Effect of giving fermented garlic peel (Allium sativum) extract through drinking water on broiler productivity

N. P. S. C. Dewi; I. G. A. M. K. Dewi; I. M. Nuriyasa

doi:10.21744/ijle.v7n1.2302

Authors

N. P. S. C. Dewi
scynthiadewi15@gmail.com
Udayana University, Denpasar, Indonesia
I. G. A. M. K. Dewi Udayana University, Denpasar, Indonesia
I. M. Nuriyasa Udayana University, Denpasar, Indonesia

Keywords:

broilers, fermented, garlic peel, productivity

Abstract

This research aims to determine the productivity of broilers given fermented garlic peel extract (Allium sativum) through drinking water. The study used a completely randomized design (CRD) consisting of 4 treatments and 4 replicates, each consisting of 5 broilers. The treatments were drinking water without fermented garlic peel extract (P0), drinking water with 1.5% fermented garlic peel extract (P1), drinking water with 3% fermented garlic peel extract (P2), and drinking water with 4.5% fermented garlic peel extract (P3). The observed variables were performance, carcass wight, digestive tract bacteria namely Lactic Acid Bacteria (BAL), and body fat components of broilers. The results showed that broilers fed with fermented garlic peel extract at the level of 1.5%, 3.0% and 4.5% had a significant effect (P<0.05) on final weight, weight gain, FCR, slaughter weight, carcass weight, breast weight, back weight, wing weight, upper thigh weight, lower thigh weight, and Lactic Acid Bacteria population on jejenum. However, it was not significantly different (P>0.05) to the initial weight, drinking water consumption, feed consumption, carcass percentage and (thigh, back, wing, upper thigh, lower thigh percentage), and body fat.

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