Characteristics of Carcass and Total Microbials of Broiler Chicken Meat as The Impact of Zonation in Closed House Cages

I NT Ariana, I NS Miwada, Bulkaini Bulkaini, G Suranjaya

Abstract

This study aims to determine whether zonation closed house cages affect the carcass characteristics and shelf life of broiler chickens. Closed house enclosure of the Faculty of Animal Husbandry, Udayana University with an area of 120 x 12 m which was divided into 4 zonations, and the area of each zonation was 30 x 12 m. The research design used was a Completely Randomized Design with 4 cage zoning treatments, namely zonation 1, zonation 2, zonation 3, and zonation 4, with 30 replications. The research material was 120 heads of broiler. The variables observed were carcass characteristics and meat storage life. The results showed that cage zonation had a significant effect (P<0.05) on final weight, slaughter weight, carcass weight, carcass percentage, breast weight, and whole thigh weight, but had no significant effect (P>0.05) on wing cut, back and total microbial count of meat. In zone 3, the average final weight of 4-5% was significantly (P<0.05) higher than the final weight in other zones. Storage at room temperature (250C) for 3-9 hours, broilers in zone 3 obtained the highest microbial growth in meat (P<0.05). The conclusion of this study was that the zoning of the cage in the closed house causes differences in the parameters of the broiler carcass characteristics. Broilers in cages 3 zoned had the best carcass characteristics, the highest total microbial count of meat, and the lowest meat storage capacity.

 Keywords

Zonation; broilers; carcass characteristics; total microbe of meat

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DOI: https://doi.org/10.14334/Proc.Intsem.LPVT-2021-p.30

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