Urip Santoso et al.
Effect of Turmeric and Garlic Inclusion to Sauropus androgynus-Bay Leaves
Buletin Peternakan 44 (4): 233-239, November 2020
Bulletin of Animal Science
ISSN-0126-4400/E-ISSN-2407-876X
Accredited: 36a/E/KPT/2016
http://buletinpeternakan.fapet.ugm.ac.id/
Doi: 10.21059/buletinpeternak.v44i4.52285
Effect of Turmeric and Garlic Inclusion to Sauropus androgynus-Bay Leaves
Containing Diets on Performance, and Carcass Quality of Broilers
Urip Santoso*, Yosi Fenita, Kususiyah, Kiki Rusdi, Elsa Marta Savitri and Novriska Winni
Simanjutak
Department of Animal Science, Faculty of Agriculture, Bengkulu University, Kota Bengkulu, 38371, Indonesia
ABSTRACT
Article history
Submitted: 7 December 2019
Accepted: 7 October 2020
* Corresponding author:
Telp. +62 823 7556 0158
E-mail: santoso@unib.ac.id
This study aimed to examine the effect of turmeric or garlic supplementation to
fermented Sauropus androgynus-bay leaves (FSBL) containing diet on performance,
carcass quality and meat organoleptic status in broilers. This study used a completely
randomized design. Two hundred 15-day-old female broilers were grouped into 5
groups with 4 replications as follows: Diet with 0.5% commercial feed additive (P0);
1.25% FSBL containing diet (P1); 1.25% FSBL containing diet plus 1 g turmeric
powder (P2); 1.25% FSBL containing diet plus 2 g garlic (P3); 1.25% FSBL containing
diet plus 1 g turmeric and 2 g garlic (P4). The results showed that the use of turmeric or
garlic to FSBL containing diet did not affect body weight gain, feed intake, feed
conversion ratio, carcass weight, meat bone ratio, drip loss, and taste, odor, and texture
of broiler meats (P>0.05) but affected cooking loss (P<0.05). In conclusion, the
inclusion of garlic and/or turmeric to fermented Sauropus androgynus-bay leaves
containing diet did not improve performance and carcass quality in broiler chickens.
Any combination of medicinal plants could replace commercial feed additive.
Keywords: Broiler chickens, Carcass quality, Garlic, Performance, Sauropus
androgynus-bay leaves, Turmeric
Introduction
Medical plants are used as supplements or
as drugs to prevent or cure diseases in both
animals and humans. The use of medical plants in
livestock is expected to increase in line with the
prohibition of antibiotics as a feed additive to
stimulate growth. This prohibition due to
antibiotics that accumulate in livestock products
can cause pathogenic microbial resistance to
drugs so that treatment of drug to cure disease
will be longer. Antibiotic residues can also cause
allergies, toxicity, alter intestinal flora, reduce the
immune response and harm the environment and
economy (Manyi-Loh et al. (2018).
Several medical plants have been studied
to evaluate its effectiveness as a feed additive in
fish (Samad et al., 2014) and poultry (Nouzarian
et al., 2011; Santoso et al., 2018a; Santoso et al.,
2018b; Mulugeta et al., 2019). Our previous
results (Fenita et al., 2017) showed that giving
Sauropus androgunus leaves or bay leaf powder
at 5% level relatively resulted in similar body
weight, feed consumption, feed conversion and
carcass quality to the control. We also reported
that giving 5% Sauropus androgynus leaves gave
significantly a redder color to the meat. The above
research is continued by Santoso et al. (2018b) by
fermenting Sauropus androgynus and bay leaves
and then given to broilers in the form of various
combinations of fermented Sauropus androgynusbay leaves (FSBL). This study showed that the
use of 2.5% FSBL relatively resulted in similar
performance and carcass quality to the control
(Santoso et al., 2018b). It was further reported
that the above treatment significantly produced a
yellower carcass color and redder meat.
The availability of Sauropus androgynus
and bay leaves is still very limited, so it will be
difficult to use if this medicinal plant combination is
applied in large-scale poultry industry. For this
reason, the usage of these two medicinal plants
needs to be lowered below 2.5%. However,
decreasing the use of those leaves will reduce the
amount of active compounds consumed by
broilers. Therefore, it is necessary to add other
medicinal plants which can be given in smaller
amounts but are effective to improve the
performance of broilers. Garlic and turmeric are
very effective in increasing the performance of
broilers even if given in very small amounts.
Curcumin is the dominant polyphenol
found in the turmeric. Curcumin is known as
antioxidant, anti-inflammatory, antimutagenic,
antimicrobial and anticancer properties. Turmeric
supplementation resulted in lowering feed
233
Urip Santoso et al.
Effect of Turmeric and Garlic Inclusion to Sauropus androgynus-Bay Leaves
conversion ratio (Nouzarian et al., 2011;
Lukasiewicz et al., 2017), mortality and cooking
loss but increasing shear force and meat color
(Lukasiewicz et al., 2017). One gram turmeric/kg
diet inclusion is adequate to increases body
weight gain (Samarasinghe et al., 2003), and this
level was used in the present study.
Garlic exhibits antibacterial activity (AlMasaudi and Al-Bureikan, 2013), antimicrobial
activity (Yetgin et al., 2018), antifungal activity
(Burian et al., 2017, antiparasitic (Yildiz et al.,
2019) and antiviral activity (Arify et al., 2018). The
main compounds of this medical plant are allicin,
diallyl disulphide, S-allylcysteine, and diallyl
trisulfide (Mikaili et al., 2013). Sangilimandan et al.
(2019) reported that the inclusion of 2 g garlic/kg
diet improve production efficiency.
This study was conducted to analyze the
effects of turmeric and/or garlic supplementation
to fermented Sauropus androgynus-bay leaves
(FSBL) containing diet on growth performance
(body weight, body weight gain, feed intake and
feed conversion ratio), carcass quality and meat
organoleptic status in broiler chickens. It was
hypothesized that the inclusion of garlic and
turmeric to fermented Sauropus androgynus-bay
leaves
containing
diet
improve
growth
performance and carcass quality in broiler
chickens.
Materials and Methods
Preparation of medical plant powder
Bay leaves and Sauropus androgynus
leaves were air-dried for 5 days, and then dried in
the sun for one hour to obtain 10-12% water
content, and stored before fermentation. Garlic
thinly sliced, dried in the sun to dry, milled and
stored before use. Turmeric powder was obtained
from traditional markets. All these medicinal plants
were analyzed proximate and their energy levels.
Gross energy was measured using a bomb
calorimeter, whereas proximate analysis was
done using the methods of AOAC (2012). The
results of this analysis were used to calculate the
nutritional composition of the experimental diets.
Fermentation
The leaves were fermented with cassava
yeast (Santoso et al., 2015). In short, bay and
Sauropus androgynus leaves were steamed for 30
minutes and then cooled. They were then
fermented in closed plastic bags with cassava
yeast at level of 0.5% of the leaves for 24 hours
for Sauropus androgynus leaves and 48 hours for
bay leaves. The fermented products were then
milled and stored in plastic bags before use. The
fermented leaves were analyzed proximate and
their energy levels.
Animals and diets
Newly arrived 300 one day old female
broiler chicks strain Lohman were placed in
brooder ring and given sugar containing water to
decrease stress due to travel. The temperature of
234
the brooder was maintained between 32-33oC at
the first week and it was gradually lowered at the
second week. At the end of second week the
broiler chicks were not given additional heat.
Broiler chicks were vaccinated against ND at the
age of 21 days. Broiler chickens were given
commercial diet before entering into the research
period.
At the age of 15 days, female broilers were
selected, and grouped into plots and given
experimental diet up to the age of 35 days. The
composition of experimental diets have been
published elsewhere (Santoso et al., 2020). The
calculated crude protein of P0, P1, P2, P3, and P4
diets was 20.0%, 19.7%, 19.7, 19.7%, and 19.7%,
respectively, whereas the calculated ME of P0,
P1, P2, P3, and P4 diets was 3,130, 3,111, 3,111,
3,110, 3,110 kcal/kg, respectively (Santoso et al.,
2020). One gram turmeric/kg diet supplementation
(Samarasinghe et al., 2003) was able to increase
body weight and to reduce fat deposition in
broilers so that this level was used in this study.
The use of garlic at level of 2 g/kg in this study
was based on the research of Jimoh et al. (2012).
This study used a completely randomized
design. Two hundred 15-days-old female broilers
were grouped into 5 treatment groups with 4
replications of 10 birds as follows: Diet with 0.5%
commercial feed additive (P0); 1.25% fermented
Sauropus androgynus-bay leaves (the ratio was
1:3) (FSBL) containing diet (P1); 1.25% FSBL
containing diet plus 1 g turmeric powder/kg diet
(P2); 1.25% FSBL containing diet plus 2 g
garlic/kg diet (P3); 1.25% FSBL containing diet
plus 1 g turmeric and 2 g garlic/kg diet (P4).
Broiler chickens were maintained in open house
with a roof monitor, stocking density 10
broilers/1m2, lighting 12 hours from 18.00 to
06.00. Broiler chickens were given experimental
diets and drinking water ad libitum. Body weight,
feed intake and feed conversion ratio were
measured weekly.
Variables and sampling
At 35 days of age, six female broiler
chickens from each treatment group were
selected and slaughtered. Variables measured
were carcass weight, meat bone ratio, cooking
loss, carcass color, and drip loss. DSM broiler fan
was used to measure carcass color. Breast meats
were placed in closed plastic bags, boiled at 80 oC
for 20 minutes and cooled. Cooking loss was
measured by reducing the weight of breast meat
before cooking by the weight of breast meat after
cooking divided by the weight of breast meat
before cooking multiplied 100% (Santoso et al.,
2002). Other breast meats were placed in closed
plastic bags, stored at freezer for 72 hours. Drip
loss was calculated by reducing the weight of
breast meat before storage by the weight of breast
meat after thawing divided by the weight of breast
meat before storage multiplied by 100%. Meat
bone ratio was measured by dividing the weight of
breast and thigh meats by the weight of breast
and thigh bones (Santoso et al., 2018b).
Urip Santoso et al.
Effect of Turmeric and Garlic Inclusion to Sauropus androgynus-Bay Leaves
Twenty semi-trained sensory panelists
were used in the present study. The meat color
was assessed by comparing the color of the
breast meat with the standard ID-DLO reference
scale of 1-5 (Santoso et al., 2002). The meat odor
was judged from very fishy (score 1) to not fishy/
(score 5). The meat taste was measured
according to the method of Santoso et al. (2018b).
The panelists were previously trained by testing
the breast broth obtained by boiling the meat at
various concentrations. The value 1 (bad taste)
was obtained by making a broth from 1 g of meat
boiled in 50 ml of water; value 2 (less taste
delicious) 4 g meat/50 ml water; value 3 (taste
quite good) 7 g meat/50 ml water; value 4 (good
taste) 10 g meat/50 ml water and; value 5 (very
tasty) 13 g meat/50 ml water. After the panelist
could distinguish the meat taste, they were then
asked to taste and to score the meat taste from 1
(bad taste) to 5 (very tasty). Texture test was done
by biting boiled meat using the teeth, and scored
from 1 (not soft) to 5 (very soft).
Data analysis
Data were analyzed using analysis of
variance, and Duncan’s Multiple Range Test was
used as a further test if it had significant effect.
Result and Discussion
Chemical composition of medical plant used
The results of laboratory analysis of
medicinal plants used in this study are presented
in Table 1. Fermented bay leaves or Sauropus
androgynus leaves had higher protein content with
lower crude fat, crude fiber and energy as
compared with unfermented ones. Turmeric
contains 8.32% crude protein, 7.64% crude fiber,
1.04% crude fat, 0.23% calcium, 0.34%
phosphorus and 1.675 kcal energy/kg. Garlic
contains 4.38% crude protein, 8.45% crude fiber,
1.28% crude fat, 0.02% calcium, 0.18%
phosphorus and 1.317 kcal energy/kg.
An increased crude protein in the
fermentation process due to several factors,
including the addition of protein from microbial
culture, the ability of microorganisms to secrete
several enzymes, and the use of carbohydrates,
fats and crude fibers of feedstuffs by
microorganisms to obtain energy and for cell
activity
(Oseni
and
Akindahunsi,
2011).
Olukomaiya et al. (2019) stated that fermentation
carbohydrate of feedstuffs were used by
microorganism resulting in a lower dry matter of
feedstuffs. Furthermore, they stated that the
decreased in dry matter of feedstuffs as well as
production of extra microbial protein during
fermentation might contribute to an increase in
protein of feedstuffs. In addition, the fermentation
process in this study used cassava yeast where
the yeast was dominated by Saccharomyces sp.
Onofre et al. (2017) reported that Saccharomyces
cerevisiae biomass contains 49.63% protein,
whereas Yalҁin et al. (2011) reported that
Saccharomyces cerevisiae culture contains
44.53% protein.
During fermentation, microorganisms used
carbohydrate, fat and crude fiber to obtain energy
and for cell activity (Oseni and Akindahunsi, 2011)
resulting in lower crude fiber, fat and energy
contents of fermented products in the present
study.
Growth performance of broiler
Table 2 shows the effect of turmeric and/or
garlic inclusion to FSBL containing diets did not
affect body weight, body weight gain, feed intake
and feed conversion ratio (P>0.05). The present
study showed that 1.25% FSBL itself or in
combination with turmeric and/or garlic could
replace commercial feed additive (the control
group).
The tendency of lower body weight gain
agrees with the Santoso et al. (2018b) research
results who found that the inclusion of 2.5% FSBL
tended to lower body weight gain. It is unknown
why the addition of 1 g turmeric/kg to FSBL
containing diet did not induce body weight gain,
whereas (Samarasinghe et al., 2003) reported that
the inclusion of 1 g turmeric/kg increased body
weight gain. However, Kafi et al. (2017) reported
that turmeric supplementation increased the
body weight of broilers when turmeric was
added at a 7.5 g/kg diet. It appears the
turmeric quality may influence the results. Li
et al. (2011) stated that both curcuminoids
and
essential
oils
(the
main
active
compounds in turmeric) contents significantly
varied depending on geographic locations,
genotypes and storage condition. The addition
of 2 g garlic/kg may not be adequate to increase
weight gain. This assumption is supported by
research by Mulugeta et al. (2019) and Karangiya
et al. (2016) who reported that to increase body
weight gain, garlic should be added at 10 g/kg
diet.
Table 1. The chemical composition of medicinal herbs used in the present study
Feedstuffs*
Moisture
(%)
8.40
14.50
12.39
13.23
Bay leaves
Fermented bay leaves
Sauropus androgynus leaves
Fermented Sauropus
androgynus leaves
Turmeric
9.12
Garlic
10.31
*All samples were analyzed in duplicates.
Protein
(%)
8.32
9.75
23.13
27.13
8.32
4.38
Crude fiber
(%)
26.67
22.12
26.54
15.34
7.64
8.45
Crude fat
(%)
8.36
6.24
3.35
3.34
Ca (%)
P (%)
0.76
0.92
1.76
2.24
0.23
0.32
1.12
0.95
1.04
1.28
0.23
0.02
0.34
0.18
Groos Energy
(Kcal/kg)
1.994
1.879
2.054
1.998
1.675
1.317
235
Urip Santoso et al.
Effect of Turmeric and Garlic Inclusion to Sauropus androgynus-Bay Leaves
Table 2. Effect of turmeric and garlic inclusion to Sauropus androgynus-bay leaves containing diets on performance of female broilers
Variables
P0
P1
P2
P3
P4
P
Body weight, g/bird
1,413.3+25.1
1,414.6+68.6
1,366.4+16.5
1,390.3+49.1
1,416.3+49.1
0.615
Body weight gain, g/bird
1,003.8+30.9
994.1+64.1
949.5+22.8
972.9+42.7
1,001.3+25.7
0.646
Feed intake, g/bird
1,838.2+57.7
1,904.6+136.2
1,823.3+97.6
1,569.6+76.4
1,809.8+55.9
0.481
Feed conversion ratio
1.83+0.07
1.92+0.06
1.92+0.09
1.62+0.50
1.81+0.27
0.473
P0 = Control; P1 = 1.25% fermented Sauropus androgynus-bay leaves (FSBL) containing diet; P2 = 1.25% FSBL containing diet plus 1
g turmeric powder; P3 = 1.25% FSBL containing diet plus 2 g garlic); P4 = 1.25% FSBL containing diet plus1 g of turmeric and 2 g
garlic).
Carcass quality
The effect of turmeric and/or garlic
inclusion to FSBL containing diets on carcass
quality is shown in Table 3. The inclusion of
turmeric and garlic to FSBL containing diets had
no effect on carcass weight, meat bone ratio, and
drip loss (P>0.05) but affected cooking loss
(P<0.05). P1 had lower cooking loss than P0, P3.
Carcass color was qualitatively more yellow in the
medical plant groups than in the control group
which was given a 0.5% commercial feed additive
containing diet.
No change in carcass weight and meat
bone ratio in the current study was in line with the
observation of Santoso et al. (2018b). These
investigators reported that the use of 2.5% or 5%
FSBL did not improve carcass weight and meat
bone ratio. The protein and energy levels of all
experimental diets were relatively similar, which
might cause no change in those variables.
The present study showed that cooking
loss was lower in broilers fed diet with 1.25%
FSBL. The previous study (Santoso et al., 2018b)
showed that giving 2.5% FSBL did not reduce
cooking loss. Thus, the level of FSBL inclusion
may give different responses on cooking loss.
However, It is unknown why garlic inclusion to
FSBL containing diet increased cooking loss. It is
assumed that the antioxidants contained in
Sauropus androgynus and bay leaves are
antagonist with antioxidants in garlic. Some
antioxidants could have antagonism responses.
For example, when flavonoid and trolox (a watersoluble analog of vitamin E and has an antioxidant
like vitamin E) were mixed, the concentration of
flavonoid becomes lower resulting in lower
antioxidant activity (Tavadyan and Minasyan,
2019). Lower antioxidant activity may result in
higher protein oxidation that may cause a higher
cooking loss in the present study. In addition,
lower cooking loss might also be caused by lower
meat fat content. Santoso et al. (2020) used the
same treatment as the current study, and found
that the inclusion of 1.25% FSBL reduced meat fat
content. Wong and Maga (1995) reported that
meat with low fat content has a low cooking loss.
The inclusion of turmeric plus garlic to FSBL
containing diet normalize cooking loss as
compared with FSBL containing diet.
Medical plant mixture inclusion tended to
reduce drip loss except for P3. The reduction
tendency of P1, P2 and P4 were 18,4%, 12,4%
and 16,5%, respectively. The addition of turmeric
and/or garlic tended to reduce the effectiveness of
the FSBL containing diet to reduce drip loss. The
antagonistic interaction of antioxidant compounds
present in the medical plant mixture might cause
lower activity of antioxidant resulting in higher drip
loss.
Better carcass color in the medical plant
mixture groups is assumed from an increase in βcarotene content of a carcass. Fermented
Sauropus androgynus leaves contain 3,510.4 4
µg/g β-carotene (Santoso et al., 2015). Turmeric
had total carotenoids 510 µg/100g with 60
µg/100g β-carotene (Kandlakunta et al., 2008),
whereas garlic has a β-carotene range from 5.687.46 µg/100 g (Azzini et al., 2014). It appears that
more yellow of carcass color was in part caused
by the accretion of β-carotene content in the skin.
Santoso et al. (2016) reported that the Sauropus
androgynus leaves themselves enhanced carcass
color in broilers.
Organoleptic properties
The effect of turmeric and garlic inclusion
to FSBL containing diets on meat organoleptic
properties is shown in Table 4. The inclusion of
turmeric and garlic to FSBL containing diets did
not affect taste, odor and texture of broiler meats.
In qualitative value, meat color was relatively
similar to among the treatment groups.
A similar broiler breast color indicates
similar meat quality. Similar breast meat color
resulted in similar muscle pH, percentages of
marinade pick-up and amounts of retained
moisture indicating similar meat quality (Allen et
al., 1998). The present study used 1.25% FSBL,
whereas higher inclusion of this mixture (2.5%
FSBL) increased meat color (Santoso et al.,
2018b). Thus, the influence of FSBL on meat color
depends on the level of use of FSBL.
Furthermore, the 2.5% FSBL containing diet
(Santoso et al., 2018b) or 1.25% FSBL containing
Table 3. Effect of turmeric and garlic inclusion to Sauropus androgynus-bay leaves containing diets on carcass quality in female broilers
Variables
P0
P1
P2
P3
P4
P
Carcass weight, %
69.12+0.76
69.33+1.08
69.39+2.28
68.48+0.79
70.36+2.05
0.494
Meat bone ratio
6.41+0.65
6.00+0.63
6.29+0.58
6.22+0.32
6.40+0.43
0.780
Cooking loss
35.89+1.05b
32.59+1.13a
34.04+1.61ab
35.16+0.87b
33.86+1.60ab
0.000
Drip loos
7.11+2.53
5.80+1.55
6.23+2.64
8.04+1.45
5.94+2.22
0.732
Carcass color
102.38+0.25
102.63+0.25
102.63+0.48
102.75+0.29
102.75+0.29
P0 = Control; P1 = 1.25% fermented Sauropus androgynus-bay leaves (FSBL)] containing diet; P2 = 1.25% FSBL containing diet plus 1
g turmeric powder; P3 = 1.25% FSBL containing diet plus 2 g garlic); P4 = 1.25% FSBL containing diet plus1 g of turmeric and 2 g
garlic).
236
Urip Santoso et al.
Effect of Turmeric and Garlic Inclusion to Sauropus androgynus-Bay Leaves
Table 4. Effect of turmeric and garlic inclusion to Sauropus androgynus-bay leaves containing diets on organoleptic properties
of broiler meats
Variables
P0
P1
P2
P3
P4
Taste
3.04+0.36
3.19+0.21
2.93+0.14
3.28+0.25
3.09+0.23
Odor
3.06+0.15
3.24+0.26
3.11+0.06
3.10+0.30
3.26+0.13
Texture
2.94+0.11
3.08+0.54
3.03+0.26
3.24+0.42
3.34+0.23
Meat color
3.00+0.54
2.94+0.43
3.00+0.54
2.94+0.37
3.00+0.35
P0 = Control; P1 = 1.25% fermented Sauropus androgynus-bay leaves (FSBL)] containing diet; P2 = 1.25% FSBL containing
diet plus 1 g turmeric powder; P3 = 1.25% FSBL containing diet plus 2 g garlic); P4 = 1.25% FSBL containing diet plus1 g of
turmeric and 2 g garlic).
diet (the present study) did not affect taste, texture
and odor of broiler meat. Furthermore, the use of
5% FSBL improved taste, texture and odor of
broiler meats (Santoso et al., 2018b).
The addition of 1 g turmeric/kg and/or 2 g
garlic/kg to 1.25% FSBL containing diet did not
improve taste, meat color and texture and did not
reduce odor. Karangiya et al. (2016) reported that
inclusion 10 g garlic/kg tended to improve
appearance, aroma, color, flavor, juiciness, and
tenderness of broiler meats.Thus, the use of
various combinations of medical plants in current
research could replace commercial feed additive
without reducing organoleptic properties of broiler
meat.
Conclusions
The inclusion of garlic and/or turmeric to
fermented Sauropus androgynus-bay leaves
containing diet did not improve performance and
carcass quality in broiler chickens. The use of
1.25% FSBL containing diet reduced cooking loss.
Any combination of medicinal plants could replace
commercial feed additive.
Acknowledgment
The authors thank the Directorate General
of Higher Education, the Ministry of Research,
Technology and Higher Education, Indonesia
under contract number 769/UN30.15/LT/2019.
The authors are also grateful to Kiki Rusdi, Elsa
Marta Sawitri, Ander Agustian, and Novriska
Winni Simanjutak for assisting in the conduct of
this research.
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