Cholesterol Contents and Carcass Yields of Broiler Meats Fed Different Level of Garlic Meal

Abstract

Garlic is one spice herbal that can be used to reduce levels of fat and cholesterol in the human blood. This materials can also be applied to reduce fat and cholesterol content of meat products through the manipulation of animal diets. The study objective was to identify the cholesterol content of meats and carcass yield of broiler fed different level of garlic meals. The experiment was used 100 day old chicks (DOC) of broiler. It was designed by Completely Randomized Design with 5 treatments and 4 replicates. Differences every treatment were tested with Duncan’s multiple range test. Experimental diets used were: control diet (R0); inclusion of 1.5% garlic meal (R1); inclusion of 3% garlic meal (R2); inclusion of 4.5% garlic meal (R3); and inclusion of 6% garlic meal (R4). Feed and water were offered ad libitum, birds were slaughtered at 42 days old. The result showed that feed treatments had significant effect (P<0.05) on cholesterol content of meat with the value as 123.20mg/100g (R0); 123.00mg/100g (R1); 102.95mg/100g (R2); 73.29mg/100g (R3); and 58.69mg/100g (R4). The inclusion of 6% of garlic meal in the diets reduced cholesterol contents from 123.2 mg/100g (R0) to 58.69mg/100g (R4), or reducing to be 47.26%. While the carcass yields (carcass persentage, components, and abdominal fat), actually an increased but not to significant effects. Increasing of garlic meal in the broiler ration reduced the cholesterol content of the broiler meats.