Open AccessEffect of blend of natural essential oils addition in the drinking water on productivity, carcass yield and meat quality of broiler
Author(s) -
Arawati Agus,
Muhammad Anas,
R. Luthfiana,
Andika Hidayat
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/387/1/012078
Subject(s) - broiler , tenderness , essential oil , food science , feed conversion ratio , zoology , yield (engineering) , body weight , biology , chemistry , endocrinology , materials science , metallurgy
Essential oils is known as feed additives to increase poultry production. They have antibacterial properties against parasites that effect the modulation of gut microflora and health. The aim of the study was to evaluate the influence of essential oils blend from nine plant extracts on meat quality and carcass yield of broiler. The essential oils blend was given in the drinking water from day 10 to 35 (1 ml/liter). In total, 60 male day-old broiler chicks were randomly aloted in two treatments, six replicates and 5 birds per replicate. Supplementation of essential oils blend has no effect on the body weight, feed intake, feed conversion ratio and slaughter weight. Birds supplemented with essential oils blend had significant effect in carcass yield (1652 vs 1490 g). The slaughter weight and carcass percentage showed no difference between treatments. Cooking loss (22.60 vs 16.14%), tenderness (5.40 vs 3.93%), and water holding capacity (33.27 vs 26.60 mg H 2 O) increased (p<0.05) when birds supplemented with essential oils blend compared with control. Moisture (77.74 vs 79.54%) and pH of carcass (6.20 vs 6.18) were not significantly different. Essential oils blend supplementation increased carcass yield, cooking loss, tenderness, and water holding capacity.