Penggunaan Ampas Bir dalam Ransum untuk Meningkatkan Kualitas Daging Domba
ABSTRACT: An experiment has
been conducted to study the utilization of brewery waste in ration to improved
the meat quality of lamb. High quality of lamb meat can be reached by
manipulation of rumen fermentation. Tannins in brewery waste can decrease the
activity of rumen microorganism and inhibite the rumen biohydrogenation
processes. The experiment was conducted with an experimental method by in vivo
technique, using 16 heads of local lamb, 4-5 months old, with body weight range
of 5-10 kg. The trial was conducted for
150 days, using Completely Randomized Block Design with 4 replicates. The
treatment tested were 4 levels of Brewery Waste : R1 = 12%; R2 = 24%; R3 = 36%
and R4 = 48%. The variables measured were : physical and chemical quality of
meat. The result indicated, that the treatment tested significantly affect the
meat quality physically, except to the percentage of edible distal meat and
proximal bone weight.
Based on the all variables measured, the research conclusion : (1) the
utilization of brewery waste up to 48% dry matter ration, could be used, without any physiology
and metabolism disturbance; (2) the highest increasing of unsaturated fatty acid
was stearic acid (C18:0) as much as 54. 60%, was reach by R3 (36% brewery
waste); the linoleic acid increased as much as 43.91% reach by R4 (48% brewery
waste); the oleic acid increased as much
as 37.48% by R2 ( 24% brewery waste). From the result can be suggested that the
need of tannin brewery waste as biohydrogenation inhibitor would be more
effective and efficient whenever brewery waste usage has been increased up to
60% dry matter ration.
Keywords: tannin; brewery
waste; biohydrogenation; quality of lamb meat
Penulis: Agus Priyono, S.N.O.
Suwandyastuti, Ning Iriyanti
Kode Jurnal: jppeternakandd130011
