Effect of Vitamin E dan C Supplementation In Feed on Carcass Abdominal Fat and Meat Fat Percentage of Muscovy Duck
| Main Authors: | Tugiyanti, Elly, Yuwanta, Tri, Zuprizal, Zuprizal, Rusman, Rusman |
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| Format: | Article PeerReviewed application/pdf |
| Bahasa: | eng |
| Terbitan: |
Indonesian Society of Animal Science in collaboration with Indonesian Ministry of Agriculture and Faculty of Animal Science UGM
, 2014
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/139415/1/2014%20AAAP%20Effect%20of%20Vitamin%20E.pdf https://repository.ugm.ac.id/139415/ |
Daftar Isi:
- This study was conducted to evaluate the effect of Vitamin E and C Supplementation in feed on carcass, abdominal fat and meat fat percentage of Muscovy duck. Eighty four male Muscovy ducks were alloted into seven treatments, namely A0, diet without supplemented vitamin E and C; A1, diet supplemented with 400 IU of vitamin E; A2, diet supplemented with 600 IU of vitamin E; A3, diet supplemented with 400 mg of vitamin C; A4, diet supplemented with 600 mg of vitamin C; A5, diet supplemented with 200 IU of vitamin E and vitamin C; each with three repetitions. The result showed that treatments did not significantly affect (P>0.05) on the percentage of carcass, abdominal fat and meat fat. In conclusion, supplementation of vitamin E to the level of 600 IU and vitamin C to 600 mg or a combination of vitamin E to the level 300 IU and 300 mg have not yet been able to increase the production of Muscovy duck carcass and decrease the abdominal fat and fatty meat. Key words: Antioxidant, Carcass, Meat Fat