The Physical Quality of Broiler Chicken Meat Given Basal Ration Containing Avocado Seed Flour (Persea Americana Mill)

Adi Gunawan; Edi Erwan; Muhammad Rodiallah; Zumarni Zumarni

doi:10.30736/jt.v11i2.86

Authors

Adi Gunawan Animal Science Department, Faculty of Agriculture and Animal Science, State University of Sultan Syarif Kasim Riau, Jl. H.R. Soebrantas No.155 KM.15 Simpang Baru Panam Pekanbaru 28293, Riau
Edi Erwan Animal Science Department, Faculty of Agriculture and Animal Science, State University of Sultan Syarif Kasim Riau, Jl. H.R. Soebrantas No.155 KM.15 Simpang Baru Panam Pekanbaru 28293, Riau
Muhammad Rodiallah Animal Science Department, Faculty of Agriculture and Animal Science, State University of Sultan Syarif Kasim Riau, Jl. H.R. Soebrantas No.155 KM.15 Simpang Baru Panam Pekanbaru 28293, Riau
Zumarni Zumarni Animal Science Department, Faculty of Agriculture and Animal Science, State University of Sultan Syarif Kasim Riau, Jl. H.R. Soebrantas No.155 KM.15 Simpang Baru Panam Pekanbaru 28293, Riau

DOI:

https://doi.org/10.30736/jt.v11i2.86

Keywords:

Avocado seed flour, broiler chicken, pH, water holding capacity and, cooking loses

Abstract

P Americana Mill contains some phytochemicals such as phenols, saponins, and flavonoids which have beneficial effect on meat quality of broiler chicken.Â The aim of the present study was to determine the effect of inclusion of avocado seed flour (ASF) in basal diet on meat quality of broiler chickens. A total of 80 broiler chicks of Cobb- strain were randomly assigned with following treatments: T0 (basal ration without ASF as the control), T1 (inclusion of 5% ASF in l diet), T2 (inclusion of 10% ASF in diet) and T3 (inclusion of 15% ASF in diet) and were kept for 5 weeks.Â The parameters measured were meat pH, cooking loses after slaughtering and water holding capacity. The completely randomized design was used in this experiment with 4 treatments and 5 replicates.Â The result showed that the inclusion of ASF significantly (P<0.01) decreased the meat pH and cooking loses after slaughtering but significantly increased (P>0.01) water holding capacity.Â It is concluded that the best level inclusion of ASF in broiler diet in order to improve the physical quality of broilerâ€™s meat is 15%.

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