The use of probiotic in the diet to improve carcass characteristics and meat quality of sheep

英语. An experiment has been carried out to investigate the effect of probiotic and ruminantly less-degradable protein supplementation on the growth and efficiency of feed utilization in sheep. Thirty two male sheep with an average liveweight of 23 kg were divided into 4 groups of 8 individuals to test four dietary treatments. The dietary treatments were a. basal concentrate diet, b. basal concentrate diet supplemented with ruminally less degradable protein in proportion of 90:10 percent, c. basal concentrate supplemented with probiotic at 0.5 percent, and d. basal concentrate diet supplemented with ruminally less degradable protein and probiotic in proportion of 89.5:10:0.5 percent consequtively. The concentrate was fed at 1.5 percent of the liveweight, and adjusted every week after weighing the individuals. Napier grass was fed ad libitum after being chopped into 5 cm length. Drinking water was available adequately. The animals were individually caged. The experiment was carried out for 7-days adaptation to the dietary treatments and 42-days period of feeding trials. The parameters being observed include weekly liveweight changes, slaughter weight, carcass weight and carcass characteristics. The results indicated that the liveweight changes were relatively the same for all treatment groups, which ranged from 89 to 94 g/d. However, the dry matter intakes ranged from 856 to 925 g/d. The slaughter weight ranged from 26.9 to 27.3 kg with carcass weight ranged from 12.0 to 12.8 kg indicating that the carcass percentage were in the range from 55.8 to 57.1 percent of the empty body weight. Probiotic supplement resulted in reduction of fat content in the meat from these observation, it is reasonable to assume that the use of probiotic in the diet reduced the carcass fat without affecting the daily weight gain

未知. Penelitian ini dilakukan untuk mengevaluasi pengaruh penambahan probiotik didalam pakan terhadap respon produksi domba serta karakteristik karkas yang dihasilkan. Tiga puluh dua ekor domba dengan rataan bobot badan 23 kg digunakan dalam penelitian ini dan dibagi menjadi 4 kelompok untuk menguji 4 macam pakan konsentrat. Pakan konsentrat tersebut adalah a. konsentrat kontrol, b. konsentrat kontrol ditambah by-pass rumen protein, c. konsentrat kontrol ditambah probiotik 0,5 persen dan d. konsentrat kontrol ditambah by-pass rumen protein dan probiotik. Rumput gajah diberikan secara ad libitum dan air minum tersedia setiap saat. Setelah periode adaptasi 7 hari dilanjutkan dengan periode pengujian pakan perlakuan selama 42 hari. Ternak ditimbang setiap minggu, kemudian dipotong untuk mendapatkan data karkas dan kualitas karkas. Data diolah berdasarkan rancangan percobaan acak lengkap. Hasil penelitian menunjukkan adanya pertambahan bobot badan harian tertinggi (93,9 g/hari) pada kelompok domba yang mendapatkaan tambahan by-pass rumen protein, sedangkan penambahan probiotik 0,5 persen dalam pakan konsentrat tidak berbeda dengan perlakuan kontrol. Persentase karkas berkisar antara 55,8 sampai dengan 57,1 persen dari bobot badan kosong. Penambahan probiotik cenderung menyebabkan kandungan lemak daging yang lebih rendah. Konversi pakan bervariasi dari 9,1 sampai dengan 10,4. Disimpulkan bahwa penambahan probiotik dalam pakan konsentrat dapat mengubah kandungan lemak dalam karkas meskipun tidak mempengaruhi kecepatan pertambahan bobot badan harian