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\hypersetup{pdftitle={Characteristic and Performance of the Nutrition Meat Quality on the Ongole Cross Cattle in Indonesia},pdfauthor={Joko Joko Riyanto},pdfsubject={Tropentag 2010: Abstract},pdfkeywords={ nutrition of meat, kinds of age, kinds of muscles, meat quality, ongole cross cattle},pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 14-16, 2010, Zurich}}\\[1ex] \Large{``World Food System  ---\\A Contribution from Europe''\\[2ex]}}
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\Large{\textbf{Characteristic and Performance of the Nutrition Meat Quality on the Ongole Cross Cattle in Indonesia\footnote{\textbf{Contact Address:} Joko Joko Riyanto, Sebelas Maret University, Animal Science Department, Jl. Tawes Raya 8 Minomartani, 55581~Yogyakarta, Indonesia, \mbox{e-mail}: \email{jokoriyanto19@yahoo.com}}\\[0.8ex]}}
\normalsize{\textsc{Joko Joko Riyanto}}
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\item[]{\small{\textit{Sebelas Maret University, Animal Science Department, Indonesia}}}
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\index[author]{Joko Riyanto, Joko}
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\textbf{Abstract}
\begin{abstract}
\normalsize{
Ongole cross cattle are a indegenous cattle of local cattle in Indonesia. These cattle were formed from crossing of  Sumba-Ongole and Javanese cattle in Java islands, Indonesia. The Ongole cross that play important roles in supplying meat in Indonesia.  The experiment was conducted to study the effects of kinds of meat on f nutritional meat quality of the male young and mature Ongole cross cattle. The meat samples were shortloin meat, silverside meat, chuck meat  and brisket point end meat, prepared from the right side carcass of young and mature male, 160 slices each. The measurement of the nutritional quality of the Ongole Cross cattle meat were conducted at the Meat Processing and Technology Laboratory of the Faculty of Animal Science, Gadjah Mada University, Yogyakarta, Indonesia. The collected data were analysed using Split Plot Design factorial and followed by testing the significant means by  Multiple Range Duncan Test. The results showed that the kind of meat affected significantly (P$<$0,05) on crude protein and (P$<$0,01) on ash and cholesterol content of meat but water and fat meat content not significant (P$>$0,05).  Crude protein, ash and cholesterol of meat were not significant affected by the age of animals, on the contratry significant affect (P$<$0,05) on fat and (P$<$0,01) water content of  meat. There were not interactions  (P$>$0,05)  between age of animals with kind of meat on the nutrition meat quality.  The cholesterol content of shortloin was lower (P$<$0,05) than that of chuck. The protein content of silverside was lower (P$<$0,05) than that of brisket point end. It could be concluded that shortloin contained relatively lower cholesterol than chuck and relatively similar to those of brisket point end and silverside. The protein content of silverside was higher than that of brisket point end. In  conclusion, the four kinds of meat contained relatively similar fat 4,16--5,\mbox{09\,\%}. The protein content of the male Ongole cross cattle  meat observed in this study ranged 16--\mbox{22\,\%}. The cholesterol content of meat the male ongole cross cattle 55,77--62,05 mg/100 g. The male ongole cross raised traditionally produces high quality meat that acceptable and utilisable by many people. }

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\noindent \textbf{Keywords:}  nutrition of meat, kinds of age, kinds of muscles, meat quality, ongole cross cattle
\index[key]{ nutrition of meat}
\index[key]{Kinds of age}
\index[key]{Kinds of muscles}
\index[key]{Meat quality}
\index[key]{Ongole cross cattle}
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