Komposisi Kimia Daging Kalkun Lokal yang Diberi Berbagai Hijauan sebagai Bahan Pakan: Chemical Composition of Local Turkey Meat Given Various Green Fodders as Feed Ingredients

Nida  Ulhasanah; Widya  Hermana; Dwi Margi Suci

doi:10.29244/jintp.24.1.64-69

Authors

N Ulhasanah Departemen Ilmu Nutrisi dan Teknologi Pakan, Fakultas Peternakan, IPB University, Jl. Agatis Kampus IPB Dramaga, Bogor, Jawa Barat, Indonesia
W Hermana Departemen Ilmu Nutrisi dan Teknologi Pakan, Fakultas Peternakan, IPB University, Jl. Agatis Kampus IPB Dramaga, Bogor, Jawa Barat, Indonesia
D M Suci Departemen Ilmu Nutrisi dan Teknologi Pakan, Fakultas Peternakan, IPB University, Jl. Agatis Kampus IPB Dramaga, Bogor, Jawa Barat, Indonesia

DOI:

https://doi.org/10.29244/jintp.24.1.64-69

Keywords:

eceng gondok, Eichhornia crassipes, Indigofera, kalkun kangkung

Abstract

The objective of this study was to evaluate the inclusion of Eichhornia crassipes, Indigofera sp., and Ipomea spp. in the ration on chemical composition and meat-to-bone ratio of the breast and thigh of turkey. A total of 12 male turkeys at 42 weeks of age with an average weight of 5097±163.88 g were used in this study. The rations were formulated using 38% rice bran, 35% commercial diet, and 27% green fodders, consisting of E. crassipes (P1), Indigofera sp. (P2), and Ipomoea spp. (P3). A completely randomized design with 3 treatments and 2 replications was used in this study. All data were analyzed descriptively. Variables measured included the chemical composition of turkey breast and thigh meat, and the meat-to-bone ratio of breast and thigh (drumstick and thigh). The results of the study reported that the use of green fodder (27%) as turkey feed resulted in an average chemical composition value in breast meat of 20.36%-22.26% crude protein and 1.14%-2.41% crude fat, while the average chemical composition value of thigh meat was 20.36% - 21.79% crude protein, 1.20% - 1.92% crude fat. The use of different green fodders resulted in breast meat meat-to-bone ratios ranging from 10.80 to 12.56. The meat-to-bone ratio in breast meat was the highest compared to upper thigh and lower thigh meat. The study concluded that the inclusion of green fodders from E. crassipes, Indigofera sp., and Ipomoea spp. in turkey feed maintained the chemical composition and meat-to-bone ratio of turkey meat, indicating their potential as an alternative feed ingredient.

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