Meat Fatty Acid Composition and Malondialdehyde Concentration of Dried Star Gooseberry Leaf Extract for Duck Feed
Abstract
Local ducks have good potential to be developed as a producer of meat and eggs as a source of animal protein. However, compared to other poultry, duck meat has relatively high fat and cholesterol contents, which are not preferred as they may have harmful effects on health. Additionally, excessive meat fat content can also cause a rotten smell to the meat. Containing carotene, flavonoids, tannins, and antioxidants, star gooseberry (Sauropus androgynus) leaves are potential to be used a feed additive in poultry ration. This study aimed to assess the effects of the inclusion of dried star gooseberry leaf extract (DSGLE) meal in rations on the composition of fatty acids, malondialdehyde (MDA), and cholesterol of local duck meat. One-hundred local ducks were randomly allocated into 5 treatments and 5 replicates in a completely randomized experimental design. Treatments consisted of rations containing 0, 0.5, 1.0, 1.5, and 2.0% DSGLE. Measurements were taken on meat fat content, MDA contents, cholesterol level, and fatty acid composition. Results showed that treatments significantly affected meat fat content, fatty acid composition, cholesterol level, and MDA content. It was concluded that feeding ducks with DSGLE meal reduced meat fat and cholesterol levels, improved meat fatty acid composition and protected the meat from oxidative damage. This study reinforced the benefits of using phytochemicals in diets in improving the production performance and product quality of poultry animals. Results of this study uncovered another way to produce healthier duck meat containing less fat and having less off-odor.
Keywords: Sauropus androgynus, cholesterol, antioxidation, meat quality.
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