Kandungan Lemak, Koesterol dan Profile Asam-asam Lemak Daging Kerbau Yang Disuplementasi Pakan Campuran Garam Karboksilat Kering

Yurleni, Yurleni and Priyanto, Rudi and Wiryawan, Komang (2018) Kandungan Lemak, Koesterol dan Profile Asam-asam Lemak Daging Kerbau Yang Disuplementasi Pakan Campuran Garam Karboksilat Kering. Jurnal Ilmu-Ilmu Peternakan, 21 (2). pp. 9-16. ISSN eISSN: 2528 0805 pISSN: 1410 7791

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Abstract

The objective of this experiment was to examine the effect of supplemented of dried carboxylate salt mixture (DCSM) derived from fish oil on fat content, cholesterol and profile fatty acids of buffalo meat. Samples of the longissimus dorsi muscle from buffaloes slaughtered at age were 1,5 – 2 years old, maintained intensive for 2.5 months with 35% forage and 65% concentrate. DCSM Supplementation added as much as 45 g/kg concentrate After this period analysis of fat, cholesterol and fatty acid profile was performed. The data were analyzed using a completely randomized design. The results showed that of unsaturated fatty acids on buffaloes meat with supplementation was significantly higher (P<0,05) than without supplementation. Supplementation decreased saturated fatty acids. It is concluded that supplementation DCSM can increase the unsaturated fatty acids primary omega-3 acids are EPA and DHA.

Type:	Article
Uncontrolled Keywords:	Buffalo, supplementation, fish oil, fatty acids of meat
Subjects:	S Agriculture > SF Animal culture
Divisions:	Fakultas Peternakan > Peternakan
Depositing User:	Yurleni
Date Deposited:	28 Jul 2022 08:31
Last Modified:	28 Jul 2022 08:31
URI:	https://repository.unja.ac.id/id/eprint/31040

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