JOURNAL OF ANIMAL SCIENCE AND VETERINARY MEDICINE
Integrity Research Journals
ISSN: 2536-7099
Model: Open Access/Peer Reviewed
DOI: 10.31248/JASVM
Start Year: 2016
Email: jasvm@integrityresjournals.org
Addition of Spirogyra sp. flour on fat digestibility, fatty meat and carcass weight of broiler chicken
https://doi.org/10.31248/JASVM2024.494 | Article Number: 2D51F4E213 | Vol.9 (5) - October 2024
Received Date: 15 October 2024 | Accepted Date: 29 October 2024 | Published Date: 30 October 2024
Authors: Lilik Krismiyanto , Ananta Putra Kanoko , Vitus Dwi Yunianto and Mulyono*
Keywords: carcass, broiler chicken, fatty meat, fat digestibility, Spirogyra sp.
The study aimed to assess the effect of adding Spirogyra sp. flour in the diets on crude fat digestibility, meat fat mass, relative weight of abdominal fat, and carcass weight of broiler chickens. The experimental animals were 200 unsexed Cobb strain broiler chickens aged 11 days with an average body weight of 201.21 ± 6.11 g. The feed used has a metabolic energy of 3,002.74 kcal/kg and a crude protein of 21.12%. Spirogyra sp. flour was used as a feed additive. The study was arranged in a completely randomized design with 5 treatments and 4 replicates so that there were 20 units, and each unit contained 10 birds designated as treatments used were T0 (standard feed), T1 (standard feed + 0.5% Spirogyra sp. Flour), T2 (standard feed + 1.0% Spirogyra sp. Flour), T3 (standard feed + 1.5% Spirogyra sp. Flour), and T4 (standard feed + 2.0% Spirogyra sp. Flour). Parameters measured included fat digestibility, meat fat mass, abdominal fat relative weight, and carcass weight. Data were processed using analysis of variance and Duncan's test at the 5% error level. The results showed that the addition of Spirogyra sp. flour to the diet had a significant effect (p<0.05) on the digestibility of crude fat, meat fat mass, relative weight of abdominal fat, and carcass weight. The research concludes that adding Spirogyra sp. flour as much as 2.0% in the diet can reduce the digestibility of crude fat, meat fat mass and relative weight of abdominal fat and increase the carcass weight of broiler chickens.
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