The effect of fermented purple sweet potato (ipomoea batatas l) skin in diets on feed and anthocyanin consumption, carcass characteristics, anthioxidant profile and meat texture of Bali duck

Authors

  • T.G. Belawa Yadnya Faculty of Animal Husbandry, Udayana University, Indonesia
  • AA. A.S. Trisnadewi Faculty of Animal Husbandry, Udayana University, Indonesia
  • I Ketut Sukada Faculty of Animal Husbandry, Udayana University, Indonesia
  • I Gusti Lanang Oka Faculty of Animal Husbandry, Udayana University, Indonesia

Keywords:

anthocyanin, antioxidant profile, bali duck, carcass characteristics, fermented purple sweet potato skin

Abstract

An experiment was carried out to determine the effect of fermented purple sweet potato (Ipomoea batatas L) skin in diets on feed and anthocyanin consumption, carcass characteristics antioxidant profile and meat texture of Bali duck. Five  treatment diets were used in a completely randomized design (CRD) consisted of control diet A (diet without containing purple sweet potato skin), diet B containing 10% purple sweet potato skin, diet C containing 10% fermented purple sweet potato skin, diet D containing 20% purple sweet potato skin, diet E containing 20% fermented purple sweet potato skin. Each treatment consisted of four replications and each replicate had five ducks. The variables observed were feed and anthocyanin consumption, slaughter weight, carcass weight, carcass percentage, carcass physical composition, meat antioxidant profile (capacity antioxidant (CA), malondialdehyde (MDA), and superoxide dismutase (SOD). Experiment results showed that diets with fermented or unfermented purple sweet potato diets treatments B, C, D, and E increased the anthocyanin consumption,  slaughter weight, carcass weight, carcass percentage and meat percentage of duck carcass but decreased their fat and skin.

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Published

2016-09-30

How to Cite

Yadnya, T. B., Trisnadewi, A. A., Sukada, I. K., & Oka, I. G. L. (2016). The effect of fermented purple sweet potato (ipomoea batatas l) skin in diets on feed and anthocyanin consumption, carcass characteristics, anthioxidant profile and meat texture of Bali duck. International Research Journal of Engineering, IT & Scientific Research, 2(9), 73–80. Retrieved from https://sloap.org/journals/index.php/irjeis/article/view/516

Issue

Vol. 2 No. 9: September 2016

Section

Research Articles
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