The effect of medicinal herb on fat deposition, meat composition, amino acid and fatty acid composition of broiler meats
Abstract: The present study
was conducted to evaluate the effect of medicinal herbinclusion on fat
deposition, chemical composition, amino acid and fatty acid ofbroiler meats.
One hundred-sixty eight female broiler chickens aged 15 days were distributed
into 7groups 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%
Moringaleaf 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
effectiveto produce low fat-high protein and mineral meats.
Keywords: medicinal herbs; fat
deposition; meat composition; amino acid; fatty acid; broilers
Author: U. Santoso, Y. Fenita,
K. Kususiyah, O. Widiantoro, S. Kadarsih
Journal Code: jppeternakangg180009
