Effect of adding garlic flour (Allium Sativum) and oregano leaves (Oreganum Vulare) on carcass quality and blood biochemistry in broiler

Khairuni Amini; Rositawati Indrati; Osfar Sjofjan

doi:10.21744/ijle.v6n1.2221

Authors

Khairuni Amini
khairuni@student.ub.ac.id
Universitas Brawijaya, Malang, Indonesia
Rositawati Indrati Universitas Brawijaya, Malang, Indonesia
Osfar Sjofjan Universitas Brawijaya, Malang, Indonesia

Keywords:

blood biochemistry, carcass quality, garlic flour, oregano flour

Abstract

This research aims to determine the results of adding garlic flour (Allium sativum) and oregano leaves (Oreganum Vulare) to feed on carcass quality and blood biochemistry. This research consisted of 2 stages, the research material for stage 1 was a descriptive analysis of liver histopathological changes in embryonated chicken eggs (TAB). The research material for phase II was the 200 Day Old Chick (DOC) Ross unsex strain. Average body weight 38.485 ± 0.90 g. The research methods used were laboratory experiments and field experiments using a completely randomized design (CRD) with 5 treatments and 5 replications. The treatments given were P0: Basal feed (control feed), P1: Basal feed plus 0.25% garlic flour, P2: Basal feed plus 0.5% garlic flour, P3: Basal feed plus 0.75% onion flour white, P4: Basal feed plus 1% garlic flour. The data obtained will be analyzed descriptively. Statistics use analysis of variance (ANOVA) from a Completely Randomized Design (RAL) followed by an honest significant difference test (BNJ) or Tukey Test. The results of the research were that adding garlic flour to feed influenced the parameters used. The use of garlic flour in feed had a very significant effect (P<0.01) on histopathological changes. The use of 1% garlic flour can provide the best results numerically and qualitatively.

Downloads

Download data is not yet available.

References

Alagawany, M., El-Saadony, M. T., Elnesr, S. S., Farahat, M., Attia, G., Madkour, M., & Reda, F. M. (2021). Use of lemongrass essential oil as a feed additive in quail's nutrition: its effect on growth, carcass, blood biochemistry, antioxidant and immunological indices, digestive enzymes and intestinal microbiota. Poultry science, 100(6), 101172. https://doi.org/10.1016/j.psj.2021.101172

Auza, F. A., Badaruddin, R., Hadini, H. A., & Salido, W. L. (2022). Profil Organ Dalam Broiler Diberi Serbuk Kunyit, Bawang Putih Dan Mineral Zink Sebagai Imbuhan Pakan. J. Trop. Anim. Sci. Technology, 172.

Bampidis, V. A., Christodoulou, V., Florou-Paneri, P., Christaki, E., Spais, A. B., & Chatzopoulou, P. S. (2005). Effect of dietary dried oregano leaves supplementation on performance and carcass characteristics of growing lambs. Animal feed science and technology, 121(3-4), 285-295. https://doi.org/10.1016/j.anifeedsci.2005.02.002

Brar, R. S., Leishangthem, G. D., Gadhave, P. D., Singh, N. D., Banga, H. S., Mahajan, V., & Sodhi, S. (2017). Diagnosis of Newcastle disease in broiler by histopathology and immunohistochemistyr.

Candrayani, P. P., Utama, I. H., & Suharsono, H. (2022). Kadar Aspartat Aminotransferase dan Alanin Aminotransferase Ayam Pedaging yang Diberi Penambahan Asam Organik dalam Pakan. Indonesia Medicus Veterinus, 11(2), 178–186

Carvalho, G. B. D., Martins, P. C., Rezende, P. M., Santos, J. S., Oliveira, E. D., Trentin, T. D. C., Martins, D. B., Stringhini, J. H., & Café, M. B. (2020). Hematology and serum biochemistry of broilers at the initial and growth stages submitted to different levels of digestible sulfur amino acids. Ciência Rural, 50(5), 20180881.

Farrokhifar, S. H., Jafari, R. A., Majd, N. E., Tabatabaee, S. R. F., & Mayahi, M. (2013). Effects of dietary vitamin E on mucosal maltase and alkaline phosphatase enzyme activities and on the amount of mucosal malonyldialdehyde in broiler chickens. 4(4), 221–225.

Firdaus, I., Suastika, P., Merdana, I. M., & Sudimartini, L. M. (2021). Histopatologi Hepar Ayam Broiler yang Diberikan Infusa Daun Dadap (Erythrina subumbrans) dan Mengalami Stres Pengangkutan. Indonesia Medicus Veterinus, 10(4), 564–575.

Gowda, S., Desai, P. B., Kulkarni, S. S., Hull, V. V., Math, A. A., & Vernekar, S. N. (2010). Markers of renal function tests. North American journal of medical sciences, 2(4), 170.

Hac?sefero?ullar?, H., Özcan, M., Demir, F., & Çal???r, S. (2005). Some nutritional and technological properties of garlic (Allium sativum L.). Journal of food engineering, 68(4), 463-469. https://doi.org/10.1016/j.jfoodeng.2004.06.024

Kallel, F., Driss, D., Chaari, F., Belghith, L., Bouaziz, F., Ghorbel, R., & Chaabouni, S. E. (2014). Garlic (Allium sativum L.) husk waste as a potential source of phenolic compounds: Influence of extracting solvents on its antimicrobial and antioxidant properties. Industrial Crops and Products, 62, 34-41. https://doi.org/10.1016/j.indcrop.2014.07.047

Karimi, A., Yan, F., Coto, C., Park, J. H., Min, Y., Lu, C., ... & Waldroup, P. W. (2010). Effects of level and source of oregano leaf in starter diets for broiler chicks. Journal of Applied Poultry Research, 19(2), 137-145. https://doi.org/10.3382/japr.2009-00088

Khattak, F., Ronchi, A., Castelli, P., & Sparks, N. (2014). Effects of natural blend of essential oil on growth performance, blood biochemistry, cecal morphology, and carcass quality of broiler chickens. Poultry science, 93(1), 132-137. https://doi.org/10.3382/ps.2013-03387

Kikusato, M. (2021). Phytobiotics to improve health and production of broiler chickens: functions beyond the antioxidant activity. Animal Bioscience, 34(3), 345.

Le Bihan-Duval, E., Millet, N., & Rémignon, H. (1999). Broiler meat quality: effect of selection for increased carcass quality and estimates of genetic parameters. Poultry Science, 78(6), 822-826. https://doi.org/10.1093/ps/78.6.822

Lisnanti, E. F., Qowim, N., & Fitriyah, N. (2019). Pengaruh Penambahan Ekstrak Sarang Semut (Myrmecodia sp) Terhadap Bobot Akhir, Persentase Lemak Abdominal dan Hati Ayam Broiler Fase Finisher. TERNAK TROPIKA Journal of Tropical Animal Production, 20(2), 111-119.

Lutfiah, A., Adi, A. C., & Atmaka, D. R. (2021). Modifikasi Kacang Kedelai (Glycine Max) dan Hati Ayam Pada Sosis Ayam Sebagai Alternatif Sosis Tinggi Protein dan Zat Besi. Amerta Nutrition, 5(1), 75.

Martins, N., Petropoulos, S., & Ferreira, I. C. (2016). Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre-and post-harvest conditions: A review. Food chemistry, 211, 41-50. https://doi.org/10.1016/j.foodchem.2016.05.029

Panou-Filotheou, H., Bosabalidis, A. M., & Karataglis, S. (2001). Effects of copper toxicity on leaves of oregano (Origanum vulgare subsp. hirtum). Annals of Botany, 88(2), 207-214. https://doi.org/10.1006/anbo.2001.1441

Priolo, A., Micol, D., Agabriel, J., Prache, S., & Dransfield, E. (2002). Effect of grass or concentrate feeding systems on lamb carcass and meat quality. Meat science, 62(2), 179-185. https://doi.org/10.1016/S0309-1740(01)00244-3

Schirrmacher, V. (2017). Immunobiology of Newcastle disease virus and its use for prophylactic vaccination in poultry and as adjuvant for therapeutic vaccination in cancer patients. International Journal of Molecular Sciences, 18(5), 1103.

Simirgiotis, M. J., Burton, D., Parra, F., López, J., Muñoz, P., Escobar, H., & Parra, C. (2020). Antioxidant and antibacterial capacities of Origanum vulgare L. essential oil from the arid Andean Region of Chile and its chemical characterization by GC-MS. Metabolites, 10(10), 414.

Suriani, N. L., & Darmadi, A. A. K. (2019). Utilization of biotechnology staters to improve quality and production of clove plant (syzygium aromaticum l). International Journal of Life Sciences & Earth Sciences, 2(1), 38-43. https://doi.org/10.31295/ijle.v2n1.92

Umatiya, R. V., Srivastava, A. K., Pawar, M. M., Chauhan, H. D., & Jain, A. K. (2018). Efficacy of ginger (Zingiber officinale) and garlic (Allium sativum) powder as phytogenic feed additives in diet of broiler chickens. Journal of Pharmacognosy and Phytochemistry, 7(3), 1136-1140.

W?glarz, Z., Kosakowska, O., Przyby?, J. L., Pióro-Jabrucka, E., & B?czek, K. (2020). The quality of Greek oregano (O. vulgare L. subsp. hirtum (Link) Ietswaart) and common oregano (O. vulgare L. subsp. vulgare) cultivated in the temperate climate of central Europe. Foods, 9(11), 1671.