Cholesterol Contents and Carcass Yields of Broiler Meats Fed Different Level of Garlic Meal

231 Proceeding of the 2^nd International Seminar on Animal Industry | Jakarta, 5-6 July 2012

Cholesterol Contents and Carcass Yields of Broiler Meats Fed Different Level of Garlic Meal

Hafsah*, Nuun Marfuah, & Sugiarto

Animal Science Department Agricultural Faculty Tadulako University Jl. Soekarno-Hatta Km. 9 Kampus Bumi Tadulako Tondo Palu

Sulawesi Tengah – 94118-Indonesia

*E-mail: hafsah_62@yahoo.co.id

Abstracts

Garlic is one spice herbal that can be used to reduce levels of fat and cholesterol in the human blood. This materials can also be applied to reduce fat and cholesterol content of meat products through the manipulation of animal diets.

The study objective was to identify the cholesterol content of meats and carcass yield of broiler fed different level of garlic meals. The experiment was used 100 day old chicks (DOC) of broiler. It was designed by Completely Randomized Design with 5 treatments and 4 replicates. Differences every treatment were tested with Duncan’s multiple range test. Experimental diets used were: control diet (R0);

inclusion of 1.5% garlic meal (R1); inclusion of 3% garlic meal (R2); inclusion of 4.5% garlic meal (R3); and inclusion of 6% garlic meal (R4). Feed and water were offered ad libitum, birds were slaughtered at 42 days old. The result showed that feed treatments had significant effect (P<0.05) on cholesterol content of meat with the value as 123.20mg/100g (R0); 123.00mg/100g (R1); 102.95mg/100g (R2);

73.29mg/100g (R3); and 58.69mg/100g (R4). The inclusion of 6% of garlic meal in the diets reduced cholesterol contents from 123.2 mg/100g (R0) to 58.69mg/100g (R4), or reducing to be 47.26%. While the carcass yields (carcass persentage, components, and abdominal fat), actually an increased but not to significant effects.

Increasing of garlic meal in the broiler ration reduced the cholesterol content of the broiler meats.

Keywords: broiler, carcass, garlic meals, meat cholesterol

Introducton

Hgh qualty meat assocated wth the feed qualty and mantenance manage- ment. Qualty of the feed affects the qualty of meat produced. The broler chcken as well known to be more effcent n convertng feed to anmal product. The nature of the broler meat of whch s a hgh fat and water contents. Hgh water content n

meat s one of the factors that support the development of fung or mcro-organsms that can reduce the meat qualty (Ketaren, 1989). In addton broler meat are also known to contan hgh levels of fat and hgh cholesterol, thereby reducng the level of palatablty for people sufferng from heart dsease and cholesterol. To overcome ths constrant the manpulaton of feed needed to mprove the qualty of meat pro- duced, one of the local feed ngredents that can be added to mprove the qualty of anmal meat s garlc. The ncluson of garlc n chcken dets may reduce the fat and cholesterol of the produced.

Garlc (Allium sativum) s wdely dstrbuted and used n all parts of the world as a spce and herbal remedy for the preventon and treat- ment of a varety of dseases, rangng from nfectons to heart dseases. In the past two decades, partcular attenton has been focused on the cholester- ol-lowerng actvty of garlc. Garlc that had metabolc effects may decrease blood glucose, blood cholesterol and tracylglycerol (Hore et al., 1991). Wbowo (1989) stated that garlc may accelerate growth and ncrease the weght gan. Bor- da et al. (1975) reported that the essental ols of onon and garlc can prevent fat-

nduced hyperlpema. A marked reducton of serum cholesterol levels (53% and 34%) were observed n rats fed a det supplemented wth 2 or 3% garlc powder.

Smlar effects of garlc were found n rats fed dets contanng ether cholesterol or lard. Plasma and lver cholesterol as well as total lver lpds were reduced by about 30% by garlc supplementaton, whereas plasma tracylglycerols were reduced only

n the group fed lard (Chashndl et.al., 1982). Depressed hepatc cholesterol levels n chckens fed 2% garlc for 14 d were observed by Sklan et al. (1992). Varous garlc extracts exhbted hypocholesterolemc effects on chckens, manly through the n- hbton of the key enzymes n cholesterol and lpd synthess (Quresh et al., 1983).

Konjufca et al. (1997) found that the essental ols of garlc can reduce cholesterol content of meat broler. The objectve of ths study was to dentfy the cholesterol content of meats and carcass composton of broler fed dfferent level of garlc meals

Materals and Methods

Chicken and Housing

A total of 100 one-day-old chcks (DOC)broler mxed sex (males and females) stran Arbor Arcres CP 707 was used. Chckens were kept n 20 plots wth the sze for each plot 1 x 1 x 0.5 m and placed 5 chcks. Each plot was equpped wth a feed and drnkng water. The treatments were randomly dstrbuted among the plots.

Durng the experment all of the chcken were gven ad-lbtum feedng and drnkng water. The chcken was weght ndvdually at the begnng of the experment and at sx day nterval thereafter.

The chckens were reared up to 41 days old and were weght ndvdually.

233 Proceeding of the 2^nd International Seminar on Animal Industry | Jakarta, 5-6 July 2012

At 42 days old the chckens were deprved of feed for 8 hours and all the chcken were wght ndvdually pror to slaughter. After slaughter, feather were removed by dppng the chcken n to the warm water (approx.60-70 ^oC). Carcass yeld was weght of dead chcken wthout feather, head, neck, legs, and dgestve organs. The chckens were cut nto the parts accordng to standar procedure of dssecton (Jensen, 1989).

Varable determned were carcass weght, carcass components, abdomnal fat, and cholesterol content of breast meat. The meat samples for cholesterol analyss was taken from the breast meat as much as 100g of each treatment. Cholesterol analyzes performed by the method of Leberman-Burchrad (Tranggono et al., 1989).

Diets and Treatments

The control dets was performed to be met the nutrent requrement wth proten and metabolyzable energy wth 21% and 3000 kcal respectvely. The det was fed as crumbles form and was specally prepare for ths research. The composton and analyzed value of the dets n shown n Table 1. The dets used n ths experment were not separated between starter and grower dets accordng to NRC (1994) recomended.

The chckens were fed smlar feed composton througout the experment. Feed

ngredents used and the composton of treatment ratons are lsted n Table 1.

Table 1. Dets Composton and Nutrent Content of the Feed Treatmens

Dets Treatments

R0 R1 R2 R3 R4

Yellow corn 52 51 50 49.5 49

Rcebran 7 6.5 6 7 6.5

Coconut meals 10 10 10 11.5 11.5

Soybean gran 15 15 15 13.5 12

Fsh meal 15 15 15 13.0 14

Topmx 1 1 1 1 1

Garlc meal 0 1.5 3.0 4.5 6.0

Nutrent Contents*):

Crude proten (%) 21.01 21.02 21.02 20.02 20.01

Crude fat (%) 1.08 1.07 1.71 1.05 1.04

ME (kcal/kg) 3,009 3,022 3,034 3,007 3,004

Crude fber (%) 4.57 4.51 4.45 4.70 4.67

Ca (%) 0.33 0.33 0.33 0.29 0.31

P (%) 0.09 0.09 0.09 0.09 0.08

*) Based of feeds analyss n the Nutrton Laboratory Anmal Scence Department, Argcultural Faculty Tadulako Unversty, Palu (2010)

The detary treatment are as follows: R₀= control dets wthout ncluson garlc meals; R₁= dets wth the ncluson garlc meals 1.5%; R₂= dets wth the ncluson garlc meals 3.0%; R₃= dets wth the ncluson garlc meals 4.5%; R₄= dets wth the

ncluson garlc meals 6.0%.

Design Experiment and Statistical Analysis

The experment ncluded 5 detary treatments, and the expermental desgn s Completely Randomzed Desgn wth 5 treatment and 4 replcates. Data from the experments were analyzed by usng analyss of varance accordng to the type de- sgn was used, f there s a dfference between the treatments followed by Duncan Multple Range Test (Steel and Torre, 1991).

Results and Dscusson

Cholesterol Contents

Results of cholesterol contents that nfluenced by ncluson of garlc meal n the dets as shown n Fgure 1.

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Fgure 1. Mean of cholesterol content of meats of each treatment n mg/100g Results of varance analyss showed that garlc treatment had sgnfcant ef- fect (P<0.05) on meat cholesterol. It was found a decrease of cholesterol content of the meats by ncreasng of detary garlc meals n the dets. The treatment that

ncluson of 4.5% and 6% of garlc meal n the dets had cholesterol contents sg- nfcantly lower compared to control dets. Ths s possble because the component

n garlc-contanng sulfur called allicin reduced the development of cholesterol n the meat. Keusgen (2002) found that garlc contans allicin, a component that acts as an antbacteral. Allicin from fresh garlc extract has a wde-rangng antbacteral actvty for both gram negatve and gram postve. Allicin s not formed on the ntact plant garlc, because garlc contans aliin and enzymes ntact alnase. When garlc s chopped or crushed then reacts wth the enzyme alnase to be form alicin. The use of garlc n the form of pasta 3.8% n the dets can reduce cholesterol 18% and 23%,

235 Proceeding of the 2^nd International Seminar on Animal Industry | Jakarta, 5-6 July 2012

respectvely n broler and layer chckens n an age of 12 weeks had been carred out for 4 weeks (Quresh et al., 1983). Thosulfanat compounds n garlc are formed due to enzyme actvty alinase of aliin (an amno acd contanng sulfur), through t can be nfluenced the alicin content and resulted lower cholesterol levels n the blood (Wahyuono 1999). Mamonto (1992) stated that there s a relatonshp between blood cholesterol and meats cholesterol, decreased of blood cholesterol wll be followed by a decrease n cholesterol of meat. Ths statement was appled by Jaya (1997) that resulted the addton of 1% garlc n broler feed can reduce about 17.10 mg/dl (8.97%) and blood cholesterol levels around 13.02 mg/dl (7.06%) cholesterol levels of meat. Another experment was done by Eckner et al (1993) that found the nclu- son of garlc extract n the chcken dets could be reduced the trglycerde, total cholesterol, and phospholpds n the blood. Garlc extract was also reported have a fbrnolytc effect, ncrease the moblty of cholesterol and trglycerdes (Schneder, 1985), and as antaterogenk whch prevents the occurrence of atheroscleross by preventng oxdaton of LDL (Henle and Betz, 1994). Effects of hpocholestrolema

n the garlc probably caused by the presence of alcn as a boactve compound (Borek, 2001).

Carcass Yields

Results of carcass yelds that consst of carcass percentage, abdomnal fat, and carcass component as shown n Table 2. The results of varance analyss showed that the treatment provded no sgnfcant effect on carcass composton, abdomnal fat and carcass components. Ths s probably caused by the content and qualty of dets consumed relatvely the same nutrents content, resultng relatve the same of body weght and ultmately result n smlar carcass component as well. Jull (1979) states that the percentage of broler carcass n the range of 65%-75% based on lve weght, Table 2. The mean of carcass, abdomnal fat, and carcass component for each treatment

Carcass yelds (%) Treatments

P-value

R0 R1 R3 R3 R4

Carcass 66.76 66.82 67.26 68.88 69.29 0.28

Abdomnal fat 2.21 1.51 1.24 1.14 0.99 3.01

Carcass components:

Breastmeat 38.30 39.67 38.51 38.84 37.15 0.89

Drumstck 15.57 14.48 14.95 14.96 14.77 0.83

Thgh 13.89 13.96 13.61 13.45 14.18 0.40

Back 21.36 20.78 21.36 21.17 22.31 0.60

Wngs 10.88 11.11 11.56 11.58 11.59 1.99

whle the results of ths study s n the range from 65.55 to 70.15%, slghtly lower.

Budansyah (2003) reported that carcass components relatve to body weght gan equal to the percentage of carcasses that would produce no dfferent.

Although there s no sgnfcant dfference among the treatments effect on car- cass yeld, but the hgher used of garlc powder n the raton resulted a hgher per- centage of carcasses. Increase the percentage of carcass due to the ncrease n body weght, the hgher body weght resulted the greater percentage of carcass as well (Sregar et al., 1980). Ths ndcated that garlc had fungton to become a growth promotor. Substances that play role as a growth promoter n garlc s scordinin.

Physologcal effects of scordinin was tested by Wbowo (1989) on mce, that nd- cated that t ncrease growth and body weght. In contrast, the results of abdomnal fat content showed reduced wth the ncreasng of garlc meals n the dets.

Concluson

There were reducng of cholesterol contents of broler meats by ncluson of garlc meal n the dets. The use of garlc meal up to a level of 6% n the raton of broler was reduced sgnfcantly cholesterol contents of meats from 123.2 mg/100g to 58.69 mg/100g, or reducng 47.26%. Whle the carcass yelds (carcass persentage, components, and abdomnal fat), actually an ncreased but not to sgnfcant effects.

Increasng of garlc meal n the broler raton reduced the cholesterol content of the broler meats.

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