| dc.description.abstract | Hermetia illucens maggots are known as an alternative source of protein with high nutritional content and the potential to replace some conventional feed ingredients. Maggots can be processed into flour and used as an ingredient in feed pellets. Laboratory analysis shows that maggot flour has a protein content of more than 20%. This study aims to determine the effect of feeding rabbit pellets based on maggots at different levels on the physical quality of rabbit meat. The study was conducted using a completely randomized design (CRD) with five treatments of maggot meal levels in the ration, namely 0%, 1%, 2%, 3%, and 4%, and four replicates, resulting in 20 local Rex male rabbits as experimental units. The physical quality parameters of meat observed included pH value, cooking loss, water-holding capacity, tenderness, and moisture content. The data were analyzed using analysis of variance (ANOVA) and followed by Duncan's test at a 5% level if there were significant differences. The results showed that the administration of maggot-based pellets had a significant effect (P<0.05) on the pH value of rabbit meat, but no significant effect (P>0.05) on cooking loss, water-holding capacity, tenderness, and moisture content. The highest pH value was obtained in the treatment without maggot addition, while the lowest value was found in the 4% maggot addition level. The decrease in pH value is thought to be related to the postmortem glycolysis process. The decrease in pH is thought to be related to the postmortem glycolysis process. It can be concluded that adding up to 4% maggot meal to rabbit feed can maintain the physical quality of the meat and has the potential to be used as an alternative feed ingredient without reducing the quality of rabbit meat. | en_US |
