SUPPLEMENTATION OF VITAMIN E AND C IN FEED ON MEAT QUALITY, THIOBARBITURIC ACID REACTIVE SUBSTANCE (TBARS) AND MYOGLOBIN LEVEL OF MUSCOVY DUCK MEAT
This research was aimed to analyze vitamin E and C supplementation in feed on meet quality,thiobarbituric acid reactive substances (TBARS) and myoglobin level of muscovy duck. This researchused 84 Indonesian muscovy duck divided into 7 group of experimental diet, namely E0C0 : basal feedwithout vita...
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| Materialtyp: | EJournal Article |
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Diponegoro University,
2014-03-15.
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| LEADER | 02475 am a22002773u 4500 | ||
|---|---|---|---|
| 001 | JITAA_UNDIP_7376_6026 | ||
| 042 | |a dc | ||
| 100 | 1 | 0 | |a Tugiyanti, E. |e author |
| 100 | 1 | 0 | |e contributor |
| 700 | 1 | 0 | |a Yuwanta, T. |e author |
| 700 | 1 | 0 | |a Zuprizal, Zuprizal |e author |
| 700 | 1 | 0 | |a Rusman, Rusman |e author |
| 245 | 0 | 0 | |a SUPPLEMENTATION OF VITAMIN E AND C IN FEED ON MEAT QUALITY, THIOBARBITURIC ACID REACTIVE SUBSTANCE (TBARS) AND MYOGLOBIN LEVEL OF MUSCOVY DUCK MEAT |
| 260 | |b Diponegoro University, |c 2014-03-15. | ||
| 500 | |a https://ejournal.undip.ac.id/index.php/jitaa/article/view/7376 | ||
| 520 | |a This research was aimed to analyze vitamin E and C supplementation in feed on meet quality,thiobarbituric acid reactive substances (TBARS) and myoglobin level of muscovy duck. This researchused 84 Indonesian muscovy duck divided into 7 group of experimental diet, namely E0C0 : basal feedwithout vitamin E and C supplementation, E400 : basal feed with 400 IU of vitamin E supplementation,E600 : basal feed with 600 IU of vitamin E supplementation, C400 : basal feed with 400mg vof itamin Csupplementation, C600 : basal feed with 600mg of vitamin C supplementation, E200C200 : basal with 200 IUof vitamin E and 200mg of vitamin C supplementation, E300C300 : basal feed with 300 IU of vitamin Eand 300mg of vitamin C. A completely randomized design was applied and each treatment had 4replications. The data were analyzed using analysis of variance. Analysis of variance showed thattreatments significantly affect (P>0.01) meat quality, myoglobin level and TBARS level. Vitamin E andC was proven able to improve final pH of muscovy duck meat. Supplementation of 300 IU of vitamin Eand 300mg of vitamin C at feed with 21% of protein and 3100 kcal/kg of energy could improve DIA,cooking loss, flavor, and color of muscovy duck meat; however, the highest meat tenderness wasresulted from 400 IU vitamin E supplementation. | ||
| 546 | |a eng | ||
| 690 | |a myoglobin. volatile compounds. meat quality | ||
| 655 | 7 | |a info:eu-repo/semantics/article |2 local | |
| 655 | 7 | |a info:eu-repo/semantics/publishedVersion |2 local | |
| 655 | 7 | |a Peer-reviewed Article |2 local | |
| 786 | 0 | |n Journal of the Indonesian Tropical Animal Agriculture; Vol 39, No 1 (2014): (March); 37-44 | |
| 786 | 0 | |n 2460-6278 | |
| 786 | 0 | |n 2087-8273 | |
| 787 | 0 | |n https://ejournal.undip.ac.id/index.php/jitaa/article/view/7376/6026 | |
| 856 | 4 | 1 | |u https://ejournal.undip.ac.id/index.php/jitaa/article/view/7376/6026 |z Get Fulltext |