scholarly journals Efisiensi Penggunaan Protein Pada Ayam Broiler Yang Diberi Pakan Dengan Penambahan Soybean Oligosakarida Sebagai Sumber Prebiotik (The Effects Of Feeding Soybean Oligosaccharides Derived From Extract Soybean Meal And Soybean Hull On Weight Of Carcass, Protein Meat And Water Holding Capacity In Broiler Chickens)

2019 ◽  
Vol 13 (23) ◽  
pp. 53
Author(s):  
Wijayanti D A ◽  
N Suthama ◽  
Y B Pramono
Keyword(s):  
Soybean Meal ◽  
Broiler Chickens ◽  
Water Holding Capacity ◽  
Soybean Hull ◽  
Soybean Oligosaccharides ◽  
Water Holding

Penelitian ini bertujuan untuk mengkaji efek pemberian soybean oligosakarida dari ekstrak bungkil kedelai (EBK) dan ekstrak kulit kedelai (EKK) terhadap bobot karkas, kandungan protein daging dan rasio efisiensi protein (REP). Materi penelitian adalah 160 ekor ayam broiler unsex dengan bobot badan 112,24±6,70 g pada umur 8 hari. Penelitian menggunakan rancangan acak lengkap dengan 5 perlakuan dan 4 ulangan (masing-masing 8 ekor ayam). Perlakuan terdiri dari : T0 (ransum basal), T1 (ransum basal+0,15% EBK), T2 (ransum basal+0,3% EBK), T3 (ransum basal+0,15% EKK), T4 (ransum basal+0,3% EKK). Data dianalisis ragam dan dilanjutkan dengan uji wilayah ganda Duncan. Hasil penelitian menunjukkan bahwa pemberian soybean oligosakarida dari EBK dan EKK nyata (P<0,05)  meningkatkan bobot karkas, namun tidak berpengaruh nyata terhadap kandungan protein dan REP. Simpulan penelitian adalah pemberian soybean oligosakarida dari ekstrak bungkil dan kulit kedelai sampai level 0,3% dapat meningkatkan bobot karkas ayam broiler.

scholarly journals Pemanfaatan Soybean Oligosaccharides Dari Bungkil Dan Kulit Kedelai Terhadap Ketahanan Tubuh Ayam Broiler (Utilization Of Soybean Oligosaccharides Derived From Soybean Meal And Soybean Hull On Immune Responses In Broiler Chickens)

2019 ◽  
Vol 13 (23) ◽  
pp. 47
Author(s):  
Wulansari Z ◽  
N Suthama ◽  
I Mangisah
Keyword(s):  
Immune Responses ◽  
Soybean Meal ◽  
Broiler Chickens ◽  
Soybean Hull ◽  
Soybean Oligosaccharides

Penelitian bertujuan untuk mengetahui pengaruh pemanfaatan soybean oligosaccharides dari bungkil dan kulit kedelai dalam ransum terhadap bobot relatif bursa fabricius, bobot relatif limpa, rasio heterofil limfosit, dan pertambahan bobot badan ayam broiler. Ternak yang digunakan dalam penelitian adalah ayam broiler strain Lohman sebanyak 160 ekor umur 7 hari dengan bobot badan awal 112, 24 ± 6,70 g. Penelitian 48 Pemanfaatan Soybean Oligosaccharides dari Bungkil dan Kulit Kedelai Terhadap Ketahanan TubuhAyam Broiler menggunakan rancangan acak lengkap dengan 5 perlakuan dan 4 ulangan. Perlakuan menggunakan soybean oligosaccharides dalam bentuk ekstrak dari bungkil kedelai(EBK) dan ekstrak kulit kedelai(EKK) meliputi T0 (kontrol), T1 (EBK 0,15%), T2 (EBK 0,3%), T3 (EKK 0,15%), dan T4 (EKK 0,3%). Parameter yang diukur meliputi bobot relatif bursa fabricius, bobot relatif limpa, nilai rasio heterofil limfosit, dan pertambahan bobot badan. Data dianalisis varians dan dilanjutkan dengan uji Wilayah Ganda Duncan. Hasil penelitianmenunjukan bahwa penambahan soybean oligosaccharide dalam bentuk ekstrak kulit kedelai maupun bungkil kedelai tidak berpengaruh nyata terhadap bobot relatif organ limfoid, tetapi berpengaruh nyata (P<0,05) terhadap rasio heterofil limfosit dan pertambahan bobot badan ayam broiler. Berdasarkan hasil penelitian dapat disimpulkan bahwa pemanfaatan soybean oligosaccharides dari bungkil kedelai maupun kulit kedelai mampu mempertahankan kondisi kesehatan dilihat dari bobot organ limfoid yang normal dan menurunkan rasio heterofil limfosit. Soybean oligosaccharides dari bungkil kedelai taraf 0,3% menghasilkan pertambahan bobot badan yang terpenuhi.

Kualitas Fisik Daging Ayam Broiler yang Diberi Minyak Buah Merah dalam Pakan Komersial

2019 ◽  
Vol 6 (1) ◽  
pp. 20
Author(s):  
Abdul Rahman Ollong ◽  
Rizki Arizona ◽  
Rusli Badaruddin
Keyword(s):  
Moisture Content ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Broiler Meat ◽  
Fruit Oil ◽  
Water Holding ◽  
Range Test

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality  of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect  of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity

scholarly journals Carcass characteristics of broilers fed enzyme complex

2015 ◽  
Vol 31 (2) ◽  
pp. 153-162 ◽  
Author(s):  
F.S. Dalólio ◽  
D.P. Vaz ◽  
J. Moreira ◽  
L.F.T. Albino ◽  
L.R. Valadares
Keyword(s):  
Meat Quality ◽  
Soybean Meal ◽  
Broiler Chickens ◽  
Broiler Chicks ◽  
Enzyme Complex ◽  
Carcass Yield ◽  
Randomized Design ◽  
Enzyme Supplementation ◽  
Water Holding

Enzyme supplementation in diets based on corn and soybean meal can improve the productive performance of broilers. Thus, we aimed to evaluate the effect of the inclusion of different levels of an enzyme complex consisting of phytase, protease, xylanase, ?-glucanase, cellulase, amylase, and pectinase, for diets based on corn and soybean meal, on the parameters of carcass yield and meat quality of broilers. Six hundred broiler chicks were used, and the animals were females with one day of age, from the Cobb 500 strain, and distributed in a completely randomized design, with five levels of inclusion of the enzyme complex (0, 100, 200, 300 and 400), and six repetitions, with twenty animals each. The carcass yield and meat quality were evaluated at 35 and 42 days of age. We evaluated the characteristics of weight loss by cooking (WLC), shear force (SF), water holding capacity (WHC), pH, lightness (L*) and color (a* and b*). The parameters of performance, carcass yield and carcass parts, and meat quality were not affected by the enzyme supplementation of diets fed to broiler chickens (P >0.05), except for the performance characteristics of the breast and the wings at 42 days of age (P < 0.05).

scholarly journals Aluminosilicates at different levels in rye litter and feed affect the growth and meat quality of broiler chickens

2021 ◽  
Author(s):  
Mirosław Banaszak ◽  
Jakub Biesek ◽  
Marek Adamski
Keyword(s):  
Body Weight ◽  
Protein Content ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Body Weight Gain ◽  
Management Practice ◽  
Water Holding Capacity ◽  
Group 3 ◽  
Water Holding ◽  
Group 1

AbstractLitter sanitation treatments and feed supplements that stimulate bird growth. The aim of this study was to analyse the effects of zeolite (z) and halloysite (h) in feed and rye straw litter on growth performance, meat quality in chickens. 500 males Ross 308 were allocated to 5 groups (10 replicates). Feed for groups 2–5 was supplemented with halloysite and zeolite (25:75). The content of aluminosilicates in the feed was different depending on the feeding phase: 0.5, 1, 1.5, or 2%. The following doses were used in litter: 2, 0.800 kg/m2 h; 3, 0.400 kg/m2 h and 0.400 kg/m2 z; 4, 0.800 kg/m2 z; 5, 0.200 kg/m2 h, and 0.600 kg/m2 z. Growth, and meat quality were analysed. Body weight and body weight gain were higher in groups 2–5 than in group 1, while feed intake was lower in groups 1 and 2 (p < 0.05). Body weight, the weight of carcass, and most of its elements were higher in the experimental groups (p < 0.05). Breast muscles from group 1 were characterised by better water-holding capacity and higher protein content, while those from 4 had higher content of collagen and water (p < 0.05). Breast muscles from group 3 were characterized by lower yellowness than in 2 (p < 0.05). Leg muscles from group 1 were characterized by lower redness than in 4 (p < 0.05). Water-holding capacity was better in group 3 and protein content was higher in 2 (p < 0.05). The content of fat in leg muscle was lower in all experimental groups compared to control (p < 0.05). This indicates the suitability of aluminosilicates in poultry management practice, with better growth and meat quality.

Image Enhancement Applied to Water Holding Capacity Images

2020 ◽  
Author(s):  
Renan G. de Andrade ◽  
Mariah C. Durval ◽  
Isaura M. Ferreira ◽  
Robson C. Antunes ◽  
Andre R. Backes
Keyword(s):  
Image Enhancement ◽  
Water Holding Capacity ◽  
Water Holding

Impact of postmortem degradation of cytoskeletal proteins on intracellular gap, drip channel and water-holding capacity

Meat Science ◽  
2021 ◽  
Vol 176 ◽  
pp. 108472 ◽  
Author(s):  
Boruo Yang ◽  
Tao Chen ◽  
Huanjian Li ◽  
Yanqing Li ◽  
Runan Yang
Keyword(s):  
Cytoskeletal Proteins ◽  
Water Holding Capacity ◽  
Water Holding

Effect of the rice flour particle size and variety type on water holding capacity and water diffusivity in aqueous dispersions

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111082
Author(s):  
Barbora Lapčíková ◽  
Lubomír Lapčík ◽  
Tomáš Valenta ◽  
Petr Majar ◽  
Kristýna Ondroušková
Keyword(s):  
Particle Size ◽  
Rice Flour ◽  
Water Holding Capacity ◽  
Aqueous Dispersions ◽  
Water Diffusivity ◽  
Water Holding

scholarly journals Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1692
Author(s):  
Theresa Boeck ◽  
Emanuele Zannini ◽  
Aylin W. Sahin ◽  
Juergen Bez ◽  
Elke K. Arendt
Keyword(s):  
Laser Scanning ◽  
Base Material ◽  
Small Deformation ◽  
Protein Isolate ◽  
Protein Supplementation ◽  
Water Holding Capacity ◽  
Laser Scanning Microscopy ◽  
Confocal Laser ◽  
Deformation Analysis ◽  
Water Holding

The substitution of animal protein with proteins of plant origin is a viable way to decrease the negative impact caused by animal husbandry on the environment. Pulse consumption has been widely promoted as a nutritious contribution to protein supplementation. In this study, an emulsion of lentil (Lens culinaris) protein isolate is fermented with lactic acid bacteria (LAB) to manufacture a yoghurt alternative and the techno-functional properties compared to a dairy- and a soy-based product with similar protein contents. The yoghurt-like products are subjected to large and small deformation analysis, quantification of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAP), water holding capacity tests, protein profile analysis and the gel structure is visualised by confocal laser scanning microscopy (CLSM). The lentil yoghurt alternative shows good water holding capacity, high firmness and consistency values in large deformation analysis, with cohesiveness and viscosity not significantly different from that of dairy yoghurt. The high gel strength and rigidity of the lentil yoghurt gels measured by small deformation analysis is well-reflected in the dense protein matrix in the CLSM graphs. FODMAP content of the lentil yoghurt is very low, making it suitable for consumption by irritable bowel syndrome (IBS) patients. Our results show that lentil protein isolate is an excellent base material for producing a plant-based yoghurt alternative.

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