Evaluasi Pakan yang Diberi Bawang Putih (Allium sativum) Hasil Pengolahan Terhadap Performa, Organ Dalam, dan Villi Usus Ayam Pedaging
Date
2022-02-04Author
Tanti, Ariyani
Retnani, Yuli
Soesanto, Iman Rahayu Hidayati
Metadata
Show full item recordAbstract
Ayam pedaging (broiler) merupakan salah satu jenis ayam yang mampu
menghasilkan daging dalam jangka waktu pemeliharaan yang singkat. Selama
proses pemeliharaan pakan yang diberikan sering kali ditambah dengan Antibiotic
Growth Promoter (AGP) dengan tujuan untuk memacu pertumbuhan dan
meningkatkan imunitas. Pemberian pakan yang mengandung AGP secara
berlebihan dan terus menerus dapat menyebabkan peningkatan resistensi patogen
dan akumulasi residu dalam tubuh ayam pedaging. Salah satu upaya yang dapat
dilakukan untuk mengatasi masalah tersebut adalah dengan melakukan
suplementasi bahan alami ke dalam pakan. Bawang putih (Allium sativum) adalah
salah satu tanaman herbal alami yang dapat digunakan sebagai AGP. Pengolahan
bawang putih dapat dilakukan dengan berbagai cara antara lain adalah dihaluskan,
dikeringkan ataupun dipanaskan menjadi bawang hitam (Black garlic). Tujuan
penelitian ini adalah untuk mengevaluasi bawang putih hasil pengolahan sebagai
alternatif AGP dalam pakan dan mengkaji pengaruhnya terhadap performa, organ
dalam, kadar kolesterol, dan vili usus ayam pedaging serta mengetahui nilai
Income Over Feed and Chick Cost (IOFCC) yang dihasilkan.
Penelitian ini dilakukan melalui 2 tahapan. Tahap pertama adalah
pengolahan bawang putih dan pengukuran kualitas fisik, kualitas kimia, serta
senyawa aktif bawang putih hasil pengolahan. Tahapan kedua adalah pemberian
bawang putih hasil pengolahan dalam pakan ayam pedaging. Ternak yang
digunakan adalah 200 ekor DOC ayam pedaging strain Cobb (bobot awal 42±3g)
yang didistribusikan ke dalam 4 perlakuan dan 5 ulangan setiap ulangannya terdiri
dari 10 ekor ayam pedaging. Rancangan yang digunakan dalam penelitian ini
adalah rancangan acak lengkap (RAL). Perlakuan yang digunakan dalam
penelitian tahap 1 adalah P1= Bawang putih segar, P2= Bawang putih kering, P3=
Bawang hitam kering. Perlakuan pada penelitian tahap 2 adalah P0 = Pakan tanpa
suplementasi (kontrol), P1 = P0 + 3% bawang putih segar, P2 = P0 + 3% bawang
putih kering, P3 = P0 + 3% bawang hitam kering.
Hasil penelitian menunjukkan bahwa bawang putih hasil pengolahan
memiliki warna, tekstur, aroma, rasa, dan kandungan nutrisi yang berbeda-beda.
Kandungan senyawa aktif allicin pada bawang putih kering lebih tinggi
dibandingkan perlakuan lain. Suplementasi bawang putih hasil pengolahan dalam
pakan secara signifikan (P<0,05) mempengaruhi lemak abdomen, bursa fabricius,
bobor usus, dan nilai IOFCC, namun tidak mempengaruhi (P>0,05) konsumsi
pakan, pertambahan bobot badan, konversi pakan, mortalitas, bobot akhir, karkas,
panjang usus dan indeks performa. Suplementasi bawang putih hasil pengolahan
dalam pakan cenderung menurunkan kandungan kolesterol serum sebesar 7,6%
dan memiliki kandungan kolesterol daging yang lebih rendah sebesar 2,3%
dibandingkan kelompok kontrol. Suplementasi bawang putih hasil pengolahan
cenderung meningkatkan tinggi dan lebar vili usus ayam pedaging. Suplementasi 3% bawang putih hasil pengolahan dalam pakan dapat meningkatkan bobot bursa
fabricius, tinggi vili, lebar vili, dan bobot usus serta menurunkan kadar lemak
abdomen, kolesterol serum dan kolesterol daging pada ayam pedaging. A broiler is one type of chicken that can produce meat in a short
maintenance period. During the maintenance process, the feed given is often
added with Antibiotic Growth Promoter (AGP) to promote growth and increase
immunity. Excessive and continuous feeding containing AGP can lead to an
increase in pathogen resistance and accumulation of residues in the body of
broilers. One of the efforts that can be done to overcome this problem is by
supplementing natural ingredients into the feed. One of the efforts that can be
done to overcome this problem is by supplementing natural ingredients into the
feed. Garlic (Allium sativum) is a natural herbal plant that can be used as an AGP.
Garlic processing can be done in various ways, including dried or heated into
black garlic (Black garlic). The purpose of this study was to evaluate processed
garlic as an alternative to Antibiotic Growth Promoters in feed, examine its effect
on performance, internal organs, cholesterol levels, and intestinal villi of broilers,
and determine the value of Income Over Feed and Chick Cost (IOFCC).
This research was conducted through 2 stages. The first stage is processing
garlic and then measuring the processed garlic's physical quality, chemical
quality, and active compounds. The second stage is the application of processed
garlic in broiler feed to determine its effect on performance, internal organs,
cholesterol levels, intestinal villi, and the value of IOFCC. The livestock used
were 200 DOC broiler strain Cobb (initial weight 42±3g) which were distributed
into 4 treatments, and 5 replicates, each with 10 broilers. The design used in this
study was a completely randomized design (CRD). The treatments used in phase 1
research were P1 = fresh garlic, P2 = garlic powder, P3 = black garlic powder.
The treatments in stage 2 were P0 = Feed without supplementation (control), P1 =
P0 + 3% fresh garlic, P2 = P0 + 3% garlic powder, P3 = P0 + 3% black garlic
powder.
The results showed that the processed garlic has different color, texture,
aroma, taste, and nutritional content. The content of the active compound allicin
in dry garlic was higher than other treatments. Supplementation of processed
garlic in feed significantly (P<0.05) affected abdominal fat, bursa of fabricius,
intestinal weight, and IOFCC values. However, it did not affect (P>0.05) feed
consumption, body weight gain, feed conversion, mortality, final weight, carcass,
intestinal length, and performance index. Garlic supplementation due to
processing in feed tends to reduce serum cholesterol content by 7.6%. It produces
broilers with a lower meat cholesterol content of 2.3% than the control group. In
this study, processed garlic supplementation also tended to increase the height and
width of the intestinal villi of broilers. Supplementation of 3% garlic processed in
feed can increase the weight of the bursa of fabricius, villi height, villi width, and
intestinal weight as well as reduce levels of abdominal fat, serum cholesterol and
meat cholesterol in broilers.
Collections
- MT - Animal Science [1150]