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This study aimed to examine the effect of turmeric and garlic inclusion to fermented Sauropus androgynus-bay leaves (FSBL) containing diet on fat deposition, and chemical composition of broiler meats. Two hundred 15-day-old female broilers were distributed into 5 treatment groups with 4 replications as follows. Control feeds with commercial feed additive (T0); Feeds with 1.25% FSBL (T1); Feed with FSBL plus 1 g turmeric (T2); Feed with FSBL plus 2 g garlic (T3); Feed with FSBL plus 1 g of turmeric and 2 g garlic (T4). It was shown that the fat deposition in the abdomen was significantly affected (P&lt;0.01). Furthermore, the inclusion of turmeric and garlic to FSBL containing diet did not affect fat, protein, moisture and ash contents, but increased arginine, methionine and histidine (P&lt;0.01). The addition of turmeric and/or garlic to the FSBL containing diet significantly influenced lauric acid, myristic acid, linolenic acid, cis-11-eicosenoic acid, cis-4,7,10,13,16,19-docosahexaenoic acid (P&lt;0.05), n-3 fatty acid and n-6/n-3 fatty acid ratio (P&lt;0.01). In conclusion, turmeric plus garlic supplementation improved amino acid profiles and changed fatty acid profiles. The possible interaction should be considered when we formulated feed additive from medicinal plant mixtures

journal of the indonesian tropical animal agriculture/journal of the indonesian tropical animal agriculture

Effect of turmeric and garlic supplementation to fermented Sauropus androgynus-bay leaves containing diet on fat deposition and broiler meat composition