Carcass and Non-carcass Components of Priangan and Javanese Fat-tailed Rams Slaughtered at Mature Live Weight

Abstract

Twenty-three of indigenous Priangan and Javanese Fat-tailed (JFT) ram breeds were used to evaluate its carcass and non carcass components slaughtered at mature live weight. Five Priangan rams and six JFT rams were slaughtered at 32.5 kg of live weight while six other rams of each breeds were also slaughtered at 40 kg of live weight. Before the rams were slaughtered, they were fattened using pellet ration which was formulated according to NRC for fattening 10 kg of lamb, containing 73.3% TDN and 16% protein in dry matter bases. Feed and water were given ad libitum. Rams were slaughtered and dissected when they reached their assigned slaughter weight (32.5 and 40 kg). The re-sults showed that both breeds had high percentage of carcass (53%-55%) with no significantly differ-ent between breeds (P>0.05) either were slaughtered at 32.5 kg or 40 kg. However, carcass of Priangan rams had significantly more muscle, but less fat than Javanese Fat-tailed rams at mature live weight (P<0.05). Non-carcass components were not significantly different between breeds (P>0.05) except for head, tail and testes (P<0.01) and liver (P<0.05). The edible and inedible portion of non-carcass ranged from 30%-32% and 12%-15% of slaughter weight, respectively.

Dua puluh tiga domba jantan Priangan dan Ekor Gemuk (DEG) digunakan pada penelitian ini untuk mengevaluasi komposisi karkas dan non karkasnya pada bobot dewasa tubuh. Masing-masing enam domba Priangan dan DEG disembelih ketika mempunyai bobot 40 kg, sementara lima ekor domba Priangan dan enam ekor DEG disembelih ketika mempunyai bobot 32,5 kg. Sebelum disembelih, domba digemukkan menggunakan pakan berbentuk pellet yang mengandung 73,3% TDN dan 16% protein. Domba kemudian dipotong ketika memasuki bobot hidup 32,5 kg dan 40 kg. Komponen non karkas diukur untuk mengetahui edible portion dari masing-masing bangsa domba. Hasil penelitian menunjukkan bahwa kedua bangsa domba tidak menunjukkan perbedaan yang nyata dengan persentase karkas yang tinggi (53%-55%). Meskipun demikian, domba Priangan mempunyai komposisi daging yang signifikan lebih tinggi dan lemak yang lebih rendah daripada DEG (P<0,05). Komponen non-karkas tidak menunjukkan perbedaan antar kedua bangsa domba kecuali kepala, ekor dan testis (P<0,01) dan hati (P<0,05). Edible portion dan inedible portion non-karkas masing-masing mencapai 30%-32% dan 12%-15% dari bobot potong domba