Supplementation of Moringa (Moringa oliefera) Powder into Ration in Increasing the Quality of Broiler’s Meat

Mardewi, Ni Ketut and Rasa Astiti, Ni Made Ayu Gemuh and Sri Rukmini, Ni Ketut and Seri Rejeki, I Gusti Ayu Dewi and Tonga, Yan and Etty Suwitari, Ni Ketut (2017) Supplementation of Moringa (Moringa oliefera) Powder into Ration in Increasing the Quality of Broiler’s Meat. International Research Journal of Engineering, IT & Scientific Research (IRJEIS), 3 (3). pp. 27-37. ISSN 2454-2261

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Abstract

Guaranteed broiler meat in term of health aspect is necessary currently. Fat and cholesterol contents on broilers are one of quality aspects that should be considered, in which high fat and cholesterol levels would give direct impact on the health of the consumer. Therefore efforts to reduce fat and cholesterol levels of broiler meat are considered to be important. One of the alternatives that could be carried is by supplementing Moringa leaves powder to the chicken ration. Active substances contained by Moringa leaves are expected reduce the fat and cholesterol levels. This research aimed to measure carcass weight, carcass percentage, sub-cutaneous fat and cholesterol contents of the broiler meats, which feed by the supplemented ration. The research used 60 strain CP 707 broiler chickens at an age of 2 weeks, for 5 weeks. The research applied Completely Randomized Design (CRD) method with 5 treatments and 4 repetitions. Those treatments are feeding chickens without Moringa leaves powder supplementation (P0), feeding with 3% Moringa leaves powder supplementation (P1), feeding with 6% Moringa leaves powder supplementation (P2), feeding with 9% Moringa leaves powder supplementation (P3) and with 12% moringa leaves powder supplementation (P4). Each treatment was repeated 4 times, in which each repetition consisted of 3 broiler chickens. The research lasted for five weeks. The variables that were measured were carcass weight, carcass percentage, subcutaneous fat, and cholesterol content of the meat. Base on a result of the research, it could be concluded that supplementation of Moringa leaves powder to the ratio could reduce a subcutaneous fat content of upper thigh and cholesterol of the meat, but did not reduce the weight and percentage of the carcasses. From the research, it could be suggested that research which aimed to lower the fat and cholesterol content of broiler meat may use 12% Moringa leaf meal as the supplement.

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