RANSUM KOMPLIT DARI BARAN PAKAN LOKAL UNTUK MENGHASILKAN DAGING DOMBA RENDAH LEMAK

Abstract

Sheep is the one of meat animal commodity which have export potential, beside that domestic demand of sheep increase trend every year. The main product of sheep is meat which not only quantity to increase, but the quality have to fulfill consumer taste and healthful. The objective of the research is to produce lean Iamb with feedlot complete feed from local feedstuff with nutrient and slaughter weight exact. The plan of the research go on three years. At the preliminary stage, local lamb which were used as subject research were from Temanggung, i.e. healthy male lamb, aged 1.5-12 months were slaughtered at 6 categories slaughter weight with range 5-30 kg. The objective of the research was to study the growth of carcass and its components (meat, fat and bone) with allometric model Y = aXb and to study chemical composition and physical characteristic of meat from local male lambs slaughtered at different slaughter weight and at Longissitnus dorsi (LD) and Biceps femoris (BF) muscle with the nested ANOVA and any differences among groups were further tested using Duncan Multiple Range Tests (DMRT). The use of the first research to determine fattening initial body weight and slaughter weight from fattening observation. The result showed that local male lamb with body weight of 6.80 to 31.40 kg (the average 17.99+8.40 kg) yielded 36.60 to 49.41% of carcass (the average 44.29+3.71%). Carcass with weight 3,22 to 14.80 kg yielded carcass muscle, carcass fat and carcass bone were 56.03 to 65.23% (the average 62.23+2.34%), 3.93 to 21.13% (the average 12.66+4.53%), and 17.59 to 29.21% (the average 21.94+3.02%), respectively. The growth of carcass components that was relatif to empty body weight and carcass weight showed that carcass weight fixed, carcass muscle fixed, carcass bone decreased, and carcass fat increased with the increasing of empty body weight and carcass weight. The growth of fat depot that was relatif to total carcass fat weight showed that subcutaneous fat weight increased, intermuskular fat and kidney fat and pelvis fat fixed with the increasing of total carcass fat weight. The results of analyze chemical composition data showed that moisture, ash, fat and cholesterol contents of local lamb meat from different slaughter weight were not significantly different (P>0.05). The increase in slaughter weight significantly (P<0,05) increased the protein content of meat. Protein contents of meat from 7, 10, 15, 20, 25 and 30 kg slaughter weight were 18.44; 17.83; 18.70; 19.58;19.44 and 20.06%, respectively. Vitamin A content of lamb meat from different slaughter weight were significantly different (P<0.05). Vitamin A content of meat from 7, 10, 15, 20, 25 and 30 kg slaughter weight were 682.06; 587.10; 612.59; 590.93; 663.32 and 590.84 µg/100 g meat, respectively. The results of analyze physical characteristic data showed that red and yellow of meat color (a and b value) and meat pH on different slaughter weight were different (P<0.05), but white meat color (L value), WHC, cooking loss, and textur were not different (P>0.05). The color of meat on slaugter weight (SW) 7 kg (aged 1.5 months) and 10 kg (aged 3 months) were same i.e. a few red with a value average +3.82, the color of meat on SW 15, 25 and 30 kg (aged 5, 9 and 12 months) were medium red with a value average +9.21, but the color of meat on SW 20 kg (aged 7 months) was the most red with a value average +10.62. Meat value of b from low grade result by SW 20, 15, and 25 kg with b value average +9.24; then by SW 10 and 30 kg with b value average +11.61 and by SW 7 - 10 kg with b value average +12.18. The value of meat pH between 5.96-6.53. Meat value of L (white) average +50.15. The average of WHC, cooking loss, and meat texture were 32.09%, 3030% and 10.90 Newton, respectively. All variable which to monitor between LID and BF muscle were not different (P>0.05), It was concluded that local male Iamb in Temanggung generated high carcass containing fat and the development of this carcass fat concentrated in subcutaneous fat stimultaneously increasing of body weight. All of chemical composition data except protein and vitamin A contents of local lamb meat from different slaughter were not significantly different. The more high slaughter weight (age) of local lamb, the color of meat more dark red, and meat pH dereased, but WHC, cooking loss and meat texture were not different. Chemical composition and physical characteristic of local male lamb from LD and BF were not significantly different. The suggestion of the research for the next reseach was the local male lamb be needed fattening before slaughter to improve conformation of the body and initial body weight to fattening sugesstion 10 kg. Then to obtain carcass and lamb quality the best from fattening observation, the sheep suggestion to slaughter at 15 — 25 kg body weight. I) Dibiayai oleh Dprektorat Jenderal Pendidikan Tutu], Departemen Pendidikan Nasional sesuai dengan Surat Perjanjian Pelaksanaan Pekerjaan Penelitian Nomor 031/SPPP/PP/DP3M/IV/2005 tanggal 1I April 2005 2) Jurusan Produksi Temak, Fakultas Petemakan, Universitas Diponegoro 3) Jurusan Nutrisi dan Makanan Temak, Fakultas Petemakan, Universitas Diponegoro 4) Jurusan Produksi Temak, Fakultas Petemakan, Universitas Gadjah Mada 5) Jurusan Nutrisi dan Makanan Ternak, Fakultas Peternakan, Universitas Gadjah Mada 6) Jurusan Biokimia, Fakultas Kedokteran, Universitas Gadjah Mada Hasil utama dari temak domba adalah dagingnya yang tidak hanya dari segi kuantitas saja yang perlu ditingkatkan, tetapi dari segi kualitas harus memenuhi selera konsumen dan menyehatkan. Tujuan penelitian ini adalah untuk menghasilkan daging domba rendah lemak dengan ransum komplit dari bahan pakan lokal dengan kandungan nutrisi dan bobot potong yang tepat. Penelitian ini direncanakan berlangsung selama tiga tahun. Pada penelitian tahap penama, domba lokal jantan sehat sebanyak 18 ekor yang digunakan sebagai materi penelitian diperoleh dari Temanggung, berumur 1,5-12 bulan, dipotong pada 6 kategori bobot potong (BP) dengan kisaran 5-30 kg. Tujuan penelitian ini adalah untuk mempelajari tumbuh kembang karkas dan komponennya (daging, lemak, dan tulang) dengan menggunakan persamaan allometrik Huxley Y = ale, dan untuk mengetahui komposisi kimia serta kualitas fisik daging domba pada BP yang berbeda dan pada otot Longissimus dorsi (LD) serta Biceps femoral (BF) dengan analisis variansi poly tersarang dan dilanjutkan dengan uji Duncan apabila ada perbedaan antar kelompok. Manfaat basil penelitian tahap ini adalah untuk menentukan bobot badan awal domba untuk penggennikkan clan bobot potong yang tepat ditinjau dan perlemakan tubuhnya. Hasil penelitian menunjukkan, bahwa domba lokal jantan dengan BP antara 6,80-31,40 kg (17,99+8,40 kg) menghasilkan karkas 36,60-49,41% (44,29+3,71%). Karkas dengan bobot antara 3 22-14 80 kg (7,99+3,96 kg) tersebut menghasilkan otot 56,03-65,23% (62,23+2,34%), lemak 3,93-21,13% (12,66+4,53%) dan tulang 17,59-29,21% (21,94+3,02%). Pertumbuhan karkas dan komponen karkas relatif terhadap bobot tubuh kosong dan karkas, menunjukkan bobot karkas tetap, otot tetap, tulang berkurang dan lemak bertambah dengan bertambahnya bobot tubuh kosong dan bobot karkas. Pertumbuhan depot lemak relatif terhadap lemak karkas, menunjukkan bobot lemak subkutan bertambah, lemak intermuskuler dan lemak ginjal serta pelvis tetap dengan meningkatnya bobot lemak karkas. Hasil analisis komposisi kimia daging menunjukkan bahwa kadar air, abu, lemak dan kolesteroi tidak menunjukkan perbedaan (P>0,05) antar perlakuan BP. Rata-rata kadar air, abu, lemak dan kolesterol daging domba lokal adalah 75,13%, 1,06%, 4,24% dan 0,07%. Semakin tinggi BP, kadar protein daging cenderung meningkat (P<0,05). Kadar protein daging pada BP 7, 10, 15, 20, 25, dan 30 kg adalah 18,44; 17,133; 18,70; 19,58; 19,44 dan 20,06%. Kadar