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Effect of Noni Leaves Extract (Morinda citrifolia L.) Supplementation in Feed on Physical Quality of Broiler Breast Meat

This research was conducted to know the effect of noni leaves extract (Morinda citrifolia L.) supplementation in feed on physical quality of broiler breast meat such as pH, Water Holding Capacity (WHC), Cooking Loss (CL), and tenderness. Ninety six 8-days old broiler chickens strain Lohmann and of u... Full description

Journal Title: Research Journal of Life Science 01 August 2015, Vol.2(2), pp.77-83
Main Author: Aji Sukoco
Other Authors: Eko Widodo , Imam Thohari
Format: Electronic Article Electronic Article
Language: English
Subjects:
Quelle: Directory of Open Access Journals (DOAJ)
ID: E-ISSN: 2355-9926 ; DOI: 10.21776/ub.rjls.2015.002.02.1
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recordid: doaj_soai_doaj_org_article_03df9efff8bd464c9429231aeb6eb1ab
title: Effect of Noni Leaves Extract (Morinda citrifolia L.) Supplementation in Feed on Physical Quality of Broiler Breast Meat
format: Article
creator:
  • Aji Sukoco
  • Eko Widodo
  • Imam Thohari
subjects:
  • Noni Leaves
  • Broiler Chicken
  • Physical Quality of Meat
ispartof: Research Journal of Life Science, 01 August 2015, Vol.2(2), pp.77-83
description: This research was conducted to know the effect of noni leaves extract (Morinda citrifolia L.) supplementation in feed on physical quality of broiler breast meat such as pH, Water Holding Capacity (WHC), Cooking Loss (CL), and tenderness. Ninety six 8-days old broiler chickens strain Lohmann and of undifferentiated sex (unsexed) were used in this research. The broiler chickens will be reared until 35-days old. The research method was experimental using Completely Randomized Design (CRD) with six treatments and four replications, each replication consisted of four broiler chickens. The treatments consisted of P0 (Basal Feed), P1 (Basal Feed + tetracycline 0.05%), P2 (Basal Feed + noni leaves extract 0.05%), P3 (Basal feed + noni leaves extract 0.1%), P4 (Basal feed + noni leaves extract 0.15%), P5 (Basal feed + noni leaves extract 0.2%). The data were analyzed by ANOVA and continued by Least Significant Difference (LSD) test if there was significantly different result. The results showed that noni leaves extract did not give significant effect (p>0.05) on meat pH, water holding capacity (WHC), cooking loss (CL), and tenderness. However, these results were still acceptable normally such as pH between 5.38-5.57, water holding capacity 34.13-45.64%, cooking loss 33.05-36.97%, but tenderness 16.22-20.57N were less acceptable. The research concluded that supplementation of noni leaves extract (Morinda citrifolia L.) in feed did not increase physical quality of broiler breast meat on pH, Water Holding Capacity (WHC), Cooking Loss (CL), and tenderness.
language: eng
source: Directory of Open Access Journals (DOAJ)
identifier: E-ISSN: 2355-9926 ; DOI: 10.21776/ub.rjls.2015.002.02.1
fulltext: fulltext_linktorsrc
issn:
  • 2355-9926
  • 23559926
url: Link


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titleEffect of Noni Leaves Extract (Morinda citrifolia L.) Supplementation in Feed on Physical Quality of Broiler Breast Meat
creatorAji Sukoco ; Eko Widodo ; Imam Thohari
ispartofResearch Journal of Life Science, 01 August 2015, Vol.2(2), pp.77-83
identifierE-ISSN: 2355-9926 ; DOI: 10.21776/ub.rjls.2015.002.02.1
subjectNoni Leaves ; Broiler Chicken ; Physical Quality of Meat
descriptionThis research was conducted to know the effect of noni leaves extract (Morinda citrifolia L.) supplementation in feed on physical quality of broiler breast meat such as pH, Water Holding Capacity (WHC), Cooking Loss (CL), and tenderness. Ninety six 8-days old broiler chickens strain Lohmann and of undifferentiated sex (unsexed) were used in this research. The broiler chickens will be reared until 35-days old. The research method was experimental using Completely Randomized Design (CRD) with six treatments and four replications, each replication consisted of four broiler chickens. The treatments consisted of P0 (Basal Feed), P1 (Basal Feed + tetracycline 0.05%), P2 (Basal Feed + noni leaves extract 0.05%), P3 (Basal feed + noni leaves extract 0.1%), P4 (Basal feed + noni leaves extract 0.15%), P5 (Basal feed + noni leaves extract 0.2%). The data were analyzed by ANOVA and continued by Least Significant Difference (LSD) test if there was significantly different result. The results showed that noni leaves extract did not give significant effect (P>0.05) on meat pH, water holding capacity (WHC), cooking loss (CL), and tenderness. However, these results were still acceptable normally such as pH between 5.38-5.57, water holding capacity 34.13-45.64%, cooking loss 33.05-36.97%, but tenderness 16.22-20.57N were less acceptable. The research concluded that supplementation of noni leaves extract (Morinda citrifolia L.) in feed did not increase physical quality of broiler breast meat on pH, Water Holding Capacity (WHC), Cooking Loss (CL), and tenderness.
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This research was conducted to know the effect of noni leaves extract (Morinda citrifolia L.) supplementation in feed on physical quality of broiler breast meat such as pH, Water Holding Capacity (WHC), Cooking Loss (CL), and tenderness. Ninety six 8-days old broiler chickens strain Lohmann and of undifferentiated sex (unsexed) were used in this research. The broiler chickens will be reared until 35-days old. The research method was experimental using Completely Randomized Design (CRD) with six treatments and four replications, each replication consisted of four broiler chickens. The treatments consisted of P0 (Basal Feed), P1 (Basal Feed + tetracycline 0.05%), P2 (Basal Feed + noni leaves extract 0.05%), P3 (Basal feed + noni leaves extract 0.1%), P4 (Basal feed + noni leaves extract 0.15%), P5 (Basal feed + noni leaves extract 0.2%). The data were analyzed by ANOVA and continued by Least Significant Difference (LSD) test if there was significantly different result. The results showed that noni leaves extract did not give significant effect (P>0.05) on meat pH, water holding capacity (WHC), cooking loss (CL), and tenderness. However, these results were still acceptable normally such as pH between 5.38-5.57, water holding capacity 34.13-45.64%, cooking loss 33.05-36.97%, but tenderness 16.22-20.57N were less acceptable. The research concluded that supplementation of noni leaves extract (Morinda citrifolia L.) in feed did not increase physical quality of broiler breast meat on pH, Water Holding Capacity (WHC), Cooking Loss (CL), and tenderness.

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abstract

This research was conducted to know the effect of noni leaves extract (Morinda citrifolia L.) supplementation in feed on physical quality of broiler breast meat such as pH, Water Holding Capacity (WHC), Cooking Loss (CL), and tenderness. Ninety six 8-days old broiler chickens strain Lohmann and of undifferentiated sex (unsexed) were used in this research. The broiler chickens will be reared until 35-days old. The research method was experimental using Completely Randomized Design (CRD) with six treatments and four replications, each replication consisted of four broiler chickens. The treatments consisted of P0 (Basal Feed), P1 (Basal Feed + tetracycline 0.05%), P2 (Basal Feed + noni leaves extract 0.05%), P3 (Basal feed + noni leaves extract 0.1%), P4 (Basal feed + noni leaves extract 0.15%), P5 (Basal feed + noni leaves extract 0.2%). The data were analyzed by ANOVA and continued by Least Significant Difference (LSD) test if there was significantly different result. The results showed that noni leaves extract did not give significant effect (P>0.05) on meat pH, water holding capacity (WHC), cooking loss (CL), and tenderness. However, these results were still acceptable normally such as pH between 5.38-5.57, water holding capacity 34.13-45.64%, cooking loss 33.05-36.97%, but tenderness 16.22-20.57N were less acceptable. The research concluded that supplementation of noni leaves extract (Morinda citrifolia L.) in feed did not increase physical quality of broiler breast meat on pH, Water Holding Capacity (WHC), Cooking Loss (CL), and tenderness.

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doi10.21776/ub.rjls.2015.002.02.1
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