Applied Model of Nutrient Oxidation in Male Broilers Reared under Different Temperatures

Maksudi, Pengaruh Lingkungan, Oksidari Zat, Makanan Ayam, Broiler Jantan
2009 Jurnal Ilmiah Ilmu-Ilmu Peternakan Agustus   unpublished
Effects of the environmental temperatures on nutrient oxidation were evaluated in male broiler chickens. The chickens were allocated into twelve cages with six chickens per cage during the first week and three chickens in the following five weeks of experiment. The temperatures were set on T0 = 21 o C, T1 = 24 o C, and T2 = 28 o C. A 22 to 24-hour-respiration measurement was made in the middle of each five-day collection period using an open-air circulation respiration unit. The results showed
more » ... The results showed that the increase of temperature decreased protein (OXP) and fat oxidation (OXF; P<0.05), but there was no difference (P>0.05) on carbohydrate oxidation (OXCHO). Lipogenesis from carbohydrate made up the main constitution (69 to 78%) to the total fat retention. In contrast, fat retention from protein (8.8 to 9.6) was the minor contribution, and there was no difference (P<0.05) among the groups. Furthermore, the conversion of dietary fat to the fat retention was increased (12.1 to 21.4) following the increase of the environment temperature. In conclusion, the temperature range of 21 to 28 o C used was still in the tolerable hot zone since the oxidation of protein, carbohydrate and fat were not influenced. However, the utilization of protein and fat depended on the environmental temperature except for carbohydrate. Intisari Pengaruh temperatur lingkungan terhadap oksidari zat makanan dievalusi dengan menggunakan ayam potong (broiler) jantan. Tujuh puluh dua ayam broiler umur satu hari dibagi dalam 12 kandang dengan 6 ekor per kandang pada minggu pertama dan 3 ekor ayam sampai pada lima minggu berikutnya. Terperatur di set serbagai perlakuan T0 = 21 o C, T1 = 24 o C dan T2 = 28 o C. Pengukuran pertukaran gas yaitu konsumsi O2 and produksi CO2 dengan menggunakan ruang respirasi sistim udara terbuka untuk lima hari periode percobaan. Hasil menunjukkan bahwa kenaikan suhu menyebabkan penuruna oksidsi protein dan lemak (P<0,05), tetapi oksidasi karbohididrat tidak berbeda (P>0,05).Lipogenesis dari karbohidrat sebagai penyumbang utama (69-78%) retensi lemak. Sebaliknya, retensi lemak dari protein hanya menyumbangkan 8,8-9,6% dan tidak ada perbedaan (P>0,05) untuk semua kelompok. Selanjutnya, retensi lemak dari konversi lemak pakan meningkat dari 12,1 menjadi 21,4 seiring dengan kenaikan suhu dalam percobaan. Kesimpulan, suhu antara 21 sanpai 28 o C masih dalam daerah kisaran suhu yang masih dapat ditoleransi karena oksidasi lemak, protein dan karbohidrat tidak terpengaruh, namun utilisasi lebih lanjut untuk lemak dan protein terpengaruh. Kata Kunci: oxidation zat makanan, broiler, suhu, retensi, lipogenesis, utilisasi 1 Staf Pengajar Fakultas Peternakan Universitas Jambi, Jambi
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