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THE EFFECTS OF HERBAL SUPPLEMENTATION ON BONE OSSIFICATION LIMBS BROILER Mei Sulistyoningsih 1), Dwi Sunarti 2) Department of Biology Education, FPMIPA, PGRI University Semarang - Indonesia 1) Faculty of Animal Agriculture, Diponegoro University Semarang - Indonesia 2) 1 2
[email protected] [email protected] ABSTRACT
A broiler is a source of animal protein that mostly consumed in indonesia. Management maintenance of chicken often don ' t notice health chicken and consumers. Natural herbal supplement in the feed, used as an attempt to minimize the potential negative impact of the use of additives, but positively impact performance for broiler. This research uses the 4 treatment with 4 repetitions, a feed supplement, turmeric (P1), Basil (P2), Ginger (P3), and control (P4). The results showed no difference in body weight age 5 weeks (P>0,05). The long bones of the limbs broiler shows results, there is no difference in the length of the femur bone (P>0,05), there is no difference in the length of the bone of the tibia (P>0,05), but there are real differences on the length of the bone tarso (P<0,05). The content of calcium and phosphorus on Basil (45 g, 75 mg) and turmeric (24 g, 80 mg), spur the process of bone formation limbs broiler becomes more effective, with the results of the final body weights did not differ on all treatments. The results of this research gives the conclusion that the use of natural herbs, basil and turmeric is effective for bone lengthening of limbs as a performance improvement efforts in the management of maintenance of the broiler. _________________________________________________________________________ Keywords : Herbs, Body weights, Leg bones, Broiler INTRODUCTION Broiler mostly consumed indonesian people, as of food material animal protein. Maintenance costs made the price of chicken meat is becoming increasingly expensive. Management maintenance to increase the productivity chicken, by giving additional herbs. The addition of herbs in the feed is intended to increase the growth of chicken. The use of natural herbal supplement is a great alternative to reduce the accumulation of residue in chicken meat. The function of herbs as feed additive that can improve performance, and to prevent the use of synthetic antibiotics in feed, so it can be utilized by employers engaged in the livestock business and society breeders. (Agustina et al, 2010). The addition of the feed additive in feed with the aim to help improve the utilization of ingredients from herbs as ingredients of poultry feed. The use of additional feed-based chemicals that are now widely. used tend to be less good for human consumption It is caused by existence of a residue in the chicken meat (Herawati, 2006).
Basil containing a volatile oil can improve the relaxation of intestinal fine that absorbs nutrients for growth optimum substances. Essential oils in Basil can also inhibit the bacteria causes diarrhea so that the process of digestion and absorption of nitrisi substances become more perfect and can improve digestive tract (Nugroho, 1998 quoted from Suyanto et al., 2013). The addition of turmeric in broiler feed can improve the work of the organs of digestion, stimulate the secretion of pancreatic enzyme-containing of amylase, lipase and protease. The content of active substances belonging to turmeric is Curcumin and essential oils that act as kalagoga (can increase the secretion of bile fluid). Other content which is contained in turmeric is a kurkuminoid that can increase appetite (Ismanto et al., 2010 excerpted from Ismail et al., 2013). Ginger contains essential oils that are anti-inflammatory (anti inflammation), increasing appetite, strengthens the stomach, ginger can mobilize or change fat into energy, and improves digestion (Pratama et al., 2012). MATERIALS AND METHODS The subject in this study is the DOC (Day Old Chicken), strain CP 707 Acres. Chicken as many as 100 tail and gender “unsex”. Feeding and drinking given ad libitum. Chickens reared intensively using enclosure platform, which act as brooding. Internal enclosure temperature setting is done by wrapping the entire side of the cage with plastic, so that the temperature of the enclosure can be arranged according to the needs of the DOC. Each cage was given a lamp as light source and heating, which strung together with a thermostat and thermometer as an internal temperature of enclosure. Drinking and feeding equipment placed on each enclosure with adequate amount. Drinking and feeding equipment washed every morning. Drinking water changed daily, given ad libitum. Feed provided by as much as 3 - 5 times per day is ad libitum. The design used in this study was a randomized Complete Design, with 4 treatments and 4 repetitions. The treatments in this study as follows : P1: 100 % feed commercial + 2 % of herbs turmeric of rations normal ( Namagirilaksmi et al. , 2010 ). P2: 100 % feed commercial + 6 % of herbs basil of rations normal ( Suyanto et al. , 2013 ) P3: 100 % feed commercial + 8 % of herbs ginger of rations normal ( Yadnya et al. , 2010 and solichedi et al., 2003 ) P4: 100% feed commercial The research results were analyzed with Anova, when real continued with different test Duncan.
RESULT AND DISCUSSION
Table 1. Average Body Weight, the length of the Femur, the Tibia, and Tarso Broiler at the age of 5 weeks Treatments
Average Body Weight ---- g -----
P1 (+turmeric) P2 (+basil) P3 (+ginger) P4 (control)
1371,125a 1299,813a 1293,333a 1256,750a
Femur Tibia Tarso --------------------- cm --------------------6,350a 6,750a 6,369a 6,538a
9,700a 9,944a 9,238a 9,425a
6,869b 7,244ab 7,413a 6,963b
Note : The same superscript on the same column showed no real difference (P>0,05). Different superscript on the same column shows there is a real difference (<0,05). The results showed no effect of treatment for body weight of broiler (P > 0.05). A descriptive analysis of the highest body weight present in the awarding of turmeric. This is in accordance with the opinion of the Yuniusta et al. (2007), that turmeric help enzimatis metabolic processes in the body as there is chicken kurkuminoid compounds and essential oils. Dervish et al. (1991) says, that the substance kurkuminoid to have anti-bacterial properties and can stimulate the gall bladder wall to discharge bile so it can facilitate fat metabolism. Liquid bile is a greenish yellow colored salt liquid containing cholesterol, lecithin, fosfolifid and bile pigments. A liquid bile contain a number of salt, results from the mixture of Sodium and potassium with bile acids (glikokolat acids and taurokolat). These salts are mixed with the fat in the intestine to form misel, if misel already formed will lower the voltage between the surface of the fat. Movement of mixing in the digestive tract can break down the fat particles globulus smoother so that the fat can be digested. Essential oils contained in turmeric helps to arrange the release of stomach acid so as not to overload and reduce intestinal job too heavy in the digestion of food substances (Darwis et al., 1991). The research results revealed no effect of treatment for the length of the femur, the tibia (P > 0.05), but the effect on length of tarso (P < 0.05). According to Gordon and Charles (2002), stated that some natural antioxidants can live in environmental conditions with a lot of oxygen. According to Riana (2000), ingredient is in basil is essential oil, saponin, flavonoid, and tannin can increase calcium high on the femur; tibia, tarso, namely composition calcium with total 154,00 mg. The calcium content on basil higher (45 g) compared with turmeric (24 g) or ginger (21 g) in 100 g material. The content of protein basil, turmeric, g, and ginger is 4 g, 2 g, and 1.5 g. The content of phosphorus mg, amounting to 75 mg, 78 mg, and 39 mg.The content of vitamin C mg, as much as 50 mg, 1 mg, and 4 mg. Long limb bones highest be found in additional basil. CONCLUSION
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