Penurunan off-odor daging itik Cihateup jantan umur 10 minggu dengan pemberian daun beluntas, vitamin C dan E dalam pakan

Abstract

Duck is one of a waterfowl which is potential as egg and meat producer. Duck meat has fishy odor (off-odor) and limited the consumers preference. The main objective of this research was to investigate the effect of antioxidants to reduce off-odor of duck meat. This research was conducted at the Faculty of Animal Science, Bogor Agricultural University. The cihateup male duck meat of age 10 weeks were evaluated in this experiment. The duck were raised from 1 weeks up to 10 weeks. The treatments were commercial diet as control (K); commercial feed + beluntas leaf meal 0.5% (KB); commercial feed + beluntas leaf meal 0.5% + vitamins C 250 mg/kg (KBC); commercial feed + beluntas leaf meal 0.5% + vitamins E 400 IU (KBE). The parameters observed were decreasing off-odor of cihateup s meat duck (breast, thigh) and level of consumer preference of cihateup s meat duck. The data were analyzed using ANOVA (Analysis of Variance), and significant diferrences was analyzded using Range Multiple Duncan Test. The results showed that feeding beluntas leaf meal 0.5% (KB) decreased thigh meat off-odor 12.6% and breast meat 7.1%. The results showed that feeding beluntas leaf meal 0.5% + vitamins C 250 mg/kg (KBC) decreased thigh meat off-odor 2.6% and breast meat 0.2%. The results showed that feeding beluntas leaf meal 0.5% + vitamins E 400 IU (KBE) decreased thigh meat off-odor 16.2% and breast meat 12%. The conclusion of this research was that feeding beluntas leaf meal 0.5% + vitamins E 400 IU resulted the lowest intensity of duck meat (breast, thigh) off-odor. Through sensory test this meat was must prefered by panelists.