Effect of Additional Herbal Mix on Feed on Physical Quality of Broiler Meat

Abstract

Physical characteristics or physical properties of meat include pH, cooking loss , and texture, while organoleptic qualities include color, taste, texture , and aroma. These factors will simultaneously determine the quality of meat in livestock . This study aims to determine the effect of giving a combination of herbs, mineral zinc, expired milk powder , and vitamin C on the physical quality of broiler meat. This research was conducted at the Samata Integrated Farming System (SIFS ), Jalan Veteran Bakung, Samata Village, Gowa Regency . Physical quality testing of meat was carried out at the Laboratory of Animal Products Technology, Universitas Islam Negeri Alauddin Makassar. The research design used in this study was a completely randomized design (CRD) with four treatments and five replications, each replicat ion consisting of 2 broilers with treatment P0= c ommercial f eed (Control), P1 = commercial feed + 1% herb s , P2= commercial feed + 2% herbs and P3= commercial feed + 3% herbs. Meat sampling was carried out on day 35 for analysis of physical quality including pH value, cooking loss , and meat tenderness. Data analysis used analysis of variance (ANOVA) and continued with Duncan's test. The results showed that the addition of a combination of mixed herbs to broiler feed had a significant effect (P<0.05) on pH but had no significant effect (P>0.05) on cooking loss and meat tenderness. Duncan’s test results showed that the pH value with P0 treatment was significantly different (P<0.05) with P1, P2 , and P3. All the treatments with different percentages of the herbal mix did not show significant differentiation between them.