The effect of adding flour purslane (Portuluca oleracea L.) in the ration on meat chemical composition of broiler chickens

Abstract

The purpose of the research was to determine the Effect of purslane flour in the ration on the meat chemical composition of broiler chicken. 100-day old chicks broiler used in the experiment, and the study used a completely randomized design (CRD) with four treatments and 5 replicates. The four treatments were: (1) T0: commercial ration; (2) T1: commercial ration + 2.5% purslane flour; (3) T2: commercial ration + 5% purslane flour; and (4) T3: commercial ration + 7.5% purslane flour. Parameter measured were water, protein, and fat content of broiler meat. Data obtained by cutting 60 chickens from which 15 chicken from each treatment. Statistical analysis showed that the addition of purslane flour in ration did not have significant Effect (P > 0.05) on water content, but had very significant Effect (P < 0.01) on protein and fat content of broiler chicken meat. It can be concluded that purslane flour added to basal ration up to 7.5% of broiler chickens could improve the quality of broiler’s meat.