Abstract
The purpose of this study was to determine the effect of garlic-based herbs (combinatioan with shallot, Kaempferia galanga, ginger, betel leaf, turmeric, Curcuma zanthorrhiza, Alpinia galanga, lemongrass and coriander) solution as drinking water during broiler raising on the water content, pH and cooking loos value of the broiler meat. The research design used a CRD with 7 treatments and 3 replications. The dose of herbs ingredients used 25% of the daily drinking water requirement. The results showed a very siginificant difference (P<0.01) to water content and cooking loss but were not significant difference (P>0.05) to the pH value. The results of DMRT showed that the water content of broiler meat with treatment K2, K5, and K5 was significantly higher than K0, K1, K4 and K3 while the cooking loss value showed that the treatment at K0 and K6 was significantly higher than K2, K4, K5 and K1. It can be concluded that the giving of drinking water with garlic and Kaempferia galanga solution produces the lowest of water content (66,89%), pH (6,61) and cooking loss (32,23%) values, so it can be used as an additive in animal feed with to improving the quality of broiler meat.
Highlights
Meat has a complete and balanced nutritional content to human nutritional needs, including broiler meat
Based on the ANOVA, it showed that the giving of garlic-based herbs solution had a very significant difference (P
The results of the analysis showed that giving of garlic-based herbs solution had a very significant difference (P
Summary
Meat has a complete and balanced nutritional content to human nutritional needs, including broiler meat. The nutritional of broiler meat consist of 18,5% protein, 15,06% fat, 65,95% water content and 0,79% ash [1]. One of the causes of physical damage to meat is the activity of microorganisms that can come from infection from live broiler or postmortem contamination of meat. One of the factors that influence the growth of microbial in meat is intrinsic factors including the nutritional value of meat, water content, pH, oxidation-reduction potential and the presence or absence of inhibitory substance. The water content available in the meat will determine the growth rate of microorganisms. In addition to water content, the pH level of the meat determines the quality of broiler meat. Normal pH levels can reduce the potential for postmortem meat damage
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