Studi Pustaka: Pemberian Ransum Mengandung Asam Lemak Tidak Jenuh terhadap Komposisi Asam Lemak dan Karakteristik Sifat Fisik Daging Domba

Abstract

Pemberian asam lemak tidak jenuh (PUFA) pada ruminansia umumnya akan mengalami perombakan dalam rumen menjadi asam lemak jenuh karena adanya proses biohidrogenasi. Sebanyak 20 kajian diperoleh, dengan 68 data komposisi asam lemak tidak jenuh pada ransum. Data dianalisis menggunakan analisis regresi dengan software IBM SPSS versi 20, dengan variabel bebas komposisi asam lemak tidak jenuh ransum. Hasil analisis menunjukkan bahwa pemberian ransum yang mengandung asam lemak tidak jenuh ganda tinggi memberikan efek peningkatan sangat signifikan terhadap komposisi asam lemak linoleat, asam lemak linolenat dan total PUFA daging. Pemberian ransum tersebut berpengaruh signifikan terhadap daya mengikat air, cenderung signifikan mampu mempertahankan nilai pH daging dan secara signifikan dapat menurunkan susut masak daging. Pemberian ransum ini tidak berpengaruh signifikan terhadap keempukan dan warna. Dapat disimpulkan bahwa pemberian ransum yang mengandung asam lemak tidak jenuh ganda (PUFA) tinggi terbukti mampu meningkatkan komposisi asam lemak tidak jenuh dan beberapa sifat fisik daging domba mengikuti persamaan y=0,4067x + 67,512 dan R²= 0,65.

Provision of PUFA to ruminants will change in the rumen for saturated fatty acids due to the biohydrogenation process. A total of 20 studies were obtained with 68 data on the ratio's composition of unsaturated fatty acids. Data were analyzed using regression analysis with IBM SPSS software version 20, with the independent variable was unsaturated fatty acids in the ration. The results of the analysis showed that the provision of rations containing polyunsaturated fatty acids had a very significant increasing effect on the composition of linoleic fatty acids, linolenic fatty acids, and total PUFA of meat. In addition, the ration has a significant effect on water binding capacity, tends to be able to significantly maintain the pH value of the meat, and can significantly reduce the cooking loss of the meat. However, this ratio had no significant effect on tenderness and color. It can be concluded that the supplementation of rations containing high polyunsaturated fatty acids (PUFA) increased the composition of unsaturated fatty acids and some physical properties of lamb meat according to the equation y=0.4067x + 67.512 and R²= 0.65.