Effect of a Combination of Cherry Leaf Extract and Soursop Leaves as an Antioxidant on the Physical Quality of Broiler Chicken Meat

Oct 13, 2025 by orovajewels.com 122 views

Effect of a Combination of Cherry Leaf Extract and Soursop Leaves as an Antioxidant on the Physical Quality of Broiler Chicken Meat

Introduction

The use of plant extracts as natural antioxidants has gained significant attention in recent years due to their potential to improve the quality of meat products. Among the various plant extracts, cherry leaf extract (Muntingia calabura L.) and soursop leaves (Annona muricata L.) have been identified as potential sources of flavonoids that function as antioxidants. This study aims to investigate the effect of a combination of cherry leaf extract and soursop leaves on the physical quality of broiler chicken meat.

Background

The physical quality of meat is a critical factor in determining its shelf life, nutritional value, and overall acceptability. Various factors, including pH, water holding capacity (WHC), loss when cooking, and chicken color, can affect the physical quality of meat. The use of synthetic chemicals in animal feed has been a common practice to improve the quality of meat, but it has raised concerns about food safety and environmental sustainability. Therefore, there is a growing interest in exploring natural alternatives to improve the quality of meat.

Methodology

This study employed a complete random design (RAL) with 5 treatments and 5 replications. The treatments consisted of P0 (Control), P1 (drinking water with 9%KL extract), P2 (drinking water with SL 9%extract), P3 (drinking water with 6%KL extract and 3%SL), and P4 (water Drink with 3% KL extract and 6% SL). The measured variables included pH, WHC, loss when cooking, and the color of broiler chicken meat.

Results

The results of this study showed that the treatment did not have a significant effect on pH, loss when cooking, and the color of broiler chicken meat. However, there was a significant effect on WHC, where P3 treatment (with drinking water contains 6%KL extract and SL 3%) produced the highest average value of 56.59%. Conversely, the P0 (control) treatment showed the lowest WHC value of 46.65%.

Discussion

The results of this study provide an important insight into the use of plant extracts as a natural alternative to improve the quality of meat. The administration of cherry leaf extract as much as 6% and soursop leaves by 3% in drinking water can increase the capacity of water binding in broiler chicken meat. This is a positive step in reducing the use of synthetic chemicals that are often used in animal feed.

The use of cherry leaves and soursop as natural antioxidants is a positive step in reducing the use of synthetic chemicals that are often used in animal feed. Flavonoids contained in both types of leaves are known to be able to neutralize free radicals, so as to reduce cell damage and improve meat quality. In this case, the increase in WHC is one of the indicators that can be relied upon to assess the freshness and quality of meat.

Conclusion

This study emphasizes the importance of exploration of natural resources as an alternative in animal husbandry practices. It is hoped that the results of this study can trigger further research on the use of other plant extracts in improving the quality of agricultural and livestock products in Indonesia.

Recommendations

Based on the results of this study, the following recommendations are made:

Further research is needed to investigate the effect of other plant extracts on the physical quality of broiler chicken meat.
The use of cherry leaf extract and soursop leaves as natural antioxidants should be explored as a potential alternative to synthetic chemicals in animal feed.
The results of this study should be communicated to breeders and farmers to raise awareness about the potential benefits of using natural antioxidants in animal husbandry practices.

Limitations

This study has several limitations that should be acknowledged. Firstly, the study was conducted in a controlled environment, and the results may not be generalizable to other settings. Secondly, the study only investigated the effect of cherry leaf extract and soursop leaves on the physical quality of broiler chicken meat, and further research is needed to investigate their effect on other aspects of meat quality.

Future Research Directions

This study provides a foundation for further research on the use of plant extracts in improving the quality of agricultural and livestock products in Indonesia. Some potential future research directions include:

Investigating the effect of other plant extracts on the physical quality of broiler chicken meat.
Exploring the potential benefits of using natural antioxidants in animal husbandry practices.
Investigating the effect of cherry leaf extract and soursop leaves on other aspects of meat quality, such as nutritional value and shelf life.

Conclusion

In conclusion, this study provides an important insight into the use of plant extracts as a natural alternative to improve the quality of meat. The administration of cherry leaf extract as much as 6% and soursop leaves by 3% in drinking water can increase the capacity of water binding in broiler chicken meat. This study emphasizes the importance of exploration of natural resources as an alternative in animal husbandry practices. It is hoped that the results of this study can trigger further research on the use of other plant extracts in improving the quality of agricultural and livestock products in Indonesia.
Q&A: Effect of a Combination of Cherry Leaf Extract and Soursop Leaves as an Antioxidant on the Physical Quality of Broiler Chicken Meat

Q: What is the purpose of this study?

A: The purpose of this study is to investigate the effect of a combination of cherry leaf extract and soursop leaves on the physical quality of broiler chicken meat.

Q: What are the potential benefits of using plant extracts as antioxidants in animal husbandry practices?

A: The use of plant extracts as antioxidants in animal husbandry practices can provide several benefits, including reducing the use of synthetic chemicals, improving the quality of meat, and promoting environmental sustainability.

Q: What are the key findings of this study?

A: The key findings of this study are that the administration of cherry leaf extract as much as 6% and soursop leaves by 3% in drinking water can increase the capacity of water binding in broiler chicken meat. This is a positive step in reducing the use of synthetic chemicals that are often used in animal feed.

Q: What are the limitations of this study?

A: The study has several limitations, including the controlled environment in which it was conducted, and the fact that it only investigated the effect of cherry leaf extract and soursop leaves on the physical quality of broiler chicken meat.

Q: What are the potential applications of this study?

A: The potential applications of this study include the use of cherry leaf extract and soursop leaves as natural antioxidants in animal husbandry practices, and the development of new products that incorporate these plant extracts.

Q: What are the next steps in this research?

A: The next steps in this research include further investigation of the effect of other plant extracts on the physical quality of broiler chicken meat, and the exploration of the potential benefits of using natural antioxidants in animal husbandry practices.

Q: How can this study contribute to the development of sustainable animal husbandry practices?

A: This study can contribute to the development of sustainable animal husbandry practices by providing a natural alternative to synthetic chemicals, and promoting the use of local plant extracts.

Q: What are the potential economic benefits of this study?

A: The potential economic benefits of this study include the development of new products that incorporate cherry leaf extract and soursop leaves, and the creation of new markets for these plant extracts.

Q: How can this study be applied in real-world settings?

A: This study can be applied in real-world settings by incorporating cherry leaf extract and soursop leaves into animal feed, and by promoting the use of natural antioxidants in animal husbandry practices.

Q: What are the potential environmental benefits of this study?

A: The potential environmental benefits of this study include the reduction of synthetic chemicals in animal feed, and the promotion of the use of local plant extracts.

Q: How can this study contribute to the development of more sustainable food systems?

A: This study can contribute to the development of more sustainable food systems by providing a natural alternative to synthetic chemicals, and promoting the use of local plant extracts.

Q: What are the potential social benefits of this study?

A: The potential social benefits of this study include the creation of new jobs and economic opportunities in the agriculture and animal husbandry sectors.

Q: How can this study be replicated in other settings?

A: This study can be replicated in other settings by following the same research design and methodology, and by incorporating cherry leaf extract and soursop leaves into animal feed.

Q: What are the potential implications of this study for animal welfare?

A: The potential implications of this study for animal welfare include the reduction of stress and disease in animals, and the promotion of more humane and sustainable animal husbandry practices.

Q: How can this study contribute to the development of more sustainable agriculture practices?

A: This study can contribute to the development of more sustainable agriculture practices by providing a natural alternative to synthetic chemicals, and promoting the use of local plant extracts.

Q: What are the potential implications of this study for human health?

A: The potential implications of this study for human health include the promotion of more sustainable and healthy food systems, and the reduction of the risk of disease associated with the use of synthetic chemicals in animal feed.