Fahad Ardian Pengarang

Effect Giving Levels Of Protein And Metabolism Energy Against The Physical Quality Of Male Laying Chicken Meat Fahad Ardian Poultry Business Management Study Program Animal Husbundary Dapartment ABSTRACT Giving effect feed protein levels and metabolism energy had an effect on the physical quality of male laying meat. The purpose of this study was to determine the effect of giving with different proteins and energy metabolism on the physical quality of of male laying meat and to know the protein content of the feed that produces the best quality of the best male laying meat. The parameters observed in this study were texture, water holding capacity, cooking shrinkage and meat pH. Data analysis was Completely Randomized Design (RAL) with 4 treatments 5 replications.Giving protein levels given were 22%, 20%, 18%, and 16%. The results showed that giving with different protein levels and energy metabolism had significant effect on meat pH, but not significantly different texture, water holding capacity, cooking shrinkage of male laying meat. The results showed that giving with different protein levels and energy metabolism had significant effect on meat pH, but not significantly different texture, water holding capacity, cooking shrinkage male laying meat. Higher feed proteins produce better meat quality. Giving with 18% protein level results in a more optimal meat quality with pH value of meat is 5.57%. Keywords: Male laying meat, Feed Protein Level and Energy Metabolism, Physical Quality Meat.