PENGGUNAAN LEVEL PAKAN FUNGSIONAL TERHADAP KADAR LEMAK DAN PROTEIN DAGING AYAM BROILER (THE USE OF FUNGCTIONAL FEED ON FAT AND PROTEIN OF BROILER CHICKEN MEAT)
| Main Authors: | Prasetyo, Romi Ponco; Fakultas Peternakan Universitas Jenderal Soedirman, Santosa, Singgih Sugeng; Fakultas Peternakan Universitas Jenderal Soedirman, Iriyanti, Ning; Fakultas Peternakan Universitas Jenderal Soedirman |
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| Format: | Article application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Jurnal Ilmiah Peternakan
, 2013
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| Online Access: |
http://jos.unsoed.ac.id/index.php/jip/article/view/588 |
Daftar Isi:
- ABSTRAK Penelitian ini bertujuan mengevaluasi penggunaan pakan fungsional dalam ransum yang berpengaruh terhadap kadar protein dan kadar lemak daging ayam broiler yang dipelihara sampai umur 35 hari. Percobaan dilakukan menggunakan metode eksferimental in vivo dengan Rancangan Acak Lengkap (RAL). Sebanyak 100 ekor ayam pedaging umur sehari(DOC) strain Multi Breeder 202 Platinum, dibagi dalam lima pelakuan ransum dan empat ulangan dimana setiap ulangan berisi lima ekor ayam broiler. Ransum perlakuan terdiri atas : R0 = pakan fungsional 0%, R1= pakan fungsional 5%, R2= pakan fungsional 10%, R3= pakan fungsional 15%, R4= pakan fungsional 20%. Peubah yang diamati adalah bobot kadar protein dan kadar lemak daging bagian dada. Hasil analisis sidik ragam menunjukkan bahwa penggunaan pakan fungsional berpengaruh sangat nyata (P<0,01) terhadap peningkatan kadar protein daging dan berpengaruh tidak nyata (P>0,05) terhadap lemak daging. Rataan protein daging yaitu R0 = 20,465 ± 0,010, R1 = 19,978 ± 0,029, R2 = 21,620 ± 0,065, R3 = 21,495 ± 0,158, R4 = 21,230 ± 0,180. Berdasarkan uji orthogonal polynomial ditunjukan bahwa perlakuan berpengaruh sangat nyata (P<0,01) dan memberikan bentuk respon kuadrater terhadap kadar protein daging dengan persamaan Y = 20,073357 – 0,2108714 X + 0,0949286 X2 dan koefisien determinasi (r2) 38,9358 %. Kesimpulan hasil penelitian menujukan penggunaan pakan fungsional pada ransum broiler sampai level 20% tidak mempengaruhi kadar lemak daging, sedangkan level optimal pakan fungsional 11,21 % menghasilkan protein daging sebesar 21,24%. Kata kunci : Broiler, pakan fungsional, lemak daging dan protein daging ABSTRACT This study was aimed to evaluate the use of functional feed in the ration, it’s effects on protein and fat content’s of broiler meat. The chicken’s were maintained until the age of 35 days. The experiments were performed using in-vivo experimental methods with completely randomized design (CRD). One hundred day-old chicks (DOC) of broiler, Multi Breeder Platinum 202 strain, were divided into five dietary treatments and four replications with each replication contained five broiler chickens. The ration used consisted of: R0 = 0% functional feed, R1 = 5% functional feed, R2 = 10% functional feed, R3 = 15% functional feed, R4 = 20% functional feed. The variables observed were protein and fat content’s of the breast meat. The results showed that the use of functional feeding was highly significantly (P <0.01). Increased the levels of meat protein and the effect was not significant (P> 0.05) on fat meat. The means of protein meat were R0 = 20.47 ± 0.01, 19.98 ± R1 = 0.03, R2 = 21.62 ± 0.07, 21.42 ± R3 = 0.03 and R4 = 21.23 ± 0.18. Based on ortogonal polynomial test of there was a quadratic r relationalship (P<0.01) betewen treatment (y) and protein content in broiler meat with the equation Y = 20.073357 – 0.2108714 X + 0.0949286 X2 and the coefficient of determination (r2) = 38.9358 %. The results showed that the use of functional feed in broiler rations until a level of 20% did not affect the fat content of broiler meat, while the optimum level of fungctional feed was 11.21 % to produce protein content of 21.24 %. Keywords: Broiler Chicken, functional feed, fat and protein of meat