Effect of Fermented Sauropus androgynus Leaf Extract on the Chemical Composition of Broiler Meat
Authors
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Urip Santoso
Department of Animal Science, Faculty of Agriculture, University of Bengkulu, Jalan Raya W.R. Supratman, Kota Bengkulu, 38371 Bengkulu, Indonesia
- Yosi Fenita Department of Animal Science, Faculty of Agriculture, University of Bengkulu, Jalan Raya W.R. Supratman, Kota Bengkulu, 38371 Bengkulu, Indonesia
- Kususiyah Department of Animal Science, Faculty of Agriculture, University of Bengkulu, Jalan Raya W.R. Supratman, Kota Bengkulu, 38371 Bengkulu, Indonesia
DOI:
https://doi.org/10.3923/pjn.2017.306.313Keywords:
Amino acid, cholesterol, fatty acid, fermented Sauropus androgynus leaf extract, protein, β-caroteneAbstract
Objective: The present study was conducted to evaluate the effect of fermented Sauropus androgynus leaf extract on the chemical composition of broiler meat. Methodology: One hundred broilers aged 15 days were distributed into five treatment groups. Each treatment group was represented by four replicates of five broiler chickens each. The five treatment groups were as follows: (1) Broiler chickens were fed diet without fermented Sauropus androgynus leaf extract (FSALE) as the control (P0), (2) Broiler chickens were fed a diet supplemented with 4.5 g FSALE kg–1 diet (P1), (3) Broiler chickens were fed a diet supplemented with 9 g FSALE kg–1 diet (P2), (4) Broiler chickens were fed a diet supplemented with 13.5 g FSALE kg–1 diet (P3) and (5) Broiler chickens were fed a diet supplemented with 18 g FSALE kg–1 diet (P4). Results: The extract contained 25.46% protein, 1.34% fat, 3,642.6 μg β-carotene g–1, 8.17 mg iron g–1 and 0.17 mg sterol/100 mg. The extract was rich in palmitic acid (29.96%) and glutamic acid (2.221%). The results showed that FSALE inclusion significantly increased the contents of protein (p<0.01), β-carotene (p<0.001) and iron (p<0.001) of broiler meats, but it significantly reduced the contents of fat (p<0.05) and cholesterol (p<0.05) of broiler meats. The FSALE inclusion significantly reduced oleic acid (p<0.05) and increased docosahexaenoic acid (p<0.001). In addition, FSALE significantly reduced aspartic acid, serine, glycine, histidine, arginine, threonine and cystine (p<0.01), but FSALE significantly increased glutamic acid, alanine, proline, tyrosine, valine, methionine, phenylalanine and lysine (p<0.001). Conclusion: The FSALE inclusion at level of 4.5-18 g kg–1 in the diet increased the contents of iron, protein and β-carotene but it reduced the content of cholesterol in broiler meat. In addition, FSALE inclusion changed the composition of amino acids and fatty acids.
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