scholarly journals The physical change of broiler meat given shrimp peptide extract (SPE) in drinking water during room temperature storage (post mortem)

2021 ◽  
Author(s):  
SK Syahpura ◽  
Y Sukaryana ◽  
Susanti Susanti
Keyword(s):  
Drinking Water ◽  
Room Temperature ◽  
Binding Capacity ◽  
Physical Change ◽  
Breast Meat ◽  
Broiler Meat ◽  
Water Binding ◽  
Randomized Design ◽  
Treatment Dose ◽  
Broiler Breast

This study aims to determine the physical change of properties of broiler meat during storage at room temperature, This study used Schrimp Peptide Extract (SPE) in drinking water given to broiler who were 1 week old for 7 days in the morning. The research design used a completely randomized design with 4 SPE level treatments, T0 (0%), T1 (1%), T2 (2%), T3 (3%) in drinking water (v/v). Each treatment was repeated 5 times and each replication consisted of 12 animals randomly. The results showed that the treatment dose of Schrimp Peptide Extract (SPE) was significantly different (P <0.05) on the water binding capacity, cooking loss, and tenderness, and not significantly different from the pH of the broiler breast meat.

scholarly journals Pertambahan Bobot Badan dan Waktu Pembusukan Daging Ayam Broiler yang Diberi Ekstrak Jaloh Dikombinasi dengan Kromium

2010 ◽  
Vol 10 (2) ◽  
pp. 21-26
Author(s):  
Sugito Sugito ◽  
Erdiansyah Rahmi ◽  
Azhari Azhari ◽  
M. Isa
Keyword(s):  
Drinking Water ◽  
Body Weight ◽  
Heat Stress ◽  
Broiler Chickens ◽  
Room Temperature ◽  
The Body ◽  
Feed Ratio ◽  
Treatment Groups ◽  
Randomized Design ◽  
Completely Randomized Design

The gain body weight and Spoilage of meat broiler which giving jaloh extract to combine with chromiumABSTRACT. A study was conducted on broiler chickens under heat stress to evaluate the effect of combined jaloh (Salix tetrasperma Roxb) extract with chromium mineral in the body weight, value of feed ratio conversion, and time to meat to become decomposed. Twenty four of 20-day old Cobb female broiler chickens were randomly assigned and divided to 4 treatment groups. Completely randomized design was used in this study. The treatments were as follows: 1) chickens given no heat stress and jaloh extract nor chromium (tCp); 2) chickens under heat stress without given jaloh extract nor chromium (Cp); 3) chickens under heat stress and given jaloh extract in 1.000 mg/lt drinking water (Cp+Ej); and 4) chickens under heat stress, given jaloh extract in 1.000 mg/lt drinking water, and chromium in 1.000 ug/lt drinking water (Cp+Ej+Cr). Heat stress given was 33 ± 1oC of cage temperature during 4 hours per day within 15 days. Jaloh extract and chromium treatments in drinking water were given at 2 hour before cage temperature reaching 33 ± 1oC and were stopped being given after 1 hour, when cage temperature back to room temperature. On the 16th day of the study chickens were measured before slaughtered. Samples obtained were chicken meat that taken from breast part (musculus pectoralis). The result suggested that either giving jaloh extract per se at the dose of 1.000 mg/lt in drinking water or combine it with chromium that given two hours before cage temperature reaching 33 ± 1oC, can prevent chickens from decreasing their body weight, decreasing value of feed ratio convertion, and extending time to meat to become decomposed.

Survival of Campylobacter jejuni and Campylobacter coli on Retail Broiler Meat Stored at −20, 4, or 12°C and Development of Weibull Models for Survival

2010 ◽  
Vol 73 (8) ◽  
pp. 1438-1446 ◽  
Author(s):  
OMAR A. OYARZABAL ◽  
THOMAS P. OSCAR ◽  
LESLIE SPEEGLE ◽  
HILDA NYATI
Keyword(s):  
Campylobacter Jejuni ◽  
Weibull Model ◽  
Growth Media ◽  
Campylobacter Coli ◽  
Breast Meat ◽  
Broiler Meat ◽  
Model Predictions ◽  
Weibull Models ◽  
Fail Safe ◽  
Broiler Breast

Survival of Campylobacter jejuni and Campylobacter coli isolated from broiler meat was investigated and modeled on retail breast meat. Meat portions were inoculated with C. jejuni or C. coli at 6.4 to 6.8 log CFU/g followed by storage at −20°C for 84 days or at 4 or 12°C for 14 days. Kinetic data within a species and temperature were fitted to the Weibull model. When ≥70% of the residuals were in an acceptable prediction zone from −1 (fail-safe) to 0.5 (fail-dangerous) log units, the model was considered to have acceptable performance. Survival of Campylobacter was highest at 4°C, lowest at 12°C, and intermediate at −20°C. Survival of C. jejuni and C. coli was similar at −20°C but was lower (P &lt; 0.05) for C. jejuni than for C. coli at 4 and 12°C. The Weibull model provided acceptable predictions for four of six sets of dependent data with unacceptable performance for survival of C. jejuni at −20 and 12°C. A difference in survival was observed between the two strains of C. jejuni tested. Comparison of Weibull model predictions with data for C. jejuni archived in ComBase revealed mostly unacceptable performance, indicating that C. jejuni and C. coli survival on raw broiler breast meat differs from published results for other strains and growth media. Variation in Campylobacter survival among replicate storage trials was high, indicating that performance of the models can be improved by collection of additional data to better define the survival response during storage at temperatures from −20 to 12°C.

scholarly journals Pengaruh Pemberian Ampas Kedelai dan Bungkil Inti Sawit (AKBIS) yang Difermentasi dengan Aspergillus niger terhadap Kadar Lemak dan Kolesterol Daging Dada Broiler

2018 ◽  
Vol 18 (2) ◽  
pp. 74-82
Author(s):  
Syafrizal Syafrizal ◽  
Nurliana Nurliana ◽  
Sugito Sugito
Keyword(s):  
Aspergillus Niger ◽  
Palm Kernel ◽  
Breast Meat ◽  
Broiler Meat ◽  
Cholesterol Levels ◽  
Fermented Feed ◽  
Kernel Meal ◽  
Palm Kernel Meal ◽  
Meat Samples ◽  
Broiler Breast

ABSTRAK. Penelitian ini bertujuan mengetahui efek penurunan kadar lemak dan kolesterol pada broiler yang diberikan AKBIS yang difermentasi dengan A. niger. Dalam penelitian ini digunakan 80 ekor broiler. Sampel daging bagian dada diperoleh dari 20 ekor broiler yang diambil secara acak. Sampel diperiksa kadar lemak dengan uji proksimat dan pemeriksaan kolesterol dengan uji Liebermann Burchard. Data yang diperoleh dianalisis dengan uji ANOVA dilanjutkan dengan uji regresi. Hasil penelitian menunjukkan bahwa pakan pemberian AKBIS fermentasi mampu menurunkan kadar lemak dan kolesterol daging dada broiler secara signifikan (P0,05). Penurunan kadar lemak dan kolesterol sangat dipengaruhi oleh serat kasar dan kandungan enzim yang terdapat dalam pakan fermentasi. Dari penelitian ini dapat disimpulkan pemberian AKBIS fermentasi sangat efektif untuk menurunkan kadar lemak dan kolesterol pada daging broiler sehingga aman dikonsumsi serta tidak membahayakan kesehatan.  (The administration effect of soybean dregs and palm kernel meal fermented with Aspergillus niger on fat and cholesterol levels of broiler meat) ABSTRACT. This study aims to determine the effect of decreasing levels of fat and cholesterol in broiler given fermented feed with A. niger. This study used 80 broilers. Chest meat samples obtained from randomly 20 broilers. Samples were examined by proximate test and cholesterol with Liebermann Burchard method. Data were analyzed by ANOVA followed by regression. The results showed that fermented feed could significantly decrease fat and cholesterol level in broiler breast meat (P 0.05). The decreased levels of fat and cholesterol is strongly influenced by the content of crude fiber and enzymes found in fermented feed. This study concluded that the administration of fermented feed able to reduce levels of fat and cholesterol in broiler meat and it is safe for consumption and not harmful to health.

scholarly journals Nilai Organoleptik Daging Ayam Broiler dengan Penambahan Prebiotik Immuno Forte® pada Berbagai Level Berbeda

2016 ◽  
Vol 1 (1) ◽  
pp. 731-738
Author(s):  
M. Reza Pangestu ◽  
Cut Aida Fitri ◽  
Sitti Wajizah
Keyword(s):  
Animal Husbandry ◽  
Breast Meat ◽  
Broiler Meat ◽  
Water Parameters ◽  
Commercial Diet ◽  
Agricultural Faculty ◽  
Hedonic Scale ◽  
Broiler Breast ◽  
Different Levels ◽  
Banda Aceh

Abstrak.  Tujuan penelitian ini adalah untuk mengevaluasi pengaruh penggunaan prebiotik Immuno forte® selama pemeliharaan terhadap nilai organoleptik daging ayam broiler meliputi warna, rasa, aroma dan tekstur. Penelitian ini dilakukan di Laboratorium Lapangan Peternakan (LLP) Program Studi Peternakan Universitas Syiah Kuala, Banda Aceh, mulai tanggal 22 Agustus sampai dengan 21 September 2015. Materi yang digunakan dalam penelitian ini adalah 100 ekor DOC ayam broiler CP 707 Strain Arbor Acres produksi PT. Charoen Pokphand, yang diberi ransum komersial R511 hi pro vitepriode starterdan R512 bravo priode finisher. Penelitian ini terdiri atas 4 perlakuan yaitu: P0(0 mL Immuno forte®/3 L air ), P1 (0,5 mL Immuno forte®/3 L air), P2(1 mL Immuno forte®/3 L air), P3 (1.5 mL Immuno forte®/3 L air) dan P4 (2 mL Immuno forte®/3 L air). Peubah yang dinilai secara organoleptik meliputi warna, aroma, rasa, dan tekstur daging dada ayam broiler yang telah dipanggang, dengan melibatkan 25 orang panelis semi terlatih. Penilaian organoleptik berdasarkan skala hedonik 1 sampai 5, dimana 1= sangat tidak suka, 2 = tidak suka, 3 = netral, 4 = suka, 5 = sangat suka. Hasil penelitian menunjukkan penambahan Immuno forte® dalam air minum selama pemeliharaan tidak berpengaruh negatif terhadap nilai organoleptik yang meliputi warna, aroma, rasa, dan tekstur daging ayam broiler. Secara umum, semua parameter pada  perlakuan masih berada pada  kisaran skor 3,57 – 3,79 yang berarti dapat diterima oleh panelis dengan kategori pada umumnya mendekati suka. Organoleptic Values of Broiler Meat  Administrated With With Different Levels of Prebiotic Immuno Forte® Abstract. The purpose of this study was to evaluate the effect of prebiotic immuno forte® administration with different levels on organoleptic values of broiler meat, include color, flavor, aroma and texture. This study conducted at Experimental Farm, Animal Husbandry Department, Agricultural Faculty Syiah Kuala University from August 22 to September 19, 2015.  As many as 100 unsex day old chicks (DOC) CP 707 Strain Abror Acres, produced by Charoen Pokphand was used in this study, fed with commercial diet   R511 hi pro viteon the starterperiod and R512 bravo on the finisher period. Treatments consisted of: P0 (0 mL Immuno forte® / 3 L water), P1 (0.5 mL Immuno forte® / 3 L water), P2 (1 mL Immuno forte® / 3 L water), P3 (1.5 Immuno forte® mL / 3 L water) and P4 (2 mL Immuno forte® / 3 L water). Parameters assessed by organoleptic test include color, aroma, flavor, and texture of grilled broiler breast meat, involving 25 semi-trained panelists. Organoleptic assessment based on hedonic scale of 1 to 5, where 1 = strongly dislike, 2 = dislike, 3 = neutral, 4 = likes, 5 = very fond. The results showed that the administration of Immuno forte® in drinking water for maintenance is not negatively affect the organoleptic values include color, aroma, flavor, and texture of broiler meat. In general, all the parameters of the treatment is still in the range of scores from 3.57 to 3.79 which means it can be accepted by the panelists with a category generally approaches like

scholarly journals SIFAT FISIK DAN KIMIA SUP KRIM INSTAN DENGAN PENAMBAHAN HIDROLISAT PROTEIN DAGING KAMBING KACANG

2019 ◽  
Vol 16 (1) ◽  
pp. 34
Author(s):  
Irdha Mirdhayati ◽  
Wieda Nurwidada
Keyword(s):  
Protein Content ◽  
Ph Value ◽  
Binding Capacity ◽  
Chemical Properties ◽  
Food Product ◽  
Water Binding ◽  
Goat Meat ◽  
Protein Hydrolyzate ◽  
Meat Protein ◽  
Randomized Design

 Meat protein hydrolyzate can be used as an ingredient in making instant cream soup. The application of mutton protein hydrolyzate as an ingredient in making cream soup has never been done. The purpose of this study was to develop instant cream soup products from goat meat hydrolyzate as a functional food product prototype, and to know the characterization of instant cream soup in terms of its physical and chemical properties. This research is an experiment with a completely randomized design, with replications 3 times. The treatment is the addition of goat meat protein hydrolyzate which consists of 6 levels, namely, 0%, 0.2%, 0.4%, 0.6%, 0.8% 1.0% and commercial cream soup as a comparison. Data on physical properties and chemical composition were analyzed statistically by diversity analysis. The results showed that the addition of goat meat protein hydrolyzate at different concentrations was able to increase bulk density and pH value and reduce the water binding capacity of instant cream soup produced. The addition of goat meat protein hydrolyzate at different concentrations increases the water content and protein content, decreases the carbohydrate content of instant cream soup, but does not affect the ash content and fat content. It can be concluded that the addition of goat meat hydrolyzate to 1% produces instant cream soup with the same pH value and water binding capacity as commercial cream soup products and produces higher protein content than commercial products. 

scholarly journals Efek Pemberian Ekstrak Jaloh Dikombinasi dengan Probiotik dan Kromium Terhadap Profil Hematologi dan Titer Antibodi Vaksin ND pada Ayam Broiler yang Mengalami Stres Panas

2011 ◽  
Vol 11 (2) ◽  
pp. 8-15
Author(s):  
Sugito Sugito ◽  
Fakhrurrazi Fakhrurrazi ◽  
M. Isa
Keyword(s):  
Drinking Water ◽  
Heat Stress ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Room Temperature ◽  
Local Heat ◽  
Treatment Groups ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Newcastle Disease Vaccine

The effect of jaloh extract combined with probiotic and chromium on the haematology profiles and ND antibody vaccine of broiler given heat stressABSTRACT. The purpose of this study is to determine the respons of chicken broiler under heat stress that given drinking water contained extract jaloh combined with probiotic and Cr mineral in the profile of haematology and antibody respons of Newcastle Disease vaccine. Twenty four of 20-day old Cobb broiler chickens were randomly assigned and devided to 6 treatment groups. Completely randomized design was used in this study. The treatments were as follows: 1) chickens under heat stress, given jaloh extract, probiotic, and chromium (P1); 2. chickens under heat stress, given jaloh extract and probiotic (P2); 3. chickens under heat stress, given jaloh extract and chromium (P3); chickens under heat stress, given jaloh extract (P4); 5. chickens under heat stress without given jaloh extract nor chromium and probiotic (P5); and 6. chickens given no heat stress and jaloh extract nor chromium and probiotic (P6). Extract jaloh dose applied is 1.000 mg/lt water, dose of probiotic is 108 cfu/lt drinking water, and chromium given in the form of chloride chromium with dose 1000 ug/lt water. Local heat stress is provided by increasing cage temperature to the range of 33.0 ± 1°C during 5 hours per day u within 15 days. Jaloh extract, probiotic, and chromium treatments in drinking water were given at 2 hour before cage temperature reaching 33 ± 1oC and were stopped being given after 1 hour, when cage temperature back to room temperature. Blood was taken before chickens were ethanuatiated. The result suggested that giving jaloh extract to combine it with probiotic, and chromium has no significant effect in hematology profile. When combined extract jaloh with chromium (Cr), has potencial capability to stimulate improvement built of antibody (as immunomodulator) on broiler chicken heat stress.

The use of acidifying agents Aquasafe and Veleguard when rearing of broiler chickens

2020 ◽  
pp. 16-27
Author(s):  
L. Gamko ◽  
T. Tarinskaya
Keyword(s):  
Drinking Water ◽  
Organic Acids ◽  
Broiler Chickens ◽  
Positive Impact ◽  
The Body ◽  
Metabolic Energy ◽  
Control Group ◽  
Meat Production ◽  
Feed Conversion ◽  
Broiler Meat

It is known that necessary to replace the components of organic acids, which are part of acidifiers when drinking water to poultry in order to prevent the adaptation of microbes in the gastrointestinal tract. In the poultry industry organic acids are widely used, which are used as acidifiers to preserve the properties of water consumed. The purpose of this work was to evaluate the efficiency of broiler meat production when using acidifying agents of drinking water Aquasafe and Veleguard. The experimental part of the work has been performed in JSC “Kurinoe Tsarstvo-Bryansk” broiler area “Roshcha” in the Pochepsky district. The object of research was the livestock of broiler chickens cross Cobb 500 at floor housing. The effect of water acidifiers on meat productivity has been studied. Groups of chickens have been formed on the principle of pairs-analogues. Broiler chickens of experimental groups have been separated from the main livestock by a grid in the corner of the room for 100 heads in each group. It has been found by a result of research to be optimal dose usage of acidifying agents water Aquasafe and Veleguard to drink to broiler chickens. The positive effect of these acidifiers on the digestion of crude protein, crude fat, crude fiber, contributing to the effective use of nitrogen, which led to an increase in the intensity of growth, young animals’ livability and improved feed conversion. Slaughter yield in the control group was 55,1 %, and in the experimental group 57,2 and 58,4 %, which was by 2,1 and 3,3 % higher with the same level of metabolic energy and nutrients. In chickens that consumed acidifi ers more intensively used nutrients feed for deposition in the body of the components of the carcass, which affected the production. A positive impact of acidifying agents Aquasafe and Veleguard on meat quality in broiler chickens has been found.

Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Dianbin Su ◽  
Xin-Di Zhu ◽  
Yong Wang ◽  
Dong Li ◽  
Li-Jun Wang
Keyword(s):  
Particle Size ◽  
High Pressure ◽  
Rheological Properties ◽  
Binding Capacity ◽  
Loss Modulus ◽  
High Pressure Homogenization ◽  
Carreau Model ◽  
Hydration Properties ◽  
Water Binding ◽  
Water Holding

Abstract Citrus fiber dispersion with different concentrations (5–25 g/kg) was treated by high-pressure homogenization (90 and 160 MPa) for two cycles. The particle size distribution, hydration properties of powders, morphology and rheological measurements were carried out to study the microstructure and rheological properties changes by high-pressure homogenization (HPH). In conclusion, the HPH can reduce the particle size of fiber, improve the water holding capacity and water binding capacity. Furthermore, fiber shape can be modified from globular cluster to flake-like slices, and tiny pores can be formed on the surface of citrus fiber. The apparent viscosity, storage modulus and loss modulus were increased by HPH whereas the activation energy was reduced. The Hershcel–Bulkley model, Carreau model and Power Law mode were selected to evaluate the rheological properties.

scholarly journals Effects of Post-Mortem Wing Restraint on the Development of Rigor and Tenderness of Broiler Breast Meat

1989 ◽  
Vol 68 (2) ◽  
pp. 238-243 ◽  
Author(s):  
C.M. PAPA ◽  
C.E. LYON ◽  
D.L. FLETCHER
Keyword(s):  
Post Mortem ◽  
Breast Meat ◽  
Broiler Breast
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