DefinePK

Abstract

This study aimed to evaluate the impact of different inclusion levels of a fermented mixture of palm kernel cake (PKC) and cassava byproduct (CB), combined with turmeric in feed, on broiler carcass performance, including body weight, carcass percentage, abdominal fat percentage, meat fat content, and blood cholesterol levels. The research was designed using a Completely Randomized Design with a 4×2 factorial pattern, where the first factor was the level of fermented product usage in feed (0, 10, 20, and 30%), and the second factor was the inclusion of turmeric (without and with 2.5% turmeric of total feed). The results showed an interaction effect between the level of fermented product usage and the inclusion of turmeric on blood cholesterol levels, with the combination of 30% fermented product usage and turmeric resulting in the lowest cholesterol level (110.5mg/dL). The level of fermented product usage affected body weight, abdominal fat percentage, and blood cholesterol levels but did not affect carcass percentage or meat fat content. On the other hand, including turmeric in feed reduced blood cholesterol levels and tended to increase carcass percentage. Based on these findings, it is suggested that the dosage of turmeric be increased in the feed so that the combined effect of mixed fermentation products of PKC and CB with turmeric can significantly influence all investigated variables.