Peningkatan Produksi dan Kualitas Daging Sapi Lokal Melalui Penggemukan Berbasis Serealia pada Taraf Energi yang Berbeda. Rudy Priyanto, Asnath Maria Fuah, Edit Lesa Aditia, Muhammad Baihaqi, Muhammad Ismail

ABSTRAK

Sapi lokal merupakan salah satu andalan untuk memenuhi kebutuhan daging dalam negeri, meskipun tingkat produktivitas dan kualitas dagingnya relatif rendah. Penelitian ini bertujuan mengkaji performa produksi dan kualitas daging sapi lokal yang digemukkan dengan ransum berbasis serealia pada taraf energi pakan yang berbeda. Penelitian menggunakan sapi Sumba Ongole (SO) sebanyak 9 ekor dengan rataan bobot awal 254,67 ± 20,7 kg dan umur sapi I1-I2 (18-30 bulan). Sapi dipelihara selama empat bulan dengan perlakuan pakan tiga taraf energi (TDN) berbeda, yaitu ransum energi rendah (ER), energi sedang (ES), dan energi tinggi (ET) masing-masing sebesar 57,88, 63,72, dan 69,67%. Kandungan protein dari ketiga ransum tersebut relatif sama, yaitu berkisar 12,42-12,96%. Parameter yang diamati meliputi performa sapi (konsumsi ransum, pertambahan bobot badan harian, dan konversi ransum), sifat-sifat karkas (bobot karkas, persentase karkas, tebal lemak punggung, dan luas urat daging mata rusuk ke 12/13); serta kualitas daging (nilai pH, daya mengikat air, keempukan, susut masak, marbling score, dan warna daging). Hasil penelitian menunjukkan sapi dengan ransum ET memiliki bobot hidup dan nilai marbling yang lebih tinggi, serta penggunaan ransum lebih efisien dibandingkan dengan ransum ER dan ES. Performa produksi dan kualitas daging sapi lokal dapat ditingkatkan melalui penggemukan dengan ransum berenergi tinggi.

Kata kunci: kualitas daging, performa produksi, sapi lokal, taraf energi ransum

ABSTRACT

Local beef cattle is still the major source of domestic beef consumption, yet their productivity and quality is relatively low. This study was aimed to investigate productivity and meat quality traits of local beef cattle through fattening using cereals based concentrate containing different energy level. Nine Ongole cattle with average initial liveweight of 254.67 ± 20.7 kg and age between I1-I2 permanent incisor teeth were used in the study. They were fattened for four months and alloted into three different energy rations; they were low (ER) 57.88% TDN, medium (ES) 63.72% TDN, and high (ET) 69.67% TDN. The three rations had simmilar protein contents, between 12.42-12.96%. Observed parameters included cattle performance (ration and nutrition dry mater intake, daily gain, and feed conversion), carcass traits (carcass weight and percentage, fat thickness, and loin eye area at the 12th rib), and meat quality traits (pH, water holding capacity, tenderness, cooking loss, marbling score, and meat color). The results showed that cattle fed with high energy (ET) ration had the highest body weight and marbling score, and more efficient in feed conversion than medium (ES) and low energy (ER) rations. Local beef cattle productivity and there meat quality could be improve through fattening using high energy cereals based concentrate.

Keywords: energy ration, local beef cattle, meat quality, production performance

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