tag:blogger.com,1999:blog-7243765509011867912024-03-13T08:14:37.887-07:00animal sciencecumi05289http://www.blogger.com/profile/14666787724242757211noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-724376550901186791.post-23615089434321354232011-08-15T00:40:00.000-07:002011-08-15T00:45:18.371-07:00journal<div style="text-align: center;"><span style="font-weight: bold;font-size:130%;" >Preservation of boar semen at 18 ◦C induces lipid</span>
<br /><span style="font-weight: bold;font-size:130%;" >peroxidation and apoptosis like</span>
<br /><span style="font-weight: bold;font-size:130%;" >changes in spermatozoa</span>
<br />
<br /></div><span style="font-size:85%;">A. Kumaresan ∗, G. Kadirvel, K.M. Bujarbaruah 1, R.K. Bardoloi, Anubrata Das2, Satish Kumar, S. Naskar Artificial Insemination Laboratory, Division of Animal Production, ICAR Research Complex for NEH Region, Barapani, Umiam, Meghalaya 793103, India</span>
<br />
<br />Received 13 August 2007; received in revised form 10 January 2008; accepted 13 January 2008
<br />Available online 18 January 2008
<br /><div style="text-align: center; font-weight: bold;">
<br />Abstract
<br /></div><div style="text-align: justify;">Boar sperm functions, lipid peroxidation status, mitochondrial membrane potential ( Ψm) and membrane permeability (apoptosis like features) were assessed during liquid preservation. Four ejaculates each from four Hampshire boars were extended with Beltsville Thawing Solution and preserved at 18 ◦C. At 0, 24, 48, 72 and 96 h of storage, each ejaculate was examined for sperm functions, lipid peroxidation, Ψm, and membrane permeability. The lipid peroxidation status of the spermwas assessed based on the malonaldehyde (MDA) levels. Detection of Ψm was done using 3,3 -dihexyloxacarbocyanine iodide [DiOC6(3)]/propidium iodide (PI) assay and Yo-pro-1/PI assay was used to detect change in plasma membrane permeability. The sperm motility, viability and acrosomal integrity declined significantly (p < 0.05) from 0 to 96 h of preservation. At the start of the preservation, the MDA levels (nM/109 sperm) were low in sperm (99.83±2.69) and seminal plasma (191.98±11.58), which gradually increased up to the 96 h of storage. Highest negative correlation (r value) was observed between MDA levels and sperm motility (−0.97), live percent (−0.97), acrosomal integrity (−0.97) and hypo-osmotic sperm swelling test (HOSST) positive sperm percentage (−0.98). Strong positive correlation was observed between HOSST positive sperm percentage and intact acrosome percentage (r = 0.98). There was a significant (p < 0.05) increase in the sperm cells with low Ψm from 0 to 96 h of preservation. Before preservation, 14.85±4.66% of sperm cells of the ejaculate showed low mitochondrial membrane potential, whereas after 96 h of preservation, this proposition of cells increased up to 32.00±6.25%. The apoptotic sperm population was 8.33±2.31% in fresh semen, while this population was 25.19±4.25% at 96 h of preservation and the difference was significant (p < 0.05). The findings of the
<br />
<br /></div><span style="font-size:85%;">∗ Corresponding author. Tel.: +91 364 2570362.
<br />E-mail address: ogkumaresan@rediffmail.com (A. Kumaresan).
<br />1 Animal Science Division, Krishi Bhavan, New Delhi, India.
<br />2 National Research Centre on Pig, Guwahati, Assam, India.
<br />0378-4320/$ – see front matter © 2008 Elsevier B.V. All rights reserved.
<br />doi:10.1016/j.anireprosci.2008.01.006</span>cumi05289http://www.blogger.com/profile/14666787724242757211noreply@blogger.com1tag:blogger.com,1999:blog-724376550901186791.post-14490413393253024992011-08-15T00:31:00.000-07:002011-08-15T00:38:46.120-07:00journal<div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">In vitro sperm penetration through the zona</span>
<br /><span style="font-weight: bold;">pellucida of immature and in vitro matured oocytes</span>
<br /><span style="font-weight: bold;">using fresh, chilled and frozen canine semen</span></span>
<br /></div><div style="text-align: left;">Monica De los Reyes a,∗, Jaime Palomino a, Johanna de Lange a, Carla Anguita a, Claudio Barros ba Laboratory of Animal Reproduction, Faculty of Veterinary Sciences, University of Chile, Casilla 2 Correo 15, Santiago, Chile b Laboratory of Embriology, Faculty of Biological Sciences, P. Catholic University of Chile, Santiago, Chile Received 28 June 2007; received in revised form 5 December 2007; accepted 12 December 2007
<br />Available online 28 December 2007
<br /></div>
<br /><div style="text-align: center;"><span style="font-weight: bold;">Abstract</span>
<br /></div><div style="text-align: justify;">The aim of this study was to evaluate the effect of sperm cryopreservation and the maturation state of the oocyte on the time course of canine gamete interaction during co-culture for periods of 1–10 h. Semen samples were obtained by digital stimulation and ejaculates processed as fresh, chilled and frozen samples. Sperm were co-cultured with immature or in vitro mature bitch oocytes for up to 10 h. At hourly intervals, oocytes were evaluated for sperm penetration with epifluorescence microscopy. The results were analyzed statistically using generalized linear models. Spermatozoa treatments had a significant effect on the total percentage of oocyte penetration for both types of oocytes; fresh spermatozoa showed the highest average penetration rate, while frozen sperm showed the lowest value (p < 0.05). At the 1st hour of co-culture, chilled and frozen dog sperm had a higher penetration percentage (p < 0.05) of in vitro matured canine oocytes (43.6% and 45.7%, respectively) than the fresh sperm had (33.8%). Sperm penetration was directly proportional to the time of incubation, when fresh or chilled sperm were used (P < 0.05); in contrast, frozen dog sperm did not change penetration rates with either immature or in vitro matured oocytes over time. Therewas a significant difference in the average of penetration rate between immature (47.3%) and in vitro matured oocytes (56.6%) throughout the 10 h of culturing; irrespective of sperm treatment. The optimal incubation time in terms of maximizing penetration rates probably are dependent on how spermatozoa were processed prior to fertilization.
<br />
<br /></div>© 2007 Elsevier B.V. All rights reserved.
<br />Keywords: Capacitation; Cryopreservation; Dog sperm; Gamete interaction
<br />
<br />∗ Corresponding author. Tel.: +56 2 9785534; fax: +56 2 9785611.
<br />E-mail address: mdlreyes@uchile.cl (M. De los Reyes).
<br />0378-4320/$ – see front matter © 2007 Elsevier B.V. All rights reserved.
<br />doi:10.1016/j.anireprosci.2007.12.010cumi05289http://www.blogger.com/profile/14666787724242757211noreply@blogger.com0tag:blogger.com,1999:blog-724376550901186791.post-16623474511471799822011-08-04T20:24:00.000-07:002011-08-04T20:26:57.921-07:00journal<p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify;mso-layout-grid-align:none;text-autospace:none"><span style="font-size: 12.0pt;line-height:115%;font-family:"Arial","sans-serif"">International Journal of Poultry Science 4 (2): 44-51, 2005<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify;mso-layout-grid-align:none;text-autospace:none"><span style="font-size: 12.0pt;line-height:115%;font-family:"Arial","sans-serif"">ISSN 1682-8356<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify;mso-layout-grid-align:none;text-autospace:none"><span style="font-size: 12.0pt;line-height:115%;font-family:"Arial","sans-serif"">© Asian Network for Scientific Information, 2005<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;mso-layout-grid-align: none;text-autospace:none"><span style="font-size:12.0pt;line-height:115%; font-family:"Arial","sans-serif"">44<o:p></o:p></span></p> <p class="MsoNormal" align="center" style="margin-bottom:0in;margin-bottom:.0001pt; text-align:center;mso-layout-grid-align:none;text-autospace:none"><b><span style="font-size:12.0pt;line-height:115%;font-family:"Arial","sans-serif"">Effect of Corn Distiller’s Dried Grains with Solubles at Various Levels on<o:p></o:p></span></b></p> <p class="MsoNormal" align="center" style="margin-bottom:0in;margin-bottom:.0001pt; text-align:center;mso-layout-grid-align:none;text-autospace:none"><b><span style="font-size:12.0pt;line-height:115%;font-family:"Arial","sans-serif"">Performance of Laying Hens and Egg Yolk Color<o:p></o:p></span></b></p> <p class="MsoNormal" align="center" style="margin-bottom:0in;margin-bottom:.0001pt; text-align:center;mso-layout-grid-align:none;text-autospace:none"><span style="font-size:12.0pt;line-height:115%;font-family:"Arial","sans-serif"">K.D. Roberson, J.L. Kalbfleisch, W. Pan and R.A. Charbeneau<o:p></o:p></span></p> <p class="MsoNormal" align="center" style="margin-bottom:0in;margin-bottom:.0001pt; text-align:center;mso-layout-grid-align:none;text-autospace:none"><span style="font-size:12.0pt;line-height:115%;font-family:"Arial","sans-serif"">Department of Animal Science, Michigan State University, East Lansing, MI 48823, USA<o:p></o:p></span></p> <p class="MsoNormal" align="center" style="margin-bottom:0in;margin-bottom:.0001pt; text-align:center;mso-layout-grid-align:none;text-autospace:none"><span style="font-size:12.0pt;line-height:115%;font-family:"Arial","sans-serif"">E-mail: </span><a href="mailto:robers22@msu.edu"><span style="font-size:12.0pt; line-height:115%;font-family:"Arial","sans-serif"">robers22@msu.edu</span></a><span style="font-size:12.0pt;line-height:115%;font-family:"Arial","sans-serif""><o:p></o:p></span></p> <p class="MsoNormal" align="center" style="margin-bottom:0in;margin-bottom:.0001pt; text-align:center;mso-layout-grid-align:none;text-autospace:none"><span style="font-size:12.0pt;line-height:115%;font-family:"Arial","sans-serif""><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify;mso-layout-grid-align:none;text-autospace:none"><b><span style="font-size:12.0pt;line-height:115%;font-family:"Arial","sans-serif"">Abstract: </span></b><span style="font-size:12.0pt;line-height:115%;font-family:"Arial","sans-serif"">Distiller’s dried grains with solubles produced from corn as a co-product from ethanol production was fed at 0, 5, 10, or 15% of a corn-soybean meal diet to laying hens to determine if egg production parameters or yolk color would be affected. In experiment 1, diets were fed from 48 to 56 wk of age and DDGS had a goldenrod color. Egg production, weight, mass, specific gravity and yolk color were determined biweekly. Brown colored DDGS was included in diets fed from 58 to 67 wk of age. Egg production parameters and yolk color were measured tri-weekly. Egg production parameters were not different at most ages. However, there were occasional treatment effects. As DDGS increased, there were linear decreases in egg production (52-53 wk of age), egg weight (63 wk of age), egg mass (51 and 53 wk of age), and specific gravity (51 wk of age). Yolk color was increased linearly (p<0.01) as DDGS was increased in the diet throughout experiment 1. In experiment 2, yolk redness (a*) was increased linearly (p<0.001) by increasing levels of DDGS at all ages sampled. The results show that egg yolk is visually changed within one month when 10% or higher of a lightly colored DDGS is fed and by two months with 5% DDGS. In general, corn DDGS up to 15% of the diet did not affect egg production. However, variable results of experiment 1 suggest<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify;mso-layout-grid-align:none;text-autospace:none"><span style="font-size: 12.0pt;line-height:115%;font-family:"Arial","sans-serif"">that a lower level of DDGS should be fed when the feedstuff is introduced in the diet. <o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify;mso-layout-grid-align:none;text-autospace:none"><span style="font-size: 12.0pt;line-height:115%;font-family:"Arial","sans-serif""><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify;mso-layout-grid-align:none;text-autospace:none"><b><span style="font-size:12.0pt;line-height:115%;font-family:"Arial","sans-serif"">Key words: </span></b><span style="font-size:12.0pt;line-height:115%;font-family: "Arial","sans-serif"">Distiller’s dried grains with solubles, layer, yolk color<o:p></o:p></span></p>cumi05289http://www.blogger.com/profile/14666787724242757211noreply@blogger.com1tag:blogger.com,1999:blog-724376550901186791.post-40664309277453364772011-08-04T20:21:00.000-07:002011-08-04T20:23:18.525-07:00journal<h2 style="text-align:justify">The 'beneficial' adipokines in reproduction and fertility</h2> <p style="text-align:justify">D B Campos<sup><a href="http://www.nature.com/ijo/journal/v32/n2/abs/0803719a.html#aff1" title="affiliated with 1">1</a>,<a href="http://www.nature.com/ijo/journal/v32/n2/abs/0803719a.html#aff2" title="affiliated with 2">2</a></sup>, M-F Palin<sup><a href="http://www.nature.com/ijo/journal/v32/n2/abs/0803719a.html#aff3" title="affiliated with 3">3</a></sup>, V Bordignon<sup><a href="http://www.nature.com/ijo/journal/v32/n2/abs/0803719a.html#aff4" title="affiliated with 4">4</a></sup> and B D Murphy<sup><a href="http://www.nature.com/ijo/journal/v32/n2/abs/0803719a.html#aff1" title="affiliated with 1">1</a></sup></p> <ol start="1" type="1"> <li class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; text-align:justify;mso-list:l0 level1 lfo1;tab-stops:list .5in"><sup>1</sup>Faculté de médecine vétérinaire, Centre de recherche en reproduction animale, Université de Montréal, <st1:place st="on"><st1:city st="on">Québec</st1:city>, <st1:country-region st="on">Canada</st1:country-region></st1:place></li> <li class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; text-align:justify;mso-list:l0 level1 lfo1;tab-stops:list .5in"><sup>2</sup>Faculdade de Medicina Veterinária e Zootecnia, Departamento de Cirurgia, Universidade de São Paulo, Sao Paolo, Brasil</li> <li class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; text-align:justify;mso-list:l0 level1 lfo1;tab-stops:list .5in"><sup>3</sup>Dairy and Swine Research and <st1:placename st="on">Development</st1:placename> <st1:placetype st="on">Center</st1:placetype>, Agriculture and <st1:city st="on">Agri-Food</st1:city> <st1:country-region st="on">Canada</st1:country-region>, Lennoxville, <st1:place st="on"><st1:city st="on">Québec</st1:city>, <st1:country-region st="on">Canada</st1:country-region></st1:place></li> <li class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; text-align:justify;mso-list:l0 level1 lfo1;tab-stops:list .5in"><sup>4</sup>Department of Animal Science, <st1:placename st="on">McGill</st1:placename> <st1:placetype st="on">University</st1:placetype>, <st1:place st="on"><st1:city st="on">Québec</st1:city>, <st1:country-region st="on">Canada</st1:country-region></st1:place></li> </ol> <p class="caff" align="center" style="text-align:center">Correspondence: Dr BD Murphy, Faculté de médecine vétérinaire, Centre de recherche en reproduction animale, Université de Montréal, CP 5000, 3200 rue Sicotte, St-Hyacinthe, Québec, Canada J2S7C6. E-mail: <a href="mailto:bruce.d.murphy@umontreal.ca">bruce.d.murphy@umontreal.ca</a></p> <p class="prdates" align="center" style="text-align:center">Received 8 April 2007; Revised 29 May 2007; Accepted 16 July 2007; Published online 9 October 2007.</p> <h3 style="text-align:justify">Abstract</h3> <p class="abslead" style="text-align:justify">The objective of this study was to review the available information on the signaling proteins produced by adipose tissue in the context of their role in regulating reproductive processes, including ovarian and uterine function. It is well known that both obesity and excessive leanness are associated with reproductive dysfunction. Adipokines are cytokines predominately or exclusively expressed by adipose tissue that circulate and affect target tissues. Four known adipokines, adiponectin, visfatin/PBEF, omentin and vaspin, all increase tissue sensitivity to insulin, and are thus described as 'beneficial'. There is strong support for a role for adiponectin in the function of the ovary and placenta. There is evidence for direct effects of this adipokine on the late stages of folliculogenesis, and additive interactions of adiponectin with insulin and gonadotropins in inducing periovulatory changes in ovarian follicles. In addition, clinical and genomic studies associate hypoadiponectinemia with obesity-related reproductive disorders, including the polycystic ovarian syndrome. The roles for visfatin/PBEF, omentin and vaspin in reproduction remain to be established. The conclusion thus drawn is that the expression of insulin-sensitizing adipokines varies with adipose abundance. These adipokines have demonstrated both the potential effects on ovarian function and the possible effects on the formation of the placenta, acting through multiple mechanisms.</p> <h4 style="text-align:justify">Keywords: </h4> <p class="keywords" style="text-align:justify">adipokines, adiponectin, insulin sensitivity, ovary, uterus, placenta</p> <p class="MsoNormal"><o:p> </o:p></p>cumi05289http://www.blogger.com/profile/14666787724242757211noreply@blogger.com0tag:blogger.com,1999:blog-724376550901186791.post-76223336644722593462011-08-01T12:18:00.000-07:002011-08-01T12:35:56.307-07:00PANGAN HEWANI<p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><b style="mso-bidi-font-weight:normal">DAGING</b></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify">Pemahaman</p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify">Daging merupakan bahan makanan utama yang dikonsumsi manusia, baik diperoleh dari<span style="mso-spacerun:yes"> </span>hewan-hewan piaraan atau hewan buruan (Hadiwiyoto, S., 1993. Hasil-Hasil Olahan susu, Ikan, Daging dan Telur. Liberty. Yogyakarta).</p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify">Daging juga didefinisikan sebagai semua jaringan hewan dan semua produk hasil pengolahan jaringan-jaringan tersebut yang seseuai untuk dimakan serta tidak menimbulkan gangguan kesehatan. <span lang="SV" style="mso-ansi-language: SV">Organ-organ misalnya hati, ginjal, otak, paru-paru, jantung, limpa, pankreas, dan jaringan otot termasuk dalam definisi ini.</span><span lang="SV"> </span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><b style="mso-bidi-font-weight:normal">Komposisi kimia daging<o:p></o:p></b></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify">Protein daging = <span lang="SV" style="mso-ansi-language:SV">16 – 22%</span><span lang="SV"> </span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify">Protein daging dapat diklasifikasikan dalam 3 kelompok besar, yaitu : myofibril, stroma dan sarkoplasma. <span lang="SV" style="mso-ansi-language:SV">Masing-masing protein memiliki fungsi yang berbeda yang memberikan kontribusi pada daging<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><o:p> </o:p></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.25in;margin-bottom:.0001pt;text-align:justify;text-indent:-.25in; mso-list:l3 level1 lfo1;tab-stops:list .5in"><!--[if !supportLists]--><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">1.<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span lang="SV" style="mso-ansi-language:SV">Komponen protein miofibril yang terpenting dalam struktur serabut otot adalah aktin dan miosin. </span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV">Protein miofibril merupakan protein yang berlimpah dalam otot dan penting dalam proses kontraksi (mengejang) dan relaksasi (istirahat) otot. Saat kontraksi otot, aktin dan miosin akan saling membentuk formasi tumpang tindih dan membentuk protein kompleks yang disebut aktomiosin.</span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify">Kondisi sapi akan dipotong dan penanganan setelah pemotongan adalah yang sangat penting dalam mengontrol kondisi kontraksi (kejang) otot, yg pada akhirnya menentukan keempukan daging</p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><o:p> </o:p></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.25in;margin-bottom:.0001pt;text-align:justify;text-indent:-.25in; mso-list:l5 level1 lfo2;tab-stops:list .5in"><!--[if !supportLists]--><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">2.<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span lang="SV" style="mso-ansi-language:SV">Stroma terdiri dari : kolagen, elastin dan retikulin. </span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.5in;margin-bottom:.0001pt;text-align:justify;text-indent:-.25in; mso-list:l4 level1 lfo3;tab-stops:list .5in"><!--[if !supportLists]--><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">a)<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span lang="SV" style="mso-ansi-language:SV">Kolagen merupakan protein yang banyak ditemukan dalam organ tanduk, bagian ujung kaki, tulang, kulut, urat (tendom), tulang rawan dan otot. Kolagen berwarna putih, tipis, transparan dan keras. Pada daging, kolagen merupakan faktor utama yang mempengaruhi keempukan daging setelah proses pemasakan. Pemasakan pada suhu tertentu akan mengubah kolagen yang keras menjadi gelatin yang sifatnya empuk </span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.5in;margin-bottom:.0001pt;text-align:justify;text-indent:-.25in; mso-list:l2 level1 lfo4;tab-stops:list .5in"><!--[if !supportLists]--><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">b)<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span lang="SV" style="mso-ansi-language:SV">Elastin dapat ditemukan pada dinding system sirkulasi dan jaringn ikat yang tersebar diseluruh tubuh dan berperan memberikan elatisitas pada jaringan. Elastin berwarna kekuningan. Berbeda dengan kolagen, elastin tidak akan larut bila dipanaskan dan harus dipisahkan dari bagian daging. </span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.5in;margin-bottom:.0001pt;text-align:justify;text-indent:-.25in; mso-list:l10 level1 lfo5;tab-stops:list .5in"><!--[if !supportLists]--><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">c)<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span lang="SV" style="mso-ansi-language:SV">Retikulin jumlahnya lebih sedikit bila dibandingkan kolagen dan elastin, dan umumnya terdapat pada hewan yang muda</span><span lang="SV"> </span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><o:p> </o:p></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.25in;margin-bottom:.0001pt;text-align:justify;text-indent:-.25in; mso-list:l6 level1 lfo6;tab-stops:list .25in"><!--[if !supportLists]--><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">3.<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span lang="SV" style="mso-ansi-language:SV">Sarkoplasma. </span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:-.25in;margin-bottom:.0001pt;text-align:justify"><span lang="SV" style="mso-ansi-language:SV"><span style="mso-tab-count:1"> </span>Sarkoplasma terdiri dari pigmen, hemoglobin, mioglobin, dan beraneka ragam enzim. </span></p> <ol style="margin-top:0in" start="1" type="a"> <li class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify;mso-list:l7 level1 lfo7;tab-stops:list .5in"><span lang="SV" style="mso-ansi-language:SV">Hemoglobin adalah protein sel darah merah. Mioglobin merupakan cairan yang terdapat dalam sel otot. Pigmen hemoglobin dan mioglobin berkontribusi pada warna merah daging.</span><span lang="SV"> </span><span lang="SV" style="mso-ansi-language:SV">Hemoglobin akan membawa oksigen dari paru-paru meuju sel otot. Mioglobin yang terdapat dalam otot akan menyimpan oksigen yang dibawa oleh darah melaui hemoglobin.</span></li> </ol> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><b style="mso-bidi-font-weight:normal"><span lang="SV" style="mso-ansi-language: SV">Kandungan mioglobin yang berbeda berhubungan dengan jenis sapi, umur dan macam otot. :<o:p></o:p></span></b></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.5in;margin-bottom:.0001pt;text-align:justify;text-indent:-.25in; mso-list:l9 level1 lfo8;tab-stops:list .5in"><!--[if !supportLists]--><span style="font-family:Wingdings;mso-fareast-font-family:Wingdings;mso-bidi-font-family: Wingdings"><span style="mso-list:Ignore">ü<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span lang="SV" style="mso-ansi-language:SV">Sapi memiliki kandungan mioglobin yang lebih tinggi daripada babi, </span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.5in;margin-bottom:.0001pt;text-align:justify;text-indent:-.25in; mso-list:l9 level1 lfo8;tab-stops:list .5in"><!--[if !supportLists]--><span style="font-family:Wingdings;mso-fareast-font-family:Wingdings;mso-bidi-font-family: Wingdings"><span style="mso-list:Ignore">ü<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span lang="SV" style="mso-ansi-language:SV">domba dewasa memiliki kandungan mioglobin yang lebih tinggi daripada domba muda, </span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.5in;margin-bottom:.0001pt;text-align:justify;text-indent:-.25in; mso-list:l9 level1 lfo8;tab-stops:list .5in"><!--[if !supportLists]--><span style="font-family:Wingdings;mso-fareast-font-family:Wingdings;mso-bidi-font-family: Wingdings"><span style="mso-list:Ignore">ü<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span lang="SV" style="mso-ansi-language:SV">sapi jantan memiliki kandungan mioglobin yang lebih tinggi daripada sapi betina, </span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.5in;margin-bottom:.0001pt;text-align:justify;text-indent:-.25in; mso-list:l9 level1 lfo8;tab-stops:list .5in"><!--[if !supportLists]--><span style="font-family:Wingdings;mso-fareast-font-family:Wingdings;mso-bidi-font-family: Wingdings"><span style="mso-list:Ignore">ü<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span lang="SV" style="mso-ansi-language:SV">jaringan otot yang lebih sering digerakkan seperti pada otot diafragma (dada) memiliki kandungan mioglobin lebih tinggi daripada otot longissimus dorsi (punggung)</span><span lang="SV"> </span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV">Enzim terdapat secara alamiah pada otot dan akan aktif saat daging mengalami proses <i>aging </i>(pelayuan). </span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV">Enzim proteolitik adalah enzim yang akan mendegradasi (memecah) protein miofibril, yang berkontribusi terhadap keempukan daging. Jadi, daging harus di-<i>aging </i>pada temperatur dan dalam jangka waktu tertentu untuk membuat proses degradasi protein miofibril sempurna</span><span lang="SV"> </span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV"><br /><b style="mso-bidi-font-weight:normal">Air</b></span><b style="mso-bidi-font-weight: normal"><o:p></o:p></b></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV">Komposisi kimiawi terbesar daging adalah air (65-80%). </span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV">Berbagai perlakuan terhadap daging seperti : penggilingan, pembekuan, pencairan (thawing), penggaraman, proses enzimatik, pemberian zat aditif dan pemanasan akan mempengaruhi kandungan air akhir dari daging</span><span lang="SV"> </span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><b style="mso-bidi-font-weight:normal"><span lang="SV" style="mso-ansi-language: SV">Lemak = 1,3 – 13%</span><span lang="SV"> </span><o:p></o:p></b></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV">Karakteristik lemak yang terdapat pada jaringan lemak berbeda disebabkan oleh panjang pendeknya rantai karbon penyusun lemak dan tingkat kejenuhan asam lemak. </span><span lang="FI" style="mso-ansi-language:FI">Semakin tinggi kandungan asam lemak jenuh, maka lemak akan semakin keras. lemak babi yang kandungan asam lemaknya kurang jenuh daripada lemak sapi, akan lebih lunak.</span><span lang="FI"> </span><span lang="SV" style="mso-ansi-language:SV"><o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><b style="mso-bidi-font-weight:normal"><span lang="SV" style="mso-ansi-language: SV">Karbohidrat = 0,5 – 1,3 %</span><span lang="SV"> </span><o:p></o:p></b></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV">Kandungan karbohidrat dalam tubuh hewan disimpan dalam bentuk glikogen (gula otot). Glikogen akan dimetabolisme menjadi glukosa selanjutnya glukosa akan dimetabolisme lebih lanjut menjadi asam laktat. Jumlah asam laktat akhir akan menentukan berap besar pH akhir daging. PH daging akan mempengaruhi warna, daya ikat air dan keempukan daging. pH yang diangggap normal untuk daging adalah 5,6</span>. <span lang="SV" style="mso-ansi-language:SV">Bila sapi mengalami stres atau kelelahan sebelum dipotong, maka kandungan glikogen pada otot akan menipis, sehingga konsentrasi asam laktat yang terbentuk tidak bisa membuat pH mencapai angka 5,6. Bila pH akhir lebih tinggi (misal 6,2) maka daging akan terlihat lebih gelap, keras, dan kering. Ini dikenal dengan istilah dry, firm, dark (DFD)</span><span lang="SV"> </span><span lang="SV" style="mso-ansi-language:SV">Warna gelap pada daging ini dicatat berhubungan dengan daya ikat air (water holding capacity) yang lebih tinggi dari normal. Dengan tingginya daya ikata air tersebut, menyebabkan keadaan serabut otot menjadi lebih besar dan lebih banyak cahaya yang diserap daripada yang dpantulkan oleh permukaan daging. Ini menyebakan daging terlihat lebih gelap</span>, <span lang="SV" style="mso-ansi-language: SV">Bila proses pasca rigor berlangsung lebih cepat dan pH akhir yang dicapai lebih kecil dari 5,6 (misal 5,1), daging akan terlihat pucat, lunak dan berair, atau dikenal dengan istilah Pale, Soft, Exudative (PSE). Pada kondisi ini, struktur jaringan otot renggang yang berhubungan dengan rendahnya daya ikat air, menyebabkan lebih banyak sinar yang dipantulkan daripada yang diserap oleh permukaan daging. Ini menyebabkan daging terlihat lebih pucat.</span><span lang="SV"> </span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><b style="mso-bidi-font-weight:normal"><span lang="SV" style="mso-ansi-language: SV">Mineral dan Vitamin</span><span lang="SV"> </span><o:p></o:p></b></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV">Komposisi kimawi daging lainnya adalah mineral dan vitamin (1%). Daging merupakan sumber Vitamin B kompleks (B1,B2, niacin, B6,B12). Sedangkan mineral yang terdapat pada daging<span style="mso-spacerun:yes"> </span>adalah besi (Fe) dan zinc (Zn)</span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV">Daging merupakan sumber penting vitamin B12 karena vitamin ini tidak terdapat pada makanan nabati. Vitamin B12 berfungsi untuk pembentukan sel darah merah dan sistem fungsional saraf.</span><span lang="SV"> </span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><b style="mso-bidi-font-weight:normal"><span lang="SV" style="mso-ansi-language: SV">Struktur Otot Daging</span><span lang="SV"> </span><o:p></o:p></b></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV">Struktur otot merupakan struktur yang lurus dan panjang yang dibungkus oleh membrane halus transparan yang disebut sarkoplasma. Sarkoplasma berbentuk gel atau sel yang lengket. Serabut oto berdiameter 10-100 mikron. Zat-zat seperti mineral, vitamin, enzim, mioglobin, dan sebagian protein terdapat dalam sarkoplasma<span style="mso-spacerun:yes"> </span>di dalam serabut otot. Otot tersusun dari banyak ikatan serabut otot yang lazim disebut fasikuli. Fasikuli ini terdiri dari serabut-serabut otot, sedangkan serabut otot tersusun dari banyak fibril yang disebut miofibril. </span><span lang="SV"><span style="mso-spacerun:yes"> </span></span><span lang="SV" style="mso-ansi-language: SV">Miofibril tersusun dari banyak filament yang disebut miofilamen. </span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV">Jadi berdasarkan urutan ukuran (dari ukuran terbesar sampai dengan ukuran yang terkecil), otot tersusun dari fasikuli, serabut otot, miofibril dan miofilamen</span><span lang="SV"> </span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV">Didalam serabut otot terdapat serabut yang lebih halus disebut miofibril, dengan garis tengah 1 – 3 mikron. <span style="mso-spacerun:yes"> </span>Adanya penampakaan strip-strip pada serabut otot, yang terlihat dibawah mikroskop, biasanya disebabkan adaanya miofibril tersebut. Miofibril terdiri atas bagian lebih kecil lagi yang disebut miofilamen. Miofilamen tersebut ada yang tebal (100</span><span style="font-family:Symbol;mso-ascii-font-family:Calibri;mso-ascii-theme-font: minor-latin;mso-hansi-font-family:Calibri;mso-hansi-theme-font:minor-latin; mso-char-type:symbol;mso-symbol-font-family:Symbol"><span style="mso-char-type: symbol;mso-symbol-font-family:Symbol">°</span></span><span lang="SV" style="mso-ansi-language:SV">A) ada pula yang tipis (10</span><span style="font-family:Symbol;mso-ascii-font-family:Calibri;mso-ascii-theme-font: minor-latin;mso-hansi-font-family:Calibri;mso-hansi-theme-font:minor-latin; mso-char-type:symbol;mso-symbol-font-family:Symbol"><span style="mso-char-type: symbol;mso-symbol-font-family:Symbol">°</span></span><span lang="SV" style="mso-ansi-language:SV">A), yang letaknya saling bergantian sepanjang myofibril. Miofilamen yang tebal mengandung aktin. Baik myosin maupun aktin adalah molekul-molekul protein yang tidak simetris.</span><span lang="SV"> </span><span lang="SV" style="mso-ansi-language:SV">Aktin ada dua jenis yaitu globular (monomer) dan fibriler, yaitu bentuk polimer dari monomer tersebut </span>Bila otot berkontraksi atau setelah ternak dipotong, aktin globuler polimerisasi membentuk aktin fibriler dan membentuk ikatan kompleks dengan myosin yang terdapat pada daging, dalam bentuk aktomiosin, di samping itu jenis protein ketiga yang disebut tropomiosin juga terdapat pada bagian yang berkontraksi dalam daging</p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><o:p> </o:p></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><b style="mso-bidi-font-weight:normal">Komposisi Fisik Daging<o:p></o:p></b></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.25in;margin-bottom:.0001pt;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo9;tab-stops:list .5in"><!--[if !supportLists]--><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">1.<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span lang="SV" style="mso-ansi-language:SV">jaringan otot rangka</span><span lang="SV"> </span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV">Jaringan otot rangka adalah jaringan otot yang menenpel secara langsung atau tidak langsung pada tulang, yang menimbulkan suatu gerakan, dan atau memberikan bentuk pada tubuh. </span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV">Secara ekonomis, jaringan otot rangka merupakan bagian terpenting dan utama dari karkas. </span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.25in;margin-bottom:.0001pt;text-align:justify;text-indent:-.25in; mso-list:l1 level1 lfo10;tab-stops:list .25in"><!--[if !supportLists]--><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">2.<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span lang="SV" style="mso-ansi-language:SV">jaringan otot jantung (cardiac)</span><span lang="SV"> </span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:-.25in;margin-bottom:.0001pt;text-align:justify"><span lang="SV" style="mso-ansi-language:SV"><span style="mso-tab-count:1"> </span>Jaringan otot jantung merupakan jaringan pembentuk organ jantung.</span><span lang="SV"> </span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.25in;margin-bottom:.0001pt;text-align:justify;text-indent:-.25in; mso-list:l8 level1 lfo11;tab-stops:list .25in"><!--[if !supportLists]--><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">3.<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span lang="SV" style="mso-ansi-language:SV">jaringan otot halus</span><span lang="SV"> </span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV">Jaringan otot halus merupakan jaringan yang banyak ditemukan pada saluran pencernaan dan reproduksi termasuk sistem sirkulasi pembuluh darah.</span><span lang="SV"> </span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV">Setiap otot rangka berbeda dalam panjang, kedalaman dan ketebalan. </span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV">Otot rangka tersebar dengan lemak dan terkelompok dalam suatu jaringan yang disebut epimysium. Setiap otot tersusun dari banyak ”bundel otot” yaitu perimysium yang terdiri dari serabut otot (muscle fibre). </span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV">Ukuran perimysium bervariasi pada setiap otot pada individu sapi yang sama. </span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV">Bila sapi diberi pakan berupa biji-bijian berkualitas baik, maka ukuran perimysium akan kecil. Serabut otot terdiri dari sarkolema yang terbungkus dalam suatu jaringan yang disebut endomysium.</span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><o:p> </o:p></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV">Telah dikatakan bahwa otot digunakan sebagai penggerak dan sumber kekuatan. </span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV">Jadi semakin sering jaringan otot digerakkan, jaringan otot akan semakin banyak dan besar. </span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV">Ini menyebabkan bagian daging seperti betis (shank) memiliki tingkat kekenyalan yang tinggi. Sebaliknya, jaringan otot yang terletak pada bagian yang jarang digerakkan, seperti pada bagian punggung (loin), memiliki tingkat keempukan yang tinggi.</span><span lang="SV"> </span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><o:p> </o:p></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><b style="mso-bidi-font-weight:normal"><span lang="SV" style="mso-ansi-language: SV">MARBLING</span><span lang="SV"> </span><o:p></o:p></b></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><span lang="SV" style="mso-ansi-language:SV">marbling, yaitu lemak intramuskuler atau lemak yang terdapat di antara jaringan otot.</span><span lang="SV"> </span><span lang="SV" style="mso-ansi-language:SV">Marbling merupakan butiran lemak putih yang terlihat oleh mata yang tersebar pada jaringan otot daging. Marbling akan mencair saat daging dipanaskan dan berkontribusi dalam meningkatkan cita rasa daging (juicines), memberikan aroma daging yang sedap, serta berperan meningkatkan keempukan daging.</span><span lang="SV"> </span><span lang="SV" style="mso-ansi-language:SV">Marbling lebih tinggi pada sapi yang diberi pakan biji-bijian (grain-fed-beef) daripada sapi yang diberi pakan rumput (grass-fed-beef)</span>. <span lang="SV" style="mso-ansi-language:SV">Daging dengan lebih banyak marbling akan lebih empuk dan lebih bercitarasa daripada daging dengn sedikit marbling. Namun daging dengan sedikit marbling memiliki kandungan kalori dan lemak jenuh lebih sedikit dan lebih dianjurkan dikonsumsi oleh ahli gizi.</span><span lang="SV"> </span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align: justify"><o:p> </o:p></p>cumi05289http://www.blogger.com/profile/14666787724242757211noreply@blogger.com0