Carcass Characteristics and Pure Meat Production of Broiler Chickens in Traditional Markets on Lombok and Sumbawa Islands
Carcass Characteristics and Pure Meat Production of Broiler Chickens in Traditional Markets on Lombok and Sumbawa Islands
Bulkaini*, Syamsuhaidi, Yusuf Sutaryono, Djoko Kisworo, Sukirno, Sukarne, Tapaul Rozi
ABSTRACT
Carcass characteristics and pure meat production of broiler chickens are indicators to assess carcass quality. This study was conducted to evaluate the carcass characteristics and production of pure meat broiler chicken circulating in the traditional markets of Lombok and Sumbawa based on the Indonesian National Standard. The material used was 191 heads of broiler chickens with a slaughter age of 45-49 days. Ninety heads from a chicken slaughterhouse in Mataram City, sixty heads from a chicken slaughterhouse in West Lombok Regency and forty-one heads from Sumbawa Regency. Determination of broiler chicken samples in each Regency was done by random sampling method. Research variables such as live weight, carcass weight and percentage, offal weight and percentage, edible offal weight and percentage, meat weight and percentage were analyzed using the Microsoft Excel program and regression correlation analysis. The results showed that carcasses with large size categories 77.67%, medium size 17.51% and small size 4.81%, while quality, which includes quality I, was 63.06%, quality II was 32.68%, and quality III was 4.26%. Broiler chicken pure meat products circulating in the traditional markets of Lombok and Sumbawa were respectively 54.21% and 57.83%. Conclusion: Carcass characteristics and pure meat production of broiler chickens circulating in traditional markets on the islands of Lombok and Sumbawa have met Indonesian National Standards i.e., broiler chickens had a live weight of 2.162.15 g, carcass weight of 1.582.38 g (72.94%), pure meat 1.202.04 g (55.43 %), offal 172.97 g (7.99 %), and edible offal of 140.84 (6.65%).
Keywords | Characteristics, Carcass, Pure meat, Traditional, Market
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July 2022
Vol. 10, Iss. 7, Pages 1423-1658
