Supplementation of Vitamin E and c in feed on meat quality, thiobarbituric acid reactive substance (tbars) and myoglobin level of muscovy duck meat

Abstract

This research was aimed to analyze Vitamin E and C supplementation in feed on meet quality, thiobarbituric acid reactive substances (TBARS) and myoglobin level of muscovy duck. This research used 84 Indonesian muscovy duck divided into 7 group of experimental diet, namely E0C0 : basal feed without Vitamin E and C supplementation, E400 : basal feed with 400 IU of Vitamin E supplementation, E600 : basal feed with 600 IU of Vitamin E supplementation, C400 : basal feed with 400mg vof itamin C supplementation, C600 : basal feed with 600mg of Vitamin C supplementation, E200C200 : basal with 200 IU of Vitamin E and 200mg of Vitamin C supplementation, E300C300 : basal feed with 300 IU of Vitamin E and 300mg of Vitamin C. A completely randomized design was applied and each treatment had 4 replications. The data were analyzed using analysis of variance. Analysis of variance showed that treatments significantly affect (P>0.01) meat quality, myoglobin level and TBARS level. Vitamin E and C was proven able to improve final pH of muscovy duck meat. Supplementation of 300 IU of Vitamin E and 300mg of Vitamin C at feed with 21% of protein and 3100 kcal/kg of energy could improve DIA, cooking loss, flavor, and color of muscovy duck meat; however, the highest meat tenderness was resulted from 400 IU Vitamin E supplementation.