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Fatty Acid Composition and Sensory Evaluation of The Meat of Broilers Fed Silkworm (Bombyx mori L) Pupa Dietary Supplementation

ANIMAL PRODUCTION

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Title Statement Fatty Acid Composition and Sensory Evaluation of The Meat of Broilers Fed Silkworm (Bombyx mori L) Pupa Dietary Supplementation
 
Added Entry - Uncontrolled Name Mentang, F
Jintasataporn, O
Ohshima, T
 
Summary, etc. <p><strong>Abstract</strong>.  The effects of silkworm pupa diets rich in n-3 fatty acids on fatty acid composition and quality of broiler meat were investigated. Diets containing varying amounts of dried or fresh pupa were prepared (1) basal contained 10 % fishmeal (control), (2) basal plus 10% of silkworm pupa-dried (SP), (3) basal plus 20% of silkworm pupa-dried (SP), (4) basal plus 5% of silkworm pupa-dried (SP) + 5% of silkworm pupa-fresh (SF), (5) basal plus 10% of silkworm pupa-dried (SP) + 10% of silkworm pupa-fresh (SF). One hundred and ninety five CPC 707 breed chickens of 21-days old were fed with the experimental diets. The prominent fatty acids in thigh meat tissue were oleic acid, palmitic acid, linoleic acid, stearic acid, and α-linolenic acid. Both the total amounts of n-3 fatty acids and polyunsaturated fatty acids increased, while the total amount of n-6 fatty acids decreased with increasing levels of silkworm meal in the feed, resulting in an increase in the n-3/n-6 ratio. There were no significant differences in the effects of the treatments on the sensory quality of cooked breast meat, with the exception of taste improvement, which significantly lower in the group that was fed a basal diet containing 5% each of dried and fresh pupa. In conclusion, application of silkworm pupa as fat source in feed could improve the taste and quality of broiler meat.</p> <p><strong> </strong></p> <p><strong>Keyword</strong><strong>s</strong><strong>:</strong> Silkworm pupa, omega-3, broiler, meat quality, fatty acid composition<em> </em></p> <p><strong> </strong></p> <p><strong>Abstrak</strong>: Silkworm (<em>Bombyx mori</em> L.) pupa adalah by-product dari hasil industri ulat sutra yang mengandung omega-3 asam alpha linolenat (18:3-n3) tinggi, sekitar 40% dari total asam lemak. Penelitian ini bertujuan untuk menginvestigasi pengaruh pemberian silkworm pupa pada diet ayam broiler dalam komposisi asam lemak dan kualitas daging ayam. Lima jenis diet yang digunakan adalah (1) basal yang mengandung 10% tepung ikan (control), (2) basal yang mengandung 10% pupa kering (SP), (3) basal mengandung 20% pupa kering (SP), (4) basal mengandung 5% pupa kering (SP) dan 5% pupa basah (SF), dan (5) basal mengandung 10% pupa kering (SP) dan 10% pupa basah (SF). Penelitian ini menggunakan 195 ayam broiler jantan strain CPC 707 berumur 21 hari, pemberian diet dilaksanakan selama 21 hari. Hasil penelitian menunjukkan bahwa  asam oleat, palmitat, linoleat, stearat dan alpha linolenat merupakan asam-asam lemak yang dominan ditemukan pada daging paha ayam. Jumlah total omega-3 maupun asam lemak tak jenuh (PUFA) meningkat, sementara jumlah omega-6 menurun dengan penambahan silkworm pupa pada diet, menyebabkan perbandingan atau ratio n-3/n-6 menjadi tinggi. Dalam hal kualitas daging dada ayam, tidak ada perbedaan yang nyata  terlihat diantara kelima perlakuan diet, dengan pengecualian pada rasa daging ayam menunjukkan nilai sensory yang rendah pada perlakuan yang mengandung 5% pupa kering dan 5% pupa basah. Kesimpulan penelitian adalah silkworm pupa dapat dijadikan sebagai sumber omega-3 pada diet untuk meningkatkan kualitas dan rasa pada daging.</p> <p><strong> </strong></p> <p><strong>Kata kunci: </strong>silkworm pupa, omega-3, broiler, kualitas daging, komposisi asam lemak.</p><p>F Mentang et al./Animal Production 15(1):24-30, January 2013</p>
 
Publication, Distribution, Etc. Faculty of Animal Science, Jenderal Soedirman University
2014-04-13 16:11:17
 
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http://animalproduction.net/index.php/JAP/article/view/405
 
Data Source Entry ANIMAL PRODUCTION; Vol 15, No 1 (2013): Animal Production
 
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