Evaluasi Kualitas Fisik Pakan Mengandung Pollard Dan Prill Fat Serta Pengaruhnya Terhadap Karkas Itik Pedaging

Abstract

Itik pedaging diminati masyarakat karena rasa dagingnya gurih dan lezat. Mahalnya harga pakan menyebabkan pakan yang diberikan berkualitas rendah. Perlu adanya bahan baku alternatif berkualitas dengan harga yang murah. Pollard merupakan bahan baku berenergi tinggi yang dihasilkan dari limbah industri (2 103 kkal kg-1). Prill fat merupakan hasil samping industri minyak kelapa sawit mengandung lemak tinggi asam palmitat dengan energi tinggi (8 100 kkal kg-1). Tujuan dari penelitian ini adalah untuk mengevaluasi kualitas fisik pakan mengandung pollard dan prill fat pada persentase karkas, persentase lemak abdomen, dan kadar kolesterol daging itik. Data dianalisis dengan uji ANOVA menggunakan aplikasi SPSS dan apabila terdapat perbedaan yang signifikan dilakukan uji lanjut Duncan. Perlakuan yang diberikan memiliki kandungan taraf prill fat yaitu P1 = 0%, P2 = 2,5%, dan P3 = 5%. Hasil penelitian menunjukkan bahwa penambahan prill fat pada pakan mengandung pollard menurunkan ukuran partikel dan tingkat kekerasan pakan. Pakan perlakuan tidak meningkatkan bobot karkas itik pedaging, tetapi meningkatkan kadar kolesterol total dan cita rasa daging itik. Penambahan prill fat di dalam pakan mengurangi keuntungan bagi peternak.

Meat ducks are demanded by public due to it’s savory and delicious meat taste. In the field, high price of feed causes bad quality of feeding. It is necessary to have alternative feed raw material that have good quality and can be reahed by farmer. Pollard produced from flour milling by-product which has high energy nutrient content (2 103 kcal kg-1). Prill fat is a by-product of the palm oil industry that contains of high fat palmitic acid (8 100 kcal kg-1). The aim of this study was to evaluate the physical quality of feed containing pollard and prill fat on carcass percentage, abdominal fat percentage, and duck meat cholesterol levels. Data were analyzed using ANOVA by SPSS and if there was any significant difference (P<0.05), data were analyzed using Duncan’s test. The treatments consist of prill fat content level i,e P1 = 0%, P2 = 2.5%, P3= 5%. The results showed that the addition of prill fat reduced particle size and hardness level. The treatments did not increase carcass weight of meat ducks, but increased total cholesterol levels and taste of ducks meat. The addition of prill fat in the feed can reduce profits for farmers from an economic point of view.