Pengaruh Pemberian Limbah Sayur Dalam Ransum Terhadap Kualitas Fisik Daging Itik Lokal (Anas Sp.)

Abstract

Vegetable market waste is a potential alternative feed ingredient for local ducks in North Maluku, but its effect on meat physical quality is unclear. This study determined the effect of dietary vegetable waste on the pH, water holding capacity (WHC), moisture content, and cooking loss of local duck (Anas sp.) meat. The experiment was conducted from January to May 2021 at a duck farm in Sasa Village, South Ternate, with meat analyses at the Animal Product Technology Laboratory, Sam Ratulangi University, Manado. A completely randomized design with four treatments and four replicates was used: R0 (100% commercial ration) and R1, R2, and R3 (10%, 15%, and 20% steamed cabbage and Chinese cabbage waste, respectively, plus 20% rice bran and 3% oil). Data were analysed by ANOVA followed by the least significant difference (LSD) test. Vegetable waste did not affect meat pH (5.05–5.13; P>0.05) but increased WHC (46.66% in R0 vs 54.09–57.43% in R2–R3; P<0.05), lowered moisture content (75.38% to 72.52%; P<0.01), and affected cooking loss (29.09% in R1 to 37.61% in R2; P<0.01) without a consistent dose-response. Dietary vegetable waste at 10–20% therefore altered the physical quality of duck meat, although the effect may be confounded by the rice bran and oil included in the vegetable-waste diets.