The nutritional quality of chuck and shank meat of thin-tailed sheep supplemented with protected aldehyde in the rations

The purpose of this study was to determine the effect of aldehyde supplementation, protected and without protection on the nutritional quality of chuck and shank meat of thintailed sheep. Thin tailed sheep were fattened for 3 months with 30% forage and 70% concentrate. The chuck and shank meat were...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2019-04, Vol.250 (1), p.12059
Main Authors: Riyanto, J., Sudibya, Widyawati, S D, Fatmasari, A, Tyastuti, A A
Format: Article
Language:English
Subjects:
Aldehydes
Carcasses
Cholesterol
Elephant grass
Formaldehyde
Grasses
Meat
Moisture content
Pennisetum purpureum
Proteins
Sheep
Soybeans
Water content
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Summary:The purpose of this study was to determine the effect of aldehyde supplementation, protected and without protection on the nutritional quality of chuck and shank meat of thintailed sheep. Thin tailed sheep were fattened for 3 months with 30% forage and 70% concentrate. The chuck and shank meat were obtained via carcass preparation by AMLC method. Meat samples taken from the right carcass pieces and tested for nutritional quality including moisture content, protein content, fat content and cholesterol. Feed treatments were P0 = 30% elephant grass + 70% basal concentrate; P1 = 30% elephant grass + 60% basal concentrate + 10% soybean groats without formaldehyde protected; and P2 = 30% elephant grass + 60% basal concentrate + 10% soybean groats without formaldehyde unprotected. The difference in feed treatment significantly affected the cholesterol levels of chuck and shank meat (P
ISSN:1755-1307
1755-1315
1755-1315
DOI:10.1088/1755-1315/250/1/012059