MEMPERBAIKI KUALITAS DAGING UNGGAS MELALUI PENGATURAN IMBANGAN PROTEIN DAN ENERGI RANSUM
Abstract
Ternak unggas merupakan salah satu sumber pangan asal hewaniyang memiliki nutrisi yang cukup baik untuk manusia karena memiliki
kandungan protein yang tinggi, memiliki kandungan lemak yang relatif
rendah, mempunyai daya cerna yang tinggi, berisi mineral besi dan
beberapa kelompok vitamin B. Aspek kualitas yang sering dijadikan
pertimbangan bagi konsumen di negara-negara maju dalam memilih daging,
yaitu keempukan dan cita rasa, kualitas karkas dan karakteristik daging
unggas dapat dipengaruhi oleh beberapa faktor, yaitu umur, jenis kelamin,
strain genetik, lingkungan dan nutrisi. Beberapa penelitian yang telah
dilakukan ilmuwan dalam bidang peternakan sebagai upaya untuk
memperbaiki kualitas daging unggas, seperti memeperbaiki sistem
pemeliharaan dan modifikasi kandungan nutrisi ransum yang diberikan.
Pengaruh pemberian kombinasi energi dan protein akan menghasilkan nilai
keempukan yang bervariasi pada setiap bagian otot (dada, paha, kaki),
terutama pada breed yang berbeda. Pada unggas jenis itik (manila)
kombinasi protein tinggi dan energi tinggi memberikan hasil yang terbaik
untuk keempukan. Sedangkan pada ayam buras sebaliknya, kombinasi
protein dan energi yang berbeda tidak mempengaruhi nilai keempukan,
tetapi lebih dipengaruhi oleh perbedaan bangsa (breed) kedua ayam
tersebut. Adanya perbedaan kedua hasil kombinasi protein dan energi
dalam ransum itik merupakan suatu hal yang menarik untuk dilakukan
pengkajian lebih lanjut khususnya pada unggas lokal Indonesia.
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