{"title":"KECERNAAN NUTRIEN DAN PARAMETER RUMEN PAKAN KONSENTRAT YANG MENGANDUNG TEPUNG DAUN KERSEN SEBAGAI PENGGANTI JAGUNG SECARA IN VITRO (In vitro nutrient digestibility and rumen parameter of concentrate feed base chery leaf meal as corn substitution)","authors":"Kristina Jhena, M. M. Kleden, I. Benu","doi":"10.35508/NUKLEUS.V7I2.3018","DOIUrl":"https://doi.org/10.35508/NUKLEUS.V7I2.3018","url":null,"abstract":"The present study aimed to determine the effect of concentrate base cherry leaves (Muntingia calabura L) substituting corn meal on in vitro nutrient digestibility and rumen parameter. This study was conducted in the laboratory of feed chemistry Faculty of animals Husbandry University of Nusa Cendana. The experiment was subjected to a completely randomized design (CRD) with 4 treatments and 3 replications. The tested treatments were: MC0 = concentrate containing 100% corn meal without cherry leaf meal; MC20 = concentrate containing 80% corn meal + 20% cherry leaf meal; MC40 = concentrate containing 60% corn meal + 40% cherry leaf meal; MC60 = concentrate containing 40% corn meal + 60% cherry leaf meal. The result showed that corn replacement by muntingia calabura leaves meal in concentrate feed decrease nutrient digestibility. In contrary the rumen parameter had increase value. Statistical analysis showed that the the parameter measured was very high depend on the Muntingia leaves meal utilization. As a conclusion that Muntingia calabura leaves can be used as corn substitution up to 20%.","PeriodicalId":220267,"journal":{"name":"JURNAL NUKLEUS PETERNAKAN","volume":"4 2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123220011","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Maria Epifania Barek, Kirenius Uly, T. M. Hine, W. Nalley, H.L.L. Belli
{"title":"PENGARUH PENAMBAHAN SARI WORTEL DALAM PENGENCER SITRAT KUNING TELUR TERHADAP KUALITAS SPERMATOZOA KAMBING BLIGON (The effect of carrot juice supplementation in citrate - egg yolk extender on spermatozoa quality of bligon goat)","authors":"Maria Epifania Barek, Kirenius Uly, T. M. Hine, W. Nalley, H.L.L. Belli","doi":"10.35508/NUKLEUS.V7I2.3152","DOIUrl":"https://doi.org/10.35508/NUKLEUS.V7I2.3152","url":null,"abstract":"This study aims to determine the effect of adding various doses of carrot juice into citrate-egg yolk diluents (C-EY) on bligon buck semen quality. Semen was collected twice a week using an artificial vaginal method of three buck with normal body condition and reproductive organs. Semen was 70% of motility, konsentration ≥1000x106mL and abnormality ≤ 15 diluted with C-EY added with carrot juice at a concentrations: 0% (CJ-0), 10% (CJ-10), 12.5% (CJ-12,5), 15% (CJ-15), 17.5% (CJ-17,5), and 20% (CJ-20), and stored in a refrigerator at 3-5o C. The quality of spermatozoa was evaluated every 24 hours. The Variables measured were spermatozoa motility, viability, and abnormalities. The results showed that spermatozoa preserved by C-EY supplemented by 17.5% carrot juice (CJ-17.5) had a higher quality (P<0.05) compared to the other four treatments, with motility (49.04 ± 1.0%), viability (55.70 ± 1.22%), dan abnormalities (4.57 ± 0.88 %) on the 4th day of storage. This study concludes that 17.5% carrot juice into citrate eggyolk extender improves the bligon buck semen","PeriodicalId":220267,"journal":{"name":"JURNAL NUKLEUS PETERNAKAN","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117121285","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"PENGARUH SUPLEMENTASI SILASE CAMPURAN SORGHUM- Clitoria ternatea PADA BERBAGAI LEVEL KONSENTRAT MENGANDUNG ZnSO4 DAN Zn-Cu ISOLEUSINAT TERHADAP FERMENTASI RUMEN KAMBING KACANG (Effects of supplemented mixed silage of sorghum-clitoria ternatea with.....)","authors":"Adrianus Safarius Radja, M. M. Kleden, G. Lestari","doi":"10.35508/NUKLEUS.V7I2.3019","DOIUrl":"https://doi.org/10.35508/NUKLEUS.V7I2.3019","url":null,"abstract":"The purpose of this study was to determine the effect ofsupplemented mixed silage of sorghum-Clitoriaternatea with different levels of concentrate containing ZnSO4 and Zn-Cu Isoleusinate on rumen fermentation of kacang goats. Twelve buck kacang goats aged 12-14 months with initial body weight ranged 11-19 kg andthe average was 14,40 kg while 14,93% coefficient of variation was used in this reseach. Methode used was experiment methode with block randomized design as research design consist of four treatments and three replication. The treatmenten were T1 = mixed silage of sorghum-Clitoriaternatea providing, T1, T2 and T3 was T1 supplemen by concentrate with level of 10, 20 and 30 % containing of 150 mg ZnSO4 and 2% Zn-Cu Isoleusinat respectively. Parameter measured was rumen pH value, NH3 and total of VFA concentration. The data obtained was analyzed by analysis of variance (ANOVA) and followed by Least Significant Different test. The results of statistical analysis showed that supplementation with various levels of concentrates containing 150 mg ZnSO4 and 2% Zn-Cu Isoleucine had no significant effect (P> 0.05) on rumen pH and NH3 concentration, while significantly efect (P <0.05) on VFA totalt. It can be concluded that supplementation with various concentrates containing ZnSO4 and Zn-Cu Isoleucicate produced relatively the same pH and NH3 and VFA tended to increase, with the best concentration of concentrate supplementation at 30%.","PeriodicalId":220267,"journal":{"name":"JURNAL NUKLEUS PETERNAKAN","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121097272","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"STRUKTUR DAN PERAN ANEKA LEMBAGA DALAM RANTAI PASOK TERNAK DAN DAGING SAPI POTONG DI PROVINSI NUSA TENGGARA TIMUR (Structure and role of of various institutions in supply chain of cattle and beef comodities in East Nusa Tenggara Province)","authors":"Arnoldus Keban, S. S. Niron, U. R. Lole","doi":"10.35508/NUKLEUS.V7I2.3097","DOIUrl":"https://doi.org/10.35508/NUKLEUS.V7I2.3097","url":null,"abstract":"The structure and role of each specific institution in the supply chain management of local cattle marketing need to be known in detail and comprehensively. The objectives were: 1) to describe the various institutional roles in the supply chain management of livestock and beef in Kupang District and Kupang City, NTT; and 2) to formulate efforts to improve the institutional performance of the livestock and beef supply chain in Kupang District, NTT. Surveys of institutions related to supply chain management of beef cattle in a comprehensive manner, covering all stakeholders (farmers, livestock traders, butchers, meat traders, animal markets, slaughterhouses, animal quarantine, sea freight expeditions, etc.). Data were analyzed descriptively- qualitatively and quantitatively, analysis of costs , benefits and margin of each marketing actor. As conclusions were: 1) The role of institutions in the supply chain management of cattle / beef in Kupang Regency is slowly starting to form a solid network according to the roles of the parties. However, they still have problems in terms of smooth communication and interaction in transactions at each point of the supply chain, especially the point between farmers and village traders regarding price determination; and 2) the institutional performance of cattle/ beef supply chain as a whole to ensure the interests of all stakeholders not optimal yet, in particular related to improve the group transaction methods, benchmark prices, controlling the sale of young females, preventing the slaughter of productive females, strict quarantine, and the availability of large capacity livestock vessels.","PeriodicalId":220267,"journal":{"name":"JURNAL NUKLEUS PETERNAKAN","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130926871","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"KUALITAS ORGANOLEPTIK DAGING SE’I YANG DIOLAH DARI DAGING SAPI BALI BETINA AFKIR (Organoleptic quality of se’i made from bali cull cow beef)","authors":"Kiki R. Adjam, G. Malelak, B. Sabtu","doi":"10.35508/NUKLEUS.V7I2.2775","DOIUrl":"https://doi.org/10.35508/NUKLEUS.V7I2.2775","url":null,"abstract":"Aim of this study was to evaluate quality of se’i (Rotennese smoke meat) made from cull Bali cow meat. Completely randomized design 3x3 was used in this study. Meat taken from cull Bali cow with body condition skore (BCS) 2 (thin), 3 (moderate) and 4 (slightly fat). Each BCS had three replicates. Parameters observed included taste, color, aroma, pH value and fat oxidation. The results showed that BCS had a highly significant effect (P <0.01) on color and taste, had a significant effect (P <0.05) on fat oxidation, had no significant effect (P> 0.05) on aroma and pH. Se,i made from BCS 4 had a slightly dark red color, the best taste and the highest fat oxidation rate, whereas se'i prepared from BCS 3 has a slightly dark red color, medium taste and lowest fat oxidation rate. It is concluded that the best quality of se’i produced in this study was made from BCS 4,however, it was necessary to add antioxidants to retard fat oxidation rate. Whereas if used BCS 3 it is better to add some additives to improve the taste.","PeriodicalId":220267,"journal":{"name":"JURNAL NUKLEUS PETERNAKAN","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131379860","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}