PENGARUH UMUR POTONG TERHADAP PRODUKSI KARKAS DAN KUALITAS FISIK DAGING BURUNG PUYUH JANTAN

An experiment was conducted to study the effect of slaughter age on carcass production and physical quality of male quail meat. This experiment was carried out from 8 February until 15 April 2017 included biological experiment at maintenance cage at Perum Sedayu Permai block C no 50 Sedayu Bantul Yogyakarta and laboratory experiment at Laboratory science and meat technology faculty of animal husbandry Gadjah Mada University Yogyakarta. Material experiment using 64 male quails are gruped into 9 cages. This experiment using Completely Randomized Design (CRD) with one way pattern 3 slaughter age treatment P1(5 weeks), P2 (6 weeks) and P3 (7 weeks) each treatment using 3 replications each replication is consists of 2 quails. Observed variables include body weight, carcass weight, percentage carcass, pH of meat, water holding capacity (WHC), cooking loss and tenderness of meat. Data obtained were analyzed using analysis of variance (ANOVA), if there is a significant different followed by the Duncan’s New Multiple Range Test (DMRT). The results of this study showed that age of cutting has non significant different on body weight, carcass weight, percentation carcass and pH of meat. While the water holding capacity (WHC) of meat, cooking loss and tenderness of meat quails is significant different (P<0,05). From the results of the study can be concluded that the male quail can be slaughter 5 weeks age.

Key words : Quails, slaughter age, carcass, physical quality of meat