Effects of gambir (Uncaria gambir) leaf extract as a feed additive on meat quality and cholesterol content in goats

Abstract

The demand for high quality and healthy meat has been continuously increasing both in national and international markets. The objective of this study was to investigate the effect of gambir (Uncaria gambir) leaf extract as a feed additive on cholesterol content and consumer preference of goat meat. Eighteen Boerka goats aged 10-11 months with an average initial body weight of 20.5±2.79 kg were randomly distributed to three dietary treatments, namely: GE0 (fed basal diet without gambir extract supplementation, GE100 (gambir extract supplementation at levels of 100 mg/kg body weight, and GE200 (gambir extract supplementation at levels of 200 mg/kg body weight. Meat cholesterol content was measured using the Liebermann Buchard method. The meat quality preference was measured using the hedonic scale of the organoleptic method from 16 panelists. Results showed that addition of gambir leaf at 200 mg/kg BW resulted meat cholesterol content of 14.9%, numerically lower than that of control. The meat color, flavour, juiciness and taste were similar among the dietary treatments. The meat was classified as mild juicy meat with a bright red color and well accepted flavour and taste. Based on the hedonic scale, the tenderness level of goat meat fed with 200 mg/kg BW of gambir leaf extract increased from mild tender (in the control treatment) to tender. In conclusion, gambir leaf extract has the potential to reduce cholesterol content and increase meat tenderness without having a negative effect on consumers preference regarding the color, flavour, juiciness and taste of the goat meat.