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Pakistan Journal of Biological Sciences
Year: 2014  |  Volume: 17  |  Issue: 5  |  Page No.: 725 - 729

Physical Characteristic and Palatability of Biscuit Bio-supplement for Dairy Goat

Yuli Retnani, Idat Galih Permana and Lia Christin Purba    

Abstract: The objective of this study was to apply the physical characteristic and palatability of biscuit bio-supplement for dairy goat. This research was conducted at Laboratory of Feed Industry, Faculty of Animal Science, Bogor Agricultural University, Indonesia and the palatability test was conducted on the dairy goat farm at Leuwiliang, Bogor, Indonesia on March-July 2012. Twenty heads of dairy goat were randomly assigned to five dietary treatments (four heads of goat/treatment). Experimental design used Completely Randomized Design (CRD). The treatments were biscuit bio-supplement composition i.e., R1 = biscuit bio-supplement of Indigofera sp., R2 = biscuit bio-supplement of Sauropus androgynus L. Merr leaf, R3 = biscuit bio-supplement of Carica papaya L. leaf, R4 = biscuit bio-supplement of Sauropus androgynus L. Merr leaf and Indigofera sp., R5 = biscuit bio-supplement of Carica papaya L. leaf and Indigofera sp. The variables measured were moisture, water activity, water absorption, density and palatability of dairy goat. The results of this research indicated that the treatments of biscuit bio-supplement gave significant effect (p<0.05) on water content, water absorption, density and palatability, but had not significant effect on water activity. Palatability of R1 was 76.38±7.92, R2 was 23.81±6.08, R3 was 40.25±3.54, R4 was 29.56±4.77 and R5 was 95.63±7.36 g/head. Biscuit bio-supplement of Carica papaya L. leaf and Indigofera sp., (R5) had the best value of palatability for dairy goat and had the best crude protein (36.65%), also had lowest water activity, highest density than the other biscuits.

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