1st International Conference on Tropical Agriculture (ICTA) 2016

Fermeherbafit Supplementation in Feed of Broiler Chicken

on Total Blood Fat and Cholesterol
Aan Andri Yanoa, Ning Iriyantib, Rosidic
a
Master Student at Universitas Gadjah Mada, Jl. Fauna No. 3, Yogyakarta 55281, Indonesia
b
Division of Poultry Nutrition at Universitas Jenderal Soedirman, Jl. Dr. Soeparno No.60, Purwokerto 53123, Indonesia
c
Division of Poultry Production at Universitas Jenderal Soedirman, Jl. Dr. Soeparno No.60, Purwokerto 53123, Indonesia

Abstract

This study aimed to determine the effect of fermeherbafit supplementation in broiler feed on total blood fat and cholesterol.
This research used 100 broiler chickens. The method used was an experimental method using a completely randomized
design (CRD). The treatments given were fermeherbafit supplementation consisted of R 0 = control (fermeherbafit 0%), R1 =
fermeherbafit (2%), R2 = fermeherbafit (4%), R 3 = fermeherbafit (6%). Variables measured were level of total blood fat and
cholesterol. Data were analyzed using analysis of variance. Results of analysis of variance showed that fermeherbafit
supplementation in feed was not significant (P>0.05) on total fat in the blood of broiler chickens and was significant
(P<0.05) on total blood cholesterol levels in broiler chickens. The conclusion of the study is that fermeherbafit
supplementation in the feed resulted the similar total blood fat levels relatively, whereas the supplementation of
fermeherbafit can lower total blood cholesterol as ma4ny as 22,6% in broiler chickens.

Keywords : Fermeherbafit; Fat; Cholesterol

1. Introduction

An increasing number of population increases the need for adequacy of animal protein. This increased need
spurred farmers to develop a type of livestock which can help to meet the needs of the people. Broiler chicken is
one of commodities which can be relied upon. Broiler chickens have superior characteristics which do not
require the maintenance of wide cage, highly nutritious, quick and efficient growth of converting feed into meat
so it can be sold at a higher body weight.
Consumer of chicken products are increasingly selective in choosing a particular carcass with low fat and
cholesterol. Low fat and cholesterol of carcass is predicted as a result of low fat and cholesterol in the blood.
Cholesterol levels in broiler meat may adversely affect human health as cause coronary heart disease, obesity
and hypertension. Seeing this phenomenon, consumers tend to consume a food product which is safe for
consumption or in other words a product that is low in animal fat and cholesterol. Low fat and cholesterol is
resulted from well performance of broiler chicken. The accumulation of body fat is influenced by a strain of
chicken, gender, age, quality and quantity of rations, as well as environmental factors such as cages, season,
temperature, and humidity1. The high fat content in chicken meat raises the assumption that cholesterol levels
are also high. Physiological process that goes well will produce good performance anyway 2. Therefore, levels of
fat and cholesterol should be considered. To achieve this, it is necessary to attempt to manipulate the broiler
chicken feed by means of the use of feed additives in the form of Fermeherbafit.
Fermeherbafit consists of five species of herbal plants which have been tested on a local poultry including
noni (Morinda citrifolia), garlic (Allium sativum L), turmeric (Curcuma domestica), turmeric (Curcuma
xanthorriza R), and the leaves of Moringa (Moringa oleifera). Each of these medicinal plants has their
respective functions in optimizing the performance and reducing fat and cholesterol in the blood.

2. Method

The study used 100 broiler chickens. Cages used are group cage. Broiler chickens were placed in 20 different
cages, each cage was filled with 4 chickens equipped with the feeding and drinking equipments. The feedstuffs
used consisted of corn, bran, oilcake soybean, fish flour, coconut oil, topmix, lime, lysine, methionine and
fermeherbafit consisting of 100 g turmeric, 100 g ginger, 50 g noni, 25 g garlic, 25 g leaves of Moringa, 10 g
sugar and 100 ml water. Herbal ingredients was chopped and added with lactic acid bacteria (LAB). Settling up
to 7 days in anaerobic conditions. Then it was dried in an oven. The dried herbs blended into a powder called
fermeherbafit. Fermeherbafit nutrient contained 2200 kcal metabolic energy, 11.90% crude protein, 3.84% crude
fat, 14.51% crude fiber, 0.07% calcium and 1.4% phosphorous (analysis results of laboratory of Animal
Nutrition and Feedstuffs of Universitas Jenderal Soedirman, 2014).
Lactic acid bacteria (LAB) was made using chopped cabbage. About 5-10% salt (non ioudium) of the weight
of cabbage was added. Cabbage was put into jars then placed a pile of plastic water sprouts on. Incubated 2 days
under anaerobic conditions. LAB was reproduced using boiled water plus 5% of sugar water from boiled water,
1-2% coconut water of boiled water, 1-2% MSG of boiled water and 10%starter of LAB of boiled water.
Research carried out starting on January 16, 2015 until February 20, 2015. The research was conducted at the
Seloarum farm Sokaraja District, Banyumas and Laboratory of Animal Nutrition and Feedstuffs Faculty of
Animal Science, Universitas Jenderal Soedirman. The variables measured in the study were Level of Total Blood
Fat and Cholesterol. Total blood fat is equal to fat weight (g) divided by sample weight (ml) 3, then total blood
cholesterol is equal to absorbant of sample (mg) divided by absorbant of standard multiplied by 200 4.
The study was conducted using a completely randomized design (CRD), with four kinds of treatment as
follows R0 = Control (fermeherbafit 0%), R1 = fermeherbafit (2%), R2 = fermeherbafit (4%), and R3 =
fermeherbafit (6%). Data were analyzed using analysis of variance (Steel and Torrie, 1993) 5. The composition of
the feed is presented in Table 1.
Table 1. Composition and Nutrient Feed of Broiler Chicken
%
Feedstuffs
R0 R1 R2 R3
Corn 50 50 50 50
Bran 15 13 11 9
Soybean meal 20 20 20 20
Fish meal 10 10 10 10
Coconat oil 3,5 3,5 3,5 3,5
Topmix 0,5 0,5 0,5 0,5
Lime 0,5 0,5 0,5 0,5
Lysin 0,25 0,25 0,25 0,25
Methionin 0,25 0,25 0,25 0,25
Fermeherbafit** 0 2 4 6
Total 100 100 100 100
Chemical composition
Crude protein (%)* 21,20 21,21 21,21 21,22
Metabolized Energy
3086 3086 3086 3086
(kkal/kg)*
Crude fat (%)* 4,05 4,03 4,01 3,99
Crude fiber (%)* 4,20 4,25 4,30 4,35
Calsium (%)* 0,96 0,96 0,96 0,96
Phosphor (av) (%)* 0,50 0,50 0,50 0,50
Lysin (%)* 0,79 0,79 0,79 0,79
Methhionin (%)* 0,54 0,54 0,54 0,54
Source: *) Calculation based on the calculation result of NRC table (1994), **) The results of the analysis in the
Laboratory of Animal Nutrition and Feedstuffs Faculty of Animal Science Universitas Jenderal Soedirman
(2014).
Each experimental unit was maintained as much as four broiler chickens that included 100 broiler chickens.
The treatment consisted of 4 kinds (R0, R1, R2, and R3). Each treatment was repeated 5 times, and each test
consisting of four chickens. Chickens were reared for 35 days to be fed twice a day (morning and afternoon) and
given water ad libitum.
Data were collected at the end of the treatment by taking one sample from each replication of treatment, so
that the total sample was 20 heads. Samples were roosters that have a weight close to the average weight of each
unit of the experiment.

3. Result and Discussion

3.1 Total blood fat
The study of supplementaion of fermeherbafit in broiler chicken feed on total blood fat is shown in Table 2.
Table 2. The average of total blood fat in broiler chicken
 Treatment Total blood fat (g/ml)ns Standard of deviation (Sd)
R0 2,00 0,71
R1 2,40 1,52
R2 2,80 2,49
R3 1,80 1,30
Description: R0 = 0% fermeherafit in feed; R 1 = 2% fermeherbafit in feed; R 2 = 4% fermeherbafit in feed; R 3 =
6% fermeherbafit in feed. ns: non significant (not real) in feed; R 3 = 6% fermeherbafit in feed. ns: non
significant (not real)
The result of variance analysis showed that treatments were not significant (P> 0.05) on blood fat level. This
is predicted that the protein content in the feed which is almost equivalent in each treatment did not affect blood
fat levels. Higher level of protein in the feed lowers blood fat 6. This is presumably because Noni has a high
metabolic of insulin hormone, which stimulates lipogenesis process normally assisted by ginger which improved
the performance of the hormonal system, especially the metabolism of fat in the body. Noni would improve the
system of fat metabolism by stimulating lipogenesis of the feed entering through xeronin content. Xeronine in
noni have high activity on the formation of protein for the hormone, one of which insulin could increase the
number of LDL receptors (low density lipoprotein) hepatic and extra-hepatic 7. Xeronin in noni will activate the
inactive proteins, set and shape structure of inactive cells 8, ginger will contribute to improving the performance
of the hormonal system9,
Turmeric extract has the effect of antiulkus to maintain the stability of the intestinal mucosa. The intestinal
mucosa functioned to optimize the absorption of fat (triglycerides) in the blood. Turmeric extract may protect the
gastrointestinal mucosa by increasing mucus secretion for digestion of nutrients including fat. On the other hand,
vitamin C contained in Moringa leaves will cause an acidic condition in the small intestine of broilers 10. Moringa
leaves contain vitamin C 120 mg in 100 g on the leaves 11. Vitamin C could make the digestive tract pH toward
acidic12. Lipase enzyme contained in the stomach could not do its function optimally because the acid
environment of the stomach13. Furthermore, the acidic environment causes lipase activity to be limited 14 so that
the digestion of fat was reduced and the subsequent formation of body fat lowered, including blood fat. Plus,
Garlic has a hypolipidemic effect of preventing the increase of fat in the blood15.

3.2 Total blood cholesterol

The study of supplementaion of fermeherbafit in broiler chicken feed on total blood cholesterol is shown in
Table 3.
Table 3. The average of total blood cholesterol in broiler chicken

Treatment Blood cholesterol (mg/dl) Standard Deviation (Sd)

R0 110,8a 17,02
R1 95,2ab 5,54
R2 89,2b 9,23
R3 88,2b 12,76
Description: R0 = 0% fermeherafit in feed; R1 = 2% fermeherbafit in feed; R2 = 4% fermeherbafit in feed; R3 =
6% fermeherbafit in feed. Figures which are not followed by the same letter were not significantly different in
Honesty Significant Difference (HSD) 5%.
Table 3 showed explained fermeherbafit supplementation in broiler feed showed the average of total blood
cholesterol from each treatment. Chicken normal blood cholesterol is 55-148 mg/dl 16. It meant the result is in
normal rate.
Result of analysis showed that treatments
Y = 106,92 - 3,69 X were significant (P<0.05) on total blood cholesterol of broiler
chicken. It was caused by fermeherbafit
R2 =34,85% active compounds lowered total blood cholesterol. A regression analysis
resulted an equation Y = 106,92 3,69X (Figure 1). The equation showed that higher fermeherbafit
Blood cholesterol

supplementation in broiler feed, resulted lower total blood cholesterol.

f(x) = - 3.69x + 106.92
R = 0.83

Supplementation of Fermeherbafit (%)

 Fig. 1. Graph of fermeherbafit effect on total blood cholesterol of broiler chicken
Based on Figure 1 above showed that supplementation of fermeherbafit up to 6% could lower blood
cholesterol level up to 22.6%. The content of curcumin and essential oil in ginger and turmeric, flavonoids and
vitamin C contained in Moringa leaves, garlic containing allicin and noni with substances of Nitrite Oxide (NO)
and xeroninn which declined cholesterol level. The active compound in turmeric and ginger either in the form of
curcumin or essential oil could effectively lower blood cholesterol levels. The compound curcumin and essential
oil efficacious as colagoga which elevated the production of bile acid secretion thus reducing blood cholesterol
level9.
Garlic also affected blood cholesterol level with allicin content. Garlic contains allicin that can lower
cholesterol level because allisin has unsaturated diallyl sulfide structures which could reduce level of NADP and
NADPH17 which are important to the synthesize cholesterol. Additionally, allicin will compete with acetate so
that will reduce the entry of acetyl-Co-A for the synthesis of cholesterol.
Noni has a Nitrite Oxide (NO) and Xeronin which can lower blood cholesterol. Noni fruit have properties to
increase the secretion of bile and NO substance which could boost cholesterol excretion in form of excreta 7,
when cholesterol is wasted through the fecal then cholesterol in the blood decreased. In addition, the content of
Xeronin were able to increase the number of LDL receptors, hepatic and extra-hepatic.
Moringa leaf is also able to lower blood cholesterol level by the content of vitamin C and flavonoids. Vitamin
C can lower the body's cholesterol by breaking down cholesterol into bile acids and salts 17 so it is easy to be
excreted through digestive tract. While the content of flavonoids decrease the absorption of cholesterol and bile
acids in the intestine, causing an increase in excretion through the excreta. Furthermore, liver cells increases the
formation of bile acids from cholesterol. Flavonoids could reduce blood cholesterol level by increasing the
excretion of bile acids and reducing the thickness (viscosity) of blood, thereby reducing the deposition of fat in
the blood vessels18. Ma et al19 highlighted that flavonoids are capable to normalize blood lipids and glucose
concentrations of high fat diet.

4. Conclusion

Supplementation of fermeherbafit on total blood fat levels were relatively similar, while it could lower total
blood cholesterol in broiler chickens.

Acknowledgements
This research was supported by Animal Nutrition and Feedstuffs Laboratory of Faculty of Animal Science,
Universitas Jenderal Soedirman, Purwokerto, Indonesia.

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