EFFECTS OF Citrus hystryx AS FAT PROTECTOR ON UNSATURATED FATTY ACIDS, CHOLESTEROL AND CHEMICAL COMPOSITION OF LAMB MEAT
Abstract: This study was
conducted to determine the effect of Citrus hystrix as fat protector on
unsaturated fatty acids, cholesterol and chemical composition of lamb meat. The
research design applied was completely randomized design with 3 treatments and
5 replications. Fifteen local male lambs aged 9-12 months weighing 14-17 kg,
were divided into 3 groups of different diet treatments (P0 : sheeps were only
given a basal diet; P1 : sheeps are given basal diet and 3% cooking oil; P2 :
sheeps are given basal diet, 3% cooking oil and protected by 3% Citrus hystrix
powder). The data were analyzed by analysis of variance, the differences among
treatments were tested by Duncan’s New Multiple Range Test. The results showed
meat from sheeps that consume P2 diet has a total fatty acid and
polyunsaturated fatty acids content were higher (P<0.01), with lower
cholesterol content (P<0.01) than of P0, and has a protein and fat content
were higher (P <0.01), but a lower water content (P<0.01) than that of
PO. It can be concluded that the use of Citrus hystrix powder as fat protector
can increase content of polyunsaturated fatty acids, protein and fat, but
decrease cholesterol content.
Keywords: citrus hystrix; fat
protector; unsaturated fatty acids; cholesterol; meat; chemical composition
Author: N.C. Tiven, I. P.
Siwa, L. Joris
Journal Code: jppeternakangg160023