Effect of Supplementation Organic Acid Salt and Probiotics Derived from Silage of Kumpai Tembaga Grass on Quality Carcass and Meat of Pegagan Duck

The aim of this study was to determine the supplement effect of organic acid salt and probiotics derived from silage of kumpai tembaga grass on yield Carcass and meat of pegagan duck. The research was conducted in 4 weeks. The sample used was 72 Pegagan ducks at one-day-old. The treatments were P0 (ration), P1 (ration+0.02% probiotic), P2 (ration+0.2% organic acid salt), P3 (ration+0.1% tetracycline), P4 (ration+0.02% probiotic+0.2% organic acid salt), P5 (ration+0.02% probiotic+0.2% organic acid salt+0.1% tetracycline). The observed variables were live weight, carcass weight, and percentage carcass slice (thighs, breast, back, wings), pH, water holding capacity, shrinkage and meat tenderness. The results showed that supplementation of organic acid salts and probiotics had no significant effect (P> 0.05) to live weight, carcass and carcass percentage, carcass slice (thighs, breast, back and wings), pH, water holding capacity, shrinkage and meat tenderness. However, the variables carcas weight and percentage had a tendency increase on supplementation compared to the control treatment. In conclusion, organic acid salts and probiotic treatments did not affect carcass and meat quality but showed a tendency to increase carcass weight and the percentage of carcass and commercial breast slices from Pegagan duck.