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Decreasing triglyceride, LDL-c and increasing HDL-c contents in broiler meat by partial replacement of commercial feed with fermented rice bran and turmeric flour

2019; Elsevier BV; Volume: 23; Linguagem: Inglês

10.1016/j.bcab.2019.101450

1878-8181

Mirni Lamid, Mohammad Anam Al Arif, Muhamad Amin, Sunaryo Hadi Warsito,

Protein Hydrolysis and Bioactive Peptides

This study aimed to find the effect of partial replacement of commercial feed with phytase-fermented rice bran (PFRB) and turmeric flour (TF) on total cholesterol, triglycerides, low-density of lipoprotein cholesterol (LDL-c), and high-density lipoprotein cholesterol (HDL-c) contents in broiler meat. The experiment used a completely randomized design (CRD), in which 36 male broilers were randomly assigned into six treatments. Those treatments were: 100% commercial feed as the control (P1), 100% commercial feed + 2% turmeric flour (P2), 95% commercial feed + 5% PFRB + 2% turmeric flour (P3), 90% commercial feed + 10% PFRB + 2% turmeric flour (P4), 85% commercial feed + 15% PFRB + 2% turmeric flour (P5), and 80% commercial feed + 20% PFRB + 2% turmeric flour (P6). The results showed that broiler meat fed on the PFRB at all concentrations (P3, P4, P5, and P6) had significantly lower total cholesterol, LDL-c, and triglyceride, but higher HDL-c content than that of control (P1), p < 0.05. However, the inclusion doses of PFRB (5%, 10%, 15%, and 20%) appeared to have no significant effect on total cholesterol, triglyceride, LDL-c, and HDL-c content in broiler meat, p > 0.05. Furthermore, the supplementation of 2% turmeric flour gave no significant effect on all measured variables, P > 0.05. These results suggest that partial replacement of commercial feed with PFRB can be used to lower cholesterol, LDL-c, and triglyceride depositions while increasing HLD-c content in broiler meat, although further studies are still required to find the optimal concentration of PFRB inclusion in feed.