KADAR KOLESTEROL DAGING AYAM BROILER SETELAH PEMBERIAN TEH KOMBUCHA

Tana, Silvana and Djaelani, Muhammad Anwar (2015) KADAR KOLESTEROL DAGING AYAM BROILER SETELAH PEMBERIAN TEH KOMBUCHA. ANATOMI FISIOLOGI, XXIII (1). pp. 1-8. ISSN 0854-5367

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Abstract

The purpose of this experiment was produce broiler chickens meat which less of cholesterol. This research used the CP 707 broiler strains of 20 broiler chickens aged a week, with treatment kombucha tea that has been fermented for 12 days at the temperature of 25oC. The research design used a completely randomized with 4 treatment (for 4 weeks) and 5 replications, namely: P0 = control, without of kombucha tea, P1 = water + 10% kombucha tea, P2 = water + 20% kombucha tea, P3 = water + 40% kombucha tea. Parameters measured were cholesterol levels, body weight and drink consumption. Data were analyzed with ANOVA followed by Duncan test at 95% confidence level were performed using SPSS version 10,0. The results showed that administration of kombucha tea can reduced the cholesterol meat levels significantly for broiler chickens.

Item Type:Article
Uncontrolled Keywords:broiler chickens, kobucha tea, cholesterol
Subjects:Q Science > QL Zoology
Q Science > QP Physiology
Divisions:Faculty of Science and Mathematics > Department of Biology
ID Code:45864
Deposited By:Mr. Biologi Admin
Deposited On:04 Jul 2015 11:56
Last Modified:04 Jul 2015 11:56

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