English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

This study aimed to examine the effect of giving healthy drinks based on  Kaempferia galanga , ginger and garlic on broiler rearing on the level of breast fat, percentage of abdominal fat and carcass. This research used a CRD with 7 treatments and 3 replications. The concentration of active ingredient in water solution treatment is 1.06%/L. The result showed that the giving of healthy drinks giving a very significant difference (P&lt;0.01) on all parameters research. The result of DMRT test showed that the M2 treatment had fat content 58,96% which was significantly higher than M6(47.52%), M0(39.24%) and M1(34.65%) while the fat content in M3(32.21%), M4(33.31%) and M5(27.51%) were significantly lower than other treatments. The value of the percentage of abdominal fat at M0(2,28%) was very significantly the highest compared to other treatments and each treatments also gave very significant difference (P&lt;0.01) results. The percentage of broiler carcasses in the M5(83.42%) gave a very significantly higher, while the M0(73,24%) gave a significantly lower than the other treatments. It can be concluded that the best healthy drink was given in the M5 treatments because it produced the lowest fat content and the highest carcass percentage of broiler meat.

e3s web of conferences

The efficacy of healthy drinks based on kaempferia galanga, ginger and garlic as phytobiotics on fat content of breast, percentage of abdominal fat and broiler carcass