Dampak Penggunaan Beluntas dalam Upaya Menurunkan Kadar Lemak Daging terhadap Produksi dan Kadar Lemak Telur Itik Lokal
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According to Hustiany (2001) the off-flavor of duck meat is mostly resulted from lipid oxidation process and lipid oxidation could be prevented by using antioxidant (Gray and Pearson, 1994). Beluntas (Pluchea indica L.Less) leaf powder is one of herbal species which contains antioxidants (flavonoid, vitamin C and beta-carotene). People often use it as a traditional medicine for deodorizing. Therefore, this study was conducted to investigate the use of beluntas leaf powder to reduce the off-flavor of duck meat and duck eggs. This study was also carried out to determine the impact of beluntas leaf powder utilisation on laying duck performance, fat and fatty acid contents of egg yolk. The study was conducted using a completely randomized design, with three levels of beluntas leaf meal in the ration (0%; 0.5% and 1%) and three replications. Each replication consisted of ten birds of five months old. The variables observed were sensory meat and duck egg, duck performances, the contents of fat, cholesterol, and fatty acid of meat and egg yolk, as well as TBA of duck meat. Data of animal performances and intensity offflavor were analyzed using analysis of variance (ANOVA) and hedonic data were analyzed using non-parametric method according to Mattjik clan Sumertajaya (2002). The results showed that off-flavor of duck meat and salted duck eggs are significantly reduced by giving 0.5% and 1 % of beluntas leaf meal in the ration. Off-flavor skinned meat duck was not affected by giving 0.5% and 1 % of beluntas leaf meal during laying period. The best productivity of egg production and feed conversion were achieved by giving 1 % of beluntas leaf meal in ration. Egg weight and quality; and contents of fat and cholesterol of yolk were not affected. The highest contents of fatty acid of egg yolk were obtained by giving 1 % of beluntas leaf meal in the ration. However, giving 0.5% of beluntas leaf meal in the ration produced the highest fattu acid content in duck meat. This level also produced the lowest TBA value of duck meat. This result showed that the antioxidat presence in beluntas leaf meal could prevent lipid oxidation.
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