MARDI Res. krll. 5, I: (87 * 94)

soME OBSERVATIONS ON THE QUALITY OF MEATFROM KEDAH.KELANTAN CATTLE AT DIFFERENT AGES

WAN ZAHARI MOHAMED. C. DEVENDRA and CHUAH ENG CHONG

Accepted for publication on 8 June, I976

RINGKASAN

Suatu kertas kerja dilapurkan yang mana memberi penerangan berkenaan dengan beberapaaspek kualiti daging bagi 12 ekor lembulembu dara Kedah-Kelantan dari kawasan luar bandar.Sebanyak 3 ekor lembu digunakan bagi tiap-tiap satu kumpulan umur 6, 12, 18 dan 24 bulan.Sifat-sifat yang telah dikaji ialah kelembutan daging, rasa berairnya daging. daya pegang airdidalam daging dan pengeluaran cairan daging akibat dari pemasakan.

Hubungan antara umut dan kelembutan daging yang diukur dengan alat Warner-Bratzleradalah berkesan secara statistik (r = 0.999, P<0.01) dan memberi persamaan regresi Y ='6.290 +

0.234X, dimana Y ialah nilai kelembutan daging dan X ialah umur. Tetapi, kelembutan dagingyang dinilaikan oleh suatu panel uji rasa terhadap umur tidak berkesan secara statistik.

Rasa berainya daging juga adalah mengurang dengan kenaikan umur dan berkesan secarastatistik (1 = 0.975. P<0.05). Sebaliknya, hubungan antara daya pegang air dan umur tidakberkesan secara statistik. Ketidak berkesanan secara statistik juga didapati pada hubungan antaradaya pegang air dan rasa berairnya daging; juga diantara pengeluaran cairan daging semasapemasakan terhadap umur.

INTRODUCTION

Beef is deficient in Malaysia today. The gap between production and demand for the

meat is gradually increasing. Efforts must therefore be directed not only towards increasing

production and optimum utilization of all available livestock resources, but also towards

research into increasing the quantity and quality of the meat produced. Meat quality for

example, is important in determining taste preferences and market demand in order to enhance

the efficiency of the production process.

Concerning local animals, very little is known about the quality of the meat produced- It

is therefore of interest to study, the meat quality of Kedah-Kelantan cattle, since these animals

are indigenous and also represent about 80 per cent of total cattle population in Peninsular

Malaysia. Consumers' acceptance of the meat from the above animals depend mainly on certainproperties such as texture, tenderness, juiciness, distribution of the intra-muscular fat (marbling)

and colour of lean. Flavour and aroma of the cooked meat are equally important to the

consumers. Colour of fat may sometimes play an important role in consumer preferences.

The meat quality itself is influenced by a number of interdependant extrinsic and intrinsic

factors such as breed, environment, sex, age, pre-slaughter treatment and slaughtering conditions

of the animal as well as post-slaughter handling of the meat.

A previous study on the carcass quality of Kedah-Kelantan cattle from the rural areas

provided valuable information on the tissue composition, internal organs and yield of edible

products (DevrNon,l, and WaH ZAHARI MosauuEo, 1976). The opportunity was taken

during this study to also undertake investigations on some aspects of the quality of meat from

the same animals. The present paper deals with the results of these latter investigations.

8l

MATERIAI,S AND METHODS

Cattle'12

female beef cattle, three each at 6, 12, 18 and 24 months age were selected toconform to the breed characteristics that have been described for Kedah-Kelantan cattle(DEvENnnl et al., 1973). The average live weight of the cattle of these four ages were 67,96, 117 and 122 kg. respectively. The slaughter technique have been described in the previouspaper (DrvrNDRA and WeN ZAHART MoHAMED, 1976).

Cooking loss and tenderness using Warner, Bratzler Shearing Force

Immediately after dressing, the carcasses were transferred to a chill-room at OoC to l.loCand hanging from the Achilles tendon for 24 hours. At the end of this period the musclesemimembranosus was removed from the carcasses. The muscle was then cut into strips of2-5cm x 2.5cm along the muscle fibres. After weighing, they were then placed between twoL-shaped metal plates which were then put into high density polyethylane bags. Each bag wasthen immersed in a water bath having a constant temperature of 80oC. The samples werecooked for 45 minutes. At the end of this period, the bag was transferred into ice cold waterand left for 15 minutes. The L-shaped metal plates were then removed and the juice in the bagpoured away. The weight of the meat was noted again after it was debbed with tissue paper. Inorder to ensure accurate results, care was taken to see that no water entered the bagsduring cooking and cooling processes. The percentage of the juice loss from the meat duringcooking (cooking loss) was calculated.

Samples measuring l.5cm x 2cm were then taken, and values for the degree of tendernesswere measured using Warner Bratzler Shearing. apparatus (capacity 25kg. x 50g.). To getaccurate readings, uniform samples were used which were similar in size, the temperature at thetime the reading was taken, speed of shearing, blade sharpness and absence of marbling and asfar as possible, free of connective tissue. The samples were sheared across the fibres and thepressure required to cut through the fibres noted.

Penal scoring for tenderness and juiciness

Some of the samples prepared above for the tenderness determination were presented totaste panelists of 10 to judge the degree of tenderness and juiciness of the samples. Thepanelists were asked to score the samples according to the system given below where the lowerscore indicates t}te superiority of the products.

bgeas$ee&)l. Very tender

2. Tender

Juiciness (score)

1. Very juicy

2. Juicy

3. Moderately tender 3. Moderately juicy

4. Slightly tender 4. Slightly juicy

5. Slightly tough 5. Slightly dry

6. Tough 6. Moderately dry

7. Moderately tough 7. hy

8. Very tough 8. Very dry

The values recorded from every score were averaged, and these represented the degree oftenderness and juiciness for individual samples.

88

Water holding capacity

The method used was that of McFaRtnNE (1972). Part of the semimembranosus musclewas ground. using a 6mm plate. Three samples, each weighing 3.0g. were separately placedbetween two filter papers (Whatman No. l) which were sandwiched between two white tiles ona table. A pressure of 5009. was applied on the upper white tile for I minute to squeeze outthe meat juice. The area of the filter paper wetted by the meat juice relates the degiee of thewater holding capacity of the sample used. If the wetted area is large, the water holdingcapacity of the meat is poor and vice versa. As the value of water holding capacity andjuiciness is correlated, the greater the water holding capacity, the bigger will the value ofjuiciness of the meat.

To find the area of wetted filter paper, the following calculation was made:

If the weight of wetted filter paper

and the weight of total filter paper

;. 7o wei{t of wetted filter paper

a g .

h o

=(;" too %1

As the area of total filter paper was nr2, (where r was the radius of filter paper) the areaof wetted filter paper can be calculated as follows:

100% weight of total filter paper denoted an area of rn2

-( 1*

100 Toyel8ht of total filter paper denoted the area' b

fr;"Gx t00;

(#"')RESULTS

Table 1 presents the result of the analyses of some quality traits in the meat ofKedah-Kelantan cattle by age groups. It was found that the percentage of cooking loss,tenderness and juiciness was closely related to the age of the cattle. The older the animal. thelower was the value of the parameter mentioned above (for tenderness and juiciness, higherscore indicates thg inferiority of the products). There was no positive correlation between waterholding capacity and age.

DISCUSSION

Tenderness is an important factor affecting consumer evaluation of meat quality andacceptability. It is well known that our local cattle are working animals and only slaughtered

1t 7 ,very advance age. Under these conditions coupled with improper pre- and post-slaughterhandling, the meat would become very tough.

Tendemess was observed to decrease with increase in age, especially when measuredwith the Warner Bratzler Shearing apparatus. The correlation between tendemess measured bv

of

89

TABLE I. ANALYSIS OF SOME QUALITY TRAITS IN THE MEAT OFKEDAH-KELANTAN CATTLE BY AGE.

TENDERNESS JUICINESSWater holding Percentage+

capacity cooking lossAge

(months) Warner BratzlerShearing Force

Penal Scoring Penal Scoring

6

l 2

1 8

24

7.69 r 1 .59*

9 . 1 0 r 1 . 5 9

10.50 I 1 .59

I 1 .90 I 1 .59

4.70 r 0.53

6.23 !0 .53

6.30 r 0 .53

7 .20 r 0.53

3.40 r 0.56

3.97 tO.56

4.10 r 0 .56

4.70 i 0.56

23.09 r 1 .10 31 .86 ! r .24

22.74 ! l . l0 3 l .72 ! 1 .24

27.08 r 1 .10 32 .29 ! 1 .24

23.61 r 1 .10 31 .50 ! 1 .24

+/ W.ight before cooking - weight after cooking x r00\

.

*Standard enor'

that apparatus with age was r = 0.999 and was statistically significant (P<0'01)' The regression

of this tenderness value (D on age (X) gave the equation of Y = 6-290 + O234X' However'

the corresponding tenderness evaluated by a panel between ages was not sigrrificant and gave

the regression equation of Y = 4.215 + 0'126X'

The insignificant correlation in the later method may be due to individual's variation' The

former observation supports the finding made by FIELD, NELMo & SCHOONOVER (1966)

and Tultl et at., (tri6l who reported that tenderness actually decreased within group as age

and weight increased. On the other hand, JEREMIAH et al., (1970) found a low correlation

between quality grade and tenderness when tenderness was measured by taste panel and by

mechanical means. This might be due ro inability of the Warner-Bratzler apparatus to pick up

small differences in toughness due to collagen content in the particular meat used'

Other factors and which have not been reported and are related to tenderness, include

ultimate pH, rate of pH decrease post mortem, connective tissue content and composition'

contraction state and lntramuscular fat (marbling). Meat containing fat is, therefore, more

tender. Furthermore, fat deposited in connective tissue around the muscles prevents excessive

drying on cooking and helps to retain meat juices and adds to the flavour of meat'

MIT6HELL. HAMILT6N and HatRps (1928) reported a high correlation between connective

tissue content and tenderness. Somehow, the effect cannot always be due to connective tissue

content and tenderness can both decrease with age (ClnUtCHlAL and LAWRIE, 1967)' KrNr

(1963) has explained evidence of a considerable amount of variations in the tendernqss of muscle

in different anatomic locations. Some workers have explained the variations to be due to the kind and

amount of connective tissue present in the muscle with fat distribution (see for example HELSER,

NELsoN and Lowp, 1930j, and the diameter of muscle fibres and muscle bundles (MonaN and

SMITH, 1929; BnnoY, 1937). ,

CHUAH (1975) reported that the meat deboned from a carcass which has been chil led

immediately after dressing and left in the chillroom at OoC-4oC for 24 hours before deboning,

can attain an acceptable degree of tenderness after an aging period of about three weeks at this

temperature. But, if the meat from the above carcass after the initial chilling period of 24

90

hours at 0"C-4"C is aged at 10"C, it only requires about 2 weeks to become very tender.Fairly tender meat can also be obtained if the muscles in the carcass are prevented fromcontracting in the first 24 to 48 hours after dressing. Meat from older animals would probablyrequire a slightly longer aging period.

The differences in species, breed, sex and plane of nutrition can also affect tendemess.Age and sex were of equal importance in affecting muscular tenderness (HuNst tv er a/.,(1e7 t).

The heritablity of tenderness is reasonably high, within and between breed(Bnvcr-JoNES, HousrEN & HARRIES 1963). Meat from cattle on a high plane of nutrit ionis more tender and gives better flavour than that of cattle on a lower plane of nutrition.

The juiciness score indicated thatcorrelation between juiciness score with(P<b0.05). The regression of this value0.067x.

decreased with the age of the animal. Thewas r = 0.975 and was statistically significanton age (X) gave the equation of Y = 3.050 +

thisage(Y)

Usually, good quality meat is more juicy than that of poor quality. The difference ispartly attributed to the higher content of intramuscular fat in the former (Howeno andLAWRIE, 1956). Even though the meat of six month old animals are more juicy than the rest.this does not mean that its quality is superior. This is because it is too tender, too juicy andtherefore unacceptable for consumers. There is some suggestion that juiciness reaches aminimum when the pH level of the meat is about six (HowenD and LAwRrE, 1956).

It has been generally believed that the water holding capacity and juiciness are positivelycorrelated. The results of the present investigation however do not support the above theory.There was no significant correlation between juiciness and water holding capacity, and theregression equation was Y = 2.841 + 0.050X. The correlation between water holding capacityand age was also not significant. The regression equation was Y = 22.655 + 0.098X. Since it isbelieved that the water holding capacity decreases with increasing ages of the cattle, in thepresent results however, it was found that the water holding capacity was approximatelyconstant. This may probably be due to the approximate method used in the studies to find thedegree of water holding capacity of the meat.

In general, water holding capacity of the meat is affected by several factors such asspecies, age, breed and muscle function. The ionic environment, particularly pH, has a markedeffect on the water holding capacity where water holding capacity increases as the ultimate pHof beef muscle increases from a normal pH of 5.5. Due to pH differences and the rate atwhich the pH falls, the water content of different muscle in beef and pork varies (LnwRtE, e/al., 1963).

There are some suggestions that the water holding capacity of buffalo meat differs fromthat of beef. This opinion can be explained by the higher glycogen and phosphorus contents inthe former, also by the low content of fat and the better quality and higher percentage ofconnective tissue in buffalo meat. The water holding capacity in buffalo meat appeared to behigher than that in beef immediately after slaughtering, but it decreased rapidly to a lower levelthan beef at the point of rigor mortis (Slvrc, 1972).

The results of loss due to cooking were obtained by determining the amount of juice thatcame out of the meat samples during cooking. The results calculated were based on the original

9 l

uncooked and cooked weight of the samples. Again, no significant correlation between loss of

meat juice and age was found. There was a trend which suggested that the older the animal,

the lower was the loss of meat juice during cooking except for the 18 months old group.

Cooking makes connective tissues more tender by converting collagen to eelatin. It

coagulates and tends to toughen the proteins of myofibril. Both these effects depend on time

und tr-p"..ture. The former being more important for the softening of collagen and the later

more critical for myofibillar toughing (WaIn, 1960). Improvement of meat tenderness during

cooking has been attributed to a change in collagen connective tissue which swells and softens

upon heating above 60oC (Llwnle , 1966).

The observations that have been reported involve only 12 animals, three animals at 6, 12,

18 and 24 months age. In view of the very small number of animals used, the data and the

observations that have been made should be considered preliminary. Very much more in depth

studies are needed involving many more animals consolidating studies on the quality of meat from

Kedah-Kelantan and other cattle in Malaysia. In addition, and if studies on meat quality are to be

more meaningful, they should also investigate such additional parameters as pH, colour and wider

taste panel results. Also, it is important to relate these parameters to live weight at slaughter

and the dressing percentage. Only by this way can any assesment of the relative quality and

acceptance of individual meats be ascertained'

Nevertheless, the present results are useful in furnishing a baseline in studies of this

nature, especially in view of the paucity of information on the subject. They should serve to

stimulate more research and the need for very much more information on the quality of meat,

particularly from cattle and buffaloes in Malaysia. Such studies are also justified by the fact

that ruminants in Malaysia are generally in poor nutritional condition and are associated with

low level of productivity. In view of this, the studies on meat quality repres€nt one measure of

the scope that exist for ensuring that the amount of meat produced is acceptable and in

keeping with consumer tastes, preferences and the demand for such products in Malaysia.

ACKNOWLEDGEMENTS

The authors are indebted to all staff of the Meat Section and the Sensory Evaluation Laboratory,

Dvision of Agricultural Products Utilisation of MARDI, for their assistance q/ith the carcass analyses.

Thanks are also due to Messers Sani bin Kimi and Mohd. Amran bin Bahari for rendering assistance,

Salbiah bte Hussein and Rum bin Anuar for the statistical analyses of the results.

SI.JMMARY

A paper is reported on some aspects of the n:'-. quality of 12 Kedah-Kelantan heifers

from the rural areas, at 5, 12, 18 and 24 months age. Three animals were slaughtered in each

age group. The criteria studied included tenderness, juiciness, watel holding capacity and cooking

loss.

The correlation between age and tenderness measured with the Warner-Bratzler Shear

apparatus -was statistically significant (r = 0.999, P<0.01), and gave the regression equation Y =

A.ZSO * 0.234X where Y is the tgnderness value and X is the age. The correlation between age

and tenderness evaluated by a panel was not statistically significant'

The juiciness of the meat decreased with age and this was also statistically significant (r =

0.9?5, p<0.05). On the other hand, the correlation between age and the water holding capacity

was not statistically significant. No correlation was observed for the relationship between water

hqlding capacity and juiciness; and between cooking loss and age'

92

REFERENCES

Bnlov, D.8., (1937). A study of the facton influencing tendemes and texture of beef. hoc.Brit. S.oc. Anim. hod.,246-249.

Bnvcr JoNEs, K., HoNsroN, T.W., and HARRTES, J.M. (1963). Studies in beef quality. II.The influence of sire on the quality composition of beef. J. Sci. Fd. ACnc., 14,637-645.

c,l'nutcseBr, D.J., and L,lwRru, R.A. (1967). Bovine collagen. I. changes in collagensolubility with animal age. I. Food Technol. 2, 299-311.

CHUIH ENG CHoNc (1975). Aging of meat. Unpublished.

DEVENDNA, C. , HODGE, R. , MOHD. NORDIN HASSAN, LrP KOK CHOO. , T . ANdPlrHurq'sIxcAM, M. (1973). Kedah-Kelantan cattle of Malaysia. Malays. agric., J., 49,24-49.

DEVENDRA, C. and WAN ZAHARI MoHAMED (1976). The body composition and carcasscharacteristics of Kedair-Kelantan cattle at different ages from the rural areas. MalaysAmc., ,L (In Press).

FIELD, R.A., G.E. NELMS, and c.o. scHooNovER, (1966). Effect of age, marbling and.sexon palatability of beef. J. Anim. Sci., 25, 360-366.

HowARD, A. and LlwRrp, R.A. (1956). Spec. Rept. Fd. Invest. Bd., I-ond.., No. 63.

HELSER, M.D., P.M. NELSON and B. LowE, (1930). Influence of the animals age upon thequality and palatability of beef. Iowa Agr. Expt. Sta BulL 272.

Hunsrpv, R.E. , R.L. VETTER., E.A. KrrNr and W. BunnoNcHs. (1971). Ef fects of ageand sex on quality, tendemess and collagen of bovine longissimus muscle. J. Anim. Sci.,33, 933-938.

JrRpur, lu . L.8. , z .L. cenppNrER, G.c. , SurrH and o.D. BurrpR (1970). Marbl ing as anindicator of beef palatability. Tex. Agr. Exp. sta., Anim. sci. Dept. Tech. Rep. No. 22.

I(ENT, W.L. (1963). Effect of age on biochemical constituents and palatability characteristics ofmuscle tissue from beef cattle. M.S. Thesis, Texas Technological College, Lubbock.

LAwRrE, R.A., PoMERoy, R.w. and curHspRTsoN, A. (1963). studies on the muscles ofmeat animals. III. Comparative composition of various muscles in pigs of three weightgroups. J. Agric. Sci., 60, 195 209.

LAwRIE, R.A. (1966). Meat Science. Pergamon Press, London.

McFARLANE, J. (1972). C.S.I.R.O. (Personal communication).

MITCHELL, H.H., J.S. HAMILToN and W.T. HArNEs. (1928). Some factors affecting theconnective tissue content of beef muscles. J.Nutr.. 1. 165.

MORAN, T. and E.C. SMITH. (1929). Post mortem changes in animal tissues-the conditioningor ripening of beef. Dept. sci. Ind. Res. (Bit.) Food Invert. Board, special Rept. 36.

93

Savrc, l. (1972). The Development of the Meat Industry in Malaysia - Malayria's slaughter

hguses and meat processing. Ministry of Agriculture and Fisheries Malaysia. (Mimeograph).

Tuua. H.J. , R.L. HENDRTCKSoN, R.L. OnE, l I - and D.F. STEPHENS (1963). Var iat ion in the

physical and chemical characteristics of the longissimus dorsi ftom animals differing in age'

J. Anim. Sci., 22, 354 -357.

WErR, C.E. (1960). The Science of meat and meut products. (Ed. Amer. Meat Inst. Found).,

Reinhold Publishing Co. New York, p. 212.

94

MARDI Res. Bull. 5, I: (95 10J)

THE USE O}'TAPIOCA IN BROILER DIETS

S.W. YEONG and SYED ALI . A.B.

Atcepted Jor publication on 8 June, 1976

RINGKASAN

Lima percubaan telah dilaksanakan untuk menelitr kemungkinan memakai serpihan ubikayu mengganti jagung didalam makanan ayarn daging yang sedang tumbesar. Didalam duapercubaan permulaan. lima jenis makanan yang mengandungi katiar protin dan tenaga unkaibinayang sama tetapi berbeza dengan kandungan ubi kayu, iairu 0To. ls%, 30%, 40o/c d,an 50%mengganti jagung. telah' diberi kepada ayam dirging dari lima minggu sehingga sepuluh minggu.Keputusan menurrjukkan bahawa tanttrahan berat badan dan kadar makanan menukar dagingmenjadi lebih buruk Inengikut kadar kenziikan tambahan ubi kayu didalam makarran-makanan ifu.walaupun rata amino asid yang penting telah mencukupi didalam makanan-makanan itu (P<0.01).Makanan-rnakanan ubi kayu dibuatkan "pellet" boleh menambah kaclar makanan rnenukar dagingsedikit tetapi tidak boleh mengatasi scmua rnasaalah yang tidak munasabah itu. Dalampercubaan-percubaan lain. makanan-makanan yar,g berisi dengan berbagai rata ubi kayu berbezajuga dengan rata methionine. Adalah didapati bahawa nrakanan yang mengarrd:u^ngi 40% atau 507oubi kayu dengan tambahan 0.21/o rnethionine bolehlah dibirndingkan dengan makanan jagungdisamping tambahan berat badan dan kadar rriakanan menukar daging. Tidak ada apa-apaperbezaan yang Pnting didalam isi daging tulang antara ayam-ayam yang dibela dengan makananubi kayu dan dengan makanan jagung. Ayam yang dibela dengan makanan ubi kayumengurangkan warna kuning diatas kulit. kaki dan lemaknya.

INT'RODUCT'ION

When tapioca was used in chick zurd layer diets as a main carbohydrate source, growthdepression and decrease in egg production occurred. althuugh the tapioca diets were bothisocaloric a-nd isortitrogenous when comF,ared to coltventional cliets. Err-RteUEZ and RoSS(1967) overcanle this adverse effect by supplernentirry O.l5% nrethionine into ttre 5A% 1g;piocachick diets. OLSoN, SuNut and BIRD (1.969b) obtained a satisfactory result withsupplementation of 0.2% methionine or 0A% cystine into the 45% tapioca diets. CIIoU andMurrr'R (1973) reported that better growth and feed efficiency could be obtained in a hightapioca diet with the supplernentation of lysirre and methionine but diers with high level of fishmeal gave more favourable performance irr chickens than the anfno acids supplementatioll.

This study was to determine the effect <,f tapioca (Manihot esculenta Crarrz = M.utilissima Pohl) on the performance of broiler chicker.r during the finishing period (5th to l0thweek) in conjunction with different types of rnanagement and dift'erent levels of methioninesupplementation.

MATERIALS AND METHODS

heliminary Trial

A preliminary trial was carried out fbr 6 weeks (5th to lOth week) wth one hundred andeighty 4-week-old commercial broiler chickens. They were allocated randornly into 5 treatments,each comprising of 36 chickens. All the chickens were reared on raised wire floor pens withdimensions 3.6rn x 3.0m (12' x l0') and 25.4mm x 25.4mm (1" x 1") wire mesh as bottom.Water was supplied ad libitum outsicle the pen. Graded levels of tapioca chips were used to

95

replace maize in the experimental diets in mash form which were made isonitrogenous and

isocaloric according to calculation (Table 1). Body weight and feed intake were recorded

weekly.

Trial 2

In this trial, two hundred and seventy 4-week-old broilers were randomly allocated to 5

TABLE 1. EXPERIMENTAL DIETS FOR BROILER FROM 5th TO l0th WEEK(PRELIMINARY TRIAL)

Treatments

Ingredients (7o)

Maize4

r aploca

Rice bran

Soybean meal

Fish meal

Palm <iil

Grass meal

Tricalcium phosphate

Vitamin-mineral mix*

Salt

5 5

6

25

7

2

2

1 . 7 5

I

0.25

40

l 5

6

24

1 0

21

0.7sI

0.25

25

30a

27

l 0

21

0.7 sI

0.25

l 0

40

628l l

0.75

1

0.25

50aJ

30

1 1

4

0.751

o.2s

Constituents (Calculated value as fresh basis)

20.r96.s83.51

l . l 0

0.93

3,010

1.34

0.40

0.37

Crude protein (%)

Ether Extract (7o)

Crude Fibre (%)

Calcium (7o)

Phosphorus (7o)

ME (Kcal/kg)

Lysine (V)

Methionine (7o)

Cystine (7o)

20.r25.52

1.02

0.89

3,013

r.47

o.43

0.3s

20.11

4 . 1 5

3.41

0.99

0.8s

2,950

l . 5 l

0.41

0.33

2 0 . 1 6

5.0s

3.46

t . l 3

0.89

2,950

l.59

0.42

0.33

20.04

4.46

3.38

i . l 5

0.87

2,967

r .620.41

0.32

*Vitamin-miaeral mix per kg containbd: Vitamin B, 661.4 m8., Bz l'3 mg., Pantolhenic acid651.4 mg., Niacin 3,968.3 mg., Choline chloride 66,138 mg., Vitamin A 529,104 U'S.P.U.,Vitamin D3 529,104 I.C.U., Vitamin E 220.5 t.U., Mn l'2%, Ca 0.04Vo, | 0.024Vo, Fe 0.4%

Antibiotics 2 g per 100 lb ration.+Nutrients content of tapioca (as fresh basis): Crude protern 2Vo, Crude fibre 2.29Vo, Ethetextract l.3Vo, Calcium 0.16%, Phosphorus 0.l4Vo. ME value referred to OLSON, SUNDE andBIRD (1969a) as 3,090 Kcal/ke.

96

treatments of 3 replicates each. Each treatment contained 18 birds. Same treatments and samerations as in the preliminary trial were given to the birds from 5th to l0th week. All the birdswere reared in 0'9m x l.8m x 0.46m (3' x 6' x 1/z') boxes with the floor raised to lth feetabove the ground. Feed and water were supplied ad libirum around the boxes. Bocly weight andfeed intake were taken weekly.

Trial 3

In this trial, pelleted tapioca rations were compared to both basal .maize and unpelletedtapioca rations. Two hundred and twenty-five 4-week-old broiler chickens were used and rearedin boxes. Three treatments were given to the birds with 3 replicates. Each lot comprised of 25chickens. The 3 treatments included maize control diet, 50% tapioca diet and pelleted, 5O%tapioca diet. The same formula of maize control and. 50% tapioca basal diets in preliminarytrial were used in this trial. Feed and water were provided ad l ibitum to the chickens. Bodyweight and feed consumption were recorded weekly. At the end of the trial, 8 birds including4 males and 4 females from maize and tapioca mash groups respectively were taken outrandomly for the analysis of meat to bone ratio. The carcass analysis was conducted accordingto tl.re procedure reported by YroNc and DEvE,NDRA (1975). iolour of shank, skin and fatwere scored by using Roche color fan.

Trial 4

In this trial, SWo tapioca basal drets wereDl-methionine to compare with maize control diet byin different environment, i.e. in boxes and on wire floor.Table 2. Body weight, feed intake were recorded weekly.

supplemented with graded levels ofraising the broiler from 5 to l0 weeksThe expeiimental design was shown in

TABLE 2. EXPERIMENTALDESIGN FORTRIAL4.

Treatments Management No. replicates No. of chickenper replicate

Maize control

50% Tapioca basal+ 0.1% methionine

50% Tapioca basal+ 0.2% methionine

50% Tapioca basal

BoxesWire floor

BoxesWire floor

BoxesWire floor

BoxesWire floor

22

22

22

Trial 5

This trial was designed to determine the optimum level of tapioca in broiler diets withsuitable combination of methionine supplementation. Five treatments, i.e. maize control, 3Votapioca basal + 0.1% methione,4Vo tapioca basal + O.l% methionine,4Vo tapioca basat + 0.2%methionine and 50% tapioca basal + 0.2% methionine were given to five hundred 4week-old

2040

2040

2040

2040

9 7

broiler chickens of which two replicates with 50 chickens in each replicate lot were allocated.

All birds were raised on wire floor from 5th to 10th week. Body weight and feed intake were

recorded weekly.

RESULTS AND DISCUSSION

Performance'

In preliminary trial, it was observed that the body weight gains within the 6-week period

among the treatments were decreasing with the increase of tapioca level in the diets. Feed

intake was quite similar in the maize control group and the SVo tapioca group, but slightly

higher in the rest of the tapioca groups. The feed efficiency was more superior in the high

maize groups than the high tapioca groups. A decrease in feed efficiency was observed as the

level of tapioca increased (Table 3).

Referring to the rations n Table 1, the methionine and lysine levels as calculated were

quite adequate according to the N.R.C. nutrient requirement for poultry. Since the rations were

also made isonitrogenous and isocaloric, the lowering of feed efficiency due to high level of

tapioca could be caused by the lower availability of sulphur and amino acids due to the

presence of hydrocyanic acid in tapioca.

The results of Trial 2 further confirmed the adverse effect of high tapioca in the feeds

(Table a). Lltehly significant differences were found in body weight gain and feed efficiency

(P<0.01). The maize control group was superior to any tapioca groups. Similar decreases in body

weight and feed efficiency were observed as in the preliminary trial.

When the same 50% tapioca diet was pelleted and compared to maize control diet and

unpelleted 5O% tapioca diets, the body weight gains were similar in the maize and pelleted

tapioca groups (Tabte 5/. However, owing to the higher feed intake in both of the two tapioca

diets. the feed efficiency tended to be inferior to the maize control group. Among the tapioca

diets, the pelleted diet seemed to have a slightly better feed efficiency than the unpelleted diet.

Although there were some variations, the three treatments were not significant statistically. The

insignificant results between the pelleted and unpelleted tapioca diets could be due to the fact

that the problem of dustines of tapioca diets had already been reduced because of the

considerable quantity of palm oil added to the mash. As a result, the unpelleted tapioca diet

was almost as palatable as the pelleted diet. The slightly better body weight gain in the pelleted

group couid be due to the increased availability of tapioca during heating in pelleting Process.

TABLE 3. EFFECT OF TAPIOCA LEVEL IN DIETS ON THE PERFORMANCE OF

BROILERS FROM sth TO 1Oth WEEK (PRELIMINARY TRIAL)

Treatment*Body weightgain (g/bird)

Feed Intake

Gibird)EFC

55%Maize

l5%Tapioca

3O%Tapioca

4O%Tapioca

50%Tapioca

I ,C64.8

r,048.2

1 ,030.3

994.0

863.5

3,078.9

3 ,117.4

3 ,381 .0

3.333.6

3 ,053.1

2.89

2.97

3.28

3.3 5

3 .s4

*No. of b i rds in each t reatment = 36

98

TABI-E 4. EFFECT OF TAPIOCA LEVELS ON THE PERFORMANCE OFBROILERS FROM 5th TO l0th WEEK (TRIAL 2)

Treatment Body weightgain** (gibird)

Feed Intake(e/bird)

EFC

Maize control

I5% Tapioca

30Va Tapioca

40%Tapioca

50%Tapioca

1 , 1 3 0 . 0

1 ,211.6

l , 1 5 3 . 1

r ,088.6

I ,053.9

{ / \ t {

3,432.4

3,452.0

3,431 .9

3.440.0

2 .88* *

2.83'r '*

2 .99

3 . 1 5

3.26

x*Highly s igni f icant d i f ference (P<0.01)

No. of repl icates = 3

No. of b i rds per repl icate lot = 18

TABLE 5. EFFECT OF PELLETED TAPIOCA DIET ON THE PERFORMANCEOF BROILER FROM 5th TO IOth WEEK (TRIAL 3)

Treatment* Body weightgain (g/bird)

Feed Intake(e/bird)

EFC

Maize control

50% Tapioca mash

50% Tapioca pellet

t ,234 .0

I , 1 4 8 . 5

1,231 .3

? ? R q 6

3,736.0

2 .14

3.28

J .U+

*No of repl icates = 3

No of birds per replicate lot = 25

The adverse effect from high tapioca diets was largely overcome by supplementingDl-methionine into the diets. Table 6 showed the performance of broilers after supplementationwith the amino acid.

The body weight gains and feed efficiency of the chickens fed on high maize in bothboxes and wire floor were still more superior to the tapioca groups except the onesupplemented with 0.2% rnethionine. The supplementation of methionine has contributed tocorrect the adverse effect of the tapioca; however, the results obtained from two differentmanagements were not consistent. The chickens in boxes fed on tapioca with 0.1 md 0.2Vomethionine were comparable to the maize control group. On the other hand, the maize controlgroup chickens on wire floor performed better than any tapioca groups, although the twomethionine supplemented tapioca groups were able to improve their performance slightly. f,hisdifference could be attributed to environments which are difficult to define in this particulartrial. This condition was explained by the results obtained from Trial 5 (Table 7). 11 wasobserved that the body weight gains and the feed efficiency were quite similar iir all treatmentgroups. No significant differences were found among them. However, a trend showed that 3Wotapioca with O.l% methionine or 4Vo tapioca and 5Vo tapioca wifh 0.2% methioninerespectively were cornparable to maize control diet. This result confirmed the findings ofOLsoN, SuNnp and BIRD (1969a) and ENnreuEZ and Ross (1967).

99

TABLE 6, EFFECT OF METHIONINE SUPPLEMENTATION IN TAPIOCA DIETSON THE PERFORMANCE OF BROILER FROM sth TO loth WEEK'(TRIAL 4)

Management Treatment* Body weight Feed Intake EFceain (e/bird) (e/bird)

Boxes Maize control ' 1,413.5* 4,115'5 2'91*

50% T apioca + | ,344 .6 4 ,017 .5 2:990.1% methionine

SMoTapioca + 1,299 '3 3,984.3 3.060.2% methionine

S}%Tapioca 1,201.9 3,840.6 3 '2O

Wire floor Maize control 1,545.5** 3,899.9 2'53*

SOVoTapioca+ 1,287.2 3,746.3 2910.1% methionine

S}%Tapioca+ 1,346.2 3,742.5 2'780.2% methionine

So%Tapioca 1,254.1 3,891.5 3'10

*Significant difference (P<0'05)**Highly significant difference (P<0.01)+No. of replicates = 2 (in boxes and wire floor)

No. of birds per replicate lot = 20 (in boxes)40 (in wire floor)

TABLE 7. PERFORMANCE OF BROILERS FED GRADED LEVELS OF TAPIOCAAND METHIONINE SI,?PLEMENTATION FROM sth TO lOth WEEK (TRIAL 5)

Treatmentr Body weight Feed Intake EFcgain (g/bird) (e/bird)

Maize control

3)%Tapioca +

0.1% methionine

40%Tapioca +

0.1% methionine

40%Tapioca +0.2% methionine

5OVoTapioca +

0.2%methionine

| ) q 9 , 1

t ,317 .5

| , 2 3 5 . 1

| 1 1 1 <

| ,232 .0

3,906.7

7 q '71 1

3,890.2

3,762.9

1 q 4 s )

3.08

3.05

3 . r 7

3.09

3 . 1 0 r

*No. of repl icates = 2

No. of birds per rePlicate lot = 50

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Carcass analyses

The results of carcass analyses of broilers fed high levels of maize and tapioca was showedin Table 8. The ready-to-cook of broilers from both maize and tapioca diets were quite similarin either percentage of live weight or dressed weight. The meat to bone ratio was slightlyhigher in the rnaize group. However, this difference was not statistically significant.

Color Pigment

From the appearance of the chickens, the one fed higher tapioca diets had paler color onskin, shank and depot fat in all the trials. The color scores of the above parts according toRoche Fan were 1. I and I respectively compared to the chickens from maize control dietswhich had scores of 4.7, 8.7 and 4.0 respectively. The absence of yellow pigment in chicken ontapioca diets was caused by the lack of carotenoid in tapioca chips. However. this defect couldbe remedied by supplementing the diets with artificial carotenoids or xanthophyll.

In conclusion, tapioca could be used to as high as 5O% in the broiler finisher rationsprovided the rations .were properly supplemented with methionine and balanced with othernutrients. The high leve1 of tapioca in feeds did not affect the meat to bone ratio in broilercarcass as compared to standard feed. The lack of carotene in tapioca could cause absence ofyellow pigments on the skin, shank and depot fat of the chicken. However, supplementation ofartificial xanthophyll into the feed could remedy this defect.

ACKNOWLEDGEMENTS

The authors wish to expr€ss their thanks to the Statistics Division of MARDI for theanalysis of the data and the Animal Nutrition Laboratory for the analysis of the rations. Thefriendly cooperation from Encik Abdul I(halid, Puan Faizah, all the other research staffs andsupporting staffs from the Poultry Unit of MARDI in conducting this project is greatlyappreciated.

SUMMARY

Five experiments were conducted to study the possibility of replacing maize with tapioca

chips in broiler-finisher diets. In the first two trials, fiv'e isonitrogenous and isocaloric diets v/ithgraded levels of ground tapioca chips (0%, lSVo, 30%,40% znd 50%) substituting maize, wete

fed to commercial broiler chickens from 5th to lfth week. It was observed that as the tapioca

levels increased, the body weight and feed efficiency decreased linearly (P<0.01) although the

essential amino acids content in all the diets were as high as the requirement levels. Pelleting the

tapioca diets slightly improved feed efficiency but could not overcome the adverse effect

completely. In the subsequent trials, diets with graded levels of tapioca were supplemented with

different levels of methionine. The results showed that 40Vo or 50% tapioca supplemented with

0.2Vo methionine were comparable to maize control diet in terms of body weight gains and feed

efficiency. No significant difference was found in carcass of broilers fed maize and tapioca diets

in terms of percentage of ready-to-cook and meat to bone ratio. Absence of yellow pigment in

the skin, shanks and depot fat was observed in broilers fed high tapioca diets.

REFERENCES .

CHou, K.C. and Z. MULLER (1973). High levels of tapioca meal in poultry rations. SftortContribution III l4torld Conference on Animal hoduction, Melbourne, Australia. May1973.

r02

ENRIQUEZ. F.Q. and E. Ross (1967). The value of cassava root meal for chicks. Poult. Sc'i.4 6 : 6 2 2 - 6 2 6 .

N.R.C. (1971). Nutrient Requirements of Poultry. Sixth Revised Editiott. Publication No. l.National Acadenty of Sciences National Research Council, Washington, D.C.. U.S.A.

OI-soN. D.W., SuNoE, M.L. and H.R. Blno (1969a). The metabol izable energy content andfeeding value of mandioca meal in diets for chicks. Poult. Sci. 48 : 1445 1452.

OI-soN, D.W.. SuNnr, M.L. and H.R. BIRD (1969b). Amino acid supplementat ion ofmandioca meal chick diets. Poult. Sci. 48 : 1949-1953.

YroNc, S.W. and C. DEVENDRA (1975). The performance and management of local ducks inMalaysia. MARDI Rpt. No. 32.

103

MARDI Rel Bull. 5, 1: (IM - II0)

- PROTEIN SOURCES FOR FEEDING PIGS IN MALAYSIA

3. BLOOD MEAL

HEW VOON FONG and C. DEVENDRA

Accepted for publication on I2 October, 1976

RINGKASAN

Suatu kajian dilapurkan mengenai makanan babi yang dicampurkan makanan darah

tempatan. 24 ekor babi dari kacukan Duroc x Landrace telah digunakan untuk 6 perlakuan

dengan 4 ekor untuk tiap-tiap satu perlakuan. Satu perlakuan diberi dengan makanan kawalan.

sementara yang selebihnya diberikan dengan takat makanan darah sebanyak 3, 6, 9' 12 dan l5%.

Kesemua makanan mempunyai peringkat-peringkat peratus jagung, ubi kayu, kacang soya yan!!

ditetapkan dan ditambahkan dengan bahan-bahan galian serta vitamin-vitamin. Suatu takat 0.20%

Dl-methionine telah dicampurkan untuk melengkapkan imbangan dan keperiuan.

Keputusan-keputusan telah menunjukkan bahawa tidak ada perbezaan-perbezaan yang

nyata secara statistrk. 'Kekurangan perbezaan-perbezaan diantara perlakuan-perlakuan ada

dibincangkan berhubungan dengan ketinggian kecekapan penggunaan makanan darah telsetlut'

Memandangkan kurangnya serta harga yang tinggi dari makanan darah ini. adalah dicadangkan

bahawa takat 3% adalah paiing optima untuk makanan babi.

INTRODUCTION

Feedmillers have, during the past decades, habitually imported soybean and fish meal as

major sources of supplemental protein to cereal grains in diets for pigs. The continued

dependence on imports implies that swine production in Malaysia is still economically inefficient

and very vulnerable. This is due partly to the shortage of animal proteins. Even more serious is

the lack of information on the availability and effective utiiisation of local protein sources for

feeding pigs and poultry.

Recently, however. efforts have been made to assess the value of local protein sources

such as f ish meal (HEw and DEvENDRA,1975j and groundnut meal (HE,w and Drvr 'NnRe,

1976). These studies were motivated by the fact that with the widely fluctuating prices for

high protein meals, there is a need to consider appropriate alternatives which rnay be more

economical. The search for such alternatives would mean deviating from traditionally imported

feeds to explore all local possibilities. and this paper on biood meal is a further contribution to

studies on local protein sources for pigs in Malaysia'

Like other animal proteins, blood meal shows desirable feedstuff characteristics : low fibre

content (0.7 1.0%), high crude protein (79.9 94.0%) and fairly high gross energy values of

4.4-5.4 kcal /g (OvrNUGA, 1968; FETuGA et a l . , 1973; NRC, 1965: BoEVE et a l . " 1973)

and local blood meal has 68.5% crude protein, l. l% ether extract and 3.4% ash. Blood meal

also has very high digestible values of 82-87Vo (Borvr et at., 1973i FETUGA et al., 1973)

and protein efficiency of 2.46 (Fnrucn et al., 1973). Furthermore, biood rneal is particularfi

high in lysine content, which means it will combine well with cereals which are low in iysine.

TSMME and PIAK (1972) showed that blood meal has 57-102 g/kg assimilable lysine.

DV9RAK et at., (1965) recorded 5.97 g total lysine/16 g N of which 3.i0 g were available and

2.36 9116 g N were available after three months storage, and Frtucn et al., (1973) found

104

that it has a lysine content of 8.78 g116 g N. Blood meal is also rich in histidine and canalleviate zinc deficiency (DeuunR et al., 1972). It has also a higher tryptophan level thanvegetable proteins, and like other animal proteins, it is high in threonine.

Howevet, blood meal is deficient in sulphur amino acids with low methionine and cystinelevels of 0.39 9116 g N and 0.58 9/16 g N respectively. Ou et al., (1972) reported the availablemethionine as 66'3% in blood meal. In addition, low leucine and isoleucine contents areapparent : 12.80 ell6 e N and 1.17 glt6 g N respectively (FrruGA et at., 1973). Thisundesirable ratio of isoleucine to leucine would probably affect the utilization of other aminoacids in blood meal protein.

Experiments with blood meal for pigs have shown that it is efficiently utilised. MSLLER(1963) showed that feed conversion of pigs given 20% animal proteins wirh lO% blood meaiwas improved. GUBAREV (1965) fed a basal diet, basal plus 25 g blood meal or driedhaematogen or dried alcoholic haematogen to pigs and recorded daily live weight gains of 378,434, 456 and 507 g and feed conversion ratios of 5.6, 4.8, 4.5 anA +.t respectively.Czerrowsrr et al., (1967) showed that pigs given blood meal had more y-globulin in theblood serum than those given meat and bone meal.

Work with chicks show considerably more variation than pigs. ArI and MotlnN (1964)found that with biood meal, the best final weight was with l0% inclusion. ABou-RAyA et al.,(1971) indicated in a comparative feeding trial on the nutritional value of blood, fish and meatmeals that blood meal and fish meal supported the heaviest body, and blood meal gave thehighest efficiency with net protein gains in the carcass of 78.6 and 100.4 g for the conirol andblood meal groups respectively. However, POPPE (1968) reported that N balance of blood mealin chicks was negative and he attributed this to the low isoleucine content of the meal.HsurR (1968) also found that blood meal when used as the only protein source reducedweight of chicks without supplementation with methionine or arginine or isoleucine. andHASSAN et al., (1974) found that 10 to 15% blood meal in diets of chicks depressed growth.Similar results were obtained by BEARS-DEHL (1968) with rats. It would appear from theliterature review that whereas pigs performed well on dietary blood meal, the response in chicksand .rats showed considerable variation.

EXPERIMENTAL METHODS

24 crossbred Duroc x Landrace pigs were used in the experiment. They wereweaned at 8 weeks and raised on a balanced comrnercial diet until they averaged 21 k! whenthey were allotted by sex and weight to six different treatments. All pigs were individuallyhoused in concrete-floored pens with free access to feed and water. Data on feed intake, bodyweight were recorded weekly.

b) Treatments

The treatments consisted of a basal diet without blood meal and basal with 3Vo. 67o.9%, 12% and 15% blood meal. The percentage composition of the diets are presented n Tabte/. In the control, the crude protein content was formulated to be l87o of the diet, and whenthe pigs reached 50 kg live weight, the protein content was reduced to 16%. Homogeneity ofthe diets was checked by proximate analyses of each diet after mixins. All diets weresupplemented with 0.20Vo Dl-methionine.

Pigsa)

1 0 5

TABLE 1. COMPOSITION OF EXPERIMENTAL DIETS

% Blood meallngr cdients

t2 l )

Corn

Tapioca

Soy'bean nreal

Fish nreal

Blood nreal

Iodised salt

Tricalcium phosphate

Vitaurint

Antibiotics'

Mineral mix3

DL-nrethionine

40

30

1 3 . 1 5

1 5

0.30

1.00

0.0s

0.05

J . - )

0.20

40

30

l J . l )

t 23

0.30

1.00

0.05

0.05

0.25

0.20

40

30

t J . l )

9

o

0.30

l 00

0.0s

Cr.05

0.25

0.20

40

30

1 3 . 1 5

6q

0.30

1.00

0.0s

0.0s0.25

0.20

40 40

30 30

1 3 . 1 5 1 3 . i 5

J U

1'2 15

0.30 0.30

1.00 l .00

0.0s 0.05

0.0s 0.05

0.25 0.25

0.20 a.20

100100100r00100r00Total

Calculated Analysis

Crude prote in

Digestible energy

Metli ionine

Isoleucine

% 1 8 . 0 6

kcal/kg 3269

% 0.63

% 1 . 8 9

l i i . 1 0

3254

0 . 6 1

r . 7 9

1 8 .34

3288

0.58

1 . 1 1

I 8 .78

J ^/ . -J

0.56

t . o / .

19.02

3208

0.53

1 . 5 1

t9.26

3t92

0 . 5 11 1 4_ t . J +

1 Vi tamin Prernix 'DohYfral '2 Pro-streP

'60 ' N{ S'D'3B ios tock ST5 ' l .C . I .

A, individual pigs reached 80 kg, they were slaughtered and the carcasses were

chil led i1 a halging position at 3oC for approxirnately 24 hours. The pigs were split in haives

and the backiat thickness w3s measured at the. position of the lst rib, last rib and Iast lumbar

vertebra. The length was measured from the anterior edge of the first rib to the anterior edge

of tlre aitcfi borre. Piainerneter readings on the cross sectional area of the lottgissirnus muscle

were urade wrth tracings taken at the 4th rib for ioin eye measurements.

c) Statistical analysis I

All data were subjected to analysis of variance test (STEEI- and ToRRtg' 1960)

and Duncan's mul t ip le range test (DuNcnN. 1950) '

106

TABLE 2. 'THE EFFECTS OF DIETARY BLOOD MEAL ON THEPERFORMANCE AND CARCASS MEASUREMENTS OF PIGS

% Blood mealParameter

1 5T2

No. of pigs

Avg. daily gain (kg)

Avg. daily feed (kg)

Feed/gain

Dressing %

kngth (cm)

Backfat thickness (cm)

Longissimus muscle (cm)

Leaf-fat (kg)

4

0.5'l

2 . 1 0

3.68

72.80

72.50

2.93

18.42

t .22

4

0.56

2 . 1 0

3.74

73.60

71.25

2.92

18.80

1 . 5 6

4

0.53

2.08

3.92

71.20

68.s0

3.09

17.80

1 . 4 1

4

0.57) 1 1

3.73

7 5.79

71.00

2.95

16.63

1 . 2 5

' A+ +

0.56 0 .s3

2.15 2 .07

3.86 3.89

74.10 76.49

71.50 70 .25

2 . 8 5 3 . 1 8

18.50 19 .0

1 .35 1 .42

RESULTS AND DISCUSSION

The results of this experirnent are presented in Table 2

There were no significant difterenoes in average daily gain to date, feed intake and feed

efficiency in the pigs fed different blood rneal levels. The dressing percentage, backfat thickness

and loin eye muscle were not significanrly different indicating that blood meal levels do not

affect carcass characteristics. This is in agreement with that of MULLER (1963) who obtained

daily gains of 536 and 592 g for pigs fed 20% protein concentrate and with half the

concentrate replaced by blood meal respectively. The trend is probably associated with the fact

tirat blood meal as a highly digestible protein source is always well utilised. However, very iittle

work has been done incorporating more than 10% blood meal in the diet, and the main

constraint here is the amino acid composition. Arl and MonlIN (1964) reported that the best

final weight of chicks was obtained at blood meal level of l0%, while other studies with chicks

or rats (POrur et a l . , 1968; Ba^q.ns-DruHL, 1968; HASSAN et a l . , 1914l , FROST, 1954) wi th

up b lA% dietary blood rneal indicated depressed groMh due to blood meal in the diet.

The high lysine contenr in tlie blood meal gives it an advantage over other protein

sources, however, the methionine deficiency may be the factor depressing growth of chicks in

many of the studies reported previousll'. In this experiment, the methionine levels in the ration

wi th 0, 3, 6, 9, 12 and 15% blood meal were 0.43, 0.41, 0.38, 0.36, 0.33 and 0.31

respectively. Siirce tl-re rrrethionine requirement of pigs is 0.55% (N.R.C., 1968), the

supplementatiun of 0.2O% DL-methionine in the diet means that the requirements are only

rnarginally nlet. With chicks, tire methionine requirernent is higher. and this may account for

the dift-erent results obtained liom experitnents with pigs and chicks.

Isoleucirre has been another l irnit ing arnino acid responsible for depressed growth of chicks

iir the experinrents iepoi'ted previously. PoppE et al., (1968) found that nitrogen balances were

negative for chicks fed blood meal and they attributed it to the low isoleucine content of the

rneal. ln the present e-rperiment where half the proteins were contributed by soybean meal wli ich

1 0 7

is high in isoleucine content. It is unlikely that the l5% blood meal created an imbalance of aminoacids because the iso leucine contents in the d iet wi th 0,3, 6.9,12 and 15% blood meal were 1.89,1 .19 ,1 .71 ,1 .62 , ' 1 .51 and 1 .34%. S ince the p ig ' s requ i remen t o f i so leuc ine i s 0 .55 (N .R .C . , 1968 ) ,and assunring its availabil ity tobe 65%, the requirernent is gbviously rnore than adequate.

Although the overall statistical analyses of the results indicated no treatment differences.early indications of response did show differences. Consequently, the analyses was conducted attwo week intervals and the results are summarised n Table 3. Feed intake was inverselyproportional to the level of blood meal, with low intake being associated with high bloodlevels. The feed conversion ratio was significantly different (P<0.05%) for the first 6 weeks ofexperiment. Pigs fed high blood meal had highest feed conversion ratios. This trend can beexpected when the methionine level is taken into account. The methionine level was marginalfor all the treatments, and decreased with increasing blood meal levels. Otl et al., (1972)estimated that the available methionine contents of fish meal and blood meal are 89.9 and66.3% rcspectively. Thus, as more fish meal is replaced by blood meal, the level of methioninedecreased and the availability also decreased. Pigs weighing 20 to 50 kg have higherrequirements for methionine and the deficiency is manisfested in significantly (P(0.05) differentperformance. After 8 weeks of experiment, when the pigs reached 50 kg or more, therequirement for methionine is less crucial and the pigs show no difference in perlormance.

The results of this study suggest that local blood meal, from the abattoir can beefficiently utilised by pigs. Since such protein sources are in short supply and expensive, theyhave to be judiciously used in feeding systems. Based on the results of this study, it issuggested thar 3% is the optimal level of use in diets for pigs. This conclusion is supported byGoHr (1975) who has reported that a 5Vo levei of blood meal is optimal in the diet of pigsand poultry. Attendent to this, it is also important to keep in view that supplementary bloodmeal, especially when it is used at higher levels (about 9%) overcomes deficiencies of lysine,histidine and therefore also zinc and calcium.

TABLE 3. EFFECT OF TIME ON THE AVERAGE DAILY GAIN (KG)OF PIGS IN THE DIFFERENT TREATMENTS

Time (wks)Rations, %bloodmeal Result of

significanttestl )t2

2

4

6

8

1 0

t 2

t 4

0.61

0.57

0.57

0.s70.58

0.57

0.s7

0.57

0.58

0.s40.55

0.56

0.57

0.56

0.61

0.s60.s40.54

0.54

0.52

0.53

0.59

0.57

0.55

0.56

0.57

0.56

0.57

0.54

0.45

0.46

0.s00.54

0.54

0.56

0.47

0.41

0.42

a.46

0.50

0.51

0.53

:F

'F

{r

rl.

NS

NS

NS

*Treatments are significantly different at P<0.05NSTreatments are nbt significantly differed

108

ACKNOWLEDGEMENTS

The authors are grateful to Dr.of blood .meal from the abattoir.Balasubramaniam and S. Poovan forthe statistical analysis of the results.

Mohd. Hussein Yusuf and Dr. Bahar Muni for the supplyThey are grateful to Messers S. Nantha Kumaran,

technical assistance. Mr. Low Wan Loy kindly assisted in

SUMMARY

A study is reported on the inclusion of local blood meal in the diet of pigs. 24 crossbred

Duroc x Landrace pigs were allotted to si\ treatments of four pigs each, one of which was the

control diet, and the remaining five having levels of 3, 6, 9, 12 and 75% blood meal in the diet.

Al1 the diets had fixed levels of corn, tapioca, soyabean meal and were fortified with minerals

and vitamins. A 0.20% level of Dl-methionine was added to furnish balance and also

requirement.

The results indicated that there were no significant differences between treatments. The

lack of differences between treatments is discussed in relation to the high efficiency of

utilisation of blood meal. In yiew of the short supply and high cost of blood meal, it is

suggested that a 3% level is optimal in diets for pigs.

REFERENCES

A,Bou-RAyA, A.K. , OrueR, E.M., RAAFAT, M.A. , EL-GHoNEIMY, A.S. (1971). Evaluat ion ofanimal protein supplements, locally produced by analytical and comparative feeding studieswith growing chicks. U.A.R. J. Anim hod. 11,41-51.

Au, A.Y. and MoMIN, M.A. (1964). Uti l isation of industrial and farm by-products as poultryfeed. Indian Vet. J. 41,412-417.

BAARs-DIEHL, S. (1968). Futterungsversuche an wachsenden Ratten mit Tierkorper-undBlutmehlen. (feeding trials on growing rats. with carcass and blood meals) Deutsch.tierarztl., Wochenschr., 1968, 75, 219 281.

BoEVE, J., Sir,ttrs, B., DAIUMERIS, J. (1973). Digestibil i ty by pigs of some products ofanimal origin. (Verteerbaarheid bij varkens van enkele produkten van dierlijke oorsprong.)Verslagen van Lsndbouwkundige Onderzoekingen (1973) No. 808, 17 pp.

CzAJKowsKr, 2. , DzrEMBowsKE, T. and GoRSKr, S. (1967). W-plyw dodatku do paszymaczek pastewnych na bialka surowicy krwl. (Effect of supplements of animal meals onblood serum protein) Zeszyty nauk. I/SR, Szczecin, 25, 303-305.

DUNCaN, D.B. (1955). Multiple range and multiple F test. Biometics, l l : l .

Dvonar, 2. , VocNARovA, I . , Hevrrrove, A. and HoLA, 2. , 1965. Vyzi te lnost Lyz inuz. masokostnich a krevnich moucek. (Availability of lysine from meat and bone and bloodmeals) Zivoc. Vyr. 1965, 10, 341-346.

FETUGA, B.L. , BeseruNDE, G.M., OyENUcA, V. (1973). Prote in qual i ty of some Niger ianFeedstuffs. 1. Chemical assay of nutrients and amino acid composition../. Sci. Fd. Agric.24. 1505-1514.

1 0 9

FISHER, H. (1968). The anrino acid deficiencies of blood meal for the chick. Poult. Sci.47 .1418

FnOSr, D.V. (1954). Nutrit ive inadequacy of whole blood to support protein repletion. hocSoc. Exp. Biol. Med., 86, 142-144.

GOHt-, B.I. (1975). Tropicol feeds, Food and Agriculture Organisation of the United Nations,R o m e . p . 4 0 8 .

GusRREv. F.A. (1965). Vli janie belkovyh preparatov na razvitie porosjat. (Effect of proteinpreparat ions on development of p ig lets) Svinovodstvo, No.9, 10-11.

HesseN, O.8. , MurHrAR, A.M.S. , NeslR, M.E.A. (1974). The use of b lood meal in t ropicalbroiler diets. Trop. Anim Hlth. and hod. 6, 179 182.

Hew, V.F. and DEvoNDRA, C. (1975) Protein Sources for Feeding Pigs in Malaysia. L Fishmeal. MARDI Res. Bull. Vol. 3 No. 2, p. 87-93.

HEw, V.F. and DrvsNDRA, C. (1976). Protein Sources for Feeding Pigs in Malaysia. II.

Groundnut meal. MARDI Res. Bull. Vol. 4l{o. 1, p.76 79.

MULLER, H.D. (1963). Der Einsate von im Tellertrockner hergestellten Trockenblut in derSchweinemast. (Dried blood produced in a plate drier for fattening pigs)Futterungsberatung, 4, 13-14.

N.R.C. (1968). Nutient Requirements of Swine. Publ. 1599. National Academy of Science.N.R.C., Washington, D.C. U.S.A.

Ou, S. SuunpRs, J.D., WooD, A.S. (1972). Availabil ity of methionine in various proteinsupplements as determined by chick bioassay. Canad. J. of Anim Sci., 52, 171-181.

OvpNuca, V.A. (1968). Nigeria's food and feedingxuffs. Ibadan University Press.

PoPPE, S., ME,tu,R, H. and KRISTEN, H. (1968). Lher den biologischen Wert einigerFutterproteine bei Kuken. 3. Tierische Futterstoffe. (Biological value of some feedproteins for chickens. 3. Animal feeds) Arch. Gerlugelzucht Kleintierk, 17,93-104.

Srprrp, R.G.O. and J.H. ToRRIE (1960). Principles and Procedures of Statistics with specialreference to the Biological Science. McGraw Hill Book Co. Inc., New York.

ToMME, M.F., Prer, I.R. (1972). Contents of available lysine in feeds. Soderzhaniedostupnogo lizina v. kormakh. Zhivotnouodstvo, No. 9, 60-63.

l l 0

SHORT NOTES:MARDI Res. Bul l . 5, l : (111 - 113)

"H'J^ffi ,ii"JX 3 \ Ilil' tSlTI "TENG YEEW THAI

Accepted for publication on 7 September, 1976

INTRODUCTION

Tropical fruit seeds differ in their ability to withstand drying. Some fruit seeds cannotwithstand drying below a relatively high critical moisture level irrespective of the storagetemperature. This includes seeds of mango (CHncxo and SINGH, 1971), mangosteen(WrNr rns and RonRrcuEz -coLoN, 1953 ) and c i t r us (Bnn roN , 1943 ; R IcueRDs , 1952 ) .

Such seeds were termed recalcitrant by ROnEnrS (1973). On the other hand, certain fruit

seeds can be dried considerably without undue loss in viability. Example of such seeds includes

those of papaya (CHncro and SINcH, 1971) and guava (CHncKo and SINGH, 1971). An

understanding on the ability of particular fruit seeds to withstand drying will undoubtedly help

in devising methods for storing the seeds.

Rambutan

The Effect of Drying on the Viability of Rambutan Seeds

The germination percentage and moisture content of rambutan seeds at various stages ofdrying is given in Figure 1. When freshly removed from the fruits. the seeds had a moisture ofabovt 32.5% and a germination of 100%. Nl the seeds germinated within two weeks aftersowing.

After drying in the ambient room (temperature 28oC - 30oC; relative humidity 90%)for 3 days, the seed moisture decreased to 25.3% and the germination percentage also droppedto 70. The seed moisture and germination percentage continued to decrease on further dryingtill the seed viability was almost completely lost after 2 weeks. At this stage, the moisturecontent averaged 123%. There was also a delay in the germination of the viable seeds. Thismay indicate a decrease in vigor of the seeds on drying before they lost their viability.

Durian

The Effect of Drying on the Viability of Durian Seeds

The germination percentage and moisture content of durian seeds in different methods ofdrying is given in Table L Freshly removed durian seeds had a high moisture of 447o and agermination percentage of 100.

After drying the seeds in the oven at 35oC for 24 hours, the moisture of the seed

decreased to 2l.8Vo and the germination percentage also dropped to 60.

When the seeds were allowed to air-dry for 4 days in seed germinator (alternatingtemperature 20"C - 30oC; relative humidity LOI%), ambient room (temperature 28oC - 30'C;

l l l

-| Germination

a# Moisture

Days

Figure 1. Changes in moisture content and germination of rambutan seeds on drying underambient conditions.

TABLE 1. EFFECT OF DRYING ON THE VIABILITY OF DURIAN SEEDS

40

3 5

3 0

d

<n c)do

o

C)! 1 (

o

o . -

1 0

Drying Condition No. of daysof drying

Moisturecontent Vo

Germination-/o

Freshly removed from fruit

Oven (temp. 35'C)

0

I

44.0

21.8

r00.0

60.0

Seed germinator (Temp. alternating2o"C 3o'c; RH looTo)

Ambient room (Temp. 28'C - 30oC;RH 90%)

Air-conditioned room (Temp. 20oC;RH s0%)

36.0

3 l . 5

23.6

100.0

100.0

60.0

Seed germinator

Ambient room

Air-conditioned room

1 4

t 4

l4

36.5

23.2

2 t . 6

70.0

0

0

Seed germinator

Ambient room

Airconditioned room

28

28

28

0

00

t12

relative humidity 90%'). and air-conditioned room (temperature 20"C; relative humidity 5O%) themoisture content of the seeds decreased to 36.0%,31 .5% and 23.6% respectively. Although thegermination percentage of the seeds dried in the germinator and ambient room remained at100, that sf the seeds dried in air-conditioned room was only about 60. Further drying of the

seeds in the ambient room and air-conditioned room resulted in complete loss of viabil ity after14 days when the moisture content of the seeds were 23.2% and 21.6% respectively. However

the rnoisture content of the seeds dried in the germinator was sti l l very high at 36.5% with agerniination percentage of 70. In this case. the viable seeds had started to sprout and showed

radicle protrusion. Sorne of the seeds had begun to turn mouldy. These seeds lost their viabil ity

completely after 28 days.

DISCUSSION

The above evidence shows that air-drying of rambutan and durian seeds had a deleteriouseffect. Rambutan seeds were kil led when the moisture content fell below 13% and durian seedsbegan to lose viabil ity when dried to siightly above 21.0% moisture content. Therefore, theseseeds must be kept moist in order to rnaintain their viabil ity. However, further studies areneeded to help in devising methods of prolonging the viabil ity of these seeds rrnder moistconditions. Apparently. moist storage wil l offer diff iculties because of the tendency of the seedsto sprout under such moist conditions.

ACKNOWLEDGEMENTS

The author is very grateful to Encik Hor Yue Luan, University of Malaya, for use offacil i t ies at the Seed Technology laboratory. Thanks also go to Encik Arasu, Head, PlantScience Branch, MARDI, for his crit icisms and comments on' this paper, and to EncikShaharudin Daud for his technical assistance.

REFERENCES

ANNoNYMoUS, (1966). In ternat ional Rules for Seed Test ing 1966. Proc. In t . Seed. Test .A s s . , 3 l : I l 5 l .

BARToN, L.V. (1943). The storage of c i t rus seeds. Contr . Boyce Thompson Inst . 13 :47 55.

CHACKo, EK. and SINGH, R.N. (1971). Studies on the longevi ty of papaya, phalsa, guavaand mango seeds. Proc. In t . Seed Test . Ass. , 36 : 147-158.

RIcHARDS, A.V. (1952). Viabi l i ty of c i t rus seeds. The Tropical Agr icu l tur is t . 108 : 186-188.

RoBERTS, E.H. (1973). Seed storage of tropical and subtropical trees. Seed Sci. and Technol.| : 499-514.

WtHre ns, H.F. and RoDRIGUEZ-CoLoN (1953). Storage of mangosteen seeds. Hort . Sci .6l : 304 364.

I l J

SHORT II{OTES: .MARDI Res. &tll. 5, 1: (114 - 116)

RUMINANT FAECAL FAT OF TROPICAL SHEEP

C. DEVENDRA

Accepted for publication on 10 May, 1977.

RINGKASAN

Pengeluaran lemak di Calam tahi kambing biri-biri tempatan pada tiap-tiap hari apabiladiberi makan makanan yang mengandungi sedikit lemak (0.9 peratus ether extract) berjumlah234.0 ng bagi tiap kg. berat badan. Ini berbanding dengan 274.7 g bagi tiaptiap berat badankambing biri-biri Barbados Blackbelly sheep.

Oleh sebab jumlah keduaduanya ini lebih tinggi dari jumlah kambing biri-biri berhau'asejuk, ada cadangan yang menyatakan bahawa kambing biri-biri tropika mengeluarkan lemak tahiyang lebih banyak, terutama sekali yang berasal dari dalam badan (endogenous origin). Cadanganini dikukuhkan lagi dari pendapat penyelidikan lain yang menyatakan bahawa jumiah asidpalmitic dan asid stearic yang dikeluarkan juga tinggi.

INTRODUCTION

The digestibility of fats by the ruminant can be rneasured by the formula developed byANDREwS and l.EwIS (1970't:

Corrected digestibilityof the fat supplement %

where T.L.I.L . I .B.T.L.O.T.L.O.B.

T .L . I . L . l .B . - T .L .O . - T .L .O .B .

T .L . I . L . I .B .

Total l ipid intakeLipid intake on the basal dietTotal l ipid output andTotal l ipid output on basal diet.

Of the components that rnake up the equation, clearly, the estimation of T.L.O.B. orfaecal fat is fundamental in determirring the digestibility of the fat cornponent. This faecal fatis made up of two fractions: (a) dietary fat which has not been absorbed, and (b) endogenousfat which is not of dietary origin. The iatter is rnade up of intestinal secretions, bacterialsynthesis, bacterial residues of sioughing otT of the mucosal cells.

For temperate sheep, weighing 40 kg live weight each, and fed a low-fat diet containirrg1.5 per cent ether extract, ANoRpws and Lewts (1966) reported that faecal fat production was

7.5 g/sheep/day. Similarly, DEVENDRA (1969) reported a value of l0.l g/shcep/day foraninrals weighing 57.9 kg and receiving a diet containing 1.9 per cent ether extract. On per unitlive weight basis, the values for temperate sheep fall within the range 174.4 to 187.5 mg/day.

By comparison, in experintents on the determination of palm oil digestibility usiitgindigenous sheep. each weighing approximately 23.5 kg live weight, it was found that the dailyfaecal fat production on diets with 0.9 per cent ether extract was 5.5 g. This value compareswith the report of 6.4 g per day for Barbados Blackbeily sheep (DrvtNDRA, 1973) of averagelive weight 233 kg fed a low-fat diet. These values are equivalent to 234.0 and 274.7 nglkg

1 t 4

live weight/day respectively. Both values are higher than those reported for temperate sheep,

and it is suggested that tropical sheep produced relatively higher faecal fat, mainly of

endogenous. origin, compared to temperate sheep.

In yiew of the fact that there are, as far as the author is aware, no reports on themagnitude and nature of faecal fat from tropical sheep, the opportunity was taken tosimultaneously also assess the pattern of fatty acids in the faecal fat. Table ,l presents this

analysis.

TABLE I. FATTY ACID COMPOSITION OF DIETARY AND FAECAL LIPIDSON A TOW_FAT DIET

(Each acid is expressed as a percentage of the totalfatty acids. The value for faecal lipids is the mean of six sheep)

Fatty acid Detary lipid .Faecal lipid

l 0 :0

12:0

l4 :0

l 4 : l

1 6 : 0

l 6 : I

l 8 : 0

l 8 : I

18:2

l 8 : 3

20:0

0

1 .0

2.20

44.2

034.9

16.9

4.2

00.6

0.3

5 .8

3.94 . 1

28.9

0

40.8

10.4

4.8

0

1 . 0

Total : 100.0 100.0

The lipids in the basal diet consisted mainly of pdmitic acid (44.2%) and unsaturated

isomen of stearic acid (l7.lVo) together with a relatively large amount of stearic acid (34.9%).

In the faecal lipids, stearic acid represented the largest proportions (40.8%) together with

palmitic zcid (28.9%). These proportions are high compared to the palmitic and stearic acid

contents of faecal fat from temperate sheep (ANnREWS and LEWIS, 1966; DpvfNDRA,

1969) and is consistent with the observation that faecal fat excretion appears to be higher in

tropical sheep.

Table 2 presents the intakes and outputs of total lipids and component fatty acids bysheep receiving the basal (low-fat) diet. The digestibility of each acid is also indicated. Despitethe low level of fat, there was a tendency to digest saturated fatty acids particularly well. Thehydrogention of the isomers of Cl8:0 is also demonstrated.

The reasons for the relatively higher production of faecal fat of tropical sheep are notclear, but it would appear that endogenous fat which is not immediately of dietary origin issomewhat higher. It follows therefore that this is due to those factors that influence the excretionof endogenous faecal fat.

r l J

TABLE 2. APPARENT DIGESTIBILITY COEFFICIENTS FOR TOTAL LIPIDSAND COMPONENT FATTY ACIDS OF THE LOW-FAT BASAL DIET

(Each value is the mean of six sheep)

Totai l ipids andfatty acids

Food intake(e/dav)

Faeces output(e/day)

Digestibility(%)

Total lipids

l 0 : 0

I 2 : 0

1 4 : 0

14: l

l 6 : 0

l 6 : l

l 8 : 0

1 8 : 1

18:2

1 8 : 320:0

4 .61

0

0.0s

0 . 1 0

0

2.O4

0

1 . 6 1

0.78

0.01

0

0.02

l . l 9

0

0.07

0.05

0.0s0.34

0

0.49

0. r20.05

0

0.02

t q . z

0

ve

50.0

-ve

83.3

0

76.7

84.6-ve

0

0

ACKNOWLEDGEMENTS

The author is grateful to Cik Enson Haji Abdul Rahman for technical assistance, and Dr.Y.H. Chong and Mr. E.S. Tee of the Institute of Medical Research for the fatty acids analysis.

SUMMARY

The daily faecal fat production of indigenous sheep of Malaysia fed a low-fat diet (0.9per cent ether extract) was found to be 234.0 mg/kg live weight, which compares wrth 274.7mg/kg live weight for Barbados Blackbelly sheep. Since both values are higher than thosereported for temperate sheep, it is suggested that tropical sheep prciduce relatively higher faecalfat, mainly of endogenous origin. This point is also consistent with the finding that relativelyhigher proport ions of palmit ic and stear ic acids were also excreted.

REFERENCES

ANDREwS, R.J. and LEwts, D. (1966). Ruminant faecal fat. hoc Nutr. Soc., 25, 28(Abstr.).

ANDREWS. R.J. and LEWIS, D. (1970). The uti l isation of dietary fat by ruminants. I. Thedigestibility of some commercially available fats.,I. Agric. ScL Camb., 75, 47-53.

dsvENnnn, C. (1973). The digestibil i ty of pork lard and coconut oil by sheep. Mal. Agic.Res., 2, 59 76.

DrvlNoRR, C. (1969). The interaction between dietary fat and fibre in ruminant nutrit ion.Ph.D. Thesis, University of Nottingham.

il6

NOTES FOR CONTRIBUTORS

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