Feeding of glucomannans and anthocyanins combination in the containing microparticle protein on fat digestibility and fat deposition on broiler chicken

Abstract

This study aims to evaluate the effects of combination of glucomannan and anthocyanin in feeds containing protein microparticles on fat digestibility and fat deposition in broiler chickens. The 216 healthy 7-day-old broiler chicks strain CP 707 was used with treatment of glucomannan from porang tuber extract and anthocyanins from purple sweet potato extract. The study was arranged by a completely randomized design (CRD) with a factorial pattern with treatment consisting of 2 factors (A and B). In A, there were 3 glucomannan treatments, A1 (0%), A2 (0.05%) and A3 (0.1%), while in B contained 3 anthocyanin treatments, B1 (0), B2 (0.07%) and B3 (0.14%) with 3 replications. The measure was fat digestibility, precentage of abdominal fat and meat fat mass. The data were analyzed for variance at the 5% level and continued with Duncan's double test at the 5% level. The results showed that the addition of a combination of glucomannan and anthocyanin in the feed containing protein microparticles had an interaction (P<0.05) on fat digestibility, meat fat mass and relative weight of abdominal fat in broiler chickens. The addition of a combination of 0.1% glucomannan and 0.14% anthocyanin (A3B3) in the feed containing microparticle protein was able to reduce fat digestibility, relative abdominal fat weight and meat fat mass in broiler chickens.

Effect of encapsulated Medinilla javanensis fruit extract on growth, protein digestibility and health of broilers

“…The third day ration contained an indicator, while the fourth day ration did not. Every day, excreta were collected by spraying 0.2 N HCL every 2 hours (Krismiyanto et al, 2022). The excreta was dried and crushed before being analyzed for crude protein content using the Kjeldahl method.…”

Addition of Propionic Acid on Nutrient Digestibility and Its Effect on Production and Carcass Quality of Broiler

“…namely at P1 3.7x106 CFU/g and P2 4.4x106 CFU/g. (25) stated that an increase in lactic acid bacteria produced lactic acid and Short Chain Fatty Acid production. The increase in SCFA and lactic acid accompanied by decreased pH of the digesta will further reduce pH in the cecum.…”

“…Lactic acid bacteria and other nonpathogenic bacteria that produce organic acids, especially lactic acid, can reduce pH in the cecum (19). On other hands, (25) added that the increasing population of lactic acid bacteria in the caecum would help break down carbohydrates, which can then be fermented by cellulolytic bacteria. Related to this results, (15) reported that the population of cellulolytic bacteria in the digestive tract of poultry was 63x107 cfu/g, where the bacteria could degrade crude fiber.…”

“…In contrast, the lipase enzyme can work actively at pH 6.8 to reduce the activity of lipase enzymes in digesting fat. (24,25)stated the digestion of fat in the intestine includes the breakdown of dietary fat into fatty acids, monoglycerides, and others through, which is cooperation between bile salts and intestinal lipases occurring in environments with high pH due to the presence of bicarbonate secretion. In line with the opinion of (44) the lipase enzyme can work optimally at pH 7.…”