Palm kernel cake in high-concentrate diets improves animal performance without affecting the meat quality of goat kids

2021 ◽  
Author(s):  
T. C. G. C. Rodrigues ◽  
S. A. Santos ◽  
L. G. A. Cirne ◽  
D. dos S. Pina ◽  
H. D. R. Alba ◽  
...  
Keyword(s):  
Meat Quality ◽  
Palm Kernel ◽  
Animal Performance ◽  
Palm Kernel Cake

Effects of palm kernel cake in high-concentrate diets on carcass traits and meat quality of feedlot goats

2021 ◽  
pp. 104456
Author(s):  
Liliane Oliveira da Silva ◽  
Gleidson Giordano Pinto de Carvalho ◽  
Manuela Silva Libano Tosto ◽  
Victor Guimarães Oliveira Lima ◽  
Luis Gabriel Alves Cirne Cirne ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Palm Kernel ◽  
Palm Kernel Cake

scholarly journals Carcass characteristics and meat quality of lambs that are fed diets with palm kernel cake

2016 ◽  
Vol 30 (6) ◽  
pp. 865-871 ◽  
Author(s):  
Rozilda da Conceição dos Santos ◽  
Daiany Iris Gomes ◽  
Kaliandra Souza Alves ◽  
Rafael Mezzomo ◽  
Luis Rennan Sampaio Oliveira ◽  
...  
Keyword(s):  
Meat Quality ◽  
Palm Kernel ◽  
Carcass Characteristics ◽  
Palm Kernel Cake

Effect of Palm Kernel Protein on Growth Performance and Meat Quality of Broiler Chickens

2020 ◽  
Vol 17 (1) ◽  
pp. 41-47
Author(s):  
Nur Shahirah SHAHİDAN ◽  
Teck LOH ◽  
Mohamed ALSHELMANİ ◽  
Chong HAU ◽  
Fu LEE ◽  
...  
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Palm Kernel ◽  
Kernel Protein

Effects of alfalfa particle size and starch content in diets on feeding behaviour, intake, rumen parameters, animal performance and meat quality of growing lambs

Meat Science ◽  
2020 ◽  
Vol 161 ◽  
pp. 107964 ◽  
Author(s):  
Alexandra E. Francisco ◽  
Martin Janíček ◽  
Teresa Dentinho ◽  
Ana P.V. Portugal ◽  
João M. Almeida ◽  
...  
Keyword(s):  
Particle Size ◽  
Meat Quality ◽  
Feeding Behaviour ◽  
Starch Content ◽  
Animal Performance

Pemanfaatan Limbah Padat Palm Kernel Cake (PKC) sebagai Sumber Karbon Aktif dengan Proses Kimia

2016 ◽  
Vol 10 (1) ◽  
pp. 24-35
Author(s):  
Haspiadi Haspiadi
Keyword(s):  
Activated Carbon ◽  
Solid Waste ◽  
Adsorption Capacity ◽  
Chemical Activation ◽  
Palm Kernel ◽  
Palm Kernel Cake ◽  
Palm Kernel Oil ◽  
Kernel Oil ◽  
Iodine Adsorption

Solid waste of Palm kernel cake (PKC) is a by product of oil extraction from palm nut pose a serious environmental problem in some factories of Palm Kernel Oil (PKO. Thererfore the research about utilization of palm kernel cake solid waste (PKC) as a source of activated carbon was performed. From this research is to know quality of activated carbon using palm kernel cake as a row material to compare with the SNI 06-3730-1995. The process was carried out is chemical activation method with in laboratory scale using two types activator, which is phosphoric acid and potassium hydroxide at six different concentration 2%, 4%, 6%, 8%, 10% and 12% respectively. Whereas, carbonization was held at temperature of 400oC during 120 minutes. The result indicated that the quality of activated carbon according to key parameters using  the lowest concentration of  activator fulfilling with SNI 06-3730-1995 was produced by H3PO4 6%  with iodine adsorption capacity 769 mg/g. Meanwhile for activator KOH 10% according to key parameters using  the lowest concentration of  activator fulfilling with SNI 06-3730-1995 was produced by with condition of iodine adsorption capacity 778 mg/gABSTAKLimbah padat palm kernel cake (PKC) yang dihasilkan dari proses ekstraksi kernel merupakan permasalahan lingkungan yang serius dibeberapa industri yang mengolah Palm Kernel Oil (PKO). Oleh karena itu dilakukan penelitian untuk memanfaatkan limbah padat Palm Kernel Cake (PKC) sebagai sumber karbon aktif. Diharapkan dari penelitian ini dapat diketahui mutu karbon aktif yang dihasilkan dibandingkan dengan SNI 06 3730-1995. Proses pengolahan yang dilakukan secara kimia dalam skala laboratorium, menggunakan dua jenis aktivator yaitu H3PO4 dan KOH dengan konsentrasi 2%, 4%, 6%, 8%, 10% dan 12%. Karbonisasi dilakukan pada suhu 400 oC selama 120 menit. Hasil uji mutu karbon aktif yang dihasilkan berdasarkan parameter kunci dengan pertimbangan penggunaan bahan kimia dengan konsentrasi aktivator terkecil menunjukkan bahwa pengggunaan aktivator 6% H3PO4  memiliki daya serap terhadap iod sebesar (I2) 769 mg/g, bila dibandingkan dengan SNI 06 3730-1995 telah dapat memenuhi syarat mutu. Sedangkan penggunaan aktivator KOH 10%  dengan pertimbangan penggunaan bahan kimia dengan konsentrasi aktivator terkecil memiliki daya serap terhadap iod sebesar 778 mg/g. Kata kunci :  asam fosfat, kalium hidroksida, karbon aktif, limbah padat, daya serap iod, palm kernel cake

Improving the Quality of Palm Kernel Cake Through Fermentation by Eupenicillium javanicum as Poultry Ration

2013 ◽  
Vol 12 (12) ◽  
pp. 1085-1088 ◽  
Author(s):  
Mirnawati . ◽  
Ade Djulardi ◽  
Yetti Marlida
Keyword(s):  
Palm Kernel ◽  
Palm Kernel Cake

Effect of the type of dietary fat when added as an energy source on animal performance, carcass characteristics and meat quality of intensively reared Friesian steers

2016 ◽  
Vol 56 (7) ◽  
pp. 1144 ◽  
Author(s):  
A. Guerrero ◽  
E. Muela ◽  
M. V. Valero ◽  
I. N. Prado ◽  
M. M. Campo ◽  
...  
Keyword(s):  
Product Quality ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Animal Performance ◽  
Display Time ◽  
Hydrogenated Fat ◽  
Inclusion Level ◽  
Low Levels ◽  
Oil Sunflower

The effects of different fats in the diet were evaluated on the basis of animal performance, carcass and meat-quality traits. Four groups of eight Friesian steers were intensively finished with concentrate and cereal straw given ad libitum. Four different types of fats were included at a 4% level in the diet, namely, palm oil, sunflower oil, tallow and hydrogenated fat. The feeding trial lasted for 84 days. There were no differences on animal performance or carcass characteristics, except for animals from the hydrogenated-fat diet, which had the greatest percentage of muscle and moisture, and the lowest percentage of fat in a 6th rib dissection. Meat colour, texture, lipid oxidation and consumer acceptability did not differ among the diets. Nevertheless, the effects of ageing or display time were more important than those of the source of fat. Intramuscular fatty acid profile was hardly influenced by the fat source. In conclusion, the type of fat added at the final stage of the rearing process, at a 4% of inclusion level, did not produce noticeable variations on productive parameters or product quality. This would allow to formulate rations for cattle, using the most profitable source of fat (added at low levels), without having variability on the product quality.

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