摘要：Liquid smoke is one of the feed additive that can be given to animals. The aim of the study was to determine the influence of liquid smoke given through drinking water on meat quality and production of fecal ammonia in broiler. Variables observed were meat pH, water holding capacity, cooking loss, the tensile strength of meat, cut off strength of meat, blood urea nitrogen and creatinine concentrations, and fecal ammonia. The experiment was assigned in a completely randomized design with 5 treatments, and 4 equal replicates. The treatments tested were symbolized as R0, R1, R2, R3, and R4, based on the level of liquid smoke added into drinking water (v/v) namely, 0%, 0.25%, 0.50%, 0.75%, and 1.00%, respectively. The data were subjected to analysis of variance, and continued to Duncan’s multiple range test to determine the difference between treatment mean values at 5% probability. The results indicated that addition of liquid smoke up to 1% did not affect the meat pH, water holding capacity, cooking loss, the tensile strength of meat, blood urea nitrogen, and creatinine content, but it decreased the cut off strength of meat and fecal ammonia. It was concluded that an optimal dose of granting liquid smoke through drinking water was 1%.
其他摘要：Asap cair adalah salah satu pakan aditif yang dapat diberikan pada ternak. Penelitian ini bertujuan untuk menentukan pengaruh pemberian asap cair melalui air minum pada kualitas daging dan produksi gas amonia pada ayam broiler. Peubah yang diamati antara lain pH daging, daya ikat air, daya tarik daging, susut masak, daya putus daging, nitrogen urea darah, kreatinin, dan konsentrasi amonia pada feses. Rancangan penelitian yang digunakan adalah rancangan acak lengkap (RAL) yang terdiri atas 5 perlakuan dan 4 ulangan. Perlakuan yang diberikan adalah penambahan asap cair dalam air minum dengan jumlah masing-masing 0; 0,25; 0,50; 0,75; dan 1,00% (v/v). Data dianalisis dengan sidik ragam. Perbedaan antarperlakuan dianalisis dengan uji jarak berganda Duncan pada taraf 5%. Hasil penelitian menunjukkan bahwa penambahan asap cair dalam air minum sampai taraf 1% tidak berpe-ngaruh terhadap nilai pH daging, daya ikat air, daya tarik daging, susut masak, blood urea nitrogen, dan kandungan kreatinin, akan tetapi dapat menurunkan nilai daya putus daging dan produksi gas amoniak. Hal ini dapat disimpulkan bahwa dosis pemberian asap cair yang optimal adalah 1%.
