Published in Scientific Papers. Series D. Animal Science, Vol. LXIII, Issue 1
Written by Jet Saartje MANDEY, Fenny R. WOLAYAN, Cherly J. PONTOH, Youdhie H. S. KOWEL
This study aimed to evaluate the fatty acids and to determine the antibacterial activity of clove (Syzygium aromaticum) and carrot (Daucus carota) against the pathogen Escherichia coli and Staphylococcus aureus. Clove and carrot were prepared from fresh plants in three concentrations (2.5%, 5% and 10%), the positive control of chloramphenicol and the negative control of DMSO. Disc diffusion method has been used to determine the antimicrobial activities of clove and carrot. The results showed that dominant fatty acids in flower of clove were Linoleic acid, Palmitic acid, Cis-13,16- Docosadienoic acid, Stearic acid, Oleic acid, Linolenic acid, -Linolenic acid, and fatty acid total was 9.59% w/w, whereas fat content of clove was 4.19 %w/w. Moreover, in carrot, Linoleic acid was the major component followed by Palmitic acid, Linolenic acid, Oleic acid, Stearic acid, -Linolenic acid, and fatty acid total was 37.65% w/w, whereas fat content of carrot was 2.21% w/w. Inhibition zone of clove for E. coli at concentration between 2.5%, 5%, and 10% showed the same response (6 mm),and was lower than that of positive control chloramphenicol (7.69 mm), however, for S. aureus inhibition zone at concentration 10% (8.64 mm) was almost the same with positive control (10.52 mm). Inhibition zone of carrot for E. coli at concentration 2.5% was the same with positive control (9.75 mm), moreover, for S. aureus at concentration 10% was lower than positive control but still proved effective against bacteria. It can be concluded that clove flower was better as natural antimicrobials for E. coli and carrot was for S. aureus. So, clove and carrot can be used as feed additives in broiler diet.
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