Studi pengaruh komposisi dan frekuensi pemberian ransum terhadap kualitas kambing guling

Abstract

Many recent studies have implicated dietary factors such as high-fat/ kolesterol diets in the cause of important diseases including cancer, coronary heart disease and arteria - sclerosis. Therefore, the consumer (espesially the middle class and up) are now avoiding such kinds of diet (Jenkins, 1997). Today a good quality diet should be not only be tasty, but should be healthy (low in fat/kolesterol and nutritious) and safe (free from pollutans). Grilled-pig (babi guling) is one of the traditional meal of Bali and is enjoyed by the locals and tourists alike. However, because of its high fat content, the quality of pigs used for grilling needs to be improved.