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Effects of Green Betel Leaf (Piper betle L.) Extract and Citric Acid on Nutrient Utility, Health, and Meat Quality of Broiler Chickens
The broiler chicken industry has rapidly expanded in recent decades due to increasing demand for affordable animal protein and the species' high production efficiency. This study aimed to evaluate the effects of supplementing broiler chickens' drinking water with green betel leaf extract and citric acid on their nutrient utilization, health, and meat quality. A total of 200 unsexed day-old chicks (DOC) of Cobb 500 strain broiler chickens with an average initial weight of 42.17 ± 0.53 g were used. A completely randomized design (CRD) was implemented, comprising four treatment groups with five replications each, and each replicate consisted of 10 broiler chickens. The treatments involved administering drinking water containing a mixture of green betel leaf extract and citric acid at concentrations of 0% (T0, control), 1% of drinking water (10 ml, T1), 2% of drinking water (20 ml, T2), and 3% of drinking water (30 ml, T3). Parameters assessed included nutrient digestibility (protein, fat, and true metabolizable energy), meat quality (protein, fat, cholesterol content, water holding capacity, and drip loss), blood profiles (erythrocyte, leukocyte, hemoglobin, and hematocrit levels), and oxidative stress indicators (superoxide dismutase and malondialdehyde). Results indicated that T3 significantly had higher protein digestibility (77.22%), fat digestibility (76.00%), true metabolizable energy (3,010.09 kcal/kg), and meat protein content (21.26%) compared to T0, while reducing drip loss (27.93%) and MDA levels (7.88 nmol/mL) compared to T0. In conclusion, supplementing drinking water with 3% feed additive effectively enhances nutrient utility, health, and meat quality in broiler chickens.
Effects of Green Betel Leaf (Piper betle L.) Extract and Citric Acid on Nutrient Utility, Health, and Meat Quality of Broiler Chickens (Text)
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SF Animal culture