THE EFFECT OF MUSCLE TYPE AND LONGER STORAGE TO THE NUTRITION VALUE OF BALI CATTLE

  • Anjelia Martina Dewi
  • Ida Bagus Ngurah Swacita
  • Ni Ketut Suwiti

Abstract

The research aimed to find out the influence of muscle type and longer storage of bali beef to the nutrition value consisting of five parameters included water, fat, protein, ash and carbohydrate content originally from the active muscle and passive muscle of bali beef. The results showed that the effect of muscle type was significantly against water, ash, protein and carbohydrate content of bali beef. Moreover, longer storage significantly affect to the water, fat and carbohydrate content. Ash, protein and carbohydrate content of active muscle were higher than the passive muscle, while the water and fat content of active muscle were lower than the passive muscle

Author Biographies

Anjelia Martina Dewi

Veterinarian practitioners in East Nusa Tenggara

Ida Bagus Ngurah Swacita

Laboratory of Veterinary Public Health Faculty of Veterinary Medicine Udayana University

Ni Ketut Suwiti

Laboratory of Veterinary Histology, Udayana University

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Published
2016-08-06
How to Cite
DEWI, Anjelia Martina; SWACITA, Ida Bagus Ngurah; SUWITI, Ni Ketut. THE EFFECT OF MUSCLE TYPE AND LONGER STORAGE TO THE NUTRITION VALUE OF BALI CATTLE. Buletin Veteriner Udayana, [S.l.], aug. 2016. ISSN 2477-2712. Available at: <https://ojs.unud.ac.id/index.php/buletinvet/article/view/23310>. Date accessed: 24 mar. 2019.
Section
Articles

Keywords

daging sapi bali; jenis otot; lama penyimpanan; nilai nutrisi; bali beef; muscle type; longer storage; nutrition value