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

Abstract

The usefulness of the addition of fermented herbs (katuk/Sauropus androgynusplus bay leaves) onfat accumulation, and chemical, amino acids and fatty acids composition ofbroiler meats was investigated.At 15 days of age, 280female broilers were divided into seven treatments, as follows:T0) the control;T1) broilers were given a ration with 2.5% fermented katuk plus bay leaf mixture formula 1;T2) broilerswere givena ration with 2.5% fermented katuk plus bay leaf mixture formula 2;T3) broilerswere givena ration with2.5% fermented katuk plus bay leaf mixture formula 3;T4) broilers were given a rationswith 5% fermented katuk plus bay leaf mixture formula 1;T5) broilers were givena ration with 5% fermented katuk plus bay leaf mixture formula 2;T6) broilers were givena ration with 5% fermented katuk plus bay leaf mixture formula 3. The results of this study showed that the administration of fermented herbs to the ration significantly reduced abdominal fat, gizzard fat, total fat deposition, meat fat, and cholesterol contents. Their inclusions changed calcium, iron, moisture, serine, threonine, arginine, valine, lysine, methionine, myristic acid, pentadecanoic acid, palmitic acid, oleic acid, linolenic acid, cis-11,14-eicosadienoic acid, cis-5,8,11,14,17-eicosapentaenoic acid, and n-3 unsaturated fatty acids of female broiler meats. It can be concluded that administration of fermented herbs formula 2 at5% levels producedchicken meat with lowerfat and cholesterol levels, but higher protein, minerals and n-3 unsaturated fatty acidslevels.

Effect of turmeric and garlic supplementation to fermented Sauropus androgynus-bay leaves containing diet on fat deposition and broiler meat composition

“…Although the effect was not significant, T1 tended to have lower fat content than T0 of 24.4%. This shows that the decrease in the level of Sauropus androgynus plus bay leaves administration from 2.5% (Santoso et al, 2019) to 1.25% is still able to reduce the level of meat fat. Santoso et al (2018) found that the addition of Sauropus androgynus leaf or bay leaf at 5% level reduced meat fat content by 26.7% or 10.0%, respectively.…”

“…Santoso et al (2018) found that the addition of Sauropus androgynus leaf or bay leaf at 5% level reduced meat fat content by 26.7% or 10.0%, respectively. When these herbs were fermented, combined, and fed at a level of 2.5% or 5% they reduced meat fat content ranging from 22.5% to 45.2% (Santoso et al, 2019). When the fermented Sauropus androgynus plus bay leaves feeding was reduced at 1.25% just reduced fat content at 24,4%.…”

“…Medicinal plants as the main ingredients in herbal medicine have activities as anti-viral, antimalarial, anti-bacterial and anti-fungal agents (Nugraha and Keller, 2011), anti-inflammatory, anticancer (Faried et al, 2007), antioxidants and antilipids (Aldegbola et al, 2017;Casamassima et al, 2017;Santoso et al, 2018Santoso et al, , 2019. Some medicinal plants that are antilipidemic (Casamassima et al, 2017), antioxidant and antimicrobial (Aldegbola et al, 2017 can be mixed into herbal medicine to replace antibiotics.…”

“…Our previous study showed that the inclusion of fermented Sauropus androgynus-bay leaves (FSBL) inclusion at 5% level reduced fat and cholesterol contents but increased protein and mineral contents (Santoso et al, 2019). This combination of these herbs is still more expensive than commercial feed additive.…”

“…To reduce feed costs, the use of those herbs needs to be reduced. It was assummed that the decrease in the administration of FSBL will have an impact on the ineffectiveness of the mixture of medicinal plants on decreasing fat deposition and increasing protein deposition in broilers (Santoso et al, 2019). For that, we need to add other medicinal plant ingredients that can be given in small amounts but are thought to be able to reduce the fat deposition.…”