Efek Fortifikasi Vitamin E dan Mineral Se dalam Pakan Terhadap Profil Darah, Kadar Lemak Daging, dan Berat Bulu Ayam Kampung

Abstract

Vitamin E and selenium are antioxidant and essential micronutrients in poultry for normal health and preventing free radical damage to phospholipid membranes, enzymes and other important molecules. Objective of this study was to determine the effects of vitamin E and /or Selenium fortification in the diet on blood profile, fat content of meat and feather weight. The research was carried out for 5 weeks using one-hundred-sixty Kampong chickens fed with commercial feed BR-21E as control (T1), fortification 0.2 ppm selenium organic (T2), 200 IU vitamin E (T3) and 200 IU Vitamin E + 0.2 ppm selenium organic (T4). This experiment used a Completely Randomized Design. The data were analyzed using Analysisof Variances (ANOVA) and any significant differences were further tested using Contras F Ortogonal. The variables observed were blood profile (haemoglobin, pack cell volume, erythrocyte, leukocyte, monocyte, eosinophile, heterophile, lymphocyte and ratio H/L), fat content of meat, and feather weight. The results showed that fortification with 0.2 ppm selenium organic and or 200 IU vitamin E did not affect (p>0.05) blood profile, fat content of meat and feather weight of Kampong chickens