Carcass Quality, Non-Carcass Component and Meat Cholesterol of Kacang Goat Fed with Fermented Cocoa Shell
Abstract: The experiment was
conducted to investigate carcass quality, non-carcass component and meat
cholesterol content of Kacang goat fed with fermented cocoa shell (FCS).
Materials used in the experiment consisted of 9 male Kacang goat (6 - 9 months
of age and ± 18,67 kg of body weight), corn straw, rice bran and FCS using
three types of starters. The goat was divided into 3 groups of FCS fermentation
of cocoa shell were carried out using 3 types of starters, i.e. cocoa shell
fermentation 1) without additional starter (WAS FCS), 2) with Bioplus (Bioplus
FCS, 3) with burger feed sauce (BFS FCS). All goats were fed corn straw and
rice bran amounting to 70% and FCS amounting to 30% for 2 months. They were
then slaughtered at Majeluk Slaughterhouse, Lombok. The data of carcass
quality, non-carcass component, cholesterol content, and marbling were
collected. The results showed that the carcass quality and non carcass
component of Kacang goat were not significantly different among the feed
treatments. However, the cholesterol content of meat was significantly
different among the feed treatments (P<0.05). The average of carcass
percentage, backfat thickness, rib eye area, fleshing index, cholesterol
content and marbling of Kacang goat fed WAS FCS were 47.69%, 1.68 mm, 29.01cm2,
0.85%, 30.13 mg/100g, and 0.16%; fed Bioplus FCS were 48.67%, 1.80 mm, 30.79
cm2, 0.91%, 34.96 mg/100g and 0.05%; fed BFS FCS were 48.02%, 1.74 mm, 29.90
cm2, 0.77%, 31.88 mg/100g, and 0.11%, respectively. Non-carcass component of
Kacang goat was not significantly different among the feed treatments, it was
42.41±0.064% in average. Cholesterol content of meat of Kacang goat differed
among the feed treatments (P<0.05). Kacang goat fed WAS FCS had the lowest
cholesterol content (30.13 mg/100 g). It could be concluded that Kacang goat
fed ration containing fermented cocoa shell with several starters produced
similar carcass quality and non carcass component. However, FCS without
additional starter resulted in lower cholesterol content of meat.
Keywords: Additional; Carcass;
Cocoa shell; Kacang goat; Meat cholesterol; Non-carcass component
Penulis: Edi Suryanto,
Bulkaini, Soeparno, Mastur
Kode Jurnal: jppeternakandd180010
