumen enzymes activity in lambs. Eighteen male local lambs age of 6 8 month with average body weight 18.602.11 kg were grouped into 6 blocks by initial body weight. Each group was randomly got one out of three treatments, so the experiment used randomized block design. Dry matter intake (DMI) was 4% of body weight which consisted of concentrate and ammoniated rice straw with ratio 60:40%. As a treatment were the addition of CRM to the concentrate of 0, 1, and 2% based on the diet for P1, P2, and P3 respectively. The variables measured were rumen enzymes activity (protease, and cellulose) and nutrient digestibility (dry matter, crude protein, and crude fiber). The result showed that CRM supplementation quadratically (P0.01) decreased protease activity with the lowest activity at CRM 1,16% but increase cellulose activity quadratically (P0.01) optimum at level CRM 1,06%. CRM supplementation had no effect (P0.05) on dry matter digestibility. CRM supplementation quadratically (P0.01) improved crude protein dan crude fiber digestibility optimum at CRM 1,47% and 1,69% respectively. In conclusion, CRM at a dose 1% - 2% can improve ruminal enzymes and nutrient digestibility in sheep. CRM dose 1% (P2) was the best dose to optimize specific enzymes activity and nutrient digestibility
Kualitas Telur Ayam Ras Petelur Cokelat (Hibrida) Isa Brown yang Dipelihara di Kandang Closed House dan Open House
Full text linkABSTRACT. Kualitas telur sangat dipengaruhi oleh sistem pemeliharaan, ayam petelur dapat dipelihara dengan perkandangan closed house dan open house. Penelitian ini bertujuan untuk mengetahui kualitas telur ayam ras petelur cokelat (hibrida) yang dipelihara di kandang closed house dan open house. Sampel penelitian sebanyak 160 butir telur yang terdiri dari kandang closed house dan open house, telur yang digunakan berumur 5 hari. Parameter yang diteliti dalam penelitian ini adalah berat telur, kantung udara, indeks kuning telur dan haugh unit. Hasil penelitian yang diperoleh pada berat telur pada kandang closed house adalah 66,42 4,006 dan kandang open house 66,04 3,669, kantung udara pada telur closed house adalah 0,52 0,093 cm dan kandang open house adalah 0,56 0,078 cm, indeks kuning telur pada kandang closed house adalah 0,45 0,038 dan kandang open house adalah 0,40 0,044, haugh unit telur pada kandang closed house adalah 85,72 8,889 dan kandang open house adalah 76,17 8,664. Dari hasil uji t-independent bahwa kualitas telur pada kandang closed house dan open house yang terdiri dari berat telur, kantung udara, indeks kuning telur dan haugh unit menunjukkan hasil yang berbeda tidak nyata pada taraf () 0,05. Dapat disimpulkan bahwa adanya perbedaan kualitas telur ayam ras petelur cokelat (hibrida) isa brown yang dipelihara di kandang closed house dengan kualitas telur ayam ras petelur cokelat (hibrida) isa brown yang dipelihara di kandang open house.(Quality of eggs brown layings hens (hybrid) reared in closed house and open house)ABSTRAK. The quality of eggs is greatly influenced by the maintenance system, laying hens can be raised with closed house and open house. This study aimed to determine the differences in the quality of eggs of brown laying hens (hybrids) raised in closed house and open house cages. The sample used was 160 eggs kept in closed house cages and open house, Used eggs used were 5 days old. The parameters examined in this study were egg weight, air bag, yolk index and haugh unit. The results obtained from the weight of eggs in Closed House cages were 66,42 4,006 and the Open House was 66,04 3,669 the air sacs of eggs reared in Closed House were 0.52 0.093 cm and the Open House is 0.56 0.078 cm, the egg yolk index in the Closed House is 0.45 0.038 and the Open House is 0,40 0.044, Haugh unit of eggs reared in Closed House were 85,72 8,889 and Open House were 76.17 8,664. It can be concluded that there is a difference in the quality of eggs of brown laying hens (hybrids) raised in closed house cages with the quality of eggs of brown laying hens (hybrids) raised in Open House cages
Effect of Novel Feed Additive on Egg Production and Blood Parameters of Hens during Post-Peak Production
Full text linkABSTRACT. The present study evaluated the effect of feed additives containing Averrhoa bilimbi L. fruit filtrate, wheat bran, and Saccharomyces cerevisiae on egg production and blood parameters of laying hens during post-peak production. The experiment was carried out according to a completely randomized design with 224 hens (80 weeks old). The hens were randomly distributed to 4 treatments and 7 replications. The treatments included T0 (basal feed), T1 (basal feed + 0.25% additive), T2 (basal feed + 0.5% additive), T3 (basal feed + 1% additive). Feed intake was recorded daily, body weight was determined weekly, and blood was collected on day 35 of the experiment. The variables measured included feed intake, feed conversion ratio, hen day production, egg weight, yolk index, albumin index, eggshell thickness, yolk color, and complete blood counts. Results showed that hen-day production decreased (P0.05) as the level of additives increased in the feed. Dietary inclusion of additive at 0.25% increased (P0.05) eggshell thickness. The feed conversion ratio tended (P=0.08) to be better in hens receiving additives at 0.25%. Compared to control, additive at 0.5% decreased (P0.05) red blood cell distribution width-standard deviation (RDW-SD) and red blood cell distribution width-coefficient variation (RDW-CV) of laying hens. In conclusion, novel feed additives containing A. bilimbi L. fruit filtrate, wheat bran, and S. cerevisiae, particularly at 0.25% of the diet improved hen day egg production, eggshell thickness, and feed conversion ratio.(Pengaruh novel feed additive terhadap produksi telur dan parameter darah ayam petelur pasca puncak produksi)ABSTRAK. Penelitian ini mengevaluasi pengaruh imbuhan pakan yang mengandung filtrat buah belimbing wuluh, dedak gandum dan S. cerevisiae terhadap produksi telur dan parameter darah ayam petelur selama pasca produksi puncak. Penelitian dilaksanakan berdasarkan rancangan acak lengkap (RAL) menggunakan 224 ekor ayam petelur (umur 80 minggu). Ayam-ayam tersebut didistribusikan ke 4 kelompok perlakuan dan 7 ulangan. Perlakuan tersebut meliputi T0 (pakan basal), T1 (pakan basal + aditif 0,25%), T2 (pakan basal + aditif 0,5%), T3 (pakan basal + aditif 1%). Konsumsi pakan dicatat setiap hari, bobot badan ditimbang setiap minggu dan darah diambil pada hari ke-35 penelitian. Parameter yang diamati dalam penelitian meliputi konsumsi pakan, rasio konversi pakan, produksi telur harian, berat telur, indeks kuning telur, indeks albumin, ketebalan cangkang telur, warna kuning telur dan profil darah lengkap. Hasil penelitian menunjukkan bahwa hen day production menurun (P0,05) seiring dengan peningkatan level aditif dalam pakan. Aditif pakan pada level 0,25% meningkatkan ketebalan cangkang telur (P0,05). Rasio konversi pakan cenderung lebih baik (P=0,08) pada ayam petelur yang menerima aditif sebesar 0,25%. Dibandingkan dengan kontrol, aditif 0,5% menurunkan RDW-SD dan RDW-CV (P0,05) ayam petelur. Sebagai kesimpulan, imbuhan pakan yang mengandung filtrat buah belimbing wuluh, dedak gandum dan S. cerevisiae khususnya pada level 0,25% meningkatkan produksi telur ayam, ketebalan cangkang telur dan rasio konversi pakan
Effect of Using Black Garlic Instead of Fresh Garlic in The Ration on The Performances and Blood Cholesterol Properties of Quail
Full text linkABSTRACT. This study aimed to determine the effects of using black garlic (BG) instead of fresh garlic (FG) in the ration on the performances and quail blood cholesterol properties. Two hundred 3-week-old female quails were fed five experimental diets for 8 weeks. Each treatment was repeated four times with ten quails each. The treatment diets were: T0= commercial feed (CF) without FG and BG supplementation, T1= CF + 3% FG, T2= CF + 2% FG + 1% BG, T3= CF + 1% FG + 2% BG, and T4= CF + 3% BG. The parameters measured were feed consumption, egg production, egg weight, egg mass, feed conversion ratio, meat quality, and blood cholesterol properties. This study found no significant (P0.05) difference among treatment groups on feed conversion, egg weight, egg mass, total cholesterol, LDL, and HDL. Meat fat decreased significantly (P0.05) by increasing levels of dietary black garlic. A diet with black garlic supplementation significantly increased feed consumption, egg production, and meat protein (P0.05). It is concluded that substituting 100% garlic with black garlic in the diet could increase quail performance without adverse effects on blood cholesterol properties.(Pengaruh penggunaan bawang hitam sebagai pengganti bawang putih dalam ransum terhadap performa dan kadar kolesterol darah puyuh)ABSTRAK. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan bawang hitam (BG) sebagai pengganti bawang putih (FG) dalam ransum terhadap performa dan kolesterol darah puyuh. Dua ratus ekor puyuh betina berumur 3 minggu diberi pakan perlakuan selama 8 minggu dan diulang sebanyak empat kali. Setiap unit perlakuan terdiri dari sepuluh ekor puyuh. Pakan perlakuan adalah: T0= pakan komersial (CF) tanpa suplementasi FG dan BG, T1= CF + 3% FG, T2= CF + 2% FG + 1% BG, T3= CF + 1% FG + 2% BG, dan T4= CF + 3% BG. Parameter yang diukur adalah konsumsi pakan, produksi telur, berat telur, massa telur, rasio konversi pakan, kualitas daging, dan sifat kolesterol darah. Hasil penelitian memperlihatkan bahwa tidak ada pengaruh yang nyata (P0,05) antar kelompok perlakuan terhadap konversi pakan, bobot telur, massa telur, kolesterol total, LDL, dan HDL. Lemak daging menurun secara signifikan (P0,05) dengan peningkatan kadar bawang hitam dalam ransum. Pakan yang disuplementasi dengan bawang hitam nyata meningkatkan konsumsi pakan, produksi telur, dan protein daging (P0,05). Disimpulkan bahwa penggantian 100% bawang putih dengan bawang hitam dalam pakan dapat meningkatkan performa puyuh tanpa memberikan efek negatif terhadap kolesterol darah
Perubahan Morfologi dan Morfometri Saluran Reproduksi Kelinci Lokal Bunting Semu Hasil Induksi Menggunakan GnRH
Full text linkABSTRACT. Bunting semu pada kelinci dapat terjadi karena adanya induksi secara hormonal dan stimulasi fisik yang dapat menyebabkan perubahan pada morfologi saluran reproduksi. Salah satu metode induksi bunting semu adalah melalui injeksi GnRH. Penelitian ini bertujuan mengidentifikasi perubahan terhadap anatomi dan histologi saluran reproduksi pada kelinci lokal bunting semu yang diinduksi dengan penyuntikan GnRH. Dalam penelitian ini digunakan sembilan ekor kelinci betina lokal, berumur 1-2 tahun dengan bobot badan 1,8-2,2 kg. Kelinci yang dibagi ke dalam tiga kelompok perlakuan (n=3) yakni K1, K2, dan K3. Kelompok K1 (kontrol negatif), diinjeksi dengan 0,1 ml NaCl fisiologis tanpa perkawinan; K2 (kontrol positif), kelinci diinduksi dengan 100 IU PMSG, tiga hari kemudian dikawinkan dan diinjeksi 75 IU hCG; dan K3, kelinci diinduksi dengan penyuntikan 5 g GnRH secara intravena. Pada hari ke-8 setelah perlakuan seluruh kelinci disembelih lalu saluran reproduksi diambil untuk pengamatan morfologi dan morfometri oviduk, kornua uteri, serviks uteri dan vagina lalu diproses secara histoteknik dan diwarnai dengan pewarnaan hematoksilin dan eosin untuk pengamatan histologi dan histomorfometri. Panjang oviduk, kornua, dan vagina kelinci memperlihatkan perbedaan yang nyata (P0,05) antar K1 dan K2 dengan K3. Ketebalan lapisan muskularis ampula, lamina propia isthmus, lamina muskularis isthmus, tunika serosa isthmus memperlihatkan perbedaan yang nyata (P0,05) antara K1 dan K2 dengan K3. Tebal lapisan endometrium kornua uterus K2 berbeda sangat nyata (P0,05) dengan K3, namun tidak berbeda nyata (P0,05) dibandingkan K1. Lapisan serosa serviks uteri K1 dan K2 berbeda sangat nyata (P0,05) dengan K3. Histomorfometri vagina kelinci menunjukkan perbedaan yang nyata (P0,05). Berdasarkan hasil penelitian dapat disimpulkan bahwa induksi GnRH tidak menyebabkan perubahan morfologi dan morfometri saluran reproduksi kelinci lokal pada hari ke-8 setelah induksi.(Morphology and morphometry changes of reproductive tract in the pseudo pregnant doesusing GnRH)ABSTRAK. Pseudopregnancy in rabbits can occur due to hormonal induction and physical stimulation that can cause changes in the morphology of the reproductive tract. One method of hormonal induction is GnRH injection. This study aimed to determine the anatomical and histological changes of the reproductive tract in pseudo pregnant local rabbits induced by injection of GnRH. In this study, nine local female rabbits, aged 1-2 years with a body weight of 1.8-2.2 kg, were divided into three treatment groups (n=3), namely, K1 (negative control): injected with 0.1 ml of physiological NaCl without mating, K2 (positive control): injected with 100 IU PMSG and then mated with male rabbits after three days of injection and followed by injection of 75 IU Hcg; K3 injection 5g of GnRH intravena route. On the day-8 after treatment, all rabbits were slaughtered and the reproductive tract was collected for morphological and morphometric observation of the oviduct, uterine horn, uterine cervix, and vagina, and then processed histotechnically and stained with hematoxylin and eosin for histological and histomorphometric observation. The length of oviduct, uterine horn and vagina showed significant different (P0.05) between K1 and K2 with K3. The thickness of the lamina muscularis of ampulla, lamina propia of isthmus, lamina muscularis of isthmus, tunica serous of isthmus showed significant different (P0.05) between K1 and K2 with K3.The thickness of the endometrium of uterine horn was significant different (P0.05) between K2 and K3, but not significantly different (P0.05) with K1. The thickness of tunica serous of servical uterine K1 and K2 was significant different (P0.05) with K3. Vaginal histomorphometry of rabbits was not significantly different (P0.05). It can be concluded that the induction of GnRH did not changes the morphology and histology of the reproductive tract in the local rabbits on the day-8 after treatment