Pengaruh Penggunaan Ekstrak Daun Kersen (Muntingia calabura L.) dan Daun Sirsak (Annona muricata L.) sebagai Antioksidan terhadap Kecernaan Bahan Kering Bahan Organik dan Protein Kasar Ayam Broiler

Abstract

Broiler chickens (Gallus domesticus) are classified as homeothermic animals whose entire body is covered with feathers and do not have sweat glands. This makes it difficult for broilers to dissipate their body heat. The use of antioxidants can prevent free radical attack due to heat stress. Therefore, there is an interest in using natural ingredients as antioxidants in broiler chickens. Cherry (Muntingia calabura L.) and soursop (Annona muricata L.) are known as plants that function as antioxidants, especially in their leaves. The effect of cherry leaves and soursop leaves in the form of extracts as antioxidants was reviewed in dry matter digestibility, organic matter digestibility, and crude protein digestibility in broiler chickens. The treatments used were 9% cherry leaf extract, 9% soursop leaf extract, 6% cherry leaf + 3% soursop leaf combination extract, and 3% cherry leaf + 6% soursop leaf combination extract. Calculation of digestibility value by total collection method. The results showed that the combined extract of 6% cherry leaves + 3% soursop leaves produced the highest digestibility averages KcBK (84.77%), KcBO (92.99%) and KcPK (93.03%). Extracts of cherry leaves and soursop leaves as antioxidants in broiler chickens can increase dry matter digestibility, organic matter digestibility and crude protein digestibility of broiler chickens.