ANIMAL PRODUCTION

Determinants Influencing Beef Cattle Development Prospects in Kolaka Regency, Southeast Sulawesi, Indonesia

2024-09-26T03:40:50+00:00

The beef cattle farming business in Kolaka Regency still has bright prospects for its development. The purpose of this study was to analyze the prospects and determine the development of beef cattle in Kolaka Regency. This study was centered in Watubangga District because it is the base area for beef cattle development. The research variables include the social characteristics of farmers and production costs, involving 45 farmers as respondents. The data analysis method used in this research is the Revenue-Cost approach and the Cobb-Douglas production function using the natural logarithm model. The research results show that the beef cattle business in Kolaka Regency has prospects or is profitable for development with an R/C ratio of 3,12. Meanwhile, the variables of total production and investment costs determine the prospects for developing beef cattle farming in Kolaka Regency. Therefore, support from across sectors is needed to improve the beef cattle business in the future, especially in terms of accessibility of business funding sources.

A Meta-Analysis to Determine Protein and Energy Requirements for Maintenance and Growth of Cattle in Indonesia

2024-09-26T03:40:00+00:00

The meta-analysis in this study was conducted to determine the protein and energy requirements of various cattle breeds in Indonesia. A database was compiled from various research articles that involved cattle as the experimental animals, focusing on studies that reported energy and protein intake, initial body weight, and average daily gain (ADG). In total, 57 articles covering different cattle breeds in Indonesia, with 191 data points, were integrated into the database. The database specified different breeds (Aceh, Bali, Madura, Peranakan Ongole (PO), Sumba Ongole (SO), and Local) and sexes. Regressing ADG used to determine maintenance and gain requirements of dry matter, energy, and protein with dry matter intake (DMI), total digestible nutrient intake (TDNI), and crude protein intake (CPI), respectively. An intercept (where ADG= 0 kg/kg MBW/d) and a slope (required nutrient intake per unit ADG) were taken as maintenance and gain requirements, respectively. Results revealed that protein and energy requirement for maintenance (CPm and TDNm) of all cattle breeds varied in values, ranging from 0.0014 to 0.0102 kg/kg MBW/d (Madura and PO breeds) and 0.0232 to 0.0687 kg/kg MBW/d (Aceh and PO breeds), respectively. Each cattle breed in Indonesia has its particular CP and TDN requirements. Both energy and protein requirements for maintenance (CPm and TDNm) and gain (CPg and TDNg) varied in value for each breed.

Complete Feed Silage Innovation: Utilization of Agro-Industry By-Products with Chestnut Tannin as Additives

2024-12-15T01:42:27+00:00

This study evaluated the effect of chestnut tannin as a silage additive on agro-industrial by-products for animal feed. The research utilized a Completely Randomized Design with five treatments and five replications. The treatments were T1 (Complete Feed as control) and T2, T3, T4, and T5 with chestnut tannins at 0.50%, 1%, 1.50%, and 2% DM, respectively, all fermented for 30 days at room temperature. Observed parameters included proximate analysis (crude protein, crude fat, crude fiber, and ash), temperature, humidity, mold growth, dry matter loss, physical quality of silage (texture, aroma, color), and fresh silage quality. The data were analyzed using variance analysis and DMRT at a 5% significance level. The results showed that the addition of 2% chestnut tannin can produce silage with relatively higher crude protein, while oil fat and crude fiber are relatively the same as other treatments; however, the addition of 2% chestnut tannin tends to produce silage with ash content relatively lower than other treatments. Chestnut tannins significantly affected (P<0.05) moisture, texture, aroma, ammonia, and total VFA of fresh silage. In conclusion, adding 1.50-2% chestnut tannins to complete feed silage reduces dry matter loss, protects crude protein, maintains physical quality, inhibits mold growth, and stabilizes temperature, resulting in high-quality silage.

Phytochemical and Metabolomic Profiles of Ethanolic Extract of Curculigo pilosa Rhizomes for Animal Health

2024-12-15T01:43:09+00:00

Curculigo pilosa is traditionally used in herbal medicine. This study aims to provide information on the secondary metabolites present in C. pilosa rhizomes powder, considering the growing interest in ethnomedicines in recent times. The rhizomes of C. pilosa were purchased from markets around Ogere, Ogun State, Nigeria. They were authenticated by a botanist, after which the rhizomes were washed and extracted using ethanol. The phytochemical composition and metabolomic profiles of the ethanolic extracts of C. pilosa were determined using gas chromatographic-mass spectrometric (GC-MS) methods. The results showed that the ethanolic extracts of C. pilosa had higher concentrations of phenols (9.27 ± 0.55 mg GAE/g), alkaloids (6.22 ± 1.95 g/100g), flavonoids (0.66 ± 0.05 g/100g), and saponins (0.51 ± 0.02 g/100g), but lower concentrations of glycosides (0.06 ± 0.01 g/100g), steroids (0.20 ± 0.02 g/100g), and tannins (0.09 ± 0.01 g/100g). The twenty-one bioactive compounds found in the extract include tetraethyl silicate (C₈H₂₀O₄Si), benzene, 1,2-dimethoxy- (C₈H₁₀O₂), 5-dodecene, (Z)- (C₁₂H₂₄), 7-tetradecene, (E)- (C₁₄H₂₈), spirohexane-1-carboxylic acid, ethyl ester (C₉H₁₄O₂), 1-dodecanol, 2-octyl- (C₂₀H₄₂O), formaldehyde, methyl (2-propynyl) hydrazone (C₅H₈N₂), D-allose (C₆H₁₂O₆), cyclohexane, 1R-acetamido-2cis,4trans-bis(acetoxy)-3trans-azido- (C₁₂H₂₂N₄O₅), 5-octadecene, (E)- (C₁₈H₃₆), acetamide, 2-(4-hydroxy-3-methoxyphenyl)- (C₁₁H₁₅NO₃), cyclopentanol, 1-(1-methylene-2-propenyl)- (C₉H₁₄O), 1,9-tetradecadiene (C₁₄H₂₆), 9-eicosine, (E) (C₂₀H₄₀), hexadecyl propyl ether (C₁₉H₄₀O), 9-octadecene, (E)- (C₁₈H₃₆), linoleic acid ethyl ester (C₂₀H₃₄O), 2-methyl-Z,Z-3,13-octadecadienol (C₁₉H₃₆O), 3-octadecene, (E)- (C₁₈H₃₆), 3-heptadecenal (C₁₇H₃₂O), tricyclo[5.4.3.0(1,8)] tetradecan-6-one, and 4-ethenyl-3-hydroxy-2,4,7,14-tetramethyl (C₂₀H₃₂O₂). Some of the phytocompounds identified in this study are biologically important and exhibit antimicrobial, antioxidant, and anti-inflammatory properties, which may hold therapeutic potential for both animal and human health.

External Body Scores in Male Sakub Sheep Based on Different Physiological Age

2024-12-15T01:43:54+00:00

This study aims to determine the external body score, including body condition score (BCS), body fat percentage (BFP), plumpness index (PI), and body conformation index (BCI), of male Sakub sheep at different physiological ages (lambs vs rams). The research was conducted from October to December 2023 in Pandansari Village, Paguyangan District, and Wanareja Village, Sirampog District, Brebes Regency, Central Java. The data were collected following purposive random sampling procedure and the Nomograph Harry King formula of which 118 male Sakub sheep (59 lambs and 59 rams) were sampled. The data were analyzed using the chi-square test to determine suitability or differences in each category and parameter. The results showed that the average values for lambs and rams are as follows: (1) body condition score of 3 ± 0.59 and 3.5 ± 0.50, (2) body fat percentage of 13.72 ± 2.55 and 15.94 ± 2.22, (3) plumpness index of 0.87 ± 0.02 and 0.88 ± 0.01, and (4) body conformation index of 0.29 ± 0.02 and 0.30 ± 0.01. It can be concluded that rams possess superior body condition and fat reserves, which may reflect their advanced physiological development and greater muscle mass relative to younger animals. This information is critical for optimizing management strategies in Sakub sheep production, particularly in breeding and selection programs aimed at enhancing productivity and carcass quality. Further research is warranted to explore the genetic and environmental factors influencing these traits.

Developing Social Trustworthiness of the Halal Fried Chicken MSMEs’ Value Chain in Malang

2024-12-15T01:44:39+00:00

The value chain is an essential framework for understanding how industries create and sustain value for consumers or target markets. It encompasses various activities that contribute to delivering valuable products, such as supplier, channel, and buyer value chains. The primary activities in the value chain include inbound logistics, operations, outbound logistics, marketing and sales, and service. This study analyzes the value chain, focusing on halal fried chicken MSMEs, in the Malang Raya. A quantitative descriptive method was employed, involving 56 randomly selected respondents, starting from MSMEs' owners, managers, and operational staff. Data collection techniques included a survey method with questionnaires, in-depth interviews, and observations. The analysis utilized a Likert scale to measure key value chain elements such as inbound logistics, operations, outbound logistics, marketing, and service. The results indicate that the halal value chain ecosystem in Malang Raya is well-established. Respondents agreed that critical activities such as material storage, smooth distribution, product quality control, customer service, and satisfaction significantly impact the success of MSMEs in the region. This study highlights the importance of halal certification and optimal value chain management to enhance product competitiveness in local and international markets. These findings provide insights for policymakers to support the development of the social trustworthiness of the halal value chain ecosystem, ensuring that MSMEs remain competitive in the growing halal food sector.

The Effect of Kecombrang (Etlingera elatior) Extract Addition on Characteristics of Kefir

2024-12-15T01:45:17+00:00

. This study aimed to investigate the characteristics of cow's milk kefir using different types of kecombrang extracts (leaves, flowers, and stems) and varying extract concentrations to identify the optimal combination of extract types and concentrations to achieve the highest antioxidant activity in kefir. A completely randomized design (CRD) was employed, factoring the kecombrang extracts (leaf, flower, and stem) and the concentrations (2.5%, 5%, and 7.5%). The kefir characteristic variables were analyzed using ANOVA, followed by Duncan's multiple range test at a significance level of α=5%. The results indicated that the type of kecombrang extract influenced viscosity, color value, antioxidant content, and sensory properties of taste and overall acceptability. Increasing the extract concentration enhanced the color value and viscosity. The optimal kefir formulation was achieved with the addition of 7.5% kecombrang flower extract that resulted in the highest antioxidant content of 74.83%. Cow's milk kefir incorporated with 7.5% kecombrang flower extract contained 90.6% water, 0.99% ash, 2.19% fat, 6.82% protein, and 0.6% carbohydrates, all of which comply with CODEX STAN 243-2003.

Influence of The Dietary Thermo-Mechanically Fermented Soybean Meal on Chicken Meat Quality of Jawa Super Male Chicken

2024-12-15T01:46:00+00:00

The meat quality of Jawa Super Male Chicken is attributed to the diet treatment offered since the rearing period. This study aimed to evaluate the meat quality of Jawa Super Male Chickens fed on diets made of soybean meal (SBM) fermented with Bacillus subtilis or Aspergillus niger. The experimental groups were control group without steam conditioning or fermentation (P0), SBM fermented with Bacillus subtilis or SBM BS (P1), and SBM fermented with Aspergillus niger or SBM ASP (P2). Ninety chickens aged 21 days (210 ± 3.69 grams) were assigned to three groups, and replicated six times with five birds. Basal diets were made of corn-soybean with 16% crude protein (CP) and 2,950 Kcal metabolic energy (ME). The results showed significant differences (P<0.05) in the physical attributes (cooking loss, water holding capacity) and chemical properties (fat content) but the collagen and protein content did not differ significantly (P>0.05). The meat pH was within the normal range of 5.90 – 5.93. Conclusively, SBM fermented with Bacillus subtilisor Aspergillus niger increased meat quality.