| Publons ID | 36331703 |
|---|
| Wos ID | WOS:000436742300006 |
|---|
| Doi | 10.14710/jitaa.39.1.37-44 |
|---|
| Title | SUPPLEMENTATION OF VITAMIN E AND C IN FEED ON MEAT QUALITY, THIOBARBITURIC ACID REACTIVE SUBSTANCE (TBARS) AND MYOGLOBIN LEVEL OF MUSCOVY DUCK MEAT |
|---|
| First Author | |
|---|
| Last Author | |
|---|
| Authors | Tugiyanti, E; Yuwanta, T; Zuprizal; Rusman; |
|---|
| Publish Date | MAR 2014 |
|---|
| Journal Name | JOURNAL OF THE INDONESIAN TROPICAL ANIMAL AGRICULTURE |
|---|
| Citation | 1 |
|---|
| Abstract | This research was aimed to analyze vitamin E and C supplementation in feed on meet quality, thiobarbituric acid reactive substances (TBARS) and myoglobin level of muscovy duck. This research used 84 Indonesian muscovy duck divided into 7 group of experimental diet, namely E0C0 : basal feed without vitamin E and C supplementation, E-400 : basal feed with 400 IU of vitamin E supplementation, E-600 : basal feed with 600 IU of vitamin E supplementation, C-400 : basal feed with 400mg vof itamin C supplementation, C-600 : basal feed with 600mg of vitamin C supplementation, E200C200 : basal with 200 IU of vitamin E and 200mg of vitamin C supplementation, E300C300 : basal feed with 300 IU of vitamin E and 300mg of vitamin C. A completely randomized design was applied and each treatment had 4 replications. The data were analyzed using analysis of variance. Analysis of variance showed that treatments significantly affect (P>0.01) meat quality, myoglobin level and TBARS level. Vitamin E and C was proven able to improve final pH of muscovy duck meat. Supplementation of 300 IU of vitamin E and 300mg of vitamin C at feed with 21% of protein and 3100 kcal/kg of energy could improve DIA, cooking loss, flavor, and color of muscovy duck meat; however, the highest meat tenderness was resulted from 400 IU vitamin E supplementation. |
|---|
| Publish Type | Journal |
|---|
| Publish Year | 2014 |
|---|
| Page Begin | 37 |
|---|
| Page End | 44 |
|---|
| Issn | 2087-8273 |
|---|
| Eissn | 2460-6278 |
|---|
| Url | https://www.webofscience.com/wos/woscc/full-record/WOS:000436742300006 |
|---|
| Author | Dr Ir ELLY TUGIYANTI, M.P |
|---|
| File | 49249.pdf |
|---|