| Abstrak/Abstract |
This study aimed to evaluate the effect of turmeric-extract nanocapsule levels in theration on sensory quality and fatty acids composition of broiler chicken meat. This study used acompletely randomized design, one way classification. One hundred and twenty male broilerchicks were divided into 10 treatments with 3 replicates, each of 4 birds per replicate. Tenthtreatments are : P1 (BR + Bacitracin 50 ppm), P2 (BR /Basal-Rations /control), P3 (BR +Chitosan 0.1%), P4 (BR + Turmeric-Extract 0.1%), P5 (BR + STTP 0.1%), P6 (BR +Nanocapsule 0.2%), P7 (BR + Nanocapsule 0.4%), P8 (BR + Nanocapsule 0.6%), P9 (BR +Nanocapsule 0.8%), P10 (Commercial-Ration). The variables measured of sensory quality were: color, odor, taste, tenderness, texture and preference panelists and meat fatty acidscomposition. ANOVA followed LSD was used for data analysis. The results showed thattreatments ofthe feed had no significant difference (P>0.05) for color, odor, taste, tenderness,and preference panelists but significantly difference (P<0.05) in the texture of the meat. It wasconcluded that turmeric extracts nanocapsule can be used in broiler rations a t levels 0.4% yieldsensory quality are good in meat broiler chicken. |
