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Effect of Rice Bran Fermented with Rumen Liquid Addition in Feed on Physical Quality of Broiler Meat

The purpose of this research was to determine the effect of fermented rice bran fermented with rumen fluid addition in feed on physical quality of broiler meat. The material used in this research was 20 broiler chest meats taken from broiler that weren’t differentiated by gender and maintained for 3... Full description

Journal Title: Jurnal Ilmu dan Teknologi Hasil Ternak 01 July 2017, Vol.12(1), pp.22-28
Main Author: Rahmaniar Abdia
Other Authors: Djalal Rosyidi , Irfan Djunaidi
Format: Electronic Article Electronic Article
Language: ind
Subjects:
Quelle: Directory of Open Access Journals (DOAJ)
ID: ISSN: 1978-0303 ; E-ISSN: 2338-1620 ; DOI: 10.21776/ub.jitek.2017.012.01.4
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recordid: doaj_soai_doaj_org_article_a0b48f5b16c542a8803292c5bca2711a
title: Effect of Rice Bran Fermented with Rumen Liquid Addition in Feed on Physical Quality of Broiler Meat
format: Article
creator:
  • Rahmaniar Abdia
  • Djalal Rosyidi
  • Irfan Djunaidi
subjects:
  • Physical Meat Quality
  • Rice Bran
  • Broiler
  • Rumen Liquid
ispartof: Jurnal Ilmu dan Teknologi Hasil Ternak, 01 July 2017, Vol.12(1), pp.22-28
description: The purpose of this research was to determine the effect of fermented rice bran fermented with rumen fluid addition in feed on physical quality of broiler meat. The material used in this research was 20 broiler chest meats taken from broiler that weren’t differentiated by gender and maintained for 35 days. The research was done by feeding trial designed with Complete Randomized Design (CRD) with 5 treatments and 4 replications consisting of P0: basal feed (mixture of concentrate, rice bran, and yellow corn), P1: basal feed and rice bran fermented with rumen liquid 2.5%, P2: basal feed and rice bran fermented with rumen liquid 5%, P3: basal feed and rice bran fermented with rumen liquid 7.5%, and P4: basal feed and rice bran fermented with rumen liquid 10%. If there was a difference between treatments, tested by Duncan’s Multiple Range Test (DMRT). The variables measured were meat tenderness, pH, and water holding capacity (WHC). The results of this study indicated that the addition of rice bran fermented with rumen liquid in broiler feed showed significantly different effect on meat tenderness P3 (24.43±1.78), P2 (23.18±3.32), P4 (21.73±2.51), P1 (20.25±5.34), and P0 (15.60±3.62), but not showed significantly different effect on pH P0 (5.61±0.09), P4 (5.57±0.01), P3 (5.56±0.01), P2 (5.50±0.01), and P1 (5.45±0.09), and WHC P2 (62.05±8.03), P4 (60.87±5.18), P1 (60.19±14.62), P0 (59.45±4.15), and P3 (54.48±3.52). It could be concluded that feed with the 7.5% level of rice bran fermented with rumen liquid (P3) in broiler feed showed the best results on physical quality of broiler meat.
language: ind
source: Directory of Open Access Journals (DOAJ)
identifier: ISSN: 1978-0303 ; E-ISSN: 2338-1620 ; DOI: 10.21776/ub.jitek.2017.012.01.4
fulltext: fulltext_linktorsrc
issn:
  • 1978-0303
  • 19780303
  • 2338-1620
  • 23381620
url: Link


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titleEffect of Rice Bran Fermented with Rumen Liquid Addition in Feed on Physical Quality of Broiler Meat
creatorRahmaniar Abdia ; Djalal Rosyidi ; Irfan Djunaidi
ispartofJurnal Ilmu dan Teknologi Hasil Ternak, 01 July 2017, Vol.12(1), pp.22-28
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subjectPhysical Meat Quality ; Rice Bran ; Broiler ; Rumen Liquid
descriptionThe purpose of this research was to determine the effect of fermented rice bran fermented with rumen fluid addition in feed on physical quality of broiler meat. The material used in this research was 20 broiler chest meats taken from broiler that weren’t differentiated by gender and maintained for 35 days. The research was done by feeding trial designed with Complete Randomized Design (CRD) with 5 treatments and 4 replications consisting of P0: basal feed (mixture of concentrate, rice bran, and yellow corn), P1: basal feed and rice bran fermented with rumen liquid 2.5%, P2: basal feed and rice bran fermented with rumen liquid 5%, P3: basal feed and rice bran fermented with rumen liquid 7.5%, and P4: basal feed and rice bran fermented with rumen liquid 10%. If there was a difference between treatments, tested by Duncan’s Multiple Range Test (DMRT). The variables measured were meat tenderness, pH, and water holding capacity (WHC). The results of this study indicated that the addition of rice bran fermented with rumen liquid in broiler feed showed significantly different effect on meat tenderness P3 (24.43±1.78), P2 (23.18±3.32), P4 (21.73±2.51), P1 (20.25±5.34), and P0 (15.60±3.62), but not showed significantly different effect on pH P0 (5.61±0.09), P4 (5.57±0.01), P3 (5.56±0.01), P2 (5.50±0.01), and P1 (5.45±0.09), and WHC P2 (62.05±8.03), P4 (60.87±5.18), P1 (60.19±14.62), P0 (59.45±4.15), and P3 (54.48±3.52). It could be concluded that feed with the 7.5% level of rice bran fermented with rumen liquid (P3) in broiler feed showed the best results on physical quality of broiler meat.
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The purpose of this research was to determine the effect of fermented rice bran fermented with rumen fluid addition in feed on physical quality of broiler meat. The material used in this research was 20 broiler chest meats taken from broiler that weren’t differentiated by gender and maintained for 35 days. The research was done by feeding trial designed with Complete Randomized Design (CRD) with 5 treatments and 4 replications consisting of P0: basal feed (mixture of concentrate, rice bran, and yellow corn), P1: basal feed and rice bran fermented with rumen liquid 2.5%, P2: basal feed and rice bran fermented with rumen liquid 5%, P3: basal feed and rice bran fermented with rumen liquid 7.5%, and P4: basal feed and rice bran fermented with rumen liquid 10%. If there was a difference between treatments, tested by Duncan’s Multiple Range Test (DMRT). The variables measured were meat tenderness, pH, and water holding capacity (WHC). The results of this study indicated that the addition of rice bran fermented with rumen liquid in broiler feed showed significantly different effect on meat tenderness P3 (24.43±1.78), P2 (23.18±3.32), P4 (21.73±2.51), P1 (20.25±5.34), and P0 (15.60±3.62), but not showed significantly different effect on pH P0 (5.61±0.09), P4 (5.57±0.01), P3 (5.56±0.01), P2 (5.50±0.01), and P1 (5.45±0.09), and WHC P2 (62.05±8.03), P4 (60.87±5.18), P1 (60.19±14.62), P0 (59.45±4.15), and P3 (54.48±3.52). It could be concluded that feed with the 7.5% level of rice bran fermented with rumen liquid (P3) in broiler feed showed the best results on physical quality of broiler meat.

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The purpose of this research was to determine the effect of fermented rice bran fermented with rumen fluid addition in feed on physical quality of broiler meat. The material used in this research was 20 broiler chest meats taken from broiler that weren’t differentiated by gender and maintained for 35 days. The research was done by feeding trial designed with Complete Randomized Design (CRD) with 5 treatments and 4 replications consisting of P0: basal feed (mixture of concentrate, rice bran, and yellow corn), P1: basal feed and rice bran fermented with rumen liquid 2.5%, P2: basal feed and rice bran fermented with rumen liquid 5%, P3: basal feed and rice bran fermented with rumen liquid 7.5%, and P4: basal feed and rice bran fermented with rumen liquid 10%. If there was a difference between treatments, tested by Duncan’s Multiple Range Test (DMRT). The variables measured were meat tenderness, pH, and water holding capacity (WHC). The results of this study indicated that the addition of rice bran fermented with rumen liquid in broiler feed showed significantly different effect on meat tenderness P3 (24.43±1.78), P2 (23.18±3.32), P4 (21.73±2.51), P1 (20.25±5.34), and P0 (15.60±3.62), but not showed significantly different effect on pH P0 (5.61±0.09), P4 (5.57±0.01), P3 (5.56±0.01), P2 (5.50±0.01), and P1 (5.45±0.09), and WHC P2 (62.05±8.03), P4 (60.87±5.18), P1 (60.19±14.62), P0 (59.45±4.15), and P3 (54.48±3.52). It could be concluded that feed with the 7.5% level of rice bran fermented with rumen liquid (P3) in broiler feed showed the best results on physical quality of broiler meat.

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doi10.21776/ub.jitek.2017.012.01.4
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