The effect of liquid tumeric extract supplementation on carcass production and chemical quality of broiler meat

Abstract

ABSTRAKTujuan penelitian ini adalah untuk mengetahui efek penambahan ekstrak kunyit sediaan cair (EKC) sebagai fitobiotik terhadap produksi karkas dan kualitas kimia daging ayam broiler. Penelitian dilakukan dengan rancangan percobaan acak lengkap pola searah. Ayam broiler 84 ekor dipelihara sejak usia 0 hingga 42 hari. Umur 0-14 hari diberi pakan komersial (ME: 3100 kcal/kg; CP 22%; Ca 1%; P 0,75%). Umur 15-21 hari diberi pakan campuran komersial dan basal (ME 3201,77 kcal/kg; CP 20,21%; Ca 0,90%; P 0,43%). Umur 22-42 hari dimulai perlakuan dengan diberi pakan basal. Tujuh perlakuan dibuat dengan masing-masing 3 replikasi dan 4 ekor di setiap replikasi, dengan formulasi pemberian EKC sebagai berikut; kontrol positif (P1), kontrol negatif (P2), air + EKC 2% (P3), air + EKC 4% (P4), air + EKC 6% (P5), air + EKC 8% (P6), dan air + EKC 10% (P7). Hasil penelitian menunjukkan pemberian EKC konsentrasi 10% menurunkan secara nyata (P<0,05) bobot potong dan konsentrasi 8% dan 10% menurunkan secara nyata (P<0,05) kadar air daging, tetapi tidak menunjukkan pengaruh nyata (P>0,05) terhadap bobot karkas, persentase karkas, protein dan lemak daging.Kata Kunci: ayam broiler, fitobiotik, ekstrak kunyit cair, produksi karkas, daging ABSTRACTThe purpose of this research was to find out the effects of liquid turmeric extract (LTE) supplementation as a phytobiotic on carcass production and chemical quality of broiler chicken meat. The research is conducted with a directional pattern completely randomized design. Eighty-four broiler chickens were raised from day old (DOC) to 42 days old chick. From DOC to 14 days old chicks were fed with commercial feed (ME 3,100 kcal/kg; CP 22%; Ca 1%; P 0.75%). During 15-21 days of age given a commercial feed mixture and basal feed (ME 3,201.77 kcal/kg; CP 20.21%; Ca 0.90%; and P 0.43%). At 22-42 days old given treatments. Seven treatments were replicated 3 times consisted of 4 broiler chickens for each replication. The treatments were positive control (P1), negative control (P2), water + LTE 2% (P3), water + LTE 4% (P4), water + LTE 6% (P5), water + LTE 8% (P6), and water + LTE 10% (P7 weight and 8% until 10% dossage had a significant decrease (P<0.05) on the meat water content. However, it did not show a significant influence (P>0.05) on the carcass weight, carcass percentage, meat protein and fat content.

The effects of mangosteen peel (Garcinia mangostana L.) and Turmeric (Curcuma domestica Val) flour dietary supplementation on the growth performance, lipid profile, and abdominal fat content in Cihateup ducks

“…A previous study report that the addition of 0.5% TF significantly (p<0.01) reduces blood fat levels [16,39], abdominal fat, and liver percentages [40]. This is because curcumin has hypolipidemic and hypocholesterolemic properties that can decrease fat levels of broiler meat [41], stimulate bile secretion, and bile flow that can support liver health[38] and abdominal fat has a positive correlation with carcass weight and the percentage of abdominal fat in broilers reaches 2-3.13% at 4-8 weeks of slaughter period [11].…”

Effect of acidified turmeric and/or black pepper on growth performance and meat quality of broiler chickens

“…Yet, inconsistent findings were reported. Hidayat et al [17] did not see any effect of turmeric extract on carcase and meat quality of broilers. Also, Singh et al [18] reported no influence of black pepper powder on carcase characteristics and abdominal fat content of broilers.…”

Potential Benefits of Plant-Derived Products on Broiler Meat Characteristics - A Short Review

“…Similarly, Ibrahim et al (2021) included cornelian cherry extract in 50, 100, 200, and 400 mg/kg diets, and found no effect on crude protein and crude fat of breast and thigh meats broilers. Also, Hidayat et al (2017) administrated liquid turmeric extract at 2, 4, 6, 8, and 10% in drinking water. At the levels of 8 and 10%, treatment reduced the water content of broiler meats.…”