Karakteristik Fisik dan Kimia Daging Domba Muda yang Diberi Ransum Mengandung Konsentrasi Asam Lemak Tidak Jenuh Berbeda

Abstract

Feeding sunflower seed oil, which contains high of unsaturated fats expected to improve the physical and chemical quality of lamb. The aim of this research were to analyze the physical characteristics (pH meat, water holding capacity, tenderness, and cooking losses) and chemical characteristics (moisture content, fat content, and thiobarbituric acid reactive substances (TBARS) value) of lamb meat given rations containing sunflower seed oil. This research was using a descriptive analysis of the 3 treatments: without oil sunflower seeds (P0), sunflower seed oil 4% (P1), and sunflower seed oil 6% (P2), with two replications. Sheep used are a garut sheep that are reared for five months. The results showed that the addition of sunflower seed oil can improve the physical and chemical properties but does not cause rancidity of young lamb chops.