Evaluasi Pakan yang Diberi Bawang Putih (Allium sativum) Hasil Pengolahan Terhadap Performa, Organ Dalam, dan Villi Usus Ayam Pedaging

Abstract

Ayam pedaging (broiler) merupakan salah satu jenis ayam yang mampu menghasilkan daging dalam jangka waktu pemeliharaan yang singkat. Selama proses pemeliharaan pakan yang diberikan sering kali ditambah dengan Antibiotic Growth Promoter (AGP) dengan tujuan untuk memacu pertumbuhan dan meningkatkan imunitas. Pemberian pakan yang mengandung AGP secara berlebihan dan terus menerus dapat menyebabkan peningkatan resistensi patogen dan akumulasi residu dalam tubuh ayam pedaging. Salah satu upaya yang dapat dilakukan untuk mengatasi masalah tersebut adalah dengan melakukan suplementasi bahan alami ke dalam pakan. Bawang putih (Allium sativum) adalah salah satu tanaman herbal alami yang dapat digunakan sebagai AGP. Pengolahan bawang putih dapat dilakukan dengan berbagai cara antara lain adalah dihaluskan, dikeringkan ataupun dipanaskan menjadi bawang hitam (Black garlic). Tujuan penelitian ini adalah untuk mengevaluasi bawang putih hasil pengolahan sebagai alternatif AGP dalam pakan dan mengkaji pengaruhnya terhadap performa, organ dalam, kadar kolesterol, dan vili usus ayam pedaging serta mengetahui nilai Income Over Feed and Chick Cost (IOFCC) yang dihasilkan. Penelitian ini dilakukan melalui 2 tahapan. Tahap pertama adalah pengolahan bawang putih dan pengukuran kualitas fisik, kualitas kimia, serta senyawa aktif bawang putih hasil pengolahan. Tahapan kedua adalah pemberian bawang putih hasil pengolahan dalam pakan ayam pedaging. Ternak yang digunakan adalah 200 ekor DOC ayam pedaging strain Cobb (bobot awal 42±3g) yang didistribusikan ke dalam 4 perlakuan dan 5 ulangan setiap ulangannya terdiri dari 10 ekor ayam pedaging. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL). Perlakuan yang digunakan dalam penelitian tahap 1 adalah P1= Bawang putih segar, P2= Bawang putih kering, P3= Bawang hitam kering. Perlakuan pada penelitian tahap 2 adalah P0 = Pakan tanpa suplementasi (kontrol), P1 = P0 + 3% bawang putih segar, P2 = P0 + 3% bawang putih kering, P3 = P0 + 3% bawang hitam kering. Hasil penelitian menunjukkan bahwa bawang putih hasil pengolahan memiliki warna, tekstur, aroma, rasa, dan kandungan nutrisi yang berbeda-beda. Kandungan senyawa aktif allicin pada bawang putih kering lebih tinggi dibandingkan perlakuan lain. Suplementasi bawang putih hasil pengolahan dalam pakan secara signifikan (P<0,05) mempengaruhi lemak abdomen, bursa fabricius, bobor usus, dan nilai IOFCC, namun tidak mempengaruhi (P>0,05) konsumsi pakan, pertambahan bobot badan, konversi pakan, mortalitas, bobot akhir, karkas, panjang usus dan indeks performa. Suplementasi bawang putih hasil pengolahan dalam pakan cenderung menurunkan kandungan kolesterol serum sebesar 7,6% dan memiliki kandungan kolesterol daging yang lebih rendah sebesar 2,3% dibandingkan kelompok kontrol. Suplementasi bawang putih hasil pengolahan cenderung meningkatkan tinggi dan lebar vili usus ayam pedaging. Suplementasi 3% bawang putih hasil pengolahan dalam pakan dapat meningkatkan bobot bursa fabricius, tinggi vili, lebar vili, dan bobot usus serta menurunkan kadar lemak abdomen, kolesterol serum dan kolesterol daging pada ayam pedaging.

A broiler is one type of chicken that can produce meat in a short maintenance period. During the maintenance process, the feed given is often added with Antibiotic Growth Promoter (AGP) to promote growth and increase immunity. Excessive and continuous feeding containing AGP can lead to an increase in pathogen resistance and accumulation of residues in the body of broilers. One of the efforts that can be done to overcome this problem is by supplementing natural ingredients into the feed. One of the efforts that can be done to overcome this problem is by supplementing natural ingredients into the feed. Garlic (Allium sativum) is a natural herbal plant that can be used as an AGP. Garlic processing can be done in various ways, including dried or heated into black garlic (Black garlic). The purpose of this study was to evaluate processed garlic as an alternative to Antibiotic Growth Promoters in feed, examine its effect on performance, internal organs, cholesterol levels, and intestinal villi of broilers, and determine the value of Income Over Feed and Chick Cost (IOFCC). This research was conducted through 2 stages. The first stage is processing garlic and then measuring the processed garlic's physical quality, chemical quality, and active compounds. The second stage is the application of processed garlic in broiler feed to determine its effect on performance, internal organs, cholesterol levels, intestinal villi, and the value of IOFCC. The livestock used were 200 DOC broiler strain Cobb (initial weight 42±3g) which were distributed into 4 treatments, and 5 replicates, each with 10 broilers. The design used in this study was a completely randomized design (CRD). The treatments used in phase 1 research were P1 = fresh garlic, P2 = garlic powder, P3 = black garlic powder. The treatments in stage 2 were P0 = Feed without supplementation (control), P1 = P0 + 3% fresh garlic, P2 = P0 + 3% garlic powder, P3 = P0 + 3% black garlic powder. The results showed that the processed garlic has different color, texture, aroma, taste, and nutritional content. The content of the active compound allicin in dry garlic was higher than other treatments. Supplementation of processed garlic in feed significantly (P<0.05) affected abdominal fat, bursa of fabricius, intestinal weight, and IOFCC values. However, it did not affect (P>0.05) feed consumption, body weight gain, feed conversion, mortality, final weight, carcass, intestinal length, and performance index. Garlic supplementation due to processing in feed tends to reduce serum cholesterol content by 7.6%. It produces broilers with a lower meat cholesterol content of 2.3% than the control group. In this study, processed garlic supplementation also tended to increase the height and width of the intestinal villi of broilers. Supplementation of 3% garlic processed in feed can increase the weight of the bursa of fabricius, villi height, villi width, and intestinal weight as well as reduce levels of abdominal fat, serum cholesterol and meat cholesterol in broilers.