Fermented rice husk utilization of effective microorganisms-4 supplemented with Piper betle L. performance, meat quality, antioxidant capacity, and meat cholesterol levels of Bali duck

Ida Bagus Gaga Partama; Tjokorda Gede Belawa Yadnya; Anak Agung Ayu Sri Trisnadewi; I Ketut Sukada

doi:10.29332/ijls.v2n3.215

Authors

Ida Bagus Gaga Partama
idabagusgaga@gmail.com
Faculty of Animal Husbandry, Udayana University, Denpasar, Indonesia
Tjokorda Gede Belawa Yadnya Faculty of Animal Husbandry, Udayana University, Denpasar, Indonesia
Anak Agung Ayu Sri Trisnadewi Faculty of Animal Husbandry, Udayana University, Denpasar, Indonesia
I Ketut Sukada Faculty of Animal Husbandry, Udayana University, Denpasar, Indonesia

Keywords:

Antioxidant capacity, Bali duck, Betle leaf meal, Effective Microorganisms-4, Meat cholesterol concentration

Abstract

This experiment was conducted to study the effect of the offered effective microorganisms-4 fermented rice husk in diets and piper betle L. supplemented on performance, meat quality, antioxidant capacity, meat cholesterol levels of Bali duck. Research results showed that giving rations contain fermented rice husk and supplemented betle leaf (E treatment) on feed consumption was decreased significantly (P<0.05) with the treatment. Moreover, the offering treatmeat C, D and E can increase of feed antioxidant consumption were significantly different (P<0.05), but with treatment B was decrase of feed antioxidant consumption (P<0.04) than the treatment A. Therefore, the offering treatment C, D, and E can increased of feed digestibility, final body weight, and gain body weight were significntly different (P<0.05), but offering treatment B were not significantly of feed degestibility and final body weight (P>0.05) and cotrasted with offering treatment B can decreased of gain body weight , and on FCR was increased, but with treatment C, D can decrease FCR were significantly (P<0.05) than the treatment A. The giving treatment B, C, D, and E can increase of meat quality with organoleptic methods (P>0.05), but on meat quality with obyrcyive was not significantly different (P>0.05) than the treatment A. The offering treatment B, C, D, and E can be increased antioxidant capacity (P<0.05), but on cholesterol concentration with treatment B, and C were not significantly different (P>0.05), but treatment D and E can decrease of the cholesterol cooncentration (P<0.05) than the treatment A., it could be concluded that giving treatment E gave the best response on performance, meat quality, antioxidant capacity, and meat cholesterol concentration of Bali ducks.

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