Proceedings of the 1st Warmadewa Research and Development Seminar (WARDS),30 October 2018, Denpasar-Bali, Indonesia

Research Article

Quality of Broiler Meat That Is Given Sorgum As A Corn Replacement

Download430 downloads
  • @INPROCEEDINGS{10.4108/eai.30-10-2018.2281491,
        author={Ni Made Yudiastari and Luh Suariani and Ni Ketut Etty Suwitari and I Nyoman Kaca and Yan Tonga},
        title={Quality of Broiler Meat That Is Given Sorgum As A Corn Replacement},
        proceedings={Proceedings of the 1st Warmadewa Research and Development Seminar (WARDS),30 October 2018, Denpasar-Bali, Indonesia},
        publisher={EAI},
        proceedings_a={WARDS},
        year={2019},
        month={2},
        keywords={broiler sorghum physical and chemical quality},
        doi={10.4108/eai.30-10-2018.2281491}
    }
    
  • Ni Made Yudiastari
    Luh Suariani
    Ni Ketut Etty Suwitari
    I Nyoman Kaca
    Yan Tonga
    Year: 2019
    Quality of Broiler Meat That Is Given Sorgum As A Corn Replacement
    WARDS
    EAI
    DOI: 10.4108/eai.30-10-2018.2281491
Ni Made Yudiastari1,*, Luh Suariani1, Ni Ketut Etty Suwitari1, I Nyoman Kaca1, Yan Tonga1
  • 1: Warmadewa University
*Contact email: yudi.astari@yahoo.co.id

Abstract

The use of sorghum seeds in the ration is supplementary (substitution) to corn because the nutritional content of sorghum seeds is no different from corn, namely sorghum protein content of 9.50% while corn is 9% but tannin content in corn is quite high (0.40-3.00%) so that it can only be used in limited quantities because it can affect the function of amino acids and proteins. In addition, tannins can affect the metabolism of carbohydrates by binding to starch, consequently it is difficult to digest by the amylase enzyme, causing the production of energy or body fat to decrease. At the present time the quality of meat gets the attention of consumers, especially in Bali which is a tourism area with culinary that is very favored so it needs good quality meat. For that reason, the purpose of conducting this research is to find out how much percentage of sorghum can be given in broiler chicken rations to get better carcass / meat quality. This study was conducted using a completely randomized design (CRD) with treatment and 3 replications consisting of P0 (control ration without the addition of sorghum flour), P1 (ration containing 7% sorghum), P2 (ration containing 14% sorghum), P3 (ration containing 21% sorghum) and P4 (ration containing 28% sorghum). The variables measured were chicken meat, cooking implants, water binding capacity, pH, meat fat content and total microbial content of broiler chicken meat aged 6 weeks