The impact of Sargassum crassifolium brown seaweed flour with lower salt content in diets on internal organ of broilers

¹ Lecturer at Departement of Nutrition and Feed Industry Technology, Faculty of Animal Science, Universita Andalas, Padang 25163, Indonesia
² Undergraduate Student at Departement of Nutrition and Feed Industry Technology, Faculty of Animal Science, Universita Andalas, Padang 25163, Indonesia

^* Corresponding author: maria@ansci.unand.ac.id

Abstract

The research aims to determine the effect of Sargassum crassifolium brown seaweed flour in diet,on the internal organs of broiler. Salt content of brown seaweed was decreased by immersion in flowing water for 15 hours. This research used 100 DOC broilers of the Lohman strain. In prestarter (0-1 week of age) period were given commercial diet for adaptation, and at the age of 2 to 6 weeks are given diet containing Sargassum crassifolium brown seaweed flour. The cages used were 20 box cages, and each cage was placed by 5 broilers. The experiment using a Completely Randomized Design (CRD) with 4 different treatments of Sargassum crassifolium brown seaweed flour (0%, 6%, 12% and 18%) in the diet, and each treatment was repeated 5 times. Measurements were percentage of liver, of pancreas, gizzard, small intestine, and small intestine length (cm). The results showed that the inclusion of the brown seaweed Sargassum crassifolium flour in the diet had no significant effect (P>0.05) on percentage of liver, small intestine, and the length of the small intestine, but it had a very significant effect (P<0.01) on percentage of pancreatic and gizzard. Based on the research results, it can be concluded that the brown seaweed Sargassum crassifolium can be given up to a level of 18% in the diet without having a negative effect on the percentage of liver,small intestine and length of the small intestine, and increased the percentage of gizzard and pancreas of broilers.