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标题：Effect of Fermented Sauropus androgynus Leaf Extract on the Chemical Composition of Broiler Meat
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作者：Urip Santoso ; Yosi Fenita ; Kususiyah 等
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2017
卷号：16
期号：5
页码：306-313
DOI：10.3923/pjn.2017.306.313
出版社：Asian Network for Scientific Information
摘要：Objective: The present study was conducted to evaluate the effect of fermented Sauropus androgynus leaf extract on the chemical composition of broiler meat. Methodology: One hundred broilers aged 15 days were distributed into five treatment groups. Each treatment group was represented by four replicates of five broiler chickens each. The five treatment groups were as follows: (1) Broiler chickens were fed diet without fermented Sauropus androgynus leaf extract (FSALE) as the control (P0), (2) Broiler chickens were fed a diet supplemented with 4.5 g FSALE kg¹ diet (P1), (3) Broiler chickens were fed a diet supplemented with 9 g FSALE kg¹ diet (P2), (4) Broiler chickens were fed a diet supplemented with 13.5 g FSALE kg¹ diet (P3) and (5) Broiler chickens were fed a diet supplemented with 18 g FSALE kg¹ diet (P4). Results: The extract contained 25.46% protein, 1.34% fat, 3,642.6 μg β-carotene g¹, 8.17 mg iron g¹ and 0.17 mg sterol/100 mg. The extract was rich in palmitic acid (29.96%) and glutamic acid (2.221%). The results showed that FSALE inclusion significantly increased the contents of protein (p<0.01), β-carotene (p<0.001) and iron (p<0.001) of broiler meats, but it significantly reduced the contents of fat (p<0.05) and cholesterol (p<0.05) of broiler meats. The FSALE inclusion significantly reduced oleic acid (p<0.05) and increased docosahexaenoic acid (p<0.001). In addition, FSALE significantly reduced aspartic acid, serine, glycine, histidine, arginine, threonine and cystine (p<0.01), but FSALE significantly increased glutamic acid, alanine, proline, tyrosine, valine, methionine, phenylalanine and lysine (p<0.001). Conclusion: The FSALE inclusion at level of 4.5-18 g kg¹ in the diet increased the contents of iron, protein and β-carotene but it reduced the content of cholesterol in broiler meat. In addition, FSALE inclusion changed the composition of amino acid s and fatty acid s.