Karakteristik Sifat Kimia Karkas Broiler Berdasarkan Bobot Badan

Abstrak

Live weight at harvest may influence the chemical composition of broiler meat, yet consumers rarely have information on the nutritional value associated with different carcass sizes. This study aimed to determine the effect of broiler live weight on the moisture, protein, and fat contents of meat. The research was conducted from May to July 2019 at the IbIKK Organic Broiler Farm, Animal Husbandry Study Program, Khairun University, Ternate, with proximate analysis at the Integrated Research and Testing Laboratory (LPPT), Universitas Gadjah Mada, Yogyakarta. Sixteen CP-707 broilers representing four live weight classes (1.3, 1.4, 1.5, and 1.6 kg; four replicates each) were analysed using a completely randomized design, followed by the least significant difference (LSD) test at the 5% level. Live weight did not significantly affect moisture (78.03–78.95%) or protein content (21.41–22.31%; P>0.05). In contrast, fat content differed significantly among weight classes (P<0.01), ranging from 2.95% (1.5 kg) to 3.91% (1.4 kg) without a linear trend with body weight. Within the 1.3–1.6 kg range, live weight therefore has little influence on meat moisture and protein but is associated with differences in meat fat content.