Penggunaan Enkapsulat Ekstrak Buah Parijoto pada Ransum terhadap Kecernaan Lemak, Perlemakan Daging dan Bobot Badan Ayam Broiler
The Effect of Adding Encapsulated Parijoto Fruit Extract to the Diet on Fat Digestibility, Meat Fat Content, and Body Weight in Broiler Chickens
Abstract
The objective of this study was to eval_uate the effect of adding Parijoto fruit extract encapsulated to the diet on fat digestibility, relative abdominal fat weight, fat mass, and body weight in broiler chickens. The experimental animals used were unsexed Ross strain broiler chickens with an average body weight of 201.95±2.7 g. Parijoto fruit extract (PFE) and encapsulated parijoto fruit extract (EPFE) were used as additives. The study was designed using a completely randomized design with 6 treatments and 4 replicates, with each experimental unit containing 10 birds. The treatments applied included: T0 (basal diet without PFE/EPFE), T1 (basal diet + 0.08% PFE), T2 (basal diet + 0.02% EPFE), T3 (basal diet + 0.04% EPFE), T4 (basal diet + EPFE 0.06%), and T5 (basal diet + EPFE 0.08%). The measured parameters included fat digestibility, relative abdominal fat weight, meat fat mass, and body weight. Data were analyzed using analysis of variance (ANOVA) at a 5% significance level; if a significant effect was found, Duncan’s multiple range test was conducted at a 5% significance level. The results of the study showed that the use of encapsulated Parijoto fruit extract in the diet had a significant effect on fat digestibility, relative abdominal fat weight, meat fat mass, and body weight of broiler chickens. The conclusion is that the use of 0.08% encapsulated Parijoto fruit extract in the diet can reduce fat digestibility, relative abdominal fat weight, and meat fat mass, as well as increase the body weight of broiler chickens.
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