Giving the extract of clove leaves (Syzygium aromaticum L.) fermented through drinking water against growth of kampong chicken

Autor:	I. Gede Mahardika, Sosiawan Bulu, I. Made Nuriyasa
Rok vydání:	2020
Předmět:	chemistry.chemical_classification education.field_of_study biology Population food and beverages biology.organism_classification Lactic acid chemistry.chemical_compound chemistry Syzygium Dry matter Organic matter Fermentation Food science education Bacteria Completely randomized design
Zdroj:	International journal of life sciences. 4
ISSN:	2550-6986 2550-6994
DOI:	10.29332/ijls.v4n3.538
Popis:	This study aims to determine the microbial population, nutrient digestibility and growth in native chickens fed fermented clove leaf extract through drinking water. The experimental design used was a completely randomized design (CRD) with four treatments and five replications, using three native chickens 2 weeks old in each unit. The treatments were drinking water without fermented clove leaf extract (P0), drinking water given 1% fermented clove leaf extract (P1), drinking water given 2% fermented clove leaf extract (P2), drinking water given 3% fermented clove leaf extract (P3 ). The variables observed were microbial population, nutrient digestibility and growth. The results showed that giving fermented clove leaf extract through drinking water in treatment P1 and P2 resulted in significantly different increase in lactic acid bacteria (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5785335a6d1fe9beab2fec45df941b68 https://doi.org/10.29332/ijls.v4n3.538 Zobrazit plný text záznamu