INFLUENCE OF USING SOME MEDICINAL PLANTS AS
FEED ADDITIVES ON
PRODUCTIVE POULTRY
By
Prof. Yusuf L. Henuk(E-mail: [email protected])
University of Nusa Cendana(Pantai Cermin Resort Hotel, Serdang Bedagai, Medan, INDONESIA)
5 March 2015
KRISTINA SILALAHI (TTU – DKI), JOHN TAMELAB (TTS – ACEH),
PROF. YLH – UNIVERSITY OF NUSA CENDANA -- KUPANG
(chemical products, antibiotics, probiotics,enzymes. etc) play an active role in theexperimental and commercial production of largeand small animals as well as poultry.Supplementation of several growth promoters fromdifferent sources to poultry feed is nowadayscommon and widely used, in order to improve theutilization of nutrients.
Growth promoters
(Boulos et al., 1992).
INTRODUCTION
Although, good results were obtained with thesesubstances, their use might had unfavourable effect :-Public health hazards and/or environmental pollution.In the other side, it may also result in production ofresidual problems in the tissues of birds and animals.
INTRODUCTION
At present, a large number of Natural Growth
Promoters (NGP) available on the market, including:
INTRODUCTION
establishing and maintaining a well-balanced gut
microflora which protects the host against
pathogenic invasion
INTRODUCTION
All these products have the potential to
beneficially affect gut health and
growth performance
Herbs and spices are not just in adding flavors tofoods.Their antioxidant activity also,Helps to preserve foods from oxidativedeterioration, increasing their shelf-life (Connerand Beuchat, 1984 a, b; Galli et al., 1985).There has been increasing research in the role ofherbs and spices as natural preservatives.
INTRODUCTION
Some investigators with herb mixture additives have
confirmed an impact on performance and on some meat
characteristics
(Zeweil, 2003; and Zeweil et al., 2006).
INTRODUCTION
In this respect the use of herb supplements seems to
be very promising
(Al-Harthi, 2004; Jamroz et al., 2005).
• Banyak tanaman obat tradisional telah digunakan oleh peternak untukmencegah dan mengobati penyakit pada ternak, seperti kunyit(curcuma domestica), jahe (zingeber officinale Roxb), daun sirih(leaf of betle vine – piper betle l.), garlik (allium sativum Linn),lengkuas (langua galangal (L) Stuntz), lidah buaya (aloe vera),temulawak (curcuma xanthorrhiza), lempayung (zingeber aromaticum),sambiloto (andrographis paniculata), mengkudu (molinda citrifolia),papaya (carica papaya Linn), and temu ireng (curcuma aeruginosa R).Penggunaan tanaman obat tradisional makanan pelengkap (feedsupplement) dan obat untuk ternak dan manusia telah lama digunakandi Indonesia (Hardiyanto, 2013; Henuk, 2013; Henuk dan Bailey; 2014).
• Ramuan herbal dari tanaman obat tradisional sudah dikenal sejaklama oleh masyarakat Indonesia sebagai obat maupun untukmemperbaiki metabolisme dalam tubuh.
• Berbagai bahan ramuan herbal untuk manusia juga ampuhmenyembuhkan berbagai penyakit pada ternak, memperbaikimetabolisme untuk meningkatkan performans ternak melalui zatbioaktif yang dikandungnya. Ternak akan lebih sehat karena memilikidaya tahan tubuh tinggi terhadap serangan penyakit. Aroma daging dantelur yang diberi jamu tidak amis dibandingkan dengan ayam yang tidakdiberi jamu (Agustina Dkk., 2009).
• Meningkatnya pertambahan penduduk setiap tahun di Indonesia disertaikesadaran masyarakat akan pentingnya gizi dan kesehatanmenyebabkan tingginya permintaan pangan asal daging sebagai sumberprotein hewani yang bernilai gizi tinggi asal ternak unggas.
• Kandungan nutrisi daging dan telur asal ternak unggas
(Protein:12.8 – 23.2%; Lemak: 3.2 – 12.8%; Karborhidrat:1.2 – 1.4%)
• Penduduk Indonesia lebih dari 247 juta orang di tahun 2013mengkonsumsi protein dari ternak unggas sebanyak 7.4 kg dagingunggas/kapita/tahun dan 87 telur unggas/kapita/tahun.
• Perkiraan konsumsi daging asal unggas di Indonesia terdiri dari:(1) ayam pedaging (60%), (2) ayam petelur (8%), (3) ayam kampung(29%) and (4) itik (3%).
• Total konsumsi daging ayam di Indonesia khususnya masih beradadibawah 10 kg/kapita/tahun dan Indonesia hanya menempati posisidiatas India, tetapi tetap berada dibawah Vietnam, Filipina danThailand.
• Penggunaan tiga jenis tanaman obat tradisional dengan levelberbeda: (1) kunyit (50%), (2) jahe (30%) dan (3) daun sirih (20%)dimana ketiganya diberikan dalam bentuk kapsul kepada ayamkampung petelur berumur 66 – 73 minggu dan menghasilkanproduksi telur yang lebih baik dibandingkan dengan ternak ayampetelur yang tidak diberikan tanaman obat tradisional sertamenghasilkan warna telur dan kualitas karkas yang baik (Luji Jadiet al.,2010).
• Campuran ketiga tanaman tradisonal ini dengan level yang sama dandicampur dalam air minum sebanyak 250 – 750 mg serta diberikan kepadaayam pedaging, tetapi tidak memberikan pengaruh nyata terhadapperformans ayam pedaging. Akibatnya, disarankan agar kisaranpermberian kisaran level ini perlu ditingkatkan jika dilakukan penelitianlanjutan memanfaatkan ketiga ramuan obat tradisonal yang sama untukayam pedaging (Manek, 2013).
• Penelitian ini dilakukan untuk mengetahui manfaat pemberian tigaramuan obat tradisional dengan level berbeda :(1) kunyit (50%), (2)jahe (30%) dan (3) daun sirih (20%) dan dicampur pada level 1000 –3000 mg dalam air minum terhadap konsumsi ransum,pertambahan bobot badan dan konversi ransum ayam pedaging.
• 80 ekor ayam pedaging digunakan dalam penelitian ini dan menggunakan rancangan acak lengkap dengan empat perlakuan dan lima ulangan.
• Keempat perlakuan yang digunakan adalah : (1) R0 (air minum tanpa penambahan ramuan tanaman tradisional), (2) R1 (1000 mg ramuan tanaman tradisional/1 liter air minum), (3) R2 (2000 mg ditambah ramuan tanaman tradisional/1liter air minum), dan (4) R3 (3000 mg ditambah ramuan tanaman tradisional/1 liter air minum).
• Ransum komersial ayam broiler yaitu CP – 11 untuk fase starter dan CP – 12 untuk fase finisher dan diberikan secara ad libitum kepada ayam pedaging.
• Parameter yang diukur adalah konsumsi ransum, pertambahan bobot badan, dan konversi ransum.
(1) turmeric – curcuma domesticaval. – 50%; (2) ginger – zingiberoffizinale roxb – 30%; and (3) leafof betle vine – piper betle l. –20%)
• Perbedaan antar perlakuan ini kemungkinan disebabkan olehrimpang tanaman kunyit, jahe dan daun sirih bermanfaat sebagaianti inflamasi, anti oksidan, anti mikroba sehingga dapatmerangsang dinding kantong empedu untuk mengeluarkan cairanempedu dan getah pankreas yang mengandung enzim amylase,lipase dan protease. Ketiga enzim ini berguna untuk meningkatkanpencernaan bahan pakan untuk ternak ayam seperti karbohidrat,lemak, dan protein (Luji Jadi et al., 2010).
• Pemberian ramuan tanaman tradisional pada ayambroiler dalam setiap perlakuan tidak berpengaruh nyataterhadap pertambahan bobot badan. Banyak faktorberpengaruh pada bobot badan akhir ayam broiler,meliputi: genetik, jenis kelamin, protein dalam ransum,suhu, manajemen perkandangan dan sanitasi(Anggorodi, 1995).
CONCLUSION
• Pemberian ketiga level ramuan obat tradisional yaitukunyit (50%), jahe (30%) dan daun sirih (20%) yangdicampur dalam air minum sebanyak 1000-3000 mgberpengaruh sangat nyata terhadap konsumsi ransumayam broiler.
• Pemberian ketiga level ramuan obat tradisional ini dalamair minum tidak berpengaruh nyata terhadappertambahan bobot badan dan konversi ransum ayambroiler.
SUGGESTION • Penelitian lanjutan perlu dilakukan menggunakan ramuan tanaman
obat tradisional yang dapat diberikan pada ternak unggas denganlevel pemberian yang tentu disesuaikan dengan hasil penelitian-penelitian sebelumnya.
Cinnamon
Cinnamomum Zylanicum
Cinnamomum Cassia
FamilyLauraceae
The Chief part: Barks
Active constituents:
Volatile oil (1.4-2%)
Cinnamic aldehyde
Tannines in Cassia
Common UsesUsed as a flavoring for foods, it may aid digestion, andlessen the potential of food poisoning or food-bornedisease.
Mode of action & use:
Expectorant
Carminative
Anti-infective
Anti-fungal
Digestive aid
Stimulant
Effect of feeding different levels of cinnamon to broiler chicks at
the end of the experiment (47 day) on body weight (g)
105011001150120012501300135014001450
Aver
age
body
wei
ght
0 0.50% 1%
Cinnamon level
1199.3
1414.3 1400
2.502
2.228
2.113
1.9
2
2.1
2.2
2.3
2.4
2.5
2.6
Feed
con
vers
ion
ratio
0 0.50% 1%
Cinnamon level
Effect of feeding different levels of cinnamon to broiler chicks at the end of the experiment 0-47 day) on Feed conversion
ratio
160.9
153.9
140.8
130
135
140
145
150
155
160
165Sh
eari
ng fo
rce
0 0.50% 1%
Cinnamon level
Effect of feeding different levels of cinnamon to broiler chicks at the end of the experiment (47 day) on shearing force(kg./10 g
meat).
0.0350.045
0.05
00.0050.01
0.0150.02
0.0250.03
0.0350.04
0.0450.05
O.D
0 0.50% 1%
Cinnamon level
Effect of feeding different levels of cinnamon to broiler chicks at the end of the experiment (47 day) on optical density (OD)
7.457.8 8.35 8.75 8.95 8.4 9 9.5 9
0123456789
10
pane
l tes
t
0 0.50% 1%
Cinnamon level
Color Flavor consistency
Effect of feeding different levels of cinnamon to broiler chicks at the end of the experiment (47 day) on Panel test
ClovesEugenla Caryophyllus
Family: Myrtaceae
The chief part: Flowers
Active constituents:Volatile oil (14-21%)
Tannins (10-13%)Caryophyllin
Fresh Dry
Volatile oil
SesquiterpenesEugenol (84-95%)
α-Caryohyllins β-Caryohyllins
Alcoholic and ketonic
Linoleic acid (29.3%)
Palmitic acid (23.9%)
Mode of action & use:
Local aneathetic Intestinalantiseptic
Carminative Anti-fungal
Flavouring agents
1199.3
1329.3 1320.5
112011401160118012001220124012601280130013201340
Ave
rage
bo
dy w
eigh
t
0 0.50% 1%
Clove level
Effect of feeding different levels of clove to broiler chicks at the end of the experiment (47 day) on body weight (g)
2.502
2.279
2.184
22.052.1
2.152.2
2.252.3
2.352.4
2.452.5
2.55Fe
ed c
onve
rsio
n ra
tio
0 0.50% 1%
Clove level
Effect of feeding different levels of clove to broiler chicks at the end of the experiment (0-47 day) on Feed conversion ratio
160.9
150146.8
135
140
145
150
155
160
165Sh
eari
ng fo
rce
0 0.50% 1%
Clove level
Effect of feeding different levels of clove to broiler chicks at the end of the experiment (47 day) on shearing force (kg./10 g meat).
0.035
0.049 0.05
00.0050.01
0.0150.02
0.0250.03
0.0350.04
0.0450.05
O.D
0 0.50% 1%
Clove level
Effect of feeding different levels of clove to broiler chicks at the end of the experiment (47 day) on optical density (OD)
Anise or Aniseed Pimpinella anisum
Family: Umbelliferae
The chief part: Fruits
Active constituents:
Anethole
(70-90%)
Methyl Chavicol
(4%)
Volatile oil (2-3%)
Expectorant Intestinal antiseptic
Carminative Flavouring agents
Estrogen
Mode of action & use
1100
1150
1200
1250
1300
1350
1400Av
erag
e bo
dy w
eigh
t
0 0.50% 1%
Anise level
Effect of feeding different levels of anise to broiler chicks at the end of the experiment (47 day) on body weight (g)
1199.3
1396.4
1210
2.5
2.23
2.1
1.9
2
2.1
2.2
2.3
2.4
2.5
Feed
con
vers
ion
ratio
0 0.50% 1%
Anise level
Effect of feeding different levels of anise to broiler chicks at the end of the experiment (0-47 day) on Feed conversion ratio
227.2
175.1
240
0
50
100
150
200
250Sh
eari
ng fo
rce
0 0.50% 1%
Anise level
Effect of feeding different levels of anise to broiler chicks at the end of the experiment (47 day) on shearing force (kg./10 g meat).
Effect of feeding different levels of anise to broiler chicks at the end of the experiment (47 day) on optical density (OD)
0.03
0.025
0.03
0.0220.0230.0240.0250.0260.0270.0280.0290.03
O.D
0 0.50% 1%
Anise level
7.47.8
8.5 8.45 8.5 8.9 8.49 9 9
0123456789
pane
l tes
t
0 0.50% 1%
Anise level
Color Flavor consistency
Effect of feeding different levels of Anise to broiler chicks at the end of the experiment (47 day) on Panel test
Ginger
Zingiber officinale
Family: Zingiberaceae
The chief part: Roots and Rhyzomes
Active constituents:Volatile oil
Resins and resin combinations
Volatile oil
α-zingiberene Geranial 9.9%Geraniol 9.4%
β-bisabolene 7.9%
Nerol 7.1%
1,8-cineol 21.8%α-terpineol 5.6%Borneol 5.4%
21.8%
β-phellandrene
Linalool 1.7%
Methyl nonyl ketone 1.4%
Other components ≤ 1%
3.1%
Volatile oil
Intestinal disorders
Salivary secretion
Stimulating the vasomotor and respiratory centers
Relaxing the tracheal and ileal smooth muscles
Lowering serum and hepatic cholesterol level
Metabolic rate
Rheumatic disorders
Definitely antihypercholesterolaemic
Mode of action & use
Cholesterol to bile salts
In rabbits: Decrease serum sodium
increase Na urine
In Food: Cooking
Particularly in curries
Flavour additives in food and beverages
Mode of action & use
1199.3
1251.4
1215
1170118011901200121012201230124012501260
Ave
rage
bo
dy w
eigh
t
0 0.50% 1%
Ginger level
Effect of feeding different levels of ginger to broiler chicks at the end of the experiment (47 day) on body weight (g)
2.5
2.45
2.5
2.422.432.442.452.462.472.482.492.5
Feed
con
vers
ion
ratio
0 0.50% 1%
Ginger level
Effect of feeding different levels of ginger to broiler chicks at the end of the experiment (0-47 day) on Feed conversion ratio
227.2
206.6
230
190195200205210215220225230
Shea
ring
forc
e
0 0.50% 1%
Ginger level
Effect of feeding different levels of ginger to broiler chicks at the end of the experiment (47 day) on shearing force (kg./10 g meat).
7.4 7.88.5 8.45 8.3 8.5 8.46 8.4 9
0123456789
pane
l tes
t
0 0.50% 1%
Ginger level
Color Flavor consistency
Effect of feeding different levels of ginger to broiler chicks at the end of the experiment (47 day) on Panel test
Cinchona
Cinchona Succirubra
Family: Rubiaceae
The chief part: Barks
Active constituents: Alkaloids
Active Constituents
Cinchotannic
acid Alkaloids
QuinineCinchonineQuinidine
Cinchonidine
Mode of action &
use
Tonic
StomachicA
uric
ular
fib
rilla
tion
Malaria