skip to main content

The effect of medicinal herb on fat deposition, meat composition, amino acid and fatty acid composition of broiler meats

*U. Santoso orcid  -  Department of Animal Science, Agriculture Faculty, Bengkulu University, Indonesia
Y. Fenita  -  Department of Animal Science, Agriculture Faculty, Bengkulu University, Indonesia
K. Kususiyah  -  Department of Animal Science, Agriculture Faculty, Bengkulu University, Indonesia
O. Widiantoro  -  Department of Animal Science, Agriculture Faculty, Bengkulu University, Indonesia
S. Kadarsih  -  Department of Animal Science, Agriculture Faculty, Bengkulu University, Indonesia
Open Access Copyright (c) 2018 Journal of the Indonesian Tropical Animal Agriculture under https://creativecommons.org/licenses/by-sa/4.0/.

Citation Format:
Abstract

The present study was conducted to evaluate the effect of medicinal herbinclusion on fat deposition, chemical composition, amino acid and fatty acid ofbroiler meats. One hundred-sixty eight female broiler chickens aged 15 days were distributed into 7groups as follows: 1) broilers were fed a diet with no medicinal herb as the control (P0) 2) broilers were fed a diet with 5% Sauropus androgynus leaf powder (P1); 3) broilers were fed a diet with 5% bay leaf powder (P2); 4) broilers were fed a diet with 5% basil leaf powder (P3) 5) broilers were fed a diet with 5% papaya leaf powder (P4); 6) broilers were fed a diet with 5% Moringaleaf powder (P5) and; 7) broilers were fed a diet with 5% noni fruit powder. Experimental results showed that the inclusion of medicinal herbs significantly increased protein (P<0.01), iron(P<0.05), kalium, calcium, phosphorus, linolenic acid(P<0.01), methionine, omega 3 unsaturated fatty acid (P<0.05), but significantly reduced fat (P<0.01), glutamic acid, alanine, lignoceric acid, oleci acid (P<0.01) and omega 9 unsaturated fatty acid (P<0.05). It was concluded that Sauropus androgynus leaf was the most effectiveto produce low fat-high protein and mineral meats.

Fulltext View|Download
Keywords: medicinal herbs; fat deposition; meat composition; amino acid; fatty acid; broilers

Article Metrics:

Last update:

  1. Content of amino acids and biogenic amines in stored meat as a result of a broiler diet supplemented with β-alanine and garlic extract

    Wojciech Wójcik, Olga Świder, Monika Łukasiewicz-Mierzejewska, Krzysztof Damaziak, Julia Riedel, Agata Marzec, Michał Wójcicki, Marek Roszko, Jan Niemiec. Poultry Science, 103 (2), 2024. doi: 10.1016/j.psj.2023.103319
  2. The amino acid profile of broiler chicken meat after dietary administration of bee products and probiotics

    Peter Haščík, Adriana Pavelková, Jana Tkáčová, Juraj Čuboň, Miroslava Kačániová, Marta Habánová, Eva Mlyneková. Biologia, 75 (11), 2020. doi: 10.2478/s11756-020-00451-9
  3. Nutritional Composition and Bioactive Compounds of Basil, Thyme and Sage Plant Additives and Their Functionality on Broiler Thigh Meat Quality

    Petru Alexandru Vlaicu, Arabela Elena Untea, Raluca Paula Turcu, Mihaela Saracila, Tatiana Dumitra Panaite, Gabriela Maria Cornescu. Foods, 11 (8), 2022. doi: 10.3390/foods11081105
  4. Growth performance, carcass composition, physico-chemical traits and amino acid profile of meat depending on wormwood (Artemisia absinthium L.) dietary supplementation in broilers

    David Zapletal, Radka Dobšíková, Vlastimil Šimek, Josef Kameník, František Ježek. Archives Animal Breeding, 67 (1), 2024. doi: 10.5194/aab-67-1-2024
  5. Potential of Medicinal Plants as Hypocholesterolemic Agents in Chicken Meat Production

    Science Letters, 10 (1), 2022. doi: 10.47262/SL/10.1.132021028
  6. Use of natural ingredients in Japanese quail diet and their effect on carcass and meat quality — A review

    Rey David Vargas-Sánchez, Félix Joel Ibarra-Arias, Brisa del Mar Torres-Martínez, Armida Sánchez-Escalante, Gastón Ramón Torrescano-Urrutia. Asian-Australasian Journal of Animal Sciences, 32 (11), 2019. doi: 10.5713/ajas.18.0800
  7. Modulation of the growth performance, meat composition, oxidative status, and immunity of broilers by dietary fulvic acids

    Yingming Mao. Poultry Science, 98 (10), 2019. doi: 10.3382/ps/pez281
  8. The Impact of Herbal Additives for Poultry Feed on the Fatty Acid Profile of Meat

    Karolina Jachimowicz, Anna Winiarska-Mieczan, Ewa Tomaszewska. Animals, 12 (9), 2022. doi: 10.3390/ani12091054

Last update: 2024-12-12 01:32:01

  1. The amino acid profile of broiler chicken meat after dietary administration of bee products and probiotics

    Peter Haščík, Adriana Pavelková, Jana Tkáčová, Juraj Čuboň, Miroslava Kačániová, Marta Habánová, Eva Mlyneková. Biologia, 75 (11), 2020. doi: 10.2478/s11756-020-00451-9
  2. The usefulness of fermented katuk (Sauropus androgynus) plus bay leaves to modify fat accumulation, cholesterol and chemical composition of broiler meat

    Santoso U.. Journal of the Indonesian Tropical Animal Agriculture, 44 (1), 2019. doi: 10.14710/jitaa.44.1.84-95
  3. Use of natural ingredients in Japanese quail diet and their effect on carcass and meat quality — A review

    Rey David Vargas-Sánchez, Félix Joel Ibarra-Arias, Brisa del Mar Torres-Martínez, Armida Sánchez-Escalante, Gastón Ramón Torrescano-Urrutia. Asian-Australasian Journal of Animal Sciences, 32 (11), 2019. doi: 10.5713/ajas.18.0800
  4. Fat deposition of broiler chickens fed a high-fat diet contained Sauropus androgynus leaf extract plus turmeric powder

    Kususiyah K.. Journal of the Indonesian Tropical Animal Agriculture, 44 (4), 2019. doi: 10.14710/jitaa.44.4.382-391
  5. Effect of turmeric and garlic supplementation to fermented Sauropus androgynus-bay leaves containing diet on fat deposition and broiler meat composition

    Santoso U.. Journal of the Indonesian Tropical Animal Agriculture, 45 (2), 2020. doi: 10.14710/jitaa.45.2.91-102
  6. Modulation of the growth performance, meat composition, oxidative status, and immunity of broilers by dietary fulvic acids

    Yingming Mao. Poultry Science, 98 (10), 2019. doi: 10.3382/ps/pez281