Fortifikasi Vitamin E dan Se sebagai Antioksidan terhadap Performa dan Kandungan Se Daging Ayam Kampung

Abstract

Vitamin E and Se are antioxidant and essential micronutrient in poultry for normal health. The fortification of them was necessary to prevent the damage of phospholipid membranes, enzymes and other important molecules due to free radicals. One hundred and sixty Kampong chickens were used to evaluate the effects of dietary fortification of vitamin E, Se, and its combination on the performance of kampong chicken aged 8-13 weeks and Se content of the meat. The birds were fed control diet (P0); P0 + vitamin E 200 ppm (P1); P0 + Se organic 0.2 ppm (P2); and P0 + combination of vitamin E 200 ppm and Se organic 0.2 ppm (P3). This experiment used a Completely Randomized Design (CRD). The data were analyzed using Analysis of Variances (ANOVA). The parameters observed were feed consumption, body weight gain, feed conversion, final body weight, and Se content of the meat. The results showed that vitamin E and selenium fortification, or its combination did not affect (P> 0.05) the performance of kampong chickens, Se content of the meat increased 717.24% due to fortification of 0.2 ppm Se.