Evaluation of Beverage Addition Level with Kombucha Fermented Tea on Viscera, Abdominal Fat and Cholesterol of Broiler Chicken.

Abstract

Low nutritive value and high variability of local feedstuffs were a problem in poultry especially broiler development. Beside that, high abdominal fat, cholesterol contents and antibiotic residue in broiler carcass were another problem has to be solved. Therefore. looking for feed additives to improve perfonnance and carcass quality are needed. Kombucha fermented tea was the potentially material for feed additives because its may inhibit pathogenic bacteria and assist lipid metabolism for lowering body fat and cholesterol contents. This research was conducted to evaluate abdominal fat, cholesterol content and viscera of broiler chicken received kombucha fennented tea in its beverage. An experiment was carried out with 30 Hubbard strain broiler chicken taken from fifteen groups (5 treatments x 3 replications x 2 birds). The five treatments were RI (local ration + beverage without containing kombucha fennented tea or 0% KFT), R2 (local ration + 12.5% KFl), R3 (local ration + 25% KFT), R4 (local ration + 50% KFl), R5 (commercial ration + 0% KFl). Throughout the 33-d feeding trials, chicks had free access to ration and beverage. The variable observations were body weight, percentage of abdominal fat, heart, liver. spleen, bursa fabricius, gizzard, digestive tract, total cholesterol, HDL and LDL contents. Data from Completely Randomized Design were statistically analyzed with analysis of variance (ANOVA) and the orthogonal contrast and polynomial test were used to compare differences between treatment means. Result showed that kombucha fermented tea (KFT) addition in beverage significantly (p<0.05) reduced body weight, percentage of abdominal fat content, spleen and increased HDL (high density lipoprotein) of leg quarter meat, percentage of gizzard, small intestine and caeca. However, KFT did not affect (p>O.05) LDL (low density lipoprotein) and cholesterol content, percentage of heart, liver, bursa fabricius. KFT addition at 25% significantly reduced abdominal fat and increased HDL contents. Average of cholesterol and LDL contents at 25 % lower than control. The conclusion that kombucha fennented tea 25% added to broiler beverage reduced abdominal fat and increased HDL contents of broiler chicken. Key Words: feed additive, kombucha fennented tea, viscera, abdominal fat, cholesterol, LDL, HDL and broiler chicken