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

The 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 chicke... Full description

Journal Title: Journal of the Indonesian Tropical Animal Agriculture 01 February 2017, Vol.42(1), pp.6-13
Main Author: M. Hidayat
Other Authors: Z. Zuprizal , S. Sundari , A. Kurniawati , A. K. Wati , A. Kusmayadi
Format: Electronic Article Electronic Article
Language: English
Subjects:
Quelle: Directory of Open Access Journals (DOAJ)
ID: ISSN: 2087-8273 ; E-ISSN: 2460-6278 ; DOI: 10.14710/jitaa.42.1.6-13
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recordid: doaj_soai_doaj_org_article_f1dda0419ba14f4cbdaff9c38e9ed31c
title: The effect of liquid tumeric extract supplementation on carcass production and chemical quality of broiler meat
format: Article
creator:
  • M. Hidayat
  • Z. Zuprizal
  • S. Sundari
  • A. Kurniawati
  • A. K. Wati
  • A. Kusmayadi
subjects:
  • Broiler Chicken
  • Phytobiotic
  • Liquid Turmeric Extract
  • Carcass Production
  • Meat
ispartof: Journal of the Indonesian Tropical Animal Agriculture, 01 February 2017, Vol.42(1), pp.6-13
description: The 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). The results showed that LTE 10% significantly decreased (P
language: eng
source: Directory of Open Access Journals (DOAJ)
identifier: ISSN: 2087-8273 ; E-ISSN: 2460-6278 ; DOI: 10.14710/jitaa.42.1.6-13
fulltext: fulltext_linktorsrc
issn:
  • 2087-8273
  • 20878273
  • 2460-6278
  • 24606278
url: Link


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titleThe effect of liquid tumeric extract supplementation on carcass production and chemical quality of broiler meat
creatorM. Hidayat ; Z. Zuprizal ; S. Sundari ; A. Kurniawati ; A. K. Wati ; A. Kusmayadi
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descriptionThe 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). The results showed that LTE 10% significantly decreased (P<0.05) on the slaughter 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.
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The 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). The results showed that LTE 10% significantly decreased (P<0.05) on the slaughter 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.

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The 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). The results showed that LTE 10% significantly decreased (P<0.05) on the slaughter 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.

pubDiponegoro University, Faculty of Animal and Agricultural Sciences
doi10.14710/jitaa.42.1.6-13
oafree_for_read
date2017-02-01