Suplementasi Tepung Daun Kemangi (Ocimum basilicum) Terhadap Performa dan Kualitas Karkas Ayam Broiler Diinfeksi Escherichia coli

Abstract

This research was conducted to evaluate the effect suplementation kemangi of meal (Ocimum basilicum) in the diet as E. coli antibacteria in improving broiler performans and carcass quality. This experiment used 180 day old chicks (DOC) of broiler strain which were kept litter system for 34 days. The experiment used completely randomized design with six treatment and three replications consisting of 10 broilers in each replication. The treatment diet were R0 = control diet, R1 = R0 infected with E. coli, R2 = R1 + 1% kemangi meal, R3 = R1 + 2% kemangi meal, R4 = R1 + 3% kemangi meal, R5 = R1 + antibiotic. The data were analyzed with analysis of variance. The variable observed were feed consumption, body weight gain, final of body weight, feed conversion ratio, mortality, total colony of E. coli, carcass weight, abdominal fat, and meat cholesterol. The result showed that use of kemangi meal up to 3% in ration decreased the number of E.coli in excreta before infection. The result for carcass quality showed that the use of kemangi up to 3% in the diet decreased meat cholesterol. The treatment did not affect performance, final body weight, carcass and abdominal fat.