Physical and Microbiological Qualities of Kampong-Broiler Crossbred Chickens Meat Raised in Different Stocking Densities
Abstract: The crossbreeding
between broiler and kampong chickens has been performed to develop a
kampong-broiler strain chicken. The chicken stocking condition needs more
attention as a part of animal welfare. This study was performed to identify the
relationship between the stocking density and the stress based on Temperature
Humidity Index (THI) and the effect of stocking density on meat quality, i.e.,
physical, microbiological, and organoleptic. Ninety DOCs of Kampong-Broiler
(KB) were assigned into a completely randomized design with 3 treatments of
stocking density i.e., 8, 10, and 12
birds m-2. Each treatment was replicated 3 times. The experimental chickens
were housed in 9 blocks of housing each with 1 x 1 m2 size. Data on physical
and microbiology of meat qualities were analyzed with analysis of variance and
continued with Duncan’s multiple range test. The organoleptic data were
analyzed by using Kruskal-Wallis test. The result showed that the stocking
density did not significantly affect the physical and hedonic quality of KB
chicken’s breast. The stocking densities significantly affected (P<0.05) the
microbiological variables of breast meat. The average value of THI during
maintenance reached 28.98±1.25–29.33±1.32oC. The higher the animal density the
higher the THI value that correlated to the stress condition. However, high
stocking density did not affect the physical and hedonic quality of breast
meat, thus it can be accepted by the
consumers. The higher the stocking density the higher the total plate count,
Escherichia coli, and Staphylococcus aureus, without the presence of Salmonella
sp. The meat quality of KB chickens raised in the stocking density of 10 birds
m-2 meets the requirement of SNI 01-3924-2009.
Keywords: Kampong-broiler
crossbred; stocking density; meat quality; THI
Penulis: C. A. Patria, R.
Afnan, I. I. Arief
Kode Jurnal: jppeternakangg160048