Pengaruh Teh Fermentasi Kombucha sebgai Feed Aditif terhadap Persentase Karkas, Lemak Abdomen dan Organ dalam Ayam Broiler

Abstract

Broilers usually were fed high quaility diet and also given antibiotics to maximize their growth. This condition will produce carcass with high fat and with residual antibiotics. To produce savely and high quality of carcass. addition of natural feed additive is necessary. The objective of this study was to evaluate the effect of addition of kombucha in drinking water on weight of carcass, abdominal fat. and vital organs of broiler. 60 DOC were divided into 12 groups and assigned randomly to one of the three dietary treaments i.e. commercial diet (K); non commercial diet without kombucha addition (L);and non commercial diet with kornbucha addition (LK). Feed and water were given ad libitum Kombucha was added as much as J% from water given. After 5 weeks feeding trial, two animals from eaeh group were killed and percentage of carcass, abdominal fat, and vital organs were measured, Data from completely randomized design were analyzed statistically using Anova Treatments significanlty (p<O,OI) influenced percentage of carcass, abdominal fat, and vital organ. Broilers received non commercial diets with kombucha addition produced lower carcass) abdominal fat and vital organ compared with broilers received commercial diets. However, there were no different for all parameters between broilers fed non commercial diet with and without kombucha addition. In conclussion, addition of 1% kombucha to the v..tater given was safe fer broiler, but could not improve weight and quality ofbroiler carcass.