The Effects of Adding Phytase Enzymes and Lemuru (Sardinella sp.) Oil to Rice Bran on the Meat Quality of ISA Brown Chickens (Gallus gallus domesticus)
DOI:
https://doi.org/10.3923/pjn.2019.1004.1007Keywords:
ISA Brown Chicken, lemuru, meat quality, phytase enzymes, rice branAbstract
Background and Objective: Enzyme phytase and lemuru (Sardinella sp.) oil supplementation may increase the meat quality of ISA Brown Chickens (Gallus gallus domesticus). This study aimed to determine the effects of adding phytase enzymes to feed on the quality of chicken meat by analyzing protein, fat, cholesterol, high-density lipoprotein (HDL) and low-density lipoprotein (LDL) content. Materials and Methods: Twenty-four month-old ISA Brown Chickens were allocated six different feed formulations with four replications as follows: (T1) commercial feed (control), (T2) commercial feed +2% lemuruoil, (T3) 95%commercial feed +5% rice bran +1% phytase enzymes +2% lemuruoil, (T4) 90% commercial feed +10% rice bran+1% phytase enzymes+2% lemuruoil, (T5) 85% commercial feed +15% rice bran +1% phytase enzymes+2% lemuruoil and (T6) 80% commercial feed +20% rice bran+1% phytase enzymes +2% lemuruoil. The experimental measurements included protein, fat, cholesterol, LDL and HDL. Data were statistically analyzed using one-way ANOVA. Results: Chickens fed 80% commercial feed with 20% rice bran with the addition of 1% phytase enzymes and 2% lemuru oil had the lowest cholesterol (33.81 mg dL–1) and LDL (18.23 mg dL–1) levels compared to those fed the others formulations. This group also had the highest HDL content (139.90 mg dL–1); fat and protein content were not significantly different. Conclusion: Commercial feed consisting of 20% rice bran with the addition of 1% phytase enzymes and 2% lemuru oil may be used to increase meat quality of ISA Brown Chickens.
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