The effect of medicinal herb on fat deposition, meat composition, amino acid and fatty acid composition of broiler meats

Abstract

ABSTRAKPenelitian ini bertujuan untuk mengevaluasi pengaruh pemberian tumbuhan obat terhadap deposisi lemak, komposisi kimia, asam amino dan asam lemak daging broiler betina. Seratus enam puluh delapan broiler betina umur 15 hari didistribusikan ke dalam 7 kelompok sebagai berikut: 1) broiler diberi pakan tanpa tumbuhan obat sebagai kontrol (P0) 2) broiler diberi pakan yang mengandung katuk 5% (P1); 3) broiler diberi pakan yang mengandung daun salam 5% (P2); 4) broiler diberi pakan yang mengandung 5% daun kemangi (P3) 5) broiler diberi pakan yang mengandung 5% daun pepaya (P4); 6) broiler diberi pakan yang mengandung daun kelor 5% (P5) dan; 7) broiler diberi pakan yang mengandung buah mengkudu 5%. Hasil penelitian menunjukkan bahwa pemberian tumbuhan obat meningkatkan protein (P<0,01), besi (P<0,05), kalium, kalsium, fosfor, linolenic acid (P<0,01), methionine dan asam lemak tak jenuh omega 3 (P<0,05), tetapi menurunkan kadar lemak, oleic acid, lignoneric acid (P<0,01) dan omega-9 (P<0,05). Dapat disimpulkan bahwa daun katuk merupakan tumbuhan obat yang paling efektif untuk menghasilkan daging broiler yang rendah lemak tetapi tinggi protein, linolenic acid dan mineral.Kata Kunci: tumbuhan obat, deposisi lemak, komposisi daging, asam amino, asam lemak, broiler ABSTRACTThe present study was conducted to evaluate the effect of medicinal herb inclusion on fat deposition, chemical composition, amino acid and fatty acid of broiler meats. One hundred-sixty eight female broiler chickens aged 15 days were distributed into 7 groups as follows: 1) broilers were fed a diet with no medicinal herb as the control (P0) 2) broilers were fed a diet with 5% Sauropus androgynus leaf powder (P1); 3) broilers were fed a diet with 5% bay leaf powder (P2); 4) broilers were fed a diet with 5% basil leaf powder (P3) 5) broilers were fed a diet with 5% papaya leaf powder (P4); 6) broilers were fed a diet with 5% Moringa leaf powder (P5) and; 7) broilers were fed a diet with 5% noni fruit powder. Experimental results showed that the inclusion of medicinal herbs significantly increased protein (P<0.01), iron (P<0.05), kalium, calcium, phosphorus, linolenic acid (P<0.01), methionine, omega 3 unsaturated fatty acid (P<0.05), but significantly reduced fat (P<0.01), glutamic acid, alanine, lignoceric acid, oleci acid (P<0.01) and omega 9 unsaturated fatty acid (P<0.05). It was concluded that Sauropus androgynus leaf was the most effective to produce low fat-high protein and mineral meats.

The usefulness of fermented katuk (Sauropus androgynus) plus bay leaves to modify fat accumulation, cholesterol and chemical composition of broiler meat

“…Santoso et al (2015) found that the addition of 2.5% or 5% fermented katuk leaf increased meat protein content. Santoso et al (2018) also found that the addition of 5% katuk leaf powder increased meat protein content, whereas the inclusion of bay leaf tended to lower protein content. It has been established that fermentation improves protein values, protein digestibility and protein utilization, and ileal amino acid digestibilities in poultry (Ahmed et al, 2014;Cabuk et al, 2018;Sukaryana et al, 2011), and therefore increase protein retention in 255 FLS = fatty liver score.…”

“…The herb mixture was formulated by fermented katuk and bay leaves at the certain combination. Santoso et al (2018) found that the addition of katuk leaf or bay leaf at 5% level reduced meat fat content by 26.7% or 10.0%, respectively. It was shown that the fermented katuk and bay leaves reduced meat fat content ranging from 22.5% to 45.2%.…”

“…07, 3097.63. 3096.93, 3096.22, 3070.26, 3068.85, and 3067.44 kcal/kg) were published elsewhere (Santoso et al, 2018). All treatments were designed consisting of 7 treatments where each treatment consisted of 4 replications.…”

“…Medicinal plants and their products have widely been investigated to substitute antibiotic and to modify poultry quality, such as tuchung leaf (Santoso et al, 2000), katuk (Sauropus androgynus) leaf powder (Santoso and Sartini, 2001), katuk leaf extract (Santoso et al, 2010c), bay leaf (Santoso et al, 2017(Santoso et al, , 2018 and other medicinal plants. Katuk leaf contains several active compounds that are capable to modify broiler meats, such as β-carotene (Santoso et al, 2015b), linolenic acid, palmitic, acid, benzoic acid and chlorophyll (Samad et al, 2014), vitamin C (Khoo et al, 2015), α-tocopherol (Platel and Srinivasan, 2017), mineral (Santoso et al, 2015;Santoso et al, 2017), polyphenols (Qiong et al, 2014), flavonoids (Zarrouki et al, 2010), saponins (Warditiani et al, 2016), alkaloids (Santoso et al, 2010b) and tannin (Selvi and Bhaskar, 2012).…”

Perbandingan Suplementasi Tepung Kunyit dan Campuran Tepung Kunyit plus Ekstrak Daun Katuk Fermentasi terhadap Performa, Mutu Karkas dan Komposisi Gizi Daging pada Broiler

“…Beberapa tumbuhan obat telah diteliti untuk menggantikan antibiotika dalam pakan broiler, antara daun katuk (Santoso, 2001a,b;Santoso et al, 2018), dan tepung kunyit (Nouzarian et al, 2011;Santoso et al, 2015b). Daun katuk kaya akan senyawa antibakteri dan antioksidan seperti fenol, flavonoid, saponin (Santoso, 2014).…”