Addition of red tomato extract in feeds using protein sources and calcium microparticles on protein digestibility and meat production in broiler chickens

Abstract

The study aimed to assess the effect of adding red tomato extract in feeds using protein sources and calcium microparticles on protein digestibility, meat calcium mass, meat protein mass, and meat weight in broiler chickens. Two hundred day-old broiler chicks (Cobb-CP 707) unsexed aged 8 days with an average weight of 169.19 ± 5.67 g. Red tomato extract (RTE) as an antioxidant source. The study used a completely randomized design with 5 treatments and 4 replicates (each 10 birds). The treatments include T0: control feed, T1: T0 + RTE 100 mg/kg, T2: T0 + RTE 200 mg/kg, T3: T0 + RTE 300 mg/kg, and T4: T0 + RTE 400 mg/kg. Parameters measured protein digestibility, meat calcium mass, meat protein mass and meat weight. Data were processed using analysis of variance and Duncan's test in the SPSS version 16 program. The addition of 100-400 mg/kg RTE in feeds using microparticle protein and calcium sources had a significant effect (p<0.05) on protein digestibility, meat calcium mass, meat protein mass and meat weight. The conclusion is that the addition of red tomato extract at 400 mg/kg in feeds using microparticle protein and calcium sources increases protein digestibility, meat calcium mass, meat protein mass and meat weight in broiler chickens.