Media Kedokteran Hewan
ISSN 2015-8930
Vol. 21 / No. 3 / Published : 2005-09
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Original Article :
Effect of the dietary protein level by essential amino acid supplementation on carcass production of native chicken
Author :
Abstract :
The study was conducted to know the effect of protein level by essential amino acid supplementation (lysine, methionine, threonine) on carcass production of native chicken. One hundred unsexed day old native chickens were randomly divided into 4 groups of treatment in 5 replications and consisted of 5 birds each. The native chickens were kept up to 10 weeks old receiving 4 ration treatment i.e crude protein level of 18% (P1), 16% (P2), 14% (P3), and 12% (P4), 4 ration treatments were isoenergy (2600 kcal/kg) with level of lysine of 0.98%, methionine 0.36%, and threonine 0.69%. Ration and drinking water were offered ad libitum. The meat samples were taken from breast for physical characteristic and fatness. Those of the physical properties were pH, water holding capacity (WHC), cooking loss, and tenderness. The collected data were analysed by a one way classification of variance analysis (CRD), followed by testing the significant means by Duncan’s Multiple Range Test (DMRT). The result showed that the lowering protein level from 18 decrease to 16% by lysine, methionine, and threonine supplementation maintained native chicken carcass percentage and carcass quality. Highest fat percentage was observed at 12% crude protein ration.
Keyword :
Native chicken, Protein, Essential amino acid, Carcass quality, Meat fat. ,
References :
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