Quality Broiler Chicken Meat Fed with Rations Containing Golden Snail Flour as a Fish Meal Supplement
Ni Ketut Etty Suwitari , Luh Suariani , Ni Made Yudiastari, Nyoman Kaca, Yan Tonga

Department of Animal Husbandry, Faculty of Agriculture, Warmadewa University, Jl. Terompong 24, Denpasar, Bali. 80235. Indonesia.
Email : suwitary62[at]yahoo.co.id

Abstract

Abstract. The purpose of this study was to determine the effect of replacing fish meal with golden snail flour on the quality of broiler chicken meat. This research was conducted using a Completely Randomized Design with 5 treatments (P0 = rations without golden snail flour (TKM), P1 = rations with 5% TKM), P2 = rations with 10% TKM, P3 = rations with 15% TKM, P4 = rations ration with 20% TKM) and three replications. Each replications consisted of 4 chickens. The variables observed were meat moisture content, cooking loss, water holding capacity, fat content, pH,total mikrobial (TPC) and ash content. The results showed that administration of golden snail flour in the ration had no significant effect on pH, moisture content, ash content, total microbial (TPC) and fat content of chicken meat, but significantly reduced cooking meat shrinkage and water holding capacity. Provision of Golden snail flour to a level of 10% can still be used as a substitute for fish meal in broiler rations.

Keywords: Golden snail flour, Quality, Fish Meal, Broiler

Topic: Chemistry