Chemical and physical quality of broiler meat with drinking water containing boiled and fermented water of various cooking spices as phytobiotics

Abstract

Abstract The chemical and physical quality of broiler breast meat usually be improved by soaking the meat in a solution of cooking spices, but in here, the spices is used a solution were given to drinking water. This study aims to know its effect on the pH value, water content, fat content, and cooking loss. The design of research used a CRD with 9 treatments and 3 replications. The treatment given was broiler drinking water with the addition of: K0 (control); K1-K4 as afermented and K5-K8 is a boiled of cooking spice solution. The total use of various cooking spice is 125 g/L of mixing water of the broilers daily drinking water needs. The result of Anova showed that the addition of cooking spice had a very significanteffect on the levels of pH, water content, fat content and cooking loss of broiler meat. It can be concluded that the use of cooking spices especially based on garlic and Kaempferia galanga can be used during broiler rearing as a feed additive to improve meat quality in drinking water because it is effective in reducing pH, water, fat content and cooking losses.