The use of wheat bran fermented by aspergillus niger as a feed to produce healthy broiler meat in low-cholesterol

Abstract

Wheat bran (WB) is a byproduct of wheat flour mill that has potential as a broiler feed. Nutrient contents of WB are relatively low in available energy and protein, but high in fiber. Fermentation technology using Aspergillus niger is one processing method to increase the quality of WB. The objective of this study was to evaluate the effect of fermenting WB with Aspergillus niger (WBF) on broiler performance and cholesterol concentration. One hundred ninety two fourteen day old chicken (initial body weight 333.67 ± 21.45 g) were used and reared for three weeks. The treaments were R0 (diet without WB and WBF), R1 (diet containing 15% WB), R2 (diet containing 15% WBF), R3 (diet containing 20% WBF), R4 (diet containing 25% WBF), and R5 (diet containing 30%WBF). Experimental diets were formulated isoprotein (20%) and isoenergy (3150 kcal/kg). A completely randomize design with 6 treatments and 4 replications were assigned in this experiment. The data were analyzed using analysis of variance (ANOVA) and contrast orthogonal to determine differences between treatments. There were significant (P<0.05) negative responses in body weight, and feed conversion with increasing of WBF more than 20% in diets, but feed consumption, carcass percentage and abdominal fats were almost the same for all treatments. There were no significant responses in meat cholesterol, cholesterol, triglyseride, HDL dan LDL of blood serum. It is concluded that WBF can be used as feed to produce healthy broiler meat with the best level was 15% in the diet.

Daging ayam broiler merupakan salah satu pangan yang memiliki brand image sebagai sumber kolesterol sehingga dibutuhkan teknologi yang dapat memproduksi daging ayam broiler yang rendah kolesterol. Dedak gandum kasar (wheat bran) merupakan hasil samping dari industri pengolahan tepung terigu. Penggunaan produk fermentasi dalam pakan ternyata dapat menurunkan serum kolesterol darah. Peningkatan kualitas zat makanan pada dedak gandum kasar dan penurunan kolesterol dilakukan dengan metode fermentasi kapang Aspergillus niger. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian dedak gandum kasar (WB) yang difermentasi (WBF) terhadap persentase kolesterol yang dihasilkan dan performa ayam broiler. Penelitian ini menggunakan dedak gandum kasar (WB) yang berasal dari PT. Indofood Sukses Makmur. Ternak yang digunakan sebanyak 192 ekor broiler berumur 14 hari dengan bobot badan rata-rata 333,67 ± 21,45 g. Pemeliharaan dilakukan sampai umur ternak mencapai 5 minggu. Perlakuan dibagi menjadi 6 perlakuan dengan 4 ulangan : R0 (pakan tanpa WB & WBF), R1 (pakan dengan 15% WB), R2 (pakan dengan 15% WBF), R3 (pakan dengan 20% WBF), R4 (pakan dengan 25% WBF) dan R5 (pakan dengan 30% WBF) dengan peubah yang diamati adalah konsumsi pakan (g), pertambahan bobot badan (g), bobot badan akhir (g), konversi pakan, persentase karkas (%), persentase lemak abdomen (%), kolesterol daging (mg/100gr), kolesterol darah (mg/dl), trigliserida darah (mg/dl), HDL darah (mg/dl) dan LDL darah (mg/dl). Hasil data yang diperoleh dianalisis menggunakan analisi ragam (Anova) dan uji ortogonal kontras untuk melihat perbedaan diantara perlakuan.