Sumardi, - (2007) The Effectiveness of Xanthorrhizol in Reducing Fat Contents of Chicken Broiler Carcass. In: National Student Conference on Food Science & Technology.
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Abstract
Broiler chickens are most susceptible to stress, which come from various unavoidable factors, such as noise, physical contact with other chickens, and weather. For generations Curcuma xanthorrhiza has been used traditionally as anti-stress and anti-inflammatory agents, and a scientific proof has been given for its anti-proliferative activities. Sesquiterpene compound xanthorrhizol has been determined responsible for these activities. This study explored the effectiveness of xanthorrhizol in decreasing of stress main factor, i.e. fat content in the body tissue of broiler chickens. Xanthorhrizol treatment at 10-15 ppm per kg chickens body weight significantly reduced fat content in the breast and leg muscle tissue from 3,727.86 mg/IOOg to 3,149.74 mg/l00 g (17%) and from 716.90 mg/100 g to 592.06 mg/100 g (15%) respectively, stable feed intake and growing rate, reducing FCR to 1.590 compared to control 1.697 (0.107 reduction), reducing mortality up to 3.842%, but increasing body weight up to 311 g/chicken during 32 days. This lower fat content in the body tissue awaits more detailed investigation on the effect of the compound on the quality of chicken meat.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Sumardi . |
| Date Deposited: | 26 Apr 2023 03:14 |
| Last Modified: | 27 Apr 2023 03:41 |
| URI: | http://repository.unika.ac.id/id/eprint/26419 |
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