Influence of The Dietary Thermo-Mechanically Fermented Soybean Meal on Chicken Meat Quality of Jawa Super Male Chicken
The meat quality of Jawa Super Male Chicken is attributed to the diet treatment offered since the rearing period. This study aimed to evaluate the meat quality of Jawa Super Male Chickens fed on diets made of soybean meal (SBM) fermented with Bacillus subtilis or Aspergillus niger. The experimental...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universitas Jenderal Soedirman (UNSOED), Faculty of Animal Science
2024-12-01
|
| Series: | Animal Production: Indonesian Journal of Animal Production |
| Subjects: | |
| Online Access: | https://jap.fapet.unsoed.ac.id/index.php/JAP/article/view/302 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841526379820089344 |
|---|---|
| author | Wahyu Subagio Saputro Muhammad Arif Darmawan Pramita Nindya Saraswati Aan Andri Yano Novi Akhirini Wahyu Setyono Wara Pratitis Sabar Suprayogi |
| author_facet | Wahyu Subagio Saputro Muhammad Arif Darmawan Pramita Nindya Saraswati Aan Andri Yano Novi Akhirini Wahyu Setyono Wara Pratitis Sabar Suprayogi |
| author_sort | Wahyu Subagio Saputro |
| collection | DOAJ |
| description | The meat quality of Jawa Super Male Chicken is attributed to the diet treatment offered since the rearing period. This study aimed to evaluate the meat quality of Jawa Super Male Chickens fed on diets made of soybean meal (SBM) fermented with Bacillus subtilis or Aspergillus niger. The experimental groups were control group without steam conditioning or fermentation (P0), SBM fermented with Bacillus subtilis or SBM BS (P1), and SBM fermented with Aspergillus niger or SBM ASP (P2). Ninety chickens aged 21 days (210 ± 3.69 grams) were assigned to three groups, and replicated six times with five birds. Basal diets were made of corn-soybean with 16% crude protein (CP) and 2,950 Kcal metabolic energy (ME). The results showed significant differences (P<0.05) in the physical attributes (cooking loss, water holding capacity) and chemical properties (fat content) but the collagen and protein content did not differ significantly (P>0.05). The meat pH was within the normal range of 5.90 – 5.93. Conclusively, SBM fermented with Bacillus subtilisor Aspergillus niger increased meat quality. |
| format | Article |
| id | doaj-art-d006b202ad5645c981026b0cf632b1f8 |
| institution | Kabale University |
| issn | 1411-2027 2541-5875 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Universitas Jenderal Soedirman (UNSOED), Faculty of Animal Science |
| record_format | Article |
| series | Animal Production: Indonesian Journal of Animal Production |
| spelling | doaj-art-d006b202ad5645c981026b0cf632b1f82025-01-17T04:08:11ZengUniversitas Jenderal Soedirman (UNSOED), Faculty of Animal ScienceAnimal Production: Indonesian Journal of Animal Production1411-20272541-58752024-12-0110.20884/1.jap.2024.26.3.302302Influence of The Dietary Thermo-Mechanically Fermented Soybean Meal on Chicken Meat Quality of Jawa Super Male ChickenWahyu Subagio SaputroMuhammad Arif DarmawanPramita Nindya SaraswatiAan Andri YanoNovi AkhiriniWahyu SetyonoWara Pratitis Sabar SuprayogiThe meat quality of Jawa Super Male Chicken is attributed to the diet treatment offered since the rearing period. This study aimed to evaluate the meat quality of Jawa Super Male Chickens fed on diets made of soybean meal (SBM) fermented with Bacillus subtilis or Aspergillus niger. The experimental groups were control group without steam conditioning or fermentation (P0), SBM fermented with Bacillus subtilis or SBM BS (P1), and SBM fermented with Aspergillus niger or SBM ASP (P2). Ninety chickens aged 21 days (210 ± 3.69 grams) were assigned to three groups, and replicated six times with five birds. Basal diets were made of corn-soybean with 16% crude protein (CP) and 2,950 Kcal metabolic energy (ME). The results showed significant differences (P<0.05) in the physical attributes (cooking loss, water holding capacity) and chemical properties (fat content) but the collagen and protein content did not differ significantly (P>0.05). The meat pH was within the normal range of 5.90 – 5.93. Conclusively, SBM fermented with Bacillus subtilisor Aspergillus niger increased meat quality.https://jap.fapet.unsoed.ac.id/index.php/JAP/article/view/302meat qualitysoybean mealfermentationjawa super male chickenthermo-mechanically |
| spellingShingle | Wahyu Subagio Saputro Muhammad Arif Darmawan Pramita Nindya Saraswati Aan Andri Yano Novi Akhirini Wahyu Setyono Wara Pratitis Sabar Suprayogi Influence of The Dietary Thermo-Mechanically Fermented Soybean Meal on Chicken Meat Quality of Jawa Super Male Chicken Animal Production: Indonesian Journal of Animal Production meat quality soybean meal fermentation jawa super male chicken thermo-mechanically |
| title | Influence of The Dietary Thermo-Mechanically Fermented Soybean Meal on Chicken Meat Quality of Jawa Super Male Chicken |
| title_full | Influence of The Dietary Thermo-Mechanically Fermented Soybean Meal on Chicken Meat Quality of Jawa Super Male Chicken |
| title_fullStr | Influence of The Dietary Thermo-Mechanically Fermented Soybean Meal on Chicken Meat Quality of Jawa Super Male Chicken |
| title_full_unstemmed | Influence of The Dietary Thermo-Mechanically Fermented Soybean Meal on Chicken Meat Quality of Jawa Super Male Chicken |
| title_short | Influence of The Dietary Thermo-Mechanically Fermented Soybean Meal on Chicken Meat Quality of Jawa Super Male Chicken |
| title_sort | influence of the dietary thermo mechanically fermented soybean meal on chicken meat quality of jawa super male chicken |
| topic | meat quality soybean meal fermentation jawa super male chicken thermo-mechanically |
| url | https://jap.fapet.unsoed.ac.id/index.php/JAP/article/view/302 |
| work_keys_str_mv | AT wahyusubagiosaputro influenceofthedietarythermomechanicallyfermentedsoybeanmealonchickenmeatqualityofjawasupermalechicken AT muhammadarifdarmawan influenceofthedietarythermomechanicallyfermentedsoybeanmealonchickenmeatqualityofjawasupermalechicken AT pramitanindyasaraswati influenceofthedietarythermomechanicallyfermentedsoybeanmealonchickenmeatqualityofjawasupermalechicken AT aanandriyano influenceofthedietarythermomechanicallyfermentedsoybeanmealonchickenmeatqualityofjawasupermalechicken AT noviakhirini influenceofthedietarythermomechanicallyfermentedsoybeanmealonchickenmeatqualityofjawasupermalechicken AT wahyusetyono influenceofthedietarythermomechanicallyfermentedsoybeanmealonchickenmeatqualityofjawasupermalechicken AT warapratitissabarsuprayogi influenceofthedietarythermomechanicallyfermentedsoybeanmealonchickenmeatqualityofjawasupermalechicken |