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PENGARUH SUPLEMENTASI SELENIUM ORGANIK DAN VITAMIN E TERHADAP KUALITAS DAGING ITIK LOKAL

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Penilaian

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This research used completely randomized design (CRD) with two factors 4 x 2, by 4 (four) level of organic selenium (S) and 2 (two) level of vitamin E. This research consisted by 8 (eight) treatments combination and three replicates, every replicates consisted by 2 (two) local duck. The parameters observed were pH, water Holding capacity (WHC) and cooking loss. Data were processed as design if any significant result on parameter will carry on Duncan’s test. The results showed that supplementation organic selenium and vitamin E significant result to pH, but non significant to water Holding capacity (WHC) and cooking loss. The conclusion that supplementation of organic selenium without vitamin E on the best quality of local duck meat on treatment S3E0 (0,6 ppm Se and 0 ppm vitamin E) with pH 5,933. Interaction between organic selenium and vitamin E on the best quality of local duck meat on treatment S1E1 (0,2 ppm Se and 50 ppm vitamin E) with pH 5,967.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
1307002531	T86780	T867802013	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T867802013

Publisher

Inderalaya : Prodi Peternakan, Fakultas Pertanian Universitas Sriwijaya., 2013

Collation

xv, 51 hlm.: Ilus., tab.; 28 cm

Language

Indonesia

ISBN/ISSN

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Classification

636.307

Content Type

Text

Media Type

unmediated

Carrier Type

unspecified

Edition

-

Subject(s)

Selenium
Peternakan
Daging Itik Lokal

Specific Detail Info

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Statement of Responsibility

HALIM

Other version/related

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