Pengaruh Pemberian Kepala Udang dalam Ransum terhadap Kandungan Lemak dan Kolesterol Daging serta Persentase Organ Dalam Ayam Broiler

Abstract

The frozen shrimp industry has grown significantly. Much waste generated by this industry because of the high percentage of shrimp heads, exoskeletons, and soluble components lost during the shrimp meat processing. This shrimp head waste has not been used optimally due to the chitin content. Chitin potentially as one of the rough fibre sources besides its high animal protein content to be given in diets to increase carcass quality by reducing fat and total cholesterol content. This experiment was carried out to study the effect of shrimp head in broiler diets on carcass quality and the percentage of broiler internal organ. One hundred and twenty unsexed Hubbard strain broilers were alocated into four treatments and three replicates having ten animals in each replicates and reared for six weeks. Twenty four of them were taken for parameters analysis, i.e carcass quality and the percentage of broiler internal organ. The treatments were the diets with shrimp head at levels of 0, 3, 6 and 9%. Data were analized using Completely Randomized Design (Analysis of variance, ANOVA) and any significant differences were further tested using Duncan Multiple Range Test. The results showed that feeding the experimental diets with 6% shrimp head were significantly reduced tota l meat cholesterol content (p<0.05) and ventriculus weight (p<0.01) but did not affected the carcass weight, fat content, abdominal fat, liver weight, heart weight, the small intestine weight, colon weight and secum weight. It was concluded that 6% shrimp head waste level in diets is the best level of diets given shrimp head waste compared to control diet.