Effect of tomato (Solanum lycopersicum L.) protein on carcass and meat quality of kampong chicken
Abstract: The purpose of this
research was to examine the carcass quality and meat quality of native chicken
fed dried tomato meal in diet. The study was conducted by using 200 heads of
native chickens 10 days. The birds were divided into five experimental diets
and each was divided into four replicate groups of ten birds per replicate. The
based diet was formulated to contain 42% corn, rice bran 9%, fish meal 10%,
fish oil 5%, soybean meal 9% and commercial diets 25%. Tomato meal was included
in five experimental diets at levels of 0, 3, 6, 9, 12% to substitute based
diets. The treatments were PO = 100% based diet (BD) + 0% tomato meal (TM); P1
= 97% BD+ 3% TM; P2 = 94% BD + 6% TM;P3 = 91% BD + 9% TM; P4 = 88% BD + 12% TM.
Chemical composition of tomato meal was: 20.73% crude protein, 1.53% fat,
30.94%crude fiber, 0.98% Ca, 1.20% P and 2,416 kcal/kg of Gross Energy (GE).
Results showedthat feeding tomato meal at an inclusion rate of 12% increased
slaughter weight, carcass, breast meat, wings, drumstick and thigh, and
decreased abdominal fat and blood cholesterol. Moreover, there were no
significant difference in giblet (liver, heart and gizzard) between treatments.
Meat water and meat crude protein were significantly increased. Meat crude fat
and meat cholesterol were significantly decreased. In conclusion, tomato meal
can be used as an alternative feedstuff in kampong chicken diets at inclusion
levels up to 12% without negative effects on carcass quality and meat quality.
Keywords: carcass quality;
meat quality; kampong chicken; protein; tomato
Author: J. R. Leke, J. S.
Mandey, F. Ratulangi, M. Najoan
Journal Code: jppeternakangg180006
