Elly Tugiyanti, Tri Yuwanta, Zuprizal Zuprizal, Rusman Rusman, Ismoyowati Ismoyowati

Abstract


Research has been conducted to determine the effectiveness of antioxidant supplementation of vitamin E and C in the feed to meat quality of the Muscovy duck meat stored at room temperature, refrigerator and freezer.  Eighty-four Muscovy duck tail males aged 9 weeks maintained for 5 weeks and allocated into 7 treatments with 4 replications and each replication consisted of Muscovy duck 3 heads. Completely Randomized Design was applied, in the which treatments were vitamin E and vitamin C supplementation to the basal feed containing 21% protein and 3100 kcal / kg administered metabolic energy into seven groups namely E0C0: basal feed without Vit E and Vit C, E400: basal feed plus 400 IU of vitamin E, E600: basal feed plus 600 IU of vitamin E, C400: basal feed plus 400 mg / kg feed vitamin C, C600: basal feed plus 600 mg / kg feed as much vitamin C, E200C200: basal feed plus 200 IU vitamin E and 200 mg / kg feed vitamin C, and E300C300: basal feed plus 300 IU of vitamin E and 300 mg / kg feed of vitamin C. The parameters measured were the color of meat that includes the value of L * (lightness), a * (Redness) and b * (yellowness), tenderness and cooking looses.  The data obtained and the analysis of variance followed honestly significant difference test.

Muscovy duck meat that vitamin E-supplemented feed brightness levels did not differ (P> 0.05) with non-supplemented,  otherwise Muscovy duck meat that feed supplemented vitamin C or a combination of vitamin E and C levels of brightness up to 3 days either at room temperature or stored the refrigerator is still high.  Supplementation of vitamin E and C was highly significant (P <0.01) against redness (a*) meat stored in different storage means. Muscovy duck meat that feed not supplemented vitamin E and C redness (a*) did not differ (P> 0.05) between the age of 0 hours with that stored in the refrigerator or freezer. B * value of Muscovy duck meat that feed not given vitamin E and C as well as different combinations (P <0.05) with Muscovy duck meat that feed supplemented with vitamin C or a combination of vitamins E and C. The Muscovy duck meat that feed supplemented vitamin E, C or a combination of vitamins E and C if stored at room temperature or refrigerator up to 3 days the value of L* and a* is still high, but the b * low.

Full Text:

PDF

References


Abeni, F. And G. Bergoglio 2001. Characterization of different strains of broiler chicken by carcass measurements, chemical and physical parameters and NIRS on breast muscle. Meat Sci 57: 133-137

Adiyoga E., S. and L. Herlina Kuswaryan. 2012. Analysis of Consumer Preferences Broker Against Meat Ducks. Research Report. Fak.Padjadjaran. Bandung.

Alexieva D, Genchev A, Drbohlav V. 1998. Meat quality of intensively fattened ducks-broilers. Proc. Of 10th European Poultry Conference. Jerusalem: 641-643

Ali. M.S., Kang, G.H., Yang, H.S. Jeong, J.Y., Hwang, Y.H., Park, G.B. and Joo, S.T. (2007). A Comparison of characteristics between the duck meat and chicken breast. Asian- Australasian Journal of Animal Science 20: 1002-1006

Asmara, U.S., A.B.Z. Zuki, B. Mohd. Hair, and A.I. Awang-Hazmi. 2006. Gross and histological evaluation of fresh chicken carcass: comparison between dislocated cervical Slaughtered and methods. Journal of Animal and Veterinary Advances 5 (11): 1039-1042

Baggio, S.R. and N. Bragagnolo. 2006. Oxide cholesterol, cholesterol, total lipids and fatty acids content in processed meat products during storage. Swiss Society of Food Science and Technology 39: 513-520

Baeza, E. and P. Chartrin. 2007. Effects of lipid levels on the sensorial characteristics of duck breast meat. Station de Recherches Avicoles, INRA Tours, 37380 Nouzilly, France

Goddess, S.H.C. and N. Astuti. 2014. Rejected acceptability and Properties of Cured Meat-Duck in Turmeric Curcumin Extract to inhibit Fat Oxidation during storage. AGRITECH 34 (4): 415-412

Du M, Ahn DU 2002: Effect of dietary conjugated linoletic acid on the growth rate of live birds and on the abdominal fat content and quality of broiler meat. Poultry Sci 81: 428-433

Fernandez, X., A. Auvergne, M. Renerre, P. Gatellier, H. Manse, R. Babile. 2003 Preliminary Observations On The Color Variability Of Breast Meat ('Magrets') In Force-Fed Ducks. Anim. Res. 52: 567-574

Honikel, K.O. 1998. Reference methods for the assessment of the physical characteristics of meat. Meat Science, 49 (4), 447-457.

Iqbal K., A. Khan and M.M.A.K. Khattak. 2004. Biological significance of ascorbic acid (vitamin C) in human health - A Review. Pakistan J. Nutr. 3 (1): 5 -13

Ismed, N. Huda, and N. Ismail. Physicochemical 2013. Analysis and Mineral Composition of Duck Meat (Peking, Muccovy and Local Java). International Journal of Biological, Ecological and Environmental Sciences (IJBEES) 2 (5): 113-118

Love, N. S., A. Jilani, N. Firahmi. 2012. Effect of Long Storage Fresh Chicken Meat In Against Ph Refrigerator, Cooking Losses And Appearance Media Science, 4 (2): 154-159

Lin Y.J., A. Selim, C.R. Shea, J.M. Grichnik, M. Mostafa and A. Nancy. 2003. UV protection by combination of topical antioxidants vitamin C and vitamin E. J. Am. Acad. Dermatol 48: 6: 866-874.

Lawrie, R.A. 2005. Meat Science. Aminuddin Parakkasi translation. UI-Press. Jakarta.

Matitaputty, P. and Suryana. 2010. Characteristics of duck meat and perrmasalahan and prevention of lipid oxidation flavorakibat off. Wartazoa 20 (3): 130-138

Nam K. C., Y. H. Kim, M. Du, and D. U. Ahn. 2002. Off-Odor volatiles and Pink Color Development in precooked, irradiated Turkey Breast During Frozen Storage. Poultry Science 81: 269-275

Oteku I.T., Igene JO, Yessuf IM. 2006. An assessment of the factors Influencing the consumption of duck meat in Southern Nigeria. Pakistan J. Nutrition 5 (5): 474-477.

Pestariati, E.B. Wasito, and D. Handijatno. 2003. Effect of Long Storage Chicken on the Refrigerator Temperature on Total Bacteria, Salmonella Sp. Protein levels, and degree of acidity. J. Biosciences Graduate 5 (2): 49-53

Qiao M, D.L. Fletcher, J.K. Northcutt and D.P. Smith 2002: The relationship between raw broiler breast meat color and composition. Poultry Sci 81: 422-427

Skrabka-Błotnicka T, A. Orkusz and J. Wołoszyn. 2002. The characteristic of the breast and leg muscles colour from Muscovy ducks. Proc. 45th Inter. Congr. of Meat Science and Technology. Rome, (2) : 538-539

Smith, D.P., D.L. Fletcher, R.J. Buhr and R.S. Beyer. 1993. Pekin ducklings and broiler chicken pectoralis muscle structure and composition. Poult. Sci. 72: 202-208.

Sulityowati, Y. 2006. Effect of Lycopene Against Antioxidant Status (Vitamin C, Vitamin E and Gluthation peroxidase) Rat (Rattus norvegicus Sprague Dawley strain Hiper kolesterolemik). M. Biomed. Thesis. Semarang: Diponegoro University.




DOI: http://dx.doi.org/10.20884/1.anprod.2015.17.2.504

Article Metrics

##”article.abstract”## view : 988 times
PDF – 608 times

Article Metrics

Metrics Loading ...

Metrics powered by PLOS ALM

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Powered by OJS | Design by ThemeOJS