E3S Web Conf.
Volume 332, 2021International Conference on Food Technology, Nutrition and Sustainable Agriculture (ICFTNSA 2021)
|Number of page(s)||8|
|Section||Food Process and Technology|
|Published online||13 December 2021|
The efficacy of healthy drinks based on kaempferia galanga, ginger and garlic as phytobiotics on fat content of breast, percentage of abdominal fat and broiler carcass
Lecturer of Animal Husbandry Department, Faculty of Agriculture, Universitas Sumatera Utara, Dr. A. Sofian District No. 3, Medan 20155, North Sumatera, Indonesia
2 Student of Animal Husbandry Department, Faculty of Agriculture, Universitas Sumatera Utara, Dr. A. Sofian District No. 3, Medan 20155, Sumatera Utara, Indonesia
* Corresponding author: email@example.com
This study aimed to examine the effect of giving healthy drinks based on Kaempferia galanga, ginger and garlic on broiler rearing on the level of breast fat, percentage of abdominal fat and carcass. This research used a CRD with 7 treatments and 3 replications. The concentration of active ingredient in water solution treatment is 1.06%/L. The result showed that the giving of healthy drinks giving a very significant difference (P<0.01) on all parameters research. The result of DMRT test showed that the M2 treatment had fat content 58,96% which was significantly higher than M6(47.52%), M0(39.24%) and M1(34.65%) while the fat content in M3(32.21%), M4(33.31%) and M5(27.51%) were significantly lower than other treatments. The value of the percentage of abdominal fat at M0(2,28%) was very significantly the highest compared to other treatments and each treatments also gave very significant difference (P<0.01) results. The percentage of broiler carcasses in the M5(83.42%) gave a very significantly higher, while the M0(73,24%) gave a significantly lower than the other treatments. It can be concluded that the best healthy drink was given in the M5 treatments because it produced the lowest fat content and the highest carcass percentage of broiler meat.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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