Giving the extract of clove leaves (Syzygium aromaticum L.) fermented through drinking water against growth of kampong chicken

International Journal of Life Sciences

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Field Value
 
Title Giving the extract of clove leaves (Syzygium aromaticum L.) fermented through drinking water against growth of kampong chicken
 
Creator Bulu, Sosiawan
Mahardika, I Gede
Nuriyasa, I Made
 
Subject digestibility
fermented clove leaves
free-range chicken
growth
microbes
 
Description This study aims to determine the microbial population, nutrient digestibility, and growth in native chickens fed fermented clove leaf extract through drinking water. The experimental design used was a completely randomized design (CRD) with four treatments and five replications, using three native chickens 2 weeks old in each unit. The treatments were drinking water without fermented clove leaf extract (P0), drinking water given 1% fermented clove leaf extract (P1), drinking water was given 2% fermented clove leaf extract (P2), drinking water was given 3% fermented clove leaf extract (P3). The variables observed were microbial population, nutrient digestibility, and growth. The results showed that giving fermented clove leaf extract through drinking water in treatment P1 and P2 resulted in a significantly different increase in lactic acid bacteria (P<0.05) compared to the control and treatment P1 reduced pathogenic bacteria Escherichia Coli and Coliform significantly different (P<0, 05) compared to control. Treatment P2 received a higher Total Plate Count (TPC) which was significantly different (P<0.05) compared to P0, P1, and P3. The digestibility values of dry matter, organic matter, crude protein, and digestible energy were significantly different in treatment P1 (P<0.05) compared to the control.
 
Publisher Universidad Tecnica de Manabi
 
Date 2020-12-08
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://sciencescholar.us/journal/index.php/ijls/article/view/538
10.29332/ijls.v4n3.538
 
Source International journal of life sciences; Vol. 4 No. 3 (2020): December; 50-58
2550-6986
2550-6994
 
Language eng
 
Relation https://sciencescholar.us/journal/index.php/ijls/article/view/538/542
 
Rights Copyright (c) 2020 International journal of life sciences
http://creativecommons.org/licenses/by-nc-nd/4.0
 

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