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Title: Marbling score, cholesterol, and physical–chemical content of male Bali beef fed fermented pineapple peel
Contributor(s): Bulkaini, Bulkaini (author); Dahlanuddin, Dahlanuddin  (author)orcid ; Ariana, Tirta (author); Kisworo, Djoko (author); Maskur, Maskur (author); Mastur, Mastur (author)
Publication Date: 2022
Publisher: Bangladesh Agricultural University, Faculty of Veterinary Science
Place of Publication: Bangladesh
Open Access: Yes
DOI: 10.5455/javar.2022.i610
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ISSN: 2311-7710
Source of Publication: Journal of Advanced Veterinary and Animal Research, 9(3), p. 419-431

Objective: The study was conducted to determine the marbling score, fat and meat color, cholesterol, high-density lipoprotein (HDL), low-density lipoprotein (LDL), and physical–chemical content of male Bali beef fed fermented pineapple peel.

Materials and Methods: Twelve heads of male Bali cattle with an initial weight of 168.46 ± 11.95 kg were put into individual cages at random based on a completely randomized design with three treatments and four heads of Bali cattle as replicates, namely T0 = NG + (39% MC + 61% RB + 0% fermented pineapple peel)" T1 = NG + (10% MC + 70% RB + 20% fermented pineapple peel with yeast culture)" and T2 = NG + (15% MG + 65% RB + 20% pineapple peel fermented by lactic acid bacteria). The sample of Bali cattle meat used in testing the research variables was the LD muscle, with as many as 24 samples for each treatment. The data were analyzed based on the analysis of variance using the Statistical Product and Service Solutions software program, following Duncan's test with 5% confidence.

Results: The results showed that the treatment T2 could increase the marbling quality of the meat from 2.58% to 4.00%. The cholesterol content (80 mg/100 gm), HDL (60 mg/100 gm), LDL (10 mg/100 gm), water-holding capacity (36.10%), cooking loss (29.16%), tenderness/shear force (4.08 kg/cm2 ), crude protein (22.99%), crude fat (4.23%), and meat collagen (1.65%) were determined.

Conclusions: Adding 20% of fermented pineapple peel by lactic acid bacteria to the ration can improve the quality of marbling, produce cholesterol, and the physical–chemical value of meat that meets the Indonesian National Standard.

Publication Type: Journal Article
Other Funding Source: The authors acknowledge the support of the Ministry of Education, Culture, Research, and Technology provided for funding this experiment.
Fields of Research (FoR) 2020: 3003 Animal production
Socio-Economic Objective (SEO) 2020: tbd
Access Rights: UNE Green
HERDC Category Description: C1 Refereed Article in a Scholarly Journal
Peer Reviewed: Yes
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