Utilization of Skipjack Tuna (Katsuwonus pelamis L.) Gill in Diet as a Source of Protein on Carcass Quality of Broiler Chickens
Jein Rinny Leke(1*), Jet S. Mandey(2), Meity Sompie(3), Fenny R. Wolayan(4)
(1) Animal Production Department,Animal Husbandry Faculty, Sam Ratulangi University, Manado 95115, North Sulawesi, Indonesia
(2) Animal Production Department,Animal Husbandry Faculty, Sam Ratulangi University, Manado 95115, North Sulawesi, Indonesia
(3) Animal Production Department,Animal Husbandry Faculty, Sam Ratulangi University, Manado 95115, North Sulawesi, Indonesia
(4) Animal Production Department,Animal Husbandry Faculty, Sam Ratulangi University, Manado 95115, North Sulawesi, Indonesia
(*) Corresponding Author
Abstract
In the prospect of skipjack tuna (Katsuwonus pelamis L.) sh that abundant in Sulawesi Ocean, using as a protein source for chicken diets, a study was carried out to determine the effect of skipjack tuna gill meal (STGM) on carcass percentage, abdominal fat percentage and mortality. Five dietary treatments containing 0, 3, 6, 9,and 12% levels (factor A) substituted to sh meal and three methods of processing containing sun dried, steamed, boiled processing (factor B) were fed to 225 broiler chickens according to factorial design constructed from completely randomized design with three replication. Treatments were administrated during 35 days and feed and water were provided ad libitum.Result showed that dietary skipjack tuna gill meal up to 12% exert no signi cant difference (P˃0.05) compared to control on carcass percentage, abdominal fat percentage and mortality, and methods of processing exert no signi cant effect (P˃0.05) too on carcass percentage, abdominal fat percentage and mortality. There was no signini cant interaction (P˃0.05) between levels and methods. It can be concluded that skipjack tuna meal can be substituted to sh meal up to 12%.
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