THE EFFECT OF FERMENTED FEED SUPPLEMENT ON MEAT pH AND TENDERNESS OF BROILER.

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HendronotoA.W. LEN_GKEY1, F_ennyR_{. WOLA}YAN2_{, O}b_inR_AC_HMAWAN1_,

LilisSURYANINGSIH1ANDE_ka _WULANDARI1

1

UniversitasPadjadjaran,Bandung,Indonesia 2_{SamRatulangiUniversity,Manado,Indonesia}

Correspondingauthoremail:lengkeyhendronoto@gmail.com; lengkeyhendronoto@unpad.ac.id

Ab_stract

Thestudy oftheeffectoffermentedfeedsupplementonmeatpH andtendernessofbroiler wasaimedtodeterminethe effectofthefeedfermented withAspergillusniger. Meattendernessmay beinfluencedby changesoccurring during muscle conversiontomeatandthese changesmay be controlled, toimprovemeat quality. Thefeedsupplementisa mixtureofsolid coconutoilandsolidtofu waste, which werefermentedby Aspergillusniger. Withthisfeed wasfedto 120 Cobb-strainday old chicksfor 5 weeks. Andthen themeatwasboiledat60oC and checkedthemeatpH and tenderness. Thisexperimentwasused Completely Randomized Design (CRD) 6 x 4; consistedofsix treatments {(R-0)0% fermentedfeedsupplement, (R-1) 5%; (R-2) 10%; (R-3) 15%; (R-4) 20%; and (R-5) 25%}; andeachtreatment wasrepeatedfourtimes. Statisticaltestsperformedby analysisof varianceandthedifferencesbetweentreatments effect wereexaminedusing Duncan’smultiplerangetest. Theresultsindicatedthatusageupto 25% fermentedfeed supplementintheration willincreasethemeattendernessandthepH.

K_eyw_ords:broiler, fermentedfeedsupplement, meatpH, meattenderness

INTRODUCTION

T_{hefermentationprocess,thecontrolledaction}

ofselectedmicro-organismsisusedtoalterthe texture of feed. T_{he main ad}v_{antages of} fermentation processing is the use of mild conditions of pH and temperature which maintainandimprov_{ethenutritionalproperties} and sensory of the food. T_{he separation of} enzymesfrom microbial cells, foruse in vitro intheprocessingisamorerecentdev_elopment (F_ellows, 1_990). T_{he mild conditions used in} fermentation produce few of the deleterious changes to nutritional and sensory quality. Microbial growth causes complex changes to the nutritiv_e v_{alue of fermented products by} changingthecomposition ofproteins,fatsand carbohydrates. Many of fungi are beneficial, and nearly all species of molds are harmless.

Yeast a by-product in the manufacture of v_{ariousitems,furnish anexcellentproteinand} v_{itamin supplement.} T_{he species of} Aspergillus,varysomewhatincolor,someare black. T_{he Aspergillus niger is used in} commercial citric acid production (Gebhardt, 1₉7_{0). Oneofthead}v_{antagesinfermentations,} thecontrolledactionofselectedmicroorganism

is usedtoalter thetexture,whichincreasethe qualityandvalueofrawmaterials. Aspergillus

niger is a type of mold that is used

commercially unimprov_{ing the quality of} agricultural processing wastes,because of the easyhandling,itsabilitytogrow quicklyandit is not harmful because it does not produce mycotoxins. T_{hisfunguscanproduceenzymes} such as a-amylase, amylase, cellulase, gluco

-amylase, catalase, pectinase, lipase, and galactosidase(Ratledge,1₉₉4_).

T_{he pH of IVRIN (the plant proteolytic}

enzyme, was isolated from unripe fresh fruits of Cucumis pubescens W) treated meat was decreased significantly(p<0.01_{)and theeffect} was more pronounced in breast than thigh muscle (Sinku et al, 2002). T_{he pH of meat} playsimportantroleinmaintainingthe quality ofmeat. T_{hepHofbroilermeataround} 5_.95 _– 6.00. T_{hetoughnessofmeatoccurse}v_enatlow pH.

It was observ_{ed that the fall in pH of breast} muscle was more rapid as compared to thigh muscleintreatmentgroup. AnultimatepHnear 5_.7 _{is desirable for maintaining quality of} poultrybreastmeat(Khanetal.,1₉7_0).

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T_{he meat tenderness may be influenced by}

changesoccurringduringmuscleconv_ersionto meat. These changes may be controlled, to improv_{ethemeat quality.} T_{heinfluenceofdiet} onmeatpropertiesisminorimportanceifthere are non nutritional deficiencies. Any feeding practice whichalters the quantityof glycogen stored in muscles can influence the ultimate meat properties. Some of the physical propertiesoffreshmeataredifficulttomeasure objectiv_{ely. Many factorwithin muscles, such} asintramuscularfatcontent,cancontributeto thesephysicalproperties. T_{hetendernessisone} of palatability factor that has receiv_{ed more} researchstudy (Abrele, 2001). T_{he tenderness} ofmeatisdistinctlyimportanttotheconsumer, hav_{ing much to do with the pleasure deri}v_ed from eating meat. Many factors influence tenderness. Certain feeding programs are knowntoincreasetheproportionofconnective tissue in meat. Feeding may, therefore, have relativ_{e direct influence on tenderness, in} addition to the fattening effect (Acker et al., 1991). According to the laboratory and consumerstudies,ithas shownthattenderness isthemostimportantsensoryattributeofmeat. T_{he tenderness and juiciness are closely}

related, the more tender the meat, the more quickly the juices are releasedby chewing it. T_{he deposits of fat in muscle, add to the}

juiciness and flav_{or of meat, when it was} cooked. T_{hetendernessofmeatismeasuredas} the force required to cleave a standard cross sectional area of cooked meat across the musclefibres(Dav_eyetal.,1988_). T_heheating of meat is accompanied by changes in appearance,flavor,textureand nutritive value. T_{he most drastic changes in meat during}

heating, such as shrinkage and hardening of tissue, release of juice and discoloration are causedbychangesinthemuscleproteins. T_he

heating of muscle tissue as well as of myofibrils results in an increaseof pHwhich depends on the initial pH and starts at about 300C,themaximumpHincreasewasobserv_ed to be between 4_{0 and 60}0_{C. Simultaneously,} the pHof minimumwater holding capacityof the myofibrilar proteins is shifted from 5_{.0 –} 6.0 after heating at 800C. The most drastic changes of the myofibrillar and sarcoplasmic proteins occur between30and 5₀0_{C, reaching} almostcompletionat600C(Schmidt,1988_).

MATERIALSAND_METHODS

Materials: 120 chickens were used for 24 experimentalunits,eachunitwere 5 _chickens. After slaughter, the meat was put in the polyethylene bag and boiled at 60oC for 10 minutes and then was check the tenderness usingUniv_{ersalpenetrometer1/10}T_HMMDV andpHmeterJ_enway3310.

Methods: T_{his research used Completely}

Randomized Design (CRD) 6x4; consisted of sixtreatments:(R-0)diet + 0% fermentedfeed supplement, (R-1) diet + 5_{% fermented feed} supplement; (R-2) diet + 10% fermented feed supplement; (R-3) diet + 15% fermented feed supplement; (R-4_{) diet + 20% fermented feed} supplement; and (R-5_{) diet + 2}5_{% fermented} feed supplement; and each treatment was repeatedfour times. Statisticaltests performed by analysis of variance and the differences betweentreatmentseffectwereexaminedusing

Duncan’smultiplerangetest.

RESULTSANDDISCUSSIONS

Theeffect of treatment onmeat pH

InT_{able1,therearetheresultsoftreatmenton} meatpH.

T_able1. T_{heeffectoftreatmentonmeatpH}

Replication R-0 R-1 R-2 R-3 R-4 R-5

I 6.36 6.36 6.54 6.25 6.70 6.64

II 6.40 6.40 6.63 6.50 6.58 6.73

III 6.26 6.24 6.51 6.64 6.64 6.67

IV 6.30 6.56 6.20 6.73 6.60 6.76

Total 25.32 25.56 25.98 26.12 26.52 26.80 Average 6.34 6.39 6.495 6.53 6.63 6.70

N_{otes:(R-0)diet + 0% fermentedfeedsupplement,}

(R-1)diet + 5_{% fermentedfeedsupplement}

(R-2)diet + 10% fermentedfeedsupplement (R-3)diet + 15_{% fermentedfeedsupplement}

(R-4_{)diet + 20% fermentedfeedsupplementand}

(R-5_{)diet + 2}5_{% fermentedfeedsupplement.}

T_{he means on pH of meat broiler has not}

significance, ev_{en the more fermented feed} supplement, gave more pH and this results indicatedthat there is insignificantly, because thecarcasshasthesametreatmentsandthepH was measured after the meat was boiled in 60oC. T_{hepH ofmeat plays importantrolein} maintaining the meat quality. The thoughness ofthemeatoccursatlowpH. Inthistreatment, the pH of the meat are between 6.34 _{– 6.}7_0. T_{hemeat pH le}v_{elrise as thefermented feed} supplementpercentageintherationwashigher.

It means that the fermented feed supplement haseffectonpHlev_{el. Sothereisanacti}v_ityof fermented feed supplement towards the meat pH, even there is insignificantly on this treatment. In R-0(dietwithoutfermentedfeed supplement),thepH is6.34_{,andthe meat pH} willincreasewhenthelev_{eloffermentedfeed} supplement more higher; in R-1(diet + 5% fermentedfeed supplement),the pH6.39; and inR-2(diet + 10% fermentedfeedsupplement) the meat pH is 6.4₉5_{; the R-3 (diet + 1}5_% fermented feedsupplement; meat pH is6.5_3);

R-4 (diet + 20% fermented feed supplement; themeatpH6.63); and inR-5_{has thehighest}

meat pH is 6.7_{0 (diet + 2}5_{% fermented feed} supplement). T_{his results are more better} compared to the pHmeat of culled layersare 5_{.63 (Sinku et al., 2002),and anultimate pH} near5_.7_{asdesirableformaintaining qualityof} poultry breast meat (Khan et al., 197_0). T_he broilers that giv_{en fermented feed supplement} which consists of solid coconut oil and tofu waste fermented with Aspergillus niger hav_e moremeatpH,comparedtothebroilergiv_eno fermented feed supplement. T_{he influence of} diet onmeatproperties isminorimportanceif there are no nutritional deficiencies. T_he influence of diet onthe physicalproperties of muscle, as long as no serious nutritional deficiencies, the feeding practice in ante mortem period which alters the quantity of glycogen stored in muscles can influence the ultimatephysicalpropertiesofmeat(Aberleet al.,2001).

Theeffect of trea_tmen_t onmea_{t t}enderness

In T_{able 2, there are the results of fermented} feedsupplementinration,tothebroilercarcass tenderness.

T_able2. T_{heeffectoftreatmentinrationonmeatcarcasstenderness(mm/g/10sec)}

Replication R-0 R-1 R-2 R-3 R-4 R-5 I 12.60 12.10 12.80 13.20 15.90 19.50 II 12.40 14.50 14.20 13.40 16.80 17.10 III 13.60 15.20 15.50 15.40 16.00 16.60 IV 14.50 14.70 17.20 19.30 18.90 21.10 Total 53.10 56.50 59.70 61.30 67.60 74.30 Average 13.275 14.125 14.925 15.325 16.90 18.575 N_otes:_{(R-0)diet + 0% fermentedfeedsupplement,}

(R-1)diet + 5_{% fermentedfeedsupplement}

(R-2)diet + 10% fermentedfeedsupplement

(R-3)diet + 15_{% fermentedfeedsupplement}

(R-4_{)diet + 20% fermentedfeedsupplementand}

(R-5_{)diet + 2}5_{% fermentedfeedsupplement.}

The meat tenderness values were between 13.275 _{mm/g/10 sec to 1}8_.575 _{mm/g/10 sec.} T_{hehighest meattenderness(1}8_.575 _mm/g/10 sec)wasgetfromthebroilerthatfedR-5_(diet + 25% fermented feed supplement) and the lowest(13.275_{mm/g/10sec)wasgetfromthe} broilerthatfedR-0(diet + 0% fermentedfeed supplement). T_{he meat tenderness was} significantly better in the groups which consumed fermented feed supplement. T_he tenderness will increase when the fermented feed supplement in the ratio lev_{el percentage} arehigher. Itmeansthatthemeatfrombroilers that giv_{en only ration without feed fermented}

supplement has the lowest tenderness. The more fermented feed supplement in the ration willresultsthemoretendernessofthemeat. In

the highest tenderness (18_.575 _{mm/g/10 sec,} 25_{% fermentedfeedsupplement). Itmeansthat} thefermented feed supplement has influenced the meat tenderness. T_{he influence of diet on} meat properties is minor importance, if there arenonutritionaldeficiencies. T_{heinfluenceof} diet on the physical properties of muscle, as longas noserious nutritional deficiencies, the feedingpractice in ante mortem period which alters the quantity of glycogen stored in muscles can influence the ultimate physical properties of meat (Aberle et al., 2001).The broilersthat giv_{enfermented feed supplement} which consists of solid coconut oil and tofu waste fermented with Aspergillus niger hav_e more tenderness meat, than the broilers only consumed normal diets. It means that the

Aspergillus niger has an effect to the tenderness in the meat that feed fermented supplement(_Lengkeyetal.,2013).

CONCLUSIONS

T_{hebroilersthatgi}v_{enfermentedfeedsupplement} whichconsists ofsolidcoconutoilandtofuwaste fermentedwithAspergillusnigerhav_emorehigher meat pH and more tenderness meat, than the broilersonlyconsumednormaldiets. Itmeansthat

the Aspergillus niger fermented feed supplement

hasaneffecttothepHandtendernessinthemeat broiler that fed with fermented feed supplement. Andusingupto25_{% offermentedfeedsupplement}

intherationwillincreasethemeattendernessand thepH.

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