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All Journal Buletin Peternakan
Maria Kristina Sinabang
Postgraduate in Animal Production Science and Technology, Faculty of Animal Science, IPB University, Bogor, 16116, Indonesia
Veterinary Other

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Characeristics of the Physical Changes of Muscovy Duck Eggs During the Natural Hatching Process and their Effect on Hatchability Jonathan Anugrah Lase; Rukmiasih Rukmiasih; Peni Suprapti Hardjosworo; Dian Lestari; Maria Kristina Sinabang
Buletin Peternakan Vol 45, No 2 (2021): BULETIN PETERNAKAN VOL. 45 (2) MAY 2021
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v45i2.31280

Abstract

This research aimed to determine the alteration of physical characteristics of Muscovy duck hatching egg of natural hatching. The information obtained will be used as a reference to modern hatching (artificially). Muscovy ducks as one of a poultry’s meat producer needs to be improved by population breeding with modern hatching. To be able to artificially incubate the eggs and achieve high hatchability, it is necessary to observe the natural hatching by mother duckling. The observation method was on egg shape index, hygiene of eggshell, shell temperature, egg weight loss, and hatchability. Ten mother ducklings were used during brood time with 15 eggs on each duck. The results showed the eggs that successfully hatched in this research had egg shape index equal 73.6%, egg weight loss 9.6%, eggshell temperature 36.9-38.0ºC, and hatchability 86%. The conclusion of this research during the natural hatching, the eggs undergo physical alteration that were egg weight loss, alteration in the eggshell appearance, and the temperature of the eggshell increased from day one to 28 but decreased at the end of the hatching process.
Off-flavor Production of Cihateup Duck Meat at Different Slaughter Ages Maria Kristina Sinabang; Rukmiasih Rukmiasih; Tuti Suryati; Jonathan Anugrah Lase
Buletin Peternakan Vol 45, No 1 (2021): BULETIN PETERNAKAN VOL. 45 (1) FEBRUARY 2021
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v43i2.38428

Abstract

This study aims to evaluate the age of off-odor detection to ensure more efficient and economical provision of antioxidants in the production of Cihateup ducks. This study used a Completely Randomized Design (CRD) with 3 different treatments of slaughter age, i.e. 4, 8 and 12 week. Each treatment consisted of 6 replications and each replication consisted of 13 ducks. The results showed that the percentage of fat content at the age of 12 weeks was higher than the age of 4 and 8 week. High fat-containing meat tends to undergo fat oxidation. High levels of Fe at 12 week of slaughter age cause high levels of myoglobin in duck meat. Fe2+ is a catalyst in the process of fat oxidation. the brightness value (L) is inversely proportional to the value a of Cihateup duck meat. The darker brightness of the meat causes the flesh to be redder due to myoglobin level in duck meat. The percentage of polyunsaturated fatty acids (ALTJG) is 4- and 12-week slaughter age lower than 8 week of age. The high levels of MDA at 12 week of slaughter age are due to fat oxidation which causes off-odor. Based on the result, the conclusion is that the high fat content, Fe content, color of Cihateup duck meat at 12 weeks of slaughter age caused the percentage of polyunsaturated fatty acids (ALTJG) to be low due to fat oxidation. Fat oxidation caused high levels of MDA in duck meat (12 weeks of slaughter age) resulting in Off-odors in Cihateup duck meat.
Co-Authors Dian Lestari Jonathan Anugrah Lase Jonathan Anugrah Lase Peni Suprapti Hardjosworo Rukmiasih Rukmiasih Rukmiasih Rukmiasih Tuti Suryati