Signifikasi Kualitas Daging Ayam Broiler Siap Konsumsi Berdasarkan pada Pengaturan Setting Zona Produksi di dalam Panjang Closed House Berbeda di Musim Kemarau

Kartika Yaning Alifia  -  Program Studi Peternakan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Indonesia
*Teysar Adi Sarjana  -  Program Studi Peternakan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Indonesia
Rina Muryani  -  Program Studi Peternakan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Indonesia
Received: 13 Jun 2019; Revised: 7 Jan 2020; Accepted: 15 Jan 2020; Published: 21 Feb 2020; Available online: 15 Jan 2020.
DOI: https://doi.org/10.17728/jatp.5127 View
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Open Access License URL: http://creativecommons.org/licenses/by-nc/4.0

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Section: Artikel Penelitian (Research Article)
Language: ID
In Vol 9, No 1 (2020): February 2020
Statistics: 139 201
Abstract

Penelitian ini bertujuan untuk mengkaji perubahan kualitas daging ayam broiler akibat peningkatan mikroklimatik amonia pada zona penempatan ayam dan panjang kandang di musim kemarau. Materi yang digunakan yaitu 600 ekor DOC broiler unsexed. Parameter yang diamati adalah kualitas daging ayam yang meliputi pH, Water Holding Capacity (WHC), kadar air, kadar lemak, kadar protein dan ukuran white striping. Parameter makroklimat, mikroklimat, mikroklimatik amonia dan Heat Stres Index (HSI) pada setiap zona juga diamati sebagai gambaran kondisi penelitian. Hasil penelitian menunjukkan bahwa zona penempatan ayam lebih jauh dari inlet dan kandang lebih panjang berimplikasi terhadap perubahan mikroklimat dan peningkatan mikroklimatik amonia. Hasil penelitian juga menunjukkan terdapat interaksi antara zona penempatan ayam dan panjang kandang. Nilai pH dada dan kadar air paha yang ditempatkan pada zona penempatan lebih jauh dari inlet signifikan lebih rendah. Nilai pH paha dan kadar air dada tidak mengalami perubahan signifikan akibat zona penempatan lebih jauh dari inlet dan kandang dengan panjang 60 m namun signifikan lebih rendah pada penempatan ayam zona 4 dan kandang 120 m. Sebaliknya, dimensi lebar white striping signifikan lebih besar pada zona penempatan ayam lebih jauh dari inlet dan pada kandang 60 m. Kandang dengan panjang 120 m signifikan memiliki WHC dan kadar lemak dada lebih rendah. Disimpulkan dari penelitian ini, zona penempatan ayam lebih jauh dari inlet dan kandang lebih panjang berimpilkasi pada peningkatan mikroklimatik amonia sehingga dapat menurunkan kualitas fisik dan kimiawi daging ayam broiler.

Changes in Broiler Meat Quality due to Increased Microclimatic Ammonia in Chicken Placement Zone and House Length Differences in the Dry Season

Abstract 

The aim of this research is to examine changes in broiler meat quality due to placement zone and length of farm in the dry season. Six hundred DOC broilers unsexed were used in this research. The parameters were meat quality, i.e. pH, Water Holding Capacity (WHC), water content, fat content, protein content, and size of white striping. The parameters of macroclimate, microclimate, microclimatic ammonia, and Heat Stress Index (HSI) in each zone were also observed. As found in the research, the farther zone from the inlet and the longest house, the higher microclimatic ammonia. The results showed that there was interaction between chicken placement zone and house length differences. The chicken placement zone farther from the inlet had significantly lower breast pH and thigh water content. No significant changes on thigh pH value and breast water content upon the placement zone farther from the inlet and house of 60 m length, but significantly lower in the chicken placement of zone 4 and the house with 120 m of length. Whereas the width dimensions of white striping were significantly greater in the placement zones of chickens farther from the inlet with 60 m of house length. The 120 m house length was significantly having a lower WHC and fat content on breast meat. As conclusion, chicken placement in farther zone from inlet and longer house had implications on the increase of microclimatic ammonia, which led to decrease the physical and chemical broiler chicken meat quality.

 

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Keywords: kualitas daging ayam broiler; mikroklimatik amonia; zona penempatan ayam; panjang kandang; musim kemarau; broiler meat quality; microclimatic ammonia; chicken zone placement; house length; dry season

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