The Effect of Liquid Nanocapsule Level on Broiler Fat Quality

Abstract

This research investigated the effects of liquid extract turmeric nanocapsule levels in drinking water on abdominal and subcutan fat and meat fatty acid of broiler chickens. Eighty- four Lohmann broiler chicks MB-202 were randomly divided into 7 treatments with 3 replications, each complied 4 broilers. Seven treatments were: drinking water (DW) + 12 mg/1000 ml additive bacitracin (P1), DW only (P2), DW + 2% liquid nanocapsule (P3), DW + 4% liquid nanocapsule (P4), DW + 6% liquid nanocapsule (P5), DW + 8% liquid nanocapsule (P6) and DW + 10% liquid nanocapsule (P7). The analyzed variables covered level and weight of abdominal fat, subcutan fat level and meat fatty acid composition of broiler chickens. The data were subject to one way ANOVA analysis followed by Duncan’s test in case of signi cant effect. The results showed that the liquid nanocapsule levels had non signi cant (P>0.05) effects on weight and level of abdominal and subcutan fat. However, liquid nanocapsule provided a positive in uence on fatty acid composition and the ratio of omega-3 and omega-9 in broiler chicken meat. The use of liquid nanocapsule at low level (2%) equivalent to 1.73 mg/100 ml curcumin resulted in the lowest weight of abdominal and subcutaneous fat level. While liquid nanocapsule at medium level (6%) equivalent to 4.31 mg /100 ml curcumin had complete composition of meat fatty acid with EPA/DHA and 5: 1 omega-3 and omega-6 as a functional food.