Wirawan Siregar Galih Ari, Hardiyanti Rini, Hasanah Uswatun, Desnamrina Kennie Cendekia, Saputra Ferdy, Brahmantiyo Bram
Department of Animal Science, Faculty of Agriculture, Universitas Sumatera Utara, Medan, Indonesia.
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Medan, Indonesia.
J Adv Vet Anim Res. 2024 Jun 6;11(2):296-301. doi: 10.5455/javar.2024.k776. eCollection 2024 Jun.
The study aimed to identify the effect of pineapple hump extracts in different doses on increasing the chemical and physical quality of rabbit meat.
The research stages were carried out with maintenance for two months using a completely randomized design consisting of four treatments and five replicates. P0 = complete ration without pineapple hump extract; P1 = complete ration with the addition of 0.2% pineapple hump extract; P2 = complete ration with the addition of 0.4% pineapple hump extract; and P3 = complete ration with the addition of 0.6% pineapple hump extract. The variables observed were the chemical quality of meat (pH, moisture, carbohydrate, fat, and protein content in rabbit meat), and the physical quality (water holding capacity (WHC), cooking loss).
The data were analyzed using SAS, with significantly different results subjected to Duncan's further testing. The addition of 0.4% pineapple hump extract in rabbit complete rations had a very significant effect on the WHC of 71.62%. The addition of 0.6% pineapple hump extract also had a significant effect on the protein content of meat, increasing it by 19.17%.
The effects of pineapple hump extract up to 0.6% in a complete diet of weaned rabbits have a positive effect on the physical and chemical quality of rabbit meat, especially on the protein and water-holding capacity of rabbit meat.
本研究旨在确定不同剂量的菠萝瘤提取物对提高兔肉化学和物理品质的影响。
研究分两个阶段进行，采用完全随机设计，为期两个月，包括四种处理和五个重复。P0 = 不含菠萝瘤提取物的全价日粮；P1 = 添加0.2%菠萝瘤提取物的全价日粮；P2 = 添加0.4%菠萝瘤提取物的全价日粮；P3 = 添加0.6%菠萝瘤提取物的全价日粮。观察的变量包括肉的化学品质（兔肉的pH值、水分、碳水化合物、脂肪和蛋白质含量）和物理品质（持水能力（WHC）、烹饪损失）。
使用SAS对数据进行分析，对差异显著的结果进行邓肯进一步检验。在兔全价日粮中添加0.4%菠萝瘤提取物对持水能力有极显著影响，持水能力为71.62%。添加0.6%菠萝瘤提取物对肉的蛋白质含量也有显著影响，使其增加了19.17%。
在断奶兔的全价日粮中添加高达0.6%的菠萝瘤提取物对兔肉的物理和化学品质有积极影响，尤其是对兔肉的蛋白质和持水能力。
