Effects of encapsulated Peperomia pellucida extract and Lactobacillus plantarum on intestinal bacteria, fat and cholesterol contents of meat in broiler chicken

Abstract

The study looked at how adding Peperomia pellucida extract and encapsulated Lactobacillus plantarum (PPELPE) affects the fat content, chemical makeup, and meat yield of broiler chickens. Researchers used 200 Ross strain broilers, 8 days old, weighing about 177.09 grams each. They used a randomized design with five treatments, each repeated four times, with 10 birds per group. The treatments were: T0 = basic feed (BF) without PPELPE, T1 = BF + 0.1% PPELPE, T2 = BF + 0.2% PPELPE, T3 = BF + 0.3% PPELPE, and T4 = BF + 0.4% PPELPE. They measured total bacteria (lactic acid bacteria (LAB) and coliforms in the ileum), ileum pH, fat digestibility, relative abdominal fat weight, and meat chemistry (fat and cholesterol) in the breast, femur, and tibia. Results showed that adding PPELPE significantly affected (p<0.05) total LAB, coliforms, ileum pH, fat digestibility, relative abdominal fat weight, tibia meat fat content, and cholesterol levels in breast and femur meat. However, it did not significantly change the fat content of breast and femur meat or the cholesterol content of the tibia. The study concluded that adding 0.4% PPELPE to the diet can increase total LAB and meat production while reducing total coliforms, ileum pH, fatty meat, tibia meat fat content, and cholesterol levels in breast and femur meat.