Blood lipid profile and meat quality of broiler chickens Fed fermented Jamu Makarens

Abstract

The study aimed to examine the effect of Jamu Makarens in rations on blood lipid profile and broiler meat quality using a completely randomized design (CRD) consisting of 4 treatments and 3 replications, so that there were 12 experimental units. Each unit used 8 broiler chickens. The treatment ie: ration without Jamu Makarens, as a control (P0), commercial ration + 2% Jamu Makarens (P1), commercial ration + 4% Jamu Makarens (P2), and commercial ration + 6% Jamu Makarens (P3). The variables observed were: blood lipid profile and meat quality (physical and chemical). The results showed that broilers given Jamu Makarens had blood cholesterol, triglycerides, LDL, and HDL levels, cooking loss, water content, fat and meat cholesterol levels lower than control, while water binding capacity, protein content and meat redness levels were higher than control. Conclusion: Jamu Makarens can improve blood lipid profile and meat quality of broiler chickens.