Quality of Broiler Meat That Is Given Sorgum As A Corn Replacement

Yudiastari, Ni Made and Suariani, Luh and Suwitari, Ni Ketut Etty and Kaca, I Nyoman and Tonga, Yan (2019) Quality of Broiler Meat That Is Given Sorgum As A Corn Replacement. In: WARDS 2018, 30 October 2018, Denpasar-Bali, Indonesia.

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Abstract

The use of sorghum seeds in the ration is supplementary (substitution) to corn because the nutritional content of sorghum seeds is no different from corn, namely sorghum protein content of 9.50% while corn is 9% but tannin content in corn is quite high (0.40-3.00%) so that it can only be used in limited quantities because it can affect the function of amino acids and proteins. In addition, tannins can affect the metabolism of carbohydrates by binding to starch, consequently it is difficult to digest by the amylase enzyme, causing the production of energy or body fat to decrease. At the present time the quality of meat gets the attention of consumers, especially in Bali which is a tourism area with culinary that is very favored so it needs good quality meat. For that reason, the purpose of conducting this research is to find out how much percentage of sorghum can be given in broiler chicken rations to get better carcass / meat quality. This study was conducted using a completely randomized design (CRD) with treatment and 3 replications consisting of P0 (control ration without the addition of sorghum flour), P1 (ration containing 7% sorghum), P2 (ration containing 14% sorghum), P3 (ration containing 21% sorghum) and P4 (ration containing 28% sorghum). The variables measured were chicken meat, cooking implants, water binding capacity, pH, meat fat content and total microbial content of broiler chicken meat aged 6 weeks

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: broiler sorghum physical and chemical quality
Subjects: H Social Sciences > H Social Sciences (General)
Depositing User: EAI Editor IV
Date Deposited: 30 Jun 2021 12:23
Last Modified: 30 Jun 2021 12:23
URI: https://eprints.eudl.eu/id/eprint/4105

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