NUTRITION LEVEL AND PHYSICAL QUALITY OF BALI BEEF ACCORDING TO THE SEX AND AGE OF CATTLE
| Main Authors: | Agustina, Kadek Karang, Cahya, I Made Ricky Dwi, Widyantara, Gusti Made, Swacita, Ida Bagus Ngurah, Dharmayudha, Anak Agung Gde Oka, Rudyanto, Mas Djoko |
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| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
The Faculty of Veterinary Medicine, Udayana University
, 2017
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| Online Access: |
https://ojs.unud.ac.id/index.php/buletinvet/article/view/31412 https://ojs.unud.ac.id/index.php/buletinvet/article/view/31412/20123 |
Daftar Isi:
- This research aims were to measure nutrition level and the physical quality of bali beef according to the age and sex of cattle. A total of 60 bali beef samples have been examined, consisting of 30 male and 30 female, in which they were divided into six age groups. The parameters of quality and nutritions of bali beef included: meat color, pH, water holding capacity, water content, crude protein, fat and ash content. The result showed that according to the sex and age of cattle, the beef quality and nutrition were not significantly different. This indicates that the bali beef have the similar qualities based on the different of sex and age.
- Penelitian ini bertujuan untuk mengukur nilai gizi dan kualitas fisik daging sapi bali berdasarkan jenis kelamin dan umurnya. Sebanyak 60 sampel daging sapi bali telah diperiksa, terdiri dari 30 jantan dan 30 betina serta dikelompokkan menjadi enam kelompok umur. Parameter nilai gizi dan kualitas fisik daging sapi bali yang diamati adalah warna daging, pH, daya ikat air, kadar air, protein kasar, lemak dan kadar abu. Hasil penelitian menunjukkan bahwa berdasarkan kelompok jenis kelamin dan umur sapi bali, nilai gizi dan kualitas fisik daging sapi bali tidak menunjukkan perbedaan yang signifikan. Hasil ini mengindikasikan bahwa daging sapi bali memiliki kualitas baik gizi maupun fisik yang tidak berbeda pada perbedaan jenis kelamin dan umurnya.