| dc.description.abstract | Curcuma is a herbal plant that contain xanthorrizol curcuminoid and volatile oil as its main active ingredient that are beneficial as antioxidant, antiinflammatory, and antitumor. The research was conducted to examine the influence of curcuma at various concentration levels1, 3, and 5 ppm on total red blood cells, hematocrit value and haemoglobin concentration of broiler chickens. Twenty day old chick were divided into 4 groups, each group consisted of 5 chickens. Group I was the control group that was not given any curcuma syrup, while group II, III, and IV were given curcuma syrup at the concentration of 1, 3, and 5 ppm for 21 days. Blood samplings were performed at week 1, 2, and 3. The control group had lower total red blood cells, haematocrit, and haemoglobin concentration than the other groups. It was concluded that curcuma plus (group III and IV) could increase total red blood cells of chickens and there was not significant effects in hematocrit value and haemoglobin concentrations | en |
