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Articles by T.K. Leo
Total Records ( 2 ) for T.K. Leo
  T.K. Leo , D.E. Leslie , S.S. Loo , M. Ebrahimi , Z.A. Aghwan , J.M. Panandam , A.R. Alimon , S.A. Karsani and A.Q. Sazili
  The objective of this study was to evaluate the differences in growth performance and carcass characteristics of Bali cattle subjected to oil palm integration and two different feedlot finishing systems (basal vs. high energy). Eighteen, 24-30 months old male Bali cattle were involved in this study. The animals were randomly allotted into 3 feeding groups: Integration (INT), (n = 6 animals), Feedlot A (FA) with basal energy (n = 6 animals) and Feedlot B (FB) with high energy (n = 6 animals). The animals assigned to the integration system were allowed to graze on the native forages and legumes available under the oil palm plantation. The basal energy diet consisted of 5 kg Palm Kernel Cake (PKC) pellets + ad libitum corn stover and the high energy diet which consisted of 5 kg Palm Kernel Cake (PKC) pellets + ad libitum corn stover + 400 g calcium soap of palm oil fatty acids (Megalac®, Volac International Limited, UK) were fed to the animals in FA and FB, respectively. The feeding trial was conducted for 120 consecutive days excluding 3 weeks of adaptation period. The present data suggest that some of the growth parameters and carcass traits in Bali cattle can be enhanced through the feedlot finishing system.
  D.E. Leslie , T.K. Leo , S.S. Loo , Z.A. Aghwan , A.R. Alimon , J.M. Panandam , S.A. Karsani and A.Q. Sazili
  The study was carried out in an attempt to assess meat quality of Bali cattle finished in 3 different systems. Twenty one bulls were selected from an existing herd under an oil palm plantation and randomly assigned to 120 days of feeding in; Integration-INT (n = 8), basal energy Feedlot-F (n = 6) and high energy Feedlot-FB (n = 7) System. All animals were humanely slaughtered at a commercial abattoir. Samples of Longissimus Dorsi (LD), Supra Spinatus (SS) and Semi Membranosus (SM) muscles were collected and prepared accordingly for the determinations of pH, cooking loss, shear force and color (L* and a*) values. The animals finished on Integration (INT) demonstrated higher L* values (p<0.05) in SS muscle and lower L* values (p<0.05) in both LD and SM muscles. Lower cooking losses (p<0.05) were observed in LD and SM muscles from the INT group. However, there was no difference in pH, a* (redness) and shear force values among the treatments and these were consistently shown in all three muscles. The results from this study demonstrate the influence of finishing system on Bali cattle meat quality.
 
 
 
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