Chemical Quality of Longissimus Muscles of Kacang Goat After Supplemented With A Combination of Palm Kernel Meal and Powdered Katuk Leaf

Razali Razali; Teuku R. Ferasyi; Azhari Azhari; Rastina Rastina; Ismail Ismail; Anwar Anwar; Rijanto Hutasoit; Andi Tarigan

doi:10.1051/e3sconf/202015101030

All issues

Volume 151 (2020)

E3S Web Conf., 151 (2020) 01030

References

Open Access

Issue		E3S Web Conf. Volume 151, 2020 The 1^st International Conference on Veterinary, Animal, and Environmental Sciences (ICVAES 2019)


Article Number		01030
Number of page(s)		3
DOI		https://doi.org/10.1051/e3sconf/202015101030
Published online		14 February 2020

Moran JB, Wood JT: Comparative performance of 5 genotypes of Indonesian large ruminants. Growth and development of carcass tissues. Aust. J. Agric. Res. 1986; 37: 435–447. [Google Scholar]
Babiker SA, El Khider IA, Shafie SA: Chemical composition and quality attributes of goat meat and lamb. Meat Sci. 1990; 28:273–277. [CrossRef] [PubMed] [Google Scholar]
Sen AR, Santra A, Karim SA: Carcass yield, composition and meat quality attributes of sheep and goat under semiarid conditions. Meat Sci. 2004; 66: 757–763. [CrossRef] [PubMed] [Google Scholar]
Santos VA, Silva CSR, Azevedo JMT: Carcass composition and meat quality of equally mature kids and lambs. J. Anim. Sci. 2008; 86: 1943–1950. [CrossRef] [PubMed] [Google Scholar]
Razali, Mahdi A, Teuku R. Ferasyi, et al.: Physical Quality of Longissimus Muscles of Kacang Goat After Supplemented With a Combination of Palm Kernel Meal and Powdered Katuk Leaf. The 4th International Conference on Biological Sciences and Biotechnology. 2019. [Google Scholar]
Ferasyi TR, Muslim A, Fitra AP, et al. : The First International Symposium on Food and Agrobiodiversity (ISFA2014). Procedia Food Science. 2015; 3: 389–395. [Google Scholar]
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Lee JH, Kannan G, Eega KR, et al. : Nutritional and quality characteristics of meat from goats and lambs finished under identical dietary regime. Small Rumin. Res. 2008; 74: 255–259. [Google Scholar]
AOAC: Official methods of analysis (18th ed.). Association of Official Analytical Chemists. Arlington, VA, USA. 2007 [Google Scholar]
Soeparno: Ilmu dan Teknologi Daging. Gadjah Mada University Press, Yogyakarta, 2009. [Google Scholar]
Romans JR, Costello WJ, Carlson CW, et al. : The Meat We Eat. Interstate Publisher, Inc. Danville, Illionis. 1994. [Google Scholar]
Gomez KA, Gomez AA: Prosedur Statistik untuk Penelitian Pertanian. Edisi Kedua (Diterjemahkan oleh E. Sjamsuddin dan J. S. Baharsjah). Penerbit Universitas Indonesia. Jakarta, 1995. [Google Scholar]
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Aqsha, Purbowati GEE, Al-Baari AN: Komposisi kimia daging kambing kacang, Peranakan Ettawa, dan Kecobong pada umur satu tahun. Prosiding Workshop Nasional Diversifikasi Pangan Daging Ruminansia Kecil, Jakarta. 2011;104–109. [Google Scholar]
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[1] Moran JB, Wood JT: Comparative performance of 5 genotypes of Indonesian large ruminants. Growth and development of carcass tissues. Aust. J. Agric. Res. 1986; 37: 435–447. [Google Scholar]

[2] Babiker SA, El Khider IA, Shafie SA: Chemical composition and quality attributes of goat meat and lamb. Meat Sci. 1990; 28:273–277. [CrossRef] [PubMed] [Google Scholar]

[3] Sen AR, Santra A, Karim SA: Carcass yield, composition and meat quality attributes of sheep and goat under semiarid conditions. Meat Sci. 2004; 66: 757–763. [CrossRef] [PubMed] [Google Scholar]

[4] Santos VA, Silva CSR, Azevedo JMT: Carcass composition and meat quality of equally mature kids and lambs. J. Anim. Sci. 2008; 86: 1943–1950. [CrossRef] [PubMed] [Google Scholar]

[5] Razali, Mahdi A, Teuku R. Ferasyi, et al.: Physical Quality of Longissimus Muscles of Kacang Goat After Supplemented With a Combination of Palm Kernel Meal and Powdered Katuk Leaf. The 4th International Conference on Biological Sciences and Biotechnology. 2019. [Google Scholar]

[6] Ferasyi TR, Muslim A, Fitra AP, et al. : The First International Symposium on Food and Agrobiodiversity (ISFA2014). Procedia Food Science. 2015; 3: 389–395. [Google Scholar]

[7] Mahgoub, O, Lodge GA: A comparative study on growth, body composition and carcass tissue. distribution in Omani sheep and goats. J. Agric. Sci. 1998; 131: 329–339. [Google Scholar]

[8] Lee JH, Kannan G, Eega KR, et al. : Nutritional and quality characteristics of meat from goats and lambs finished under identical dietary regime. Small Rumin. Res. 2008; 74: 255–259. [Google Scholar]

[9] AOAC: Official methods of analysis (18th ed.). Association of Official Analytical Chemists. Arlington, VA, USA. 2007 [Google Scholar]

[10] Soeparno: Ilmu dan Teknologi Daging. Gadjah Mada University Press, Yogyakarta, 2009. [Google Scholar]

[11] Romans JR, Costello WJ, Carlson CW, et al. : The Meat We Eat. Interstate Publisher, Inc. Danville, Illionis. 1994. [Google Scholar]

[12] Gomez KA, Gomez AA: Prosedur Statistik untuk Penelitian Pertanian. Edisi Kedua (Diterjemahkan oleh E. Sjamsuddin dan J. S. Baharsjah). Penerbit Universitas Indonesia. Jakarta, 1995. [Google Scholar]

[13] Anggorodi R: Ilmu Makanan Ternak Umum. PT Gramedia, Jakarta, 1994. [Google Scholar]

[14] Aqsha, Purbowati GEE, Al-Baari AN: Komposisi kimia daging kambing kacang, Peranakan Ettawa, dan Kecobong pada umur satu tahun. Prosiding Workshop Nasional Diversifikasi Pangan Daging Ruminansia Kecil, Jakarta. 2011;104–109. [Google Scholar]

[15] Soeparno, Setiyono, Djojowidagdo S: Peningkatan produksi dan kualitas daging kambing. Laporan Peneletian, Universitas Gadjah Mada Yogyakarta, 1993. [Google Scholar]

[16] Agnihotri MK, Rajkumar V, Dutta TK: Effect of feeding complete rations with variable protein and energy levels prepared using by products of pulses and oilseeds on carcass characteristics, meat, and meat ball quality of goats.Asian-Aust.J.Anim.Sci. 2006; 19(10): 1437–1449. [CrossRef] [Google Scholar]

[17] Pratiwi NMW, Murray PJ, Taylor DG: Feral goats in Australia: A study on the quality and nutritive vaue of their meat. Meat Sci.. 2007; 75(2007): 168–177. [CrossRef] [PubMed] [Google Scholar]