Pengurangan Off-Odor Daging Itik Alabio Jantan Umur 10 Minggu dengan Pemberian Daun Beluntas, Vitamin C dan E dalam Pakan
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Duck is one of poultry commodities as source of animal protein for the human, however the duck’s meat off-odor limits the consumers preferency. The objective of this research was to observe the effect of feeding beluntas leaf powder, combination beluntas leaf powder with vitamin C and combination beluntas leaf powder with vitamin E in reducing off-odor of the Alabio duck meat. This research was conducted on May until September 2010 at the Laboratory of poultry production, Faculty of Animal Science, Bogor Agricultural University. The duck’s meat of 10 weeks age were used in this study. The duck were reared from DOD up to 10 weeks old. The diet treatments were commercial diet as control (K); commercial feed + 0.5% beluntas leaf meal (KB), commercial feed + 0.5% beluntas leaf meal + vitamin C 250 mg/kg (KBC), commercial feed + 0.5% beluntas leaf meal + vitamin E 400 IU/kg (KBE). The parameters observed were off-odor intensity and preference test of thigh and breast meat of male alabio duck. The data were analyzed with analyses of variance (ANOVA) with the method of GLM (Generalized Linear Model) and using SPSS program for windows version 17. If there were any significant differences, the data were further analyzed using Duncan multiple range test. The results shows that feeding of 0.5% beluntas leaf meal (KB) reduced off-odor intensity of thigh meat (3.5%) and breast meat (1.9%). Feeding of 0.5% beluntas leaf meal + vitamin C 250 mg (KBC) increased off-odor intensity of thigh meat (2.3%) and breast meat (5.3%). Feeding beluntas leaf meal of 0.5% + vitamin E 400 IU (KBE) reduce off-odor intensity of thigh meat (11.2%) and breast meat (10.6%). Conclusion of this research was that feeding beluntas leaf meal of 0.5% + vitamin E 400 IU (KBE) was the best treatment in reducing the intensity off-odor of duck meat (thigh, breast), and this meat was most prefered by the panelists compared other treatments.