Chemical quality, antioxidant capacity and physical quality of broiler meat given mangosteen rip extract (Garcinia Mangostana L.)

N L P Sriyani; N L G Sumardani; I N Tirta Ariana; I. N. Sumerta Miwada

doi:10.53730/ijls.v8n3.15400

Authors

N L P Sriyani
sriyaninlp@unud.ac.id
Udayana University, Denpasar, Indonesia
N L G Sumardani Udayana University, Denpasar, Indonesia
I. N. Tirta Ariana Udayana University, Denpasar, Indonesia
I. N. Sumerta Miwada Udayana University, Denpasar, Indonesia

Keywords:

antioxidants, broiler, mangosteen, meat quality, peel

Abstract

This study aimed to observe the chemical quality, antioxidant capacity, and physical quality of broiler meat given mangosteen rind extract in drinking water. The design used in this study was a completely randomized design (CRD) with 4 treatments and 4 replications. The four treatments were: P0 (drinking water without mangosteen rind extract as a control), P1 (1% mangosteen rind extract in drinking water), P2 (2% mangosteen rind extract in drinking water), and P3 (3% mangosteen rind extract in drinking water). The variables observed were chemical quality, antioxidant capacity of meat, and physical quality of meat. The results showed that giving 1%, 2%, and 3% mangosteen rind extract through drinking water on the chemical quality of meat showed a significant difference (P <0.05) in protein and fat content, as well as in the antioxidant capacity of meat. The physical quality of meat showed a significant difference (P <0.05) in the value of water binding capacity, cooking loss, and raw loss. This study concludes that the administration of mangosteen peel extract to broiler chicken drinking water increases meat protein levels, reduces fat levels, and increases meat antioxidant capacity.

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