Urip Santoso
Department of Animal Science, Faculty of Agriculture, Bengkulu University, Jalan Raya WR Supratman, Kandang Limun, Bengkulu-38371A, Indonesia
Yosi Fenita
Department of Animal Science, Faculty of Agriculture, Bengkulu University, Jalan Raya WR Supratman, Kandang Limun, Bengkulu-38371A, Indonesia
Kususiyah
Department of Animal Science, Faculty of Agriculture, Bengkulu University, Jalan Raya WR Supratman, Kandang Limun, Bengkulu-38371A, Indonesia
I. Gusti Nyoman Gde. Bidura
Faculty of Animal Science, Udayana University, Jalan PB Soedirman, Denpasar, Bali, Indonesia
ABSTRACT
The present study was conducted to evaluate the effect of fermented Sauropus androgynus leaves (SAL) on meat composition of broiler meats. One hundred and twelve broiler chicks aged 15 days were distributed to seven groups with four replicates of four broiler chicks each. One group was fed diet without fermented SAL as the control and other six groups were fed diets 2.5 or 5% Neurospora crassa fermented SAL; 2.5 or 5% EM4 fermented SAL and 2.5 or 5% Saccharomyces cerevisiae fermented SAL. It was shown that inclusion of fermented SAL significantly affected the contents of vitamin A, beta-carotene, iron, fat, cholesterol and protein in broiler meats (p<0.01). Inclusion of fermented SAL to diets significantly affected aspartic acid, glutamic acid, serine, glycine, histidine, arginine, alanine, proline, tyrosine, valine, methionine, cysteine, isoleucine, leucine, phenylalanine and lysine (p<0.01) but it had no effect on threonine. Inclusion of fermented SAL to diets significantly affected myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid (p<0.01). In conclusion, 5% Saccharomyces cerevisiae fermented SAL inclusion resulted in the best broiler meat quality as indicated by lower fat and cholesterol with higher vitamin A, beta-carotene, protein, iron contents with better amino acid and fatty acid balances.
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How to cite this article
Urip Santoso, Yosi Fenita, Kususiyah and I. Gusti Nyoman Gde. Bidura, 2015. Effect of Fermented Sauropus androgynus Leaves on Meat Composition, Amino Acid and Fatty Acid Compositions in Broiler Chickens. Pakistan Journal of Nutrition, 14: 799-807.
DOI: 10.3923/pjn.2015.799.807
URL: https://scialert.net/abstract/?doi=pjn.2015.799.807
DOI: 10.3923/pjn.2015.799.807
URL: https://scialert.net/abstract/?doi=pjn.2015.799.807
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