PHYSICAL QUALITY OF BROILER MEAT WITH PROVISION OF AMINO LYSINE AND METHIONENE THROUGH DRINKING WATER IN CLOSED HOUSE CAGE

Abstract

This study aims to determine the physical quality of broiler chicken meat given the amino acids lysine and methionine through drinking water in a cage near the house. This study used a completely randomized design (CRD) consisting of 4 treatments, namely: treatment A control (broiler chickens without the amino acids lysine and methionine), B (administration of amino acids lysine and methionine as much as 0.02%), C (administration of amino acids lysine and methionine as much as 0.025%), D (administration of amino acids lysine and methionine as much as 0.03%). Each treatment had 4 replications and each replication used 12 broiler chickens. The variables observed were meat pH, water holding capacity, raw and cooked losses. The data were analyzed using a variance fingerprint. The results of the study showed that the pH of broiler meat given the amino acids lysine and methionine at a level of 0.025% showed significantly different results (P<0.05) Based on the results of the study, it can be concluded that that the administration of amino acids lysine and methionine at levels of 0.025% through drinking water had a significant effect on the pH value of meat and had no significant effect on water holding capacity, raw and cooked losses.

Keywords : broiler meat, physical quality, dringking, waterlysine and methionine