Quality Improvement of Carcass Local Duck in Feed Piper Leaver
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Abstract
This study aims to determine the effect of adding betel leaf flour (Piper betel Linn.), which is given in feed, its effect on the carcass, cholesterol levels, and local duck carcass meat quality. This study used 80 local ducks. The method used in this study was the experimental method with randomized block design (RBD) with four treatments and five groups of body weight as replications. The treatments given in this study were A (feed + 0% betel leaf flour, as control), B (feed + 1% betel leaf flour), C (feed + 2% betel leaf flour), D (feed + betel leaf flour. 3%). The parameters observed in this study were carcass weight, cholesterol levels, and meat quality. The results showed that the addition of betel leaf flour (Piper betel Linn.) The feed had a very significant effect (P <0.01) on carcass weight and cholesterol levels but had no significant effect (P> 0.05) on the protein content of local duck meat. The results showed that the effectiveness of additional betel leaf flour (Piper betel Linn.) In the feed on carcass weight, cholesterol levels and meat quality was obtained in ratio C by giving 2% betel leaf flour (Piper betel Lin)
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