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Research Article

Effect of Fermented Katuk Leaf (Sauropus androgynus L. Merr.) in Diets On Cholesterol Content of Broiler Chicken Carcass

Erman Syahruddin, R. Herawaty and R.W.S. Ningrat
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Chicken meat is very nutritious. It is sometimes blamed to cause stroke attack and coronary heart disease in human, because of high fat and cholesterol contents in the chicken meat. Therefore, the aim of this experiment is to evaluate the effect of fermented katuk leaf levels in diets on the cholesterol content of broiler chicken carcass. The experiment was based on completely randomized design with eight experimental diets containing 0, 2, 4, 6, 8, 10,12 and 14% of fermented katuk leaf. All diets were formulated to contain 21% crude protein and 3200 kcal/kg. Each treatment had three replicates with ten chickens per replicate. Two hundred and forty day old unsexed Lohmann broiler chicks were fed ad lib for eight weeks and then slaughtered. Feed consumption, body weight gain, feed conversion ratio and cholesterol content of carcass were taken as variable responses. Data were analyzed based on analysis of variance and orthogonal comparisons. Results showed that feed consumption, daily weight gain, FCR and carcass content were not affected by the levels of fermented katuk leaf in the diet. However, cholesterol content of broiler carcass was significantly (p<0.05) affected by the dietary treatments. Cholesterol content of the carcass was reduced processed 19.32% 72.48 to 58.48 mg/100 g chicken meat. The lowest cholesterol level was obtained by feeding the chickens with diets containing 14% fermented katuk leaf.

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  How to cite this article:

Erman Syahruddin, R. Herawaty and R.W.S. Ningrat, 2013. Effect of Fermented Katuk Leaf (Sauropus androgynus L. Merr.) in Diets On Cholesterol Content of Broiler Chicken Carcass. Pakistan Journal of Nutrition, 12: 1013-1018.

DOI: 10.3923/pjn.2013.1013.1018



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