Peningkatan Performans Produksi Dan Kualitas Daging Pada Ayam Broiler Periode Finisher Yang Diberi FitobiotikAbstract views: 259 , downloads: 461
The use of phytobiotics which can improve production performance and quality of broiler chicken meat continues to be done. The use of herbs that contain metabolic components is a very important strategy. This study aims to evaluate the production performance and quality of broiler chicken meat given phytobiotic drinks in the finisher period. The study was conducted experimentally using a completely randomized design with 4 treatments of phytobiotic drinks 0, 30, 60, and 90% in broiler chickens aged 25-40 days and repeated 5 times. The liquid phytobiotics used in the form of a mixture of Curcuma domestica powder are known as antioxidants, antimicrobials and anti-inflammatory properties. Curcuma domestica: Zingiber officinale: Kaempferia galanga: Curcuma zanthorrhiza: Syzygium polyanthum with a ratio of 1:1:1:1:2. The results showed that giving phytobiotics significantly (P <0.05) increased body weight, carcass weight and broiler feed consumption. The provision of 30% phytobiotics resulted in body weight, carcass weight and feed consumption significantly (P <0.05) compared to giving 0, 60 and 90% phytobiotics. The results of the analysis of the fat and cholesterol content of broiler meat that were given phytobiotics were significantly (P <0.05) lower than the fat content of broiler meat that was not given phytobiotics. The provision of 60% phytobiotics was significantly (P <0.05) lower than the provision of 0, 30 and 90% phytobiotics. While the results of the analysis of protein content of broiler meat given 60% phytobiotics were significantly (P <0.05) higher than those given 0, 30 and 90% phytobiotics. The results of this study can be concluded that the provision of phytobiotics can affect the production performance and quality of broiler chicken meat in the finisher period. Giving 30% phytobiotics can increase as much as 20% body weight, carcass weight and feed consumption. Meanwhile, giving 60% phytobiotics increased 78.58% of meat protein content and decreased 70.54% of meat fat and 75% of meat cholesterol.
Keywords: Broiler chicken; finisher; production; meat quality.