Muhammad Sayuti M.
Jenis Penelitian
Disertasi Doktor (DP2M)
Sumber Dana
DP2M Dit. Litabmas
An experiment had been done with 16 growing male local sheep. The experiment divides in to three different steps ie: 1) To find out the optimum length of outoclaving time needed (1210C, 1 atm) in processing shrimp waste, in a in vitro study using sheep rumen fluid. The observation using a randomized block design. Four time outoclaving were compared (0, 3, 6, and 9 hours) their effect on digestibility dry matter, organic matter, protein, chitin, VFA production, and ammonia concentration; 2) The objective of the 2nd observation is to find out the effect of level of processed shrimp waste (0, 10, 20, and 30%) on feed intake, digestibilities, body weight changes, and feed efficiency. The observation using 4 local sheep (aproximately 8 mo old, with average body weight 15,9 kg) each level, for 12 weeks; 3) Continuation of observation no. 2, after all animals were sloughtered. The effect of level of processed shrimp waste on carcass composition, meat distribution, physical and chemical characteristic, from commercial cuts. The results of studies ie: 1) Outoclaving of shrimp waste (1210C, 1 atm) were significantly (P0.05). In scoring system and efficiency point of view, it was found that best time of outoclaving was 6 hours; 2) The effect of shrimp waste concentration level were not affecting feed intake (P>0.05), however on the digestibilities of nutrients, was (P0.05), however significantly (P0.05) percent of carcass weight, loin eye area, distribution of commercial meat cuts, except for breast, and physical characteristic of meat (pH, tenderness, cooking loss, and water holding capacity. However, it was significantly (P
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