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12. Effects of waste-based concentrates from broiler farm on physico-chemical qualities and blood profile of landrace pigs.

Author

Ariana, Tirta, Kisworo, Djoko, Bulkaini, Bulkaini, Miwada, Sumerta, Warmadewi, Dewi Ayu, and Putri, Rahayu Tanama

Subjects
POULTRY farms, AGRICULTURAL wastes, MEAT quality, SWINE, BLOOD lipids, HIGH density lipoproteins, ANIMAL waste, MICROIRRIGATION
Abstract

Objective: The study aimed to determine the effect of giving concentrate protein from closedhouse (CP-CH) broiler farm waste in rations on the meat quality (physical-chemical) and blood profile of landrace crossbreed pigs. Materials and Methods: The study used a completely randomized design (CRD) with 3 treatments and 4 replications with 12 finisher-phase landrace pigs with an average body weight of 63.42 ± 2.39 kg. The treatments were: A (control): use of 0% CP-CH + 24% CP-152 concentrate; B: 12% CP-CH + 12% CP-152 concentrate; and C: 24% CP-CH + 0% CP-152 concentrate. The research parameters were meat quality (physical-chemical meat) and blood lipid profile [total cholesterol, high-density lipoprotein (HDL), low-density lipoprotein (LDL), and triglycerides (TGs)]. Results: The results showed that treatment group B obtained physical meat quality (pH, drip loss, cooking loss, and water holding capacity) and meat chemical quality (moisture, protein, fat, and ash content) that were almost the same as the control (p > 0.05). By administering 24% CP-CH + 0% CP-152 (C) concentrate, there was a significant decrease in the physical and chemical quality of crossbreed landrace pigs (p < 0.05). Administration of CP-CH at 12%-24% did not affect total cholesterol, HDL, LDL, or blood TGs in landrace-crossbreed pigs. Conclusion: Giving 12% CP-CH (B) obtained meat quality (physical and chemical) almost the same as the control group. Treatment group C significantly reduced the physical and chemical quality of the meat. Administration of CP-CH at 12%-24% did not affect the blood profile of landrace crosses. [ABSTRACT FROM AUTHOR]

Published
2023
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31. The Effect of Slaughter Age on Chemical and Physical Characteristics of Beef of Bali Cattle Reared Extensively.

Author

BULKAINI, WULANDANI, B. R. D., KISWORO, DJOKO, YULIANTO, WAHID, YASIN, MUHAMMAD, MR, CHUSNUL CHOTIMAH, and FUDHOLI, AHMAD

Subjects
BEEF cattle, ANALYSIS of variance, PROTEIN content of meat, SLAUGHTERING, FATS & oils
Abstract

The purpose of this study was to determine the effect of slaughter age on chemical and physical characteristics of beef of Bali cattle reared extensively in Bima District, West Nusa Tenggara. The treatment in this study was the difference in slaughter age, namely P1 = 1.5-2 years of slaughter age; P2 = slaughter age 2.1-2.5 years and P3 = slaughter age 2.51-3 years. The design used was completely randomized design with 3 treatments and 3 replications. The data obtained were analyzed using analysis of variance (ANOVA) and continued with Duncan's New Multiple Range Test. The results showed that slaughter age had a significant effect (P <0.05) on protein content and water binding capacity of Bali beef, while its effect on water, fat and ash contents, cooking losses, tenderness, pH, was not significantly different (P>0.05). Male Bali cattle slaughtered at the age of 2.1-2.5 years could provide better meat quality compared with other slaughter ages. They also could produce meat with protein content 18,16%, high water binding capacity (21.09%), low cooking losses (42.12%), tenderness (1.51 kg/cm² ), and had normal meat pH value (5.6). It could be concluded that Protein content of Bali beef reduced as the age of slaughter increased; slaughter age influenced physical characteristics of Bali beef, the age of slaughter increased the water holding capacity of Bali beef [ABSTRACT FROM AUTHOR]

Published
2020
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35. Purification of polyclonal antibody against pork extracts antigens using Protein A Column as material for developing halal food detection kit.

Author

Nurhaerani, Wariata, Wayan, Kisworo, Djoko, and Depamede, Sulaiman Ngongu

Subjects
PORK, HALAL food, ANTIGENS, WESTERN immunoblotting, IMMUNOGLOBULINS, AMMONIUM sulfate
Abstract

The main objective of this study was to purify polyclonal antibodies against pork extract as raw material for developing diagnostic kits for halal food made from animal products. Antibodies were obtained from rabbit serum which was immunized with raw pork extract, and which had been heated at 70° C, 80° C and 100° C. The purification process was carried out in two stages namely using 33% ammonium sulfate and continued with Protein A column affinity. The antibody purification results were analyzed using SDS-PAGE, while the antibody activity was tested using the western blot method on raw meat extracts and on those heated at 70° C, 80° C, and 100° C. The results of this study showed that antibodies purified with a combination of ammonium sulfate and Protein A column affinity produced relative purity of antibodies up to 97.6 per cent compared to those purified using ammonium sulfate alone. Western blot analysis showed that the purified antibodies were able to detect raw as well as heated pork extracts up to 70° C at a total protein content of 20 micro grams of meat extract. Antibodies obtained from immunizations using meat extracts that have been heated at 70° C gave the same potential as antibodies from rabbits immunized using raw meat extract, i.e. can only detect antigens of raw meat and antigens of pork heated at 70° C. From the results of this study it can be concluded that purification of antibodies using a combination of ammonium sulfate and Protein A column is effective in producing polyclonal antibodies with relatively high purity levels. In the future, further research needs to be carried out on the development of immunodiagnostics using polyclonal antibodies purified from animals immunized with pork extract that has been heated at a temperature of 70° C or more. [ABSTRACT FROM AUTHOR]

Published
2019
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