Pengaruh Penyiraman saat Pengangkutan terhadap Penyusutan Bobot dan Kualitas Fisik Daging Ayam Broiler

Abstract

Transportation of broiler chickens from the farm to the slaughterhouse can cause stress that has an impact on weight loss and physical quality of meat. This study aims to determine the effect of watering on transportation on weight loss and physical quality of broiler meat. The method used was experimental with a completely randomized design (CRD) with 4 replicates where (P0) without watering (control), watering before transportation (P1), watering before and during travel (P2), and watering before, during travel, and upon arrival (P3). Based on the results of this study, it can be concluded that watering during transportation does not have a significant effect (P>0.05) on weight loss, temperature changes, meat pH, and water binding capacity of broiler chickens, but watering has a significant effect (P<0.05) on cooking loss of broiler meat. This study showed that the effect of watering on transportation resulted in weight loss of 2.33% ± 0,23; temperature change of 8,22oC ± 0,68; pH of 5.69% ± 0.10; water binding capacity of 27,90% ± 4,46; and cooking loss of 28.90% ± 2.14. Shrinkage can reduce weight loss, reduce body temperature increases, lower pH, increase air holding capacity and reduce cooking losses. P3 (watering before, during travel, and upon arrival) was the best result in this study.