SavedAdd your journal

Journals / Uluslararası tarım araştırmalarında yenilikçi yaklaşımlar dergisi (Online) / 2022 / Cilt: 6 - Sayı: 3

Potential Development of Cow Hair Waste as Alternative Feed Protein Source for Poultry in South Sulawesi Province, Indonesia

Muhammad Irfan Said
Farida Nur Yuliati
Jamila Mustabi
Muh. Raja Bataraga
Yahya Adam
Pages
195–204
Publication Date
2022-11-11
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The results showed no significant effect (p>0,05) on the body weight (BW), meat shear force (MSF) and cooking loss (CL) with increasing levels of CHW meal administration.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Cow hair waste (CHW) is one of the wastes produced by the cowhide cracker processing industry.
📊
Key Findings & Data:In South Sulawesi Province, every year, approximately 55.6 tons of CHW produced from this industry.
💡
Conclusion & Impact:The results showed no significant effect (p>0,05) on the body weight (BW), meat shear force (MSF) and cooking loss (CL) with increasing levels of CHW meal administration.
🔬Design:Lab & Field Experiment
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Cow hair waste (CHW) is one of the wastes produced by the cowhide cracker processing industry. In South Sulawesi Province, every year, approximately 55.6 tons of CHW produced from this industry. The problem, the digestibility of CHW is very low so that the process requires certain technologies. The low of digestibility caused by the presence of disulfide bonds (S-S) in the protein component (keratin). The application of CHW as a protein source feed affects the productivity and quality of poultry meat. The study was aims to evaluate the productivity and quality of poultry meat (quail) which was added with CHW meal at various levels. A total of four levels of CHW meal (0% (control); 2%, 4% and 6%)(w/w) were applied to the composition of the quail (Coturnix- coturnix) feed rations that were kept in cages for 6 weeks. The results showed no significant effect (p>0,05) on the body weight (BW), meat shear force (MSF) and cooking loss (CL) with increasing levels of CHW meal administration. In general, it can be concluded that CHW can be applied in the composition of poultry feed at level of 0-6% (w/w).

🔖

Cite This Article

Said, M. I., Yuliati, F. N., Mustabi, J., Bataraga, M. R., Adam, Y. (2022). Potential Development of Cow Hair Waste as Alternative Feed Protein Source for Poultry in South Sulawesi Province, Indonesia. Uluslararası tarım araştırmalarında yenilikçi yaklaşımlar dergisi (Online), Cilt: 6 - Sayı: 3, 195–204. https://ajindex.com/articles/655512

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (7)

  1. Anggorodi, H.R. 1984. Bahan Makanan Unggas di Indonesia. Kanisius, Yogyakarta. Bovera, F., G. Moniello, N. Riu, C. Meo, W. Pinna, A. Nizza. 2007. Effect of diet on the metabolic profile of ostriches (Struthio camelus var domesticus). Trop Anim Health Prod. 39: 265e70. Cowieson, A.J and Roos F.F. 2014. Bioefficacy of a mono-component protease in the diets of pigs and poultry: a meta-analysis of effect on ileal amino acid digestibility. J. Appl. Anim. Nutr. 2: e13-e20. Galíndez, R., V. De Basilio, G. Martínez, D. Vargas, E. Uztariz, P. Mejía. 2010. Effect of hatching month, egg physical characters and storage, on embryonic mortality in japanese quails (Coturnix coturnix japonica). Zootec. Trop. 28: 17–24.
  2. Gau, M.R., M.I. Said, Jamila, F. N. Yuliati. 2021. Effect of differences in fermentation process methods of cattle hair waste on the properties of hair protein concentrate. Proceeding. The 3rd International Conference of Animal Science and Technology. IOP Conf. Series: Earth and Environmental Science. 788 (2021) 012153. Hamm, R. 1981. Postmortem change in muscle affecty the quality of comminuted meat products. Dalam Lawrie, R. A. 1985.
  3. Meat Science. Peargamon Press,
  4. New York Ikhlas, B., N. Huda, I. Noryati. 2011. Chemical composition and physicochemical properties of meatballs prepared from mechanically deboned quail meat using various types of flour. Int. J. Poult. Sci. 10: 30- 37. Kartadisastra, H.R. 1997. Penyediaan dan Pengelolaan Pakan Ternak Ruminansia. Kanisius, Yogyakarta. Maynard, L.A., J.K. Loosli, H.F. Hintz, R.G Warner. 1979. Animal Nutrition 7th Edition.
  5. Mc. Graw Hill Book Company, New York, pp. 416-419.
  6. Mehdipour, Z., M. Afsharmanesh, M. Sami. 2013. Effects of dietary symbiotic and cinnamon (Cinnamomum verum) supplementation on growth performance and meat quality in Japanese quail. Livest. Sci. 154: 152-157.
  7. Miller, M.F., M.A. Carr, C.B. Ramsey, K.L. Crockett, L.Hoover. 2001. Consumer thresholds for establishing the value of beef tenderness. J. Anim Sci. 79: 3062-3068. Ministry of Agriculture of Republic of Indonesia. 2021. Statistics of Livestock and Animal Health 2020. Directorate General of Livestock and Animal Health. Ministry of Agriculture Republic of Indonesia, Jakarta. Ockerman, H. W. 1983. Chemistry of Meat Tissue. 10th Ed. Departement of Animal Science The Ohio State University and The Ohio Agriculture Research and Development Centre, Ohio Purohit, A.S., C. Reed, A. Mohan. 2016. Development and evaluation of quail breakfast sausage.