Effect of different vegetable oils in rations on chemical quality of local duck meat

Abstract

Abstract Duck meat is one of the poultry food products that is high in nutritional content. This study aimed to determine the effect of vegetable oil in the ration on the chemical quality of local duck meat. The research design used was Completely Randomized Design (CRD) in a unidirectional pattern with 4 treatments, each treatment consisting of 6 replications and each replication consisted of 6 ducks. The treatments in this study include; P1: (96% basal ration + 4% palm oil); P2: (96% basal ration + 4% canola oil); P3: (96% basal ration + 4% coconut oil) and P4: (96% basal ration + 4% soybean oil). The observed variables were chemical quality of meat (collagen, fat, water content, and protein). The data obtained were analyzed by variance analysis and the real difference test between treatments. The results showed that the use of vegetable oil was a significant effect (P<0.05) on the duck meat protein but was not significantly different (P>0.05) on collagen, fat, and water content. It can be concluded that the addition of vegetable oil in the ration can increase the protein of local duck meat but did not affect collagen, fat, and water content.