Effect of Addition of Gambir (Uncaria gambir) Leaf Extract to the Diets on Some Productive Traits and Meat Quality of Goats
Effect of Addition of Gambir (Uncaria gambir) Leaf Extract to the Diets on Some Productive Traits and Meat Quality of Goats
Antonius1,3, Anuraga Jayanegara2*, Komang Gede Wiryawan2, Simon Petrus Ginting3, Anjas Asmara Samsudin4, Elizabeth Wina5
ABSTRACT
Oxidation stress causes a decrease in goats’ performance and meat quality. The objective of this experiment was to evaluate the impact of supplementing gambir (Uncaria gambir) leaf extract as a natural antioxidant source on goat performance and meat quality. A total of 18 Boerka goats (body weight of 21±2 kg) were divided randomly into three dietary treatments (six replicates each), specifically: T0 (basal diet without gambir supplementation), T1 (basal diet + 2 g/kg DM gambir extract), and T2 (basal diet + 4 g/kg DM gambir extract). Results revealed that addition of gambir extract did not alter the consumption of dry matter, organic matter, crude protein, crude fiber and crude fat. The T1 and T2 treatments resulted higher (P<0.05) average daily gain of 52.87% and 48.05% than that of control, respectively. The mutton tenderness level of T1 increased from tough scale in the control treatment to quite tender. In conclusion, gambir leaf extract addition did not negatively affect palatability and nutrient intake, increased average daily gain for Boerka goats, increased tenderness, and maintained physical quality and nutritional value of mutton.
Keywords | Average daily gain, Gambir, Meat quality, Tenderness
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