Published in Scientific Papers. Series D. Animal Science, Vol. LXV, Issue 1
Written by Jet Saartje MANDEY, Meity SOMPIE, Cherly J. PONTOH, Christina JUNUS
This study was conducted to investigate the carcass and cutting yields, meat qualitative traits and sensory evaluation of broiler chickens fed diet contain clove and treated of carrot in drinking water. A total of 200 D.O.C of broilers were used. The experiment utilized a completely randomized design with 4 treatments and 5 replications. Treatments were carrot juice consist of 0, 10, 20, 30 ml/liter water, respectively. Based diet consist of commercial diet 73%, corn 23%, clove meal 1%, and palm oil 3%. Results showed that water intake was significantly decreased, carcass weight, slaughter weight cutting yield, and giblet were non significantly difference but gizzard was significantly increased. Blood triglyceride was non significantly difference, HDL-cholesterol was significant increased, LDL-cholesterol, blood glucose and SGOT were significantly decreased. Cooking loss, WHC and water content of meat were non significantly difference but tenderness was significantly decreased. The color, aroma, texture and taste of meat were non significantly difference. It can be concluded that carrot juice in drinking water could be acceptable up to 30 ml per liter water when given to broiler chickens fed diet contain clove meal.
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