Pengaruh Penambahan Tepung Kiambang (Salvinia molesta) Terfermentasi dalam Ransum terhadap Performa Itik Peking

The research was conducted at the Lampung State Polytechnic cage from November to December 2019. This study aims to analyze.The Effect of Adding Leaf Flour (Salvinia molesta )in the Ration on the Performance of Peking Duck. The research method is descriptive method . data collected by taking samples from P0 and P1 with a number of 40 each at the end of maintenance. data obtained were analyzed descriptively. The variables observed were ration consumption resulting in an average P0 (10,213 gr) lower than P1 (10,220 gr), body weight gain P0 (1,324.27 gr) higher than P1 (1,241.53 gr), ration conversion P0 (7,870 ) lower than P1 (8,680), mortality P0 (11%) higher than P1 (3 %)

Pengaruh Tepung Kiambang (Salvinia molesta) Terfermentasi dalam Ransum terhadap Karkas Itik Peking (Anas platyrhynchos domesticus)

This study aims to analyze the use of fermented kiambang flour (Salvinia molesta) on rations against the quantity of peking duck carcasses. This research was conducted in the livestock cage of Lampung State Polytechnic. The research method carried out is a descriptive method. Data collection is done by taking samples from controls and treatment with a total of 15 ducks each at the end of maintenance. The result the treatment given in addition to 15% fermented kiambang flour in rations produces carcass weight (714.26 g), carcass percentage (52.49%), chest percentage (29.08%), thigh percentage (26.37 %), winged percentage (16.92 %) and abdominal fat percentage (0.77 %). Addition 15% fermented kiambang flour not affect to carcass weight, carcass percentage, chest percentage, winged percentage, and abdominal fat percentage.

Effects of Extenders and Cryoprotectants on Cryopreservation of Duck Semen

In this study, it was aimed to determine the usability of different diluents and cry protectants in cryopreservation of Peking duck semen. Semen samples were collected from five male ducks, twice a week for four weeks, using the abdominal massage method. In the study, 40 semen samples were used. Semen samples from ducks were combined (mixed) after being evaluated individually. Mix semen volume (ml), density (×109 / mL), pH, motility (%) and vitality (%) values were determined as 1.84±0.04, 1.72±0.8, 6.88±0.29, 71.55±3.28 and 74.27±4.67 respectively. In the study, as cry protectant, Glucose I (GⅠ) containing 6%DMF (dimethylformamide), Tris-Glucose I (TI), Lactated Ringer's-Glucose I (LGI), Lactated Ringer's I (LI) and Glucose II (GⅠI) containing 5% DMSO, Tris-Glucose II (TII), Lactated Ringer's-Glucose II (LGII), Lactated Ringer's II (LII) were used as diluents. The mixed semen was divided into eight equal parts and 1:3 ratio diluent was added and equilibrated in straws for 90 minutes at + 4°C. The straws were first frozen to -80°C with liquid nitrogen vapour, and then stored in liquid nitrogen at -196°C. After freezing and thawing, the highest motility value was determined in diluent LGI with 41.91%. In other diluents used, the mortality values were determined as LII (33.10%), LGII (32.80%), LI (29.00%), GI (23.66%), TI (12.91%), GII (11.22%) and TII (6.90%). Vitality (%) values were determined as LGI (44.08%), LII (38.50%), LGII (35.10%), LI (33.58), GI (30.91%), GII (23.10%), TI (20.66%) and TII (14.80%) respectively. In this study, it has been determined that the lactated Ringer's-Glucose diluent containing 6% DMF is more advantageous in terms of semen vitality and mortality values when compared to other diluents and that it can be used for long-term storage of duck sperm.

Usaha Budidaya Itik Pedaging Jenis Hibrida dan Peking

Broiler ducks are ducks that are able to grow fast and can efficiently convert feed into meat with high nutritional value. Broiler ducks have good flesh structure and structure. The good meat structure of broilers is now becoming more popular among the people, because the taste of the meat is tasty and tasty. Broiler ducks known by the public include hybrid ducks and Peking ducks. The ever-increasing need for duck meat is not matched by the availability of enough duck meat in the market, to meet the needs of the community. This could be the potential to cultivate broilers as evidence that poultry business and agribusiness, especially ducks are still wide open with promising profit prospects. The method used is: to maintain broilers totaling 50, each of which consists of 25 hybrid ducks and peking 25 tails, then feeding and drinking, taking data through recording weighing weight, and analyzing the profitability of broiler duck farming. Based on maintenance for 42 days, the data obtained was the consumption of 3.645 g / tail hybrid rations and the consumption of 3.727g pork duck / tail, United Nations hybrid duck 1.168,8 g and peking duck 1.171,04 g, FCR hybrid duck 3.11 and Peking duck 3.18 and hybrid duck mortality 4% and Peking 12%. Weight gain, mortality, and conversion of Peking duck feed were higher than hybrid ducks. Keywords: hybrid duck, Peking duck, Production PerformÂ

INVESTIGATION OF THE INFLUENCE OF THE ROSEMARY EXTRACT ON THE OXIDIZING STABILITY OF FATS OF SEMI-SMOKED SAUSAGES WITH PEKING DUCK MEAT

The work is devoted to studying the fatty-acid composition and biological efficiency of a developed meat-containing semi-smoked sausage, based on duck meat with the balanced fatty-acid composition, investigating the effectiveness of using a rosemary extract in a technology of sausages with a high content of unsaturated fatty acids. It is confirmed, that the fatty-acid composition of meat-containing semi-smoked sausage of Peking duck is characterized by the optimal ratio of PUFA and SFA that is 0.33, at standard 0.2–0.4. The ratio between FA families w-3/ w-6 in the developed products is from 1:11 at recommended physiological norms of the ideal composition of lipids in a meat product as 1:10. Introduction of the rosemary extract in amount 0.02–0.06 % of the forcemeat mass decelerates hydrolytic oxidation of forcemeat lipids, favors deceleration of peroxide oxidation of lipids in a meat-containing semi-smoked sausage, decreasing the amount of peroxides in practically five times. The positive influence of the introduced antioxidant on accumulation of secondary oxidation products is noticed. Their summary amount was the least at the end of the storage term of ready products with the rosemary extract as 0.38–0.80 mg of МА/kg of the product that is 2.54–3.94 times lower than in a control sample. The most stabilizing effect on the process of lipids oxidation is obtained at introducing the rosemary extract in amount 0.06 % that allows to decrease the speed of oxidation processes in the product almost twice