Ariana Tirta, Kisworo Djoko, Bulkaini Bulkaini, Miwada Sumerta, Warmadewi Dewi Ayu, Putri Rahayu Tanama
Faculty of Animal Science, University of Udayana, Badung, Indonesia.
Faculty of Animal Science, University of Mataram, Mataram, Indonesia.
J Adv Vet Anim Res. 2023 Nov 4;10(4):579-586. doi: 10.5455/javar.2023.j712. eCollection 2023 Dec.
The study aimed to determine the effect of giving concentrate protein from closed-house (CP-CH) broiler farm waste in rations on the meat quality (physical-chemical) and blood profile of landrace crossbreed pigs.
The study used a completely randomized design (CRD) with 3 treatments and 4 replications with 12 finisher-phase landrace pigs with an average body weight of 63.42 ± 2.39 kg. The treatments were: A (control): use of 0% CP-CH + 24% CP-152 concentrate; B: 12% CP-CH + 12% CP-152 concentrate; and C: 24% CP-CH + 0% CP-152 concentrate. The research parameters were meat quality (physical-chemical meat) and blood lipid profile [total cholesterol, high-density lipoprotein (HDL), low-density lipoprotein (LDL), and triglycerides (TGs)].
The results showed that treatment group B obtained physical meat quality (pH, drip loss, cooking loss, and water holding capacity) and meat chemical quality (moisture, protein, fat, and ash content) that were almost the same as the control ( 0.05). By administering 24% CP-CH + 0% CP-152 (C) concentrate, there was a significant decrease in the physical and chemical quality of crossbreed landrace pigs ( < 0.05). Administration of CP-CH at 12%-24% did not affect total cholesterol, HDL, LDL, or blood TGs in landrace-crossbreed pigs.
Giving 12% CP-CH (B) obtained meat quality (physical and chemical) almost the same as the control group. Treatment group C significantly reduced the physical and chemical quality of the meat. Administration of CP-CH at 12%-24% did not affect the blood profile of landrace crosses.
本研究旨在确定在日粮中添加封闭式鸡舍（CP-CH）肉鸡场废弃物中的浓缩蛋白对长白杂交猪的肉质（物理化学性质）和血液指标的影响。
本研究采用完全随机设计（CRD），设3个处理组，4次重复，选用12头平均体重为63.42±2.39 kg的育肥期长白猪。处理组分别为：A（对照组）：使用0% CP-CH + 24% CP-152浓缩料；B组：12% CP-CH + 12% CP-152浓缩料；C组：24% CP-CH + 0% CP-152浓缩料。研究参数包括肉质（物理化学性质的肉）和血脂指标[总胆固醇、高密度脂蛋白（HDL）、低密度脂蛋白（LDL）和甘油三酯（TGs）]。
结果表明，处理组B的肉质物理性质（pH值、滴水损失、蒸煮损失和持水能力）和肉的化学性质（水分、蛋白质、脂肪和灰分含量）与对照组几乎相同（P>0.05）。通过添加24% CP-CH + 0% CP-152（C）浓缩料，长白杂交猪的物理和化学性质显著下降（P<0.05）。在长白杂交猪中添加12%-24%的CP-CH对总胆固醇、HDL、LDL或血液TGs没有影响。
添加12% CP-CH（B）时获得的肉质（物理和化学性质）与对照组几乎相同。处理组C显著降低了肉的物理和化学性质。添加12%-24%的CP-CH对长白杂交猪的血液指标没有影响。
