Effect of Fermented Katuk Leaf (Sauropus androgynus L. Merr.) in Diets On Cholesterol Content of Broiler Chicken Carcass
Effect of Fermented Katuk Leaf (Sauropus androgynus L. Merr.) in Diets On Cholesterol Content of Broiler Chicken Carcass
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日粮中发酵卡图叶（Sauropus androgynus L. Merr.）对肉鸡屠体胆固醇含量的影响
DOI：
10.3923/pjn.2013.1013.1018
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发表时间：
2013
期刊：
影响因子：
--
通讯作者：
R. Ningrat
中科院分区：
文献类型：
--
作者：
E. Syahruddin;R. Herawaty;R. Ningrat
鸡肉很有营养。由于鸡肉中的高脂肪和高胆固醇含量，它有时被指责会导致人类中风和冠心病。因此，本试验旨在评估饲粮中发酵卡图克叶水平对肉仔鸡胴体胆固醇含量的影响。试验采用完全随机设计，试验日粮中添加0、2、4、6、8、10、12和14%发酵卡图克叶。所有日粮均配制为含有21%粗蛋白和3200千卡/千克。每个处理组有三个重复，每个重复10只鸡。240日龄未经性别鉴定的罗曼肉鸡随意饲喂8周，然后屠宰。以耗料量、增重、饲料转化率和胴体胆固醇含量为变量反应。数据分析采用方差分析和正交比较。结果表明，日粮中添加不同水平的发酵卡图克叶对肉仔鸡的耗料量、日增重、饲料转化率和胴体重无显著影响。但日粮处理对肉仔鸡胴体胆固醇含量有显著影响（p<0.05）。屠宰后胴体胆固醇含量降低19.32%，为72.48 ~ 58.48mg/100 g鸡肉。以含14%发酵卡图克叶之饲粮，其胆固醇水平最低。
Chicken meat is very nutritious. It is sometimes blamed to cause stroke attack and coronary heart disease in human, because of high fat and cholesterol contents in the chicken meat. Therefore, the aim of this experiment is to evaluate the effect of fermented katuk leaf levels in diets on the cholesterol content of broiler chicken carcass. The experiment was based on completely randomized design with eight experimental diets containing 0, 2, 4, 6, 8, 10,12 and 14% of fermented katuk leaf. All diets were formulated to contain 21% crude protein and 3200 kcal/kg. Each treatment had three replicates with ten chickens per replicate. Two hundred and forty day old unsexed Lohmann broiler chicks were fed ad lib for eight weeks and then slaughtered. Feed consumption, body weight gain, feed conversion ratio and cholesterol content of carcass were taken as variable responses. Data were analyzed based on analysis of variance and orthogonal comparisons. Results showed that feed consumption, daily weight gain, FCR and carcass content were not affected by the levels of fermented katuk leaf in the diet. However, cholesterol content of broiler carcass was significantly (p<0.05) affected by the dietary treatments. Cholesterol content of th e carcass was reduced processed 19.32% 72.48 to 58.48 mg/100 g chicken meat. The lowest cholesterol level was obtained by feeding the chickens with diets containing 14% fermented katuk leaf.