Update Artikelilmiah: 11471

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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan fermeherbafit dalam ransum ayam broiler terhadap kadar kolesterol dan lemak daging. Materi yang digunakan adalah ayam broiler betina umur 1 hari (DOC) sebanyak 80 ekor yang dipelihara sampai umur 35 hari. Percobaan dilakukan menggunakan metode eksperimental in vivo dengan Rancangan Acak Lengkap (RAL). Perlakuan terdiri dari 4 macam ransum yaitu setiap perlakuan di ulang 5 kali dan setiap ulangan berisi 4 ekor ayam. R0 = 0% fermeherafit, R1= 2% fermeherbafit, R2= 4% fermeherbafit, R3 = 6% fermeherbafit. Peubah yang diamati adalah kadar kolesterol dan kadar lemak daging. Hasil analisis sidik ragam menunjukkan bahwa penambahan fermeherbafit berpengaruh nyata terhadap kadar kolesterol daging dada (P<0,05) R0, R1, R2, R3 masing-masing 173,90 mg/g, 166,74 mg/g, 154,34 mg/g, 149,06 mg/g sedangkan berpengaruh tidak nyata terhadap kadar kolesterol daging paha R0, R1, R2, R3 yaitu 166,94 mg/g, 172,00 mg/g, 160,08 mg/g, 150,42 mg/g. Penggunaan fermeherbafit berpengaruh sangat nyata (P<0,01) terhadap kadar lemak daging dada maupun paha. Rataan kadar lemak daging dada R0, R1, R2, R3 berturut-turut 2,30%, 2,60%, 2,38%, 4,42%. Dan rataan kadar lemak daging paha R0, R1, R2, R3 yaitu 5,12%, 4,85%, 6,24%, 4,51%. Kesimpulan bahwa penggunaan fermeherbafit dalam ransum ayam broiler mampu menurunkan kadar kolesterol daging dada sedangkan kadar kolesterol daging paha relatif sama. Kadar lemak daging paha dengan penggunaan fermeherbafit 4% meningkat sebesar 6,24% sedangkan  lemak daging dada penggunaan 6% meningkat sebesar 4,42%.

Abtrak (Bhs. Inggris)

This study aimed to determine the use effect of fermeherbafit in broiler chicken ration cholesterol and fatty meats. The materials is used were female broiler chickens aged 1 day (DOC) maintained until the age of 35 days. Experiments were conducted using in vivo experimental methods with completely randomized design (CRD). The treatment consisted of four kinds of diets that each treatment is repeated 5 times and each repetition contains 4 chickens. R0 = 0% fermeherbafit, R1 = 2% fermeherbafit, R2 = 4% fermeherbafit, R3 = 6% fermeherbafit. Variables measured were cholesterol and fat content of meat. Results of analysis of variance showed that the use of fermeherbafit significantly affected on cholesterol level of breast meat (P <0.05) R0, R1, R2, R3 each 173.90 mg / g, 166.74 mg / g, 154.34 mg / g, 149.06 mg / g whereas no real effect on cholesterol levels thigh meat R0, R1, R2, R3 is 166.94 mg / g, 172.00 mg / g, 160.08 mg / g, 150.42 mg / g. Fermeherbafit use was highly significant (P <0.01) on the fat content of breast and thigh meat. The fat content average of breast meat R0, R1, R2, R3 respectively 2.30%, 2.60%, 2.38%, 4.42%. And the fat content average of thigh meat R0, R1, R2, R3, respectively 5.12%, 4.85%, 6.24%, 4.51%. The conclusion was that the use of fermeherbafit in the ration of broiler capable of lowering cholesterol level, while meat cholesterol level were relatively similar. Thigh fat meat content with 4% fermeherbafit use increased by 6.24% while the breast meat fat level with 6% fermeherbafit increased by 4.42%.

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