EFFECT OF RICE HULL IN THE DRIED HOTEL FOOD WASTE BASED-DIET ON LIPID CHARACTERISTICS AND MEAT QUALITY OF BARROWS
Abstract: The study was
constructed to observe the effect of rice hull as a fiber sources in the dried
hotelfood waste based-diet on fat and cholesterol level of pork. Twenty four
heads of two months old ofLandrace x Yorkshire cross barrows were randomly
divided into four treatment groups, i.e. without ricehull (R0), 10% rice hull
(R1), 20% rice hull (R2), and 30% rice hull (R3). They placed in
individualconcrete pen with 1.9 m in length and 0.5 m in width. Feed and water
were given as ad libitum.Observation was done for 10 weeks prior to slaughter.
Completely Randomized Design was used in thisstudy. Data obtained was analyzev
by anova and mean comparison of Duncan's new Multiple RangeTest. Fat content of
R0, R1, R2, dan R3 pork were 14.09±0.31, 13.30±0.44, 12.9±20.30 and11.95±0.56%,
respectively. Fat content of pork of R0 was higher (P<0.05) than that of
others groups.Cholesterol content of pork of R0, R1, R2 and R3 were
256.47±30.23, 252.34±26.56, 217.63±21.93 and199.21±25.94 mg/100 g,
respectively. Cholesterol content of pork of R3 were lower (P<0.05) than
thoseof R0. It is concluded that the use of rice hull up to 30% in the dried
hotel food waste based-diet candecreases fat and cholesterol levels of pork.
Author: I.M. Purnamartha, S.
Setiyono, P. Panjono
Journal Code: jppeternakangg130043