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

Sosiawan Bulu; I Gede Mahardika; I Made Nuriyasa

doi:10.29332/ijls.v4n3.538

Authors

Sosiawan Bulu
sosiawanb@gmail.com
Master of Animal Science Study Program, Faculty of Animal Husbandry, Universitas Udayana, Denpasar, Indonesia
I Gede Mahardika Faculty of Animal Husbandry, Universitas Udayana, Denpasar, Indonesia
I Made Nuriyasa Faculty of Animal Husbandry, Universitas Udayana, Denpasar, Indonesia

Keywords:

digestibility, fermented clove leaves, free-range chicken, growth, microbes

Abstract

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.

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