The Effect of Using the Soybeans Groat Protected in the Ration on the Physical Quality of the Meat of the Muscle Parts of Longissimus dorsi and Biceps femoris Thin-Tailed Sheep

摘要

This study aims to determine the effect of the use of protected soybean groat meal in the ration and the different types of muscles on the physical quality of thin-tailed sheep meat. Thin tailed male sheep with body weight when cutting 30 kg. The study design used a Completely Randomized Design (CRD) 3x2 factorial pattern with 3 ration treatments and 2 muscle differences. The ration treatment consisted of P0 = control ration, P1 = P0 + addition of soybean meal without protection and P2 = P0 + protective soybean meal. Treatment of muscle differences includes the Longissimus dorsi muscle and the Biceps femoris muscle. The diet was given for 90 days of fattening. The results showed that the ration treatment had no significant effect on cooking loss and water holding capacity and had a significant effect on meat colour and had a very significant effect on pH and tenderness of thin-tailed sheep meat. The differences in the muscle have shown that no significant effect on the colour, pH, water holding capacity and tenderness and highly significant to cook loss of thin-tailed sheep meat. The conclusion was that the use of soybean groat meal in rations produced brighter colour meat, lower pH and thin-tailed sheep meat that was given control feed. Longissimus dorsi muscle meat obtained by cooking loss value lower than the meat from the cooking loss of Biceps femoris muscle.