Physical Characteristic and Palatability of Bio-Supplement Biscuit for Dairy Goat
Abstract
The objective of this study was to evaluate the physical characteristic and palatability of bio-supplement biscuit for dairy goat. This experimental research applied Completely Randomized Design, constituting 20 heads of dairy goat randomly assigned to five dietary treatments. The treatments were R1 = bio-supplement biscuit of Indigofera sp; R2 = bio-supplement biscuit of Sauropus androgynus L. Merr leaf; R3 = bio-supplement biscuit of Carica papaya L leaf; R4= bio-supplement biscuit of Sauropus androgynus L. Merr leaf and Indigofera sp; R5= bio-supplement biscuit of Carica papaya L leaf and Indigofera sp. The variables measured were moisture, water activity, water absorption, density, and palatability. The results indicated significant effect of bio-supplement biscuit treatment on water content, water absorption, density, and palatability, but no significant effect on water activity. Palatability of R1 was 76.38±7.92 g/head, R2 was 23.81±6.08 g/head, R3 was 40.25±3.54 g/head, R4 was 29.56±4.77 g/head, R5 was 95.63±7.36 g/head. Bio-supplement biscuit of Carica papaya L leaf and Indigofera sp had the highest values of dairy goat’s palatability for dairy goat, crude protein (36.65%) and density, but the lowest in water activity.
Animal Production 15(2):83-88, May 2013
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