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

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 0.05) 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.

Water content, pH and cooking loss of broiler meat with garlic-based herbs solution on drinking water